testo 270 - Digital deep fry oil tester

Order-Nr.  0563 2700

  • No need to wait for the oil to cool off first. Capacitive oil sensor from testo allows measurements to be carried out in hot oil

  • Automatic recognition of final value (auto hold %TPM), two selectable threshold values, acoustic and optical alarm alerts the user when critical thresholds are breached

  • Hygienic handling: removable, dishwasher proof housing (waterproof, IP65 rated), hand strap (optional)

  • High-quality design, full range of accessories including reference oil, waterproof casing, aluminum case, training card and much more

Is your deep fry oil still good or does it need changing? Are the total polar material (TPM) values, which indicate the quality has deteriorated, still within the permissible limits? The testo 270 measures the quality of the deep fry oil in %TPM. This also makes it ideal also for food safety inspectors, hotels, restaurants, canteen kitchens, catering, quality control, food production etc.


Oil quality assessment on site.


Product Description

Knowing when to change your frying oil is a science in itself. You want your oil to live up to your standards of quality, but you don’t want to waste good money by changing the oil if there’s no need to.
The testo 270 digital deep fry thermometer can tell you when the critical TPM values have been exceeded and whether your oil needs changing. This also makes it ideal for food safety inspectors, hotels, restaurants, canteen kitchens, catering, quality control, food production, among others.

All the benefits of the testo 270 at a glance

  • Allows you to take readings in hot deep fry oil and back-to-back measurements in different deep fat fryers. No need to wait for the deep fry oil tester to cool off first
  • Removable cover, dishwasher proof and IP65 rated waterproof . Optional hand strap ensures the deep fry fat tester sits safely in your hand
  • Breakproof oil sensor in easy-to-clean protective coating
  • Easy three-button operation for readings in as little as 20

Delivery Scope

testo 270 digital deep oil tester, reference oil, instruction manual, training card, TopSafe (waterproof protective cover, IP65 rated), high-quality aluminum case, calibration protocol, batteries.

Technical Data

General technical data


164 g (incl. batteries, TopSafe, hand strap)

Reaction time

< 30 s (Prerequisite: measurement value is within accuracy limits)


354 x 50 x 30 mm (incl. TopSafe)

Operating temperature

0 to +50 °C

Product-/housing material

PA66 + GF30%

Protection class


Application temperature

40 °C; 200 °C

Battery type

2 AAA micro batteries

Battery life

approx. 25 h continuous use; approx. 500 measurements

Display type

LCD (Liquid Crystal Display)

Display size

2 lines

Display ligthing

display illumination

Storage temperature

-20 to +70 °C

Temperature - PTC

Measuring range

+40 to +200 °C


1.5 °C


0.5 °C

TPM - Capacitive

Measuring range

0.5 to 40.0 % TPM


±2 % TPM (+40 to +190 °C) (typical, refers to Testo-internal reference, at ambient temperature 25 °C)


0.5 % TPM



Order Number: 0554 2650

AED 97
excl. VAT


Determining the quality of cooking oil

Cooking oil is constantly exposed to chemical reactions during its lifecycle due to its composition and various external influences. A fat molecule always consists of a glycerine (alcohol) and three fatty acids. During the deep fat frying process, the fatty acids are separated from the remaining glycerine. In addition to free fatty acids, various degradation products such as aldehydes and ketones are produced which are combined under the overall parameter of “Total Polar Materials”. %TPM is an internationally recognised parameter for cooking oil quality. Measuring the TPM value means cooking oil can be used without incurring any health risks or fines as a result of limit values being exceeded.

With TPM cooking oil measurement, the TPM content of the cooking oil is determined directly on the customer's premises in the cooking oil tank using a portable measuring instrument. This means customers can classify and evaluate their cooking oil from statutory and quality perspectives and also:

  • comply with statutory limit values
  • work cost-effectively: the oil is not changed too soon
  • Guarantee quality assurance: the oil is not changed too late