- Intuitive alarm notification via illuminated colour display based on the traffic light principle
- Ergonomic design for safe handling (sufficient distance from the hot oil)
- Washable under running water
- Certified according to HACCP International and NSF
The 270 cooking oil tester
Download: Practical guide to cooking oil measurement H2>
- Food safety and HACCP
- Basics of fats and oils
- Technical background to the measurement
- Practical tips
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.
The food safety practical guide H3>
Download our "Food safety" practical guide now and find out about:
- obligations for everyone who works with food
- everything to do with the most important measuring values
- practical tips and tricks on using food measuring technology
Download practical guide H2>
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.