From the comments:
Ok, once and for all, about the japanese translations. I’m Japanese, and obviously also fluent in english. I grew up speaking both languages and have worked as a interpreter/translator. Seanacey’s comments about the dialogue are correct.
1.There is absolutely no mention in the dialogue of a new synthetic oil. According to the dialogue, the water not boiling is due to the structure of the device.
2. According to the dialogue, the water drops below the level of the oil before it gets a chance to heat up and explode.
3. The ice demonstrates that there’s less splash when frying stuff coming from the freezer that maybe hasn’t thawed completely.
4. The fish are for demonstration purposes only.
The rest of what i write is not in the dialogue but just my own two cents/ guess as to why this is possible.
If you watch the demonstration with the guy dumping the glass of water into the heated wok, you can see that the explosion is not actually “instant”–there’s a slight delay before the explosion to allow him pull his hand away. It looks as though the mass of dumped water reaches the bottom of the wok and partially disperses throughout the hot oil before it actually comes to a boil. I think that that delay is long enough for the water to drop below the surface (or heated layer) of the oil before it explodes. Could it be that if the water has nothing to ‘hit bottom’ on (as in the tank) that prevents the boil/explosion?
As for the ice, it’s puzzling bc it’s not a mass of water dropping into the vat, but instead they’re droplets (with much higher surface area to volume) which should cool and come to a boil more quickly. Maybe the droplets formed by the melted ice (since they cling to the ice cube as a layer until it reaches a mass that is enough for it to drop off the cube) are cold enough that they take a second or two more to come to a boil–enough time to make it to the next layer?
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