1 M or m â prefix designating a number in thousands (not to be confused with SI prefix M for mega-or m for milli).
There are two types commonly referred to as: 'Shallow' and 'Deep' water. The differences are not only in the Frequency but also in the Beam Width and they are as follows: 'Shallow' water HST-WSBL 106-72 Transducer will operate on 2 frequencies on the HDS models: 200 (20Â°) & 83KHz (60Â°). 'Deep' water HST-DFSBL 106-77 Transducer will operate on 2 frequencies on the HDS models: 200KHz (12Â°) & 50KHz (35Â°).
Deep frying involves submerging a food in hot oil. The ideal temperature is around 350-375Â°F (176-190Â°C). When a food is submerged in oil of this temperature, its surface cooks almost instantly and forms a type of âsealâ that the oil cannot penetrate. At the same time, the moisture inside the food turns into steam, cooking the food from the inside.