From our headquarters in Queens, New York and with the help of our distributor network, we service customers all around the globe. We specialize in the production and distribution of testing strips for virtually every application. We value every one of our customers and strive to make them happy and satisfied.
An ideal qualitative guide for monitoring and determining when to change out frying oil. By utilizing this tool you can take the guesswork out of decision making and train your employees easier on how to maintain oil quality. This helps maximize oil life and minimize food spoilage.
It can also indicate when its time to replace your oils filter with an easy qualitative reading. The lighter oil tube is representative of oil at 14-17 TPM and the darker tube indicates oil at > 25 TPM (5-6% FFA).
You can visually compare the color to best determine whether to discard or continue using the oil. By maintaining quality frying oil / shortening, you enhance the flavor and overall appearance of any fried food and optimize around the optimal TPM values for whatever you are frying.
Instructions for use
With over 150 different products, if this visual fryer test does not work for your needs, we have many other offerings for other applications including:
Visual Fryer Oil Test Kit with Eye Dropper | Fryer Oil Free Fatty Acids Test Strip | Chlorine and Quat Test Strips | Chlorine Test Paper Strips | Chlorine Plastic Test Strips 0-200 ppm | Quat Test Paper Strips | |
---|---|---|---|---|---|---|
Test Parameter | TPM | Free Fatty Acids (FFA) | Chlorine & QAC | Chlorine | Chlorine | Quaternary Ammonium (QAC) |
Test Color Blocks | 14-17 & Over 25 | 0, 0.25, 0.5, 1.0, 1.5, 2.0, & 2.5 % | 10, 50, 100, 200 ppm; 0, 150, 200, 400, 500 ppm Respectively | 10, 50, 100, 200 ppm | 0, 25, 50, 100, 200 ppm | 0, 150, 200, 400, 500 ppm |
Test Type | Qualitative | Quantitative | Quantitative | Quantitative | Quantitative | Quantitative |
Number of Tests Per Pack | 50 | 200 | 100 | 100 | 100 |
As consumers it is easy to tell good fries from bad, but as a restaurant owner having data to know if your oil will create bad fries is hard, until now! Use this handy visual test to train employees and help them make the best decisions ensuring the consistent deep fried goodness your customer love!