Cooking Oil Tester

Problems Repeat Oil Fry and Polar when repeatedly fried. The oil will deteriorate until it is replaced. The food is not standard. And to the consumer. While we can control all parameters such as oil content, temperature, food condition before frying, etc., but the quality of food has changed so the variable determines the quality of food. It is the oil or the quality of the oil itself

The new oil will be worth it. Triglycerides Pure 96-98% will begin to change due to exposure to food, high temperatures, and air-to-food interaction. The process of frying. It has become a mixture of hundreds of substances, each substance may not affect the fried foods very much. But overall, the effect is huge. To determine the quality of the frying oil repeatedly. Oil qualifier The TPM (Total Polar Materials) or Polar Value

TPM. (Total Polar Materials) What is it? TPM. = % all substances in the oil Triglycerides

The new oil contains about 96-98% of Triglycerides, and the rest is TPM. In frying, the oil is degraded by triglycerides and the TPM is increased. TPM measurement is a measure of the deterioration of the oil itself