The Testo 270 cooking oil tester easily, quickly and reliably determines the cooking oil quality allowing users to reliably optimize the use of cooking oil to save costs and ensure brand protection.
The 270 measures Total Polar Material (TPM) content in the oil and displays this as a percentage. As the oil is used, TPM increases. For every deep fried food, there is a point where overused oil will compromise the cooking oil quality and taste and presentation of that food. Measuring the %TPM level assures that the quality of the oil is optimized. In addition to this, a % TPM reading of greater than 24 can cause health concerns. Regular measurement with the Testo 270 can prevent this. The use of the cooking oil tester also prevents changing the oil too soon, thus tossing away a very expensive commodity before you should have. The TPM limit values can also be individually defined, and can, like other instrument configurations, be protected from inadvertent configuration changes by a PIN.
The Testo 270 cooking oil tester stands out thanks to its ergonomic design, which prevents the direct exposure of the hand to the hot oil. The clear alarm via the colored backlit display makes it even easier to evaluate the cooking oil quality: Green means the TPM content is OK. Orange: TPM value is borderline. Red: Your TPM limit has been exceeded.
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The Background: Our customer is a restaurant that proudly proclaims itself a “burger joint” that offers delicious food at great prices. With restaurant profit margins already notoriously thin, they are seeking ways to keep their costs under control.
The Problem: Like many restaurants similar in style, our customer features a lot of deep-fried food. Frying oil is expensive and crucial to their business. Replacing oil too soon wastes money while replacing it too late affects food quality.
The Solution: The Testo 270 cooking oil tester is a fast and reliable way to test the quality of cooking oil. The 270 measures Total Polar Material (TPM) content in the oil and displays this as a percentage. As the oil is used, TPM increases. For every deep fried food, there is a point where overused oil will compromise the cooking oil quality and taste and presentation of that food. Knowing this point and changing the oil when that point is reached saves money and helps restaurants maintain high quality.
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