Cooking Oil FAQs
Posted by Testo Limited
Why measure cooking oil?
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 10°C increase in fryer temperature. So unless you routinely measure the TPM% (Total Polar Material) levels in your cooking oil, you are never quite sure how much it has aged.
What effect do additives have on cooking oil quality?
The Testo 270 cooking oil tester 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.
What is the effect of water on %TPM measurements for cooking oil?
If bubbles are coming out of the cooking oil, water is still present. Any water left in the cooking oil will significantly alter TPM% measurement results, as water itself is a very “polar” material. Consecutively lower TPM% readings mean water is still present. Wait five minutes, then test the cooking oil again.
With a cooking oil tester you can guarantee the best quality fried food, every time
Does filtration help reduce TPM concentrations in cooking oil?
Regular oil filtration is a necessary task that should not be avoided. It removes (depending on equipment used) both large and small particulates in the oil. And while filtration goes a long way to help clear up cooking oil, it does not totally remove the by-products resulting from the frying process. You still need to measure the TPM% of the oil to know just how much “fry-life” the oil has left.
Why not just use the “smoke point” to judge cooking oil quality?
The smoke point is the lowest temperature of a hot oil or fat at which smoke visibly develops on the surface. As cooking oil is used, various by-products accumulate so that the oil starts smoking at lower temperatures. Many food health experts consider 170°C as a minimum smoke point. Always monitor the Testo 270 temperature readings to check the smoke point.
This video shows you just how easy the 270 is to use
For more information on the Testo 270 cooking oil tester or any Testo products please visit our website: www.testolimited.com/cooking-oil-testing
About Testo LimitedWe offer an extensive range of instruments for many parameters and applications including; Temperature, Humidity, Velocity, Gas analysis, RPM, Pressure, Light, pH, Sound. testo instruments are widely used in the following sectors: HVAC-R: heating, ventilation, air conditioning and refrigeration. Process Industry: manufacturing industries, service companies and utilities. Food Sector: including food manufacture, transport, storage, distribution and retail. Thermal Imaging: for building surveys, maintenance, electrical inspections and production monitoring.
Posted on September 23, 2015, in Deals, Environmental, Food, Food Hygiene, Health and Safety, Latest News, Product Launches and tagged catering equipment, cooking oil, cooking oil tester, cooking oil testing, cooknig, fats oil and grease, food hygiene, food safety, food safety equipment, fried food, frying, HACCP, oil filteration, Testo, testo 270, testo cooking oil tester, testo limited, total polar material, TPM. Bookmark the permalink. Leave a comment.
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