Oil Tester - Example of Oil Shortening Record

Hi every one:


Is OIl Tester (Instrument ) mandatory to be used in the catering companies? Or the Physical test is enought? Do you have an example of the repelacemnt records ? if the oil tester available in the catering, what is the suitable record recommended. regards

Dear Hygienic,

Do you mean "frying" oil, eg soyabean, palm or ???

If so, it is common procedure in use to monitor FFA % to assess usability of the oil, eg maximum 1 percent before changing (limits vary between users).(this is a simple titration-type measurement)
A taste test is also quite popular.

If you are referring to controlling reception of new stock as per a standard specification than a menu of parameters are usually involved, colour etc

Rgds / Charles.C

Dear Hygienic,

Do you mean "frying" oil, eg soyabean, palm or ???

If so, it is common procedure in use to monitor FFA % to assess usability of the oil, eg maximum 1 percent before changing (limits vary between users).(this is a simple titration-type measurement)
A taste test is also quite popular.

If you are referring to controlling reception of new stock as per a standard specification than a menu of parameters are usually involved, colour etc

Rgds / Charles.C

Dear Charles:

Thanks for your reply , yes I mean the frying oil. Actually I read about some of them especially regarding the work principle
, it is depending on the oil compounds i think it is the same (FFA%) and some of them have a probe and it should emerge it on the frying oil 150 degree and above and the reading coming automatically with color alarm if red that mean oil shoul be disposed or yellow that mean oil useable


Regards.

Dear hygienic,

<<have a probe and it should emerge it on the frying oil 150 degree and above>>

This seems to be a temperature control probe. The 150 setting is rather unusual IMO although it may depend on the product / process - IMEX for frying frozen raw battered/breaded input, commercial fryers are typically run in 175 - 190degC range. The oil usage time will decrease with high end temps of course which is a significant economic factor. Too low temp. makes the finished product not sufficiently crisp.

Rgds / Charles.C

Dear hygienic,
We used to use 3M test strips to check the oil quality ( which measures the FFA concentration) which is indicated by colours.
Now we use Food oil monitor the probe type ( which measures Polar compounds and frying oil temperature).Its more accurate.Daily depending on the usage 2 times we measure the oil quality.we record the polar compound %. and based on that in remarks it will be mentioned whether the oil has been changed/not .

Regards
Anie