French fries, chicken nuggets or donuts: Fried food tastes good and is popular all over the world. For consistent quality of fried foods, a regular exchange of the cooking oil is necessary. But beware: If the oil is changed too late, the oil is already contaminated by degradation products, and the flavor suffers. Changing the oil too early, on the other hand, has a noticeable effect on costs, especially considering the steep rise in the price of vegetable oil.
The testo 270 cooking oil tester - because every drop is precious
- 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
This is how quickly the use of cooking oil measurement technology pays off for you: With just a few clicks, the Testo cooking oil calculator shows you how much your individual savings will be.
The 270 cooking oil tester H2>
White paper cooking oil management H2>
Get the practical guide on cooking oil quality. It’s worth it!
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 color 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.
Measurement with the testo 270 cooking oil tester H3>
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.
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, color, tenderness and shelf life are vitally dependent on this.