Electronic measurement of cooking oil quality

Deep frying is the most popular cooking method used in catering today: but food must be cooked in fresh, unused cooking oil: Testo has launched an innovative Cooking Oil Tester to make checking easy

Deep frying is one of the most popular cooking methods used in catering today.

However, to ensure a high quality of end product, foods must be cooked in fresh, unused cooking oil.

In addition to ensuring product quality, the accurate management of the usable life of cooking oil can help to reduce costs through unnecessary premature replacement of still viable cooking oil.

Cooking oil quality is determined by measuring Total Polar Materials (TPM) which provides an indication of the effect of oxidation and how used the oil has become.

Until now the testing of process of checking cooking oil quality has been complicated and time consuming.

The testo 265 cooking oil tester has revolutionised the testing method to provide accurate results in seconds.

The testo 265 hand-held cooking oil tester has been designed for easy, every day use in the catering environment.

The main part of the tester, the sensor, has been developed so that it can be immersed directly into cooking oil - even oil that has already been heated.

This unique feature means that tests can be taken quickly and easily without having to wait for oil to cool or needing to remove a sample of oil from the vat for analysis.

In addition to measuring TPM the testo 265 also displays the cooking oil temperature.

To enhance ease of use 2 limits can be set and a coloured light diode signals when these limits have been exceeded.

The testo 265 does not need to be adapted for different oil types and can therefore be used with any standard oils and fats.

The instrument is easy-to-clean due to the detachable sensor protection cap and the TopSafe protection case which is both waterproof and dishwasher safe.

Back to top