Ensure frying oil quality and save costs
With the cooking oil tester testo 270 you can determine the quality of the cooking oil with a simple measurement - and thus the ideal time to change it. In this way you save oil – and costs – ensuring a consistently delicious frying flavour.
This is what the testo 270 cooking oil tester offers you
Illuminated display colour with intuitive alarms based on the traffic light principle
Ergonomic design for safe handling (sufficient distance to the hot oil)
Washable under running water
Certified according to HACCP International, NSF and BVLK
For us, quality has top priority! Since we started using the testo 270, we always have full transparency that the frying oil is still good and at the same time we can use it significantly longer without compromising on quality. As a result, we have seen cost savings of 30 to 40 % on oil. A win-win situation for us: Ensuring quality and saving costs at the same time!
Leon Greiner
·General Manager Quick Service Restaurant Stepanek, Laufenburg
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In contrast to a cooking oil test strip, measurement using a cooking oil tester is more intuitive and reliable, above all providing reproducible, comparable measuring values. A dye is applied to a cooking oil test strip and this changes colour accordingly in contact with the oil. Comparison with a table enables you to know how the quality of the oil is doing. However, because cooking oil strips measure the free fatty acid content and this varies during frying, caution must be exercised here.
The frying oil test is extremely easy with the testo 270 cooking oil tester:
Remove the fried product and wait until there are no more bubbles visible in the oil.
Switch on the cooking oil tester.
Immerse the cooking oil tester in the hot oil and measure.
Read off the TPM value - job done.
You can achieve better measurements and consistently precise measuring values with the testo 270. This is how it works: as soon as the fried product has been taken out and there are no more bubbles rising in the oil, you know there is no longer any water contained in it and the measurement can begin. Both water and any fried products would falsify the measurement. First, pay attention to the immersion depth. This is ideally between the min. and max. markings on the probe. Just like when checking the oil level for a car. A minimum distance of 1 cm should be adhered to between the probe and any metal components of the deep fat fryer. Small circular movements in the oil make the frying oil test quicker.
When you use the testo 270 frying oil measuring device in the Auto-Hold mode, the display flashes until the measurement is completed. As soon as the display stops flashing, it shows the Total Polar Materials component. Interpretation of the value is particularly easy thanks to the background illumination of the display:
Green (less than 20% TPM): all OK
Orange (between 20 and 24%): the oil is still OK. However, you should think about replacing it.
Red (more than 24% TPM): the oil must be replaced
Incidentally, cooking oil develops its best potential between 14% and 20% TPM: the oil is safe and the fried products taste particularly good.
That always depends on which oil you use and how often you fry. However, to be on the safe side, regular measurement with a cooking oil tester is recommended. The instrument enables a frying oil test to be carried out quickly and you can fry with a clear conscience. Depending on the utilization of the deep fat fryer, it may be advisable to measure the quality on a daily basis at first and then to extend the intervals.
Regular measurement with the testo 270 prevents the cooking oil from being replaced too early or too late – this can reduce your cooking oil consumption by up to 20%, thus saving costs.
pH meters
There is a direct correlation between the pH value of a food and the growth of microorganisms. Rule of thumb: the lower the pH value, the harder it is for germs to multiply.
With bakery products, a pH meter can provide valuable services in terms of assessing quality and consistency.
However, the pH value is crucial for raw and cooked meats: taste, colour, tenderness and shelf life are vitally dependent on this.