For every fried food, there is a point where overused oil will compromise the taste and nutritional content of that food. The testo 270 cooking oil tester easily, quickly and reliably determines the cooking oil’s temperature and quality, thereby ensuring the highest quality product is served to the customer while also creating substantial cost savings related to oil usage.

Two variables impact the quality of fried food - oil temperature and Total Polar Material (TPM). Correctly measuring the temperature and the TPM at regular frequencies is the most effective method available today to ensure high quality products are served to your customers. A TPM reading greater than 24% can create chemical compounds that can cause adverse nutritional effects and potential health hazards. Regular measurement with the testo 270 can prevent these possible safety hazards.

Further, data derived from the testo 270 also decreases the probability of changing oil too soon, thus tossing away a very expensive commodity prematurely. The ergonomic design of the testo 270 limits the direct exposure of the hand to hot oil. The intuitive alarm with the highly visual, color-coded backlit display makes it easier to evaluate the quality of the cooking oil: Green means good; orange is borderline, and red indicates an oil change is required. The temperature and TPM limits are configured based on the specific requirements or quality procedures of the end-user.

The most advanced oil quality instrument on the market, the testo 270 ensures high quality foods, employee safety, and cost savings.