「その油、まだ使えます。」
揚げ油の交換タイミングを最適化し
調理場のコストダウンを。
食用油脂は、熱、酸素、光など、あらゆる要素によって劣化・酸化します。古くなった油は色や臭いが悪化するだけでなく、有害物質が発生して食中毒の原因になります。
テストーの食用油テスターは、油の極性化合物 (TPM) を測定するデジタル測定器です。劣化度を確実に把握することで、廃油時期を正確に判断することができ、揚げ物の品質と安全を担保しながら効率的な油の使用を実現します。
油の劣化を根拠のある数値で見極める。だから安全、誰でも使える。
- 油の劣化度を確実に把握して廃油時期を正確に見極めることができます
- 揚げ物の品質と安全を担保しながら油の消費量を削減することができます
- 数値で表示されるため測定結果を記録しやすくHACCP対応にも最適です
食用油の測定技術を使うと、大幅なコスト削減が実現します。Testoの食用油計算機は、食用油テスターを使用した場合の年間節約額を割り出すことが可能です。
ぜひお試しください。
食用油テスターtesto 270 「ステパネック」レストラン お客様インタビュー
レストラン「ステパネック」のマネージャーによる、testo 270食用油テスターの使用経験インタビューです。目視による油チェックから、定期的なTPM値の測定と文書化に切り替え、その結果に非常に満足していること、その理由も語っています。
「食用油テスターを使い始めてから、かなりの量の揚げ油を節約できるようになりました。少なく見積もっても30~40％の節約になっています。」
レストラン「ステパネック」マネージャー レオン・グライナー氏
The 270 cooking oil tester
The cooking oil tester for every requirement: intuitive, fast and robust.
Accessories
Indispensable accessories for your measuring instrument. Be fully equipped!
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Practical guide to Cooking oil measurement
Tips, tricks and practical advice on the use of testo 270 in practice. Get the free practical guide cooking oil measurement.
White paper cooking oil management
What is behind the global rise in vegetable oil prices? What measures can businesses in the food industry take? Testo experts explain backgrounds and solutions in the free white paper.
Which application are you interested in?
Measurement with the testo 270 cooking oil tester
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
How long does cooking oil remain good?
That always depends on which oil you use and how often you fry. However, to be on the safe side, regular measurement with a cooking oil tester is recommended. The instrument enables a frying oil test to be carried out quickly and you can fry with a clear conscience. Depending on the utilization of the deep fat fryer, it may be advisable to measure the quality on a daily basis at first and then to extend the intervals.
Regular measurement with the testo 270 prevents the cooking oil from being replaced too early or too late – this can reduce your cooking oil consumption by up to 20%, thus saving costs.
The right frying oil test
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 colour 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.
How do I test frying oil with the testo 270?
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.
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.
