testo 270 Retired - Cooking oil tester

Order-Nr.  0563 2700

  • Accurate %TPM measurements removes the guesswork on cooking oil quality

  • Red and green LEDs provide simple, easily understood tests.

  • Tough, break resistant sensor with easy to clean coating

  • Removable TopSafe cover is dishwasher safe to insure hygienic safety

The cooking oil tester is a fast and convenient answer thats simple to use. Simply turn on the instrument, immerse it in hot oil, and measure the percent total polar materials ( % TPM) and temperature.. This cooking oil tester is the reference tool to objectively optimize useful cooking oil life. This can provide tremendous savings to fully maximize the oil without fear endangering the brand with poorly cooked food.


Oil quality assessment on site.


Product Description

With this cooking oil tester, there's no more guessing, relying on odor, taste, or smell for cooking oil management.  Changing oil to soon equates to wasting money, conversely, over using the oil can cause  bad tasting food.  This cooking oil tester establishes a reliable,objective method for cooking oil management

Especially in quick service restuarants, cooking oil can be one of the most costly consumables.  With proper filtering and use of this instrument, restaurants have consistently realized oil saving of 20% or greater.

It may not look it at first glance, but frying is a complex and dynamic process.  Cooking oil, as it fries foods, breaks down because of interactions between the oil, food, heat, and oxygen in the air. By-products, or total polar materials (TPM) is the common index for cooking oil quality and the generic term encompassing free fatty acids (FFA), monoglycerides, diglycerides, and a number of oxidation products (aldehydes or ketones) found in cooking oil as it breaks down.  This instrument has been verified by independent, certified labs as a reference grade measurement of %TPM.  As color, taste, and smell are not quanifiable, nor consistent methods of determining true cooking oil quality, the cooking oil tester is the solution to maximize your oil useage without fear of comprimising your brands reputation of quality.

Delivery Scope

Cooking oil tester, instruction manual, training card, TopSafe (IP65) protective cover, high-quality aluminum case, calibration protocol, batteries

Technical Data

General technical data


6 oz. (incl. batteries, TopSafe, hand strap) / 164 g (incl. batteries, TopSafe, hand strap)

Reaction time

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


14 x 2 x 1 in. (incl. TopSafe) / 354 x 50 x 30 mm (incl. TopSafe)

Operating temperature

32° to 122 °F / 0 to +50 °C


PA66 GF30%

Protection class


Application temperature

104 °F; 392 °F / 40 °C; 200 °C

Battery type

2 AAA batteries

Battery life

approx. 25 h continuous use; approx. 500 measurements

Display type


Display size

2 lines

Display ligthing

display illumination

Storage temperature

-4° to 158 °F / -20 to +70 °C

Temperature - PTC

Measuring range

104.0° to 392.0 °F / +40 to +200 °C


34.7 °F / 1.5 °C


0.5 °F / 0.5 °C

TPM - Capacitive

Measuring range

0.5 to 40.0 % TPM


±2 % TPM (+104 to +374 °F) (typical, refers to Testo-internal reference, at ambient temperature 25 °C) / ±2 % TPM (+40 to +190 °C) (typical, refers to Testo-internal reference, at ambient temperature 25 °C)


0.5 % TPM



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 consists of a glycerine (alcohol) and three fatty acids. During the deep 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 recognized parameter for cooking oil quality. Measuring the TPM value means cooking oil can be used without incurring any health risks.All cooking oil breaks down over time. The simple act of heating and re-heating cooking oil means approximately doubling its oxidation (breakdown due to oxygen) rate for every 50°F increase in fryer temperature. So unless you routinely measure the %TPM levels in your cooking oil, you are never quite sure how much it has aged. The Testo 270 is designed for measurement of pure oils/fats. When using additives, extenders and filter aids, particularly very aqueous ones, discrepancies can occur in %TPM readings due to the substances in those additives.