Oil tester can help save frying oil
August 2006
Analytical Instrumentation & Environmental Monitoring
Often users either unknowingly discard oil too frequently in order to remain within legislation or neglect to change oil that has exceeded regulations. Common methods of monitoring the oil quality requires that oil be cooled down before measurements are taken. This can be time consuming, cumbersome, too expensive, not accurate enough or too complicated.
Unitemp supplies the food and catering industry with an improved frying oil tester from testo, a European leader in portable measuring instruments. The testo 265 oil tester takes an accurate reading of the oil quality as a percentage of total polar materials (TPM) and its temperature within 10 seconds when inserted directly into hot cooking oil. This method overcomes the hassle and inaccuracy of using testing strips, as well as the unnecessary costs of using a chemical means to monitor oil quality. There is also no wastage of usable oil if the oil is maintained at a reading below 25% TPM. This ensures that it is safe for consumption.
It is now standard to calibrate and adjust the instrument with a reference oil sample, allowing the user to reference the instrument on site. ITERG, the French national institute for fats and oils, has examined the testo 265 thoroughly by order of McDonalds and testo AG. The test report states that the instrument shows accordance without restrictions in comparison with the official reference method of column chromatography specified in EN ISO 8420.
For more information contact Patrick Dolz, UniTemp, +27 (0) 21 762 8995, testo@unitemp.com
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