Version 2.

Practical guide
Frying oil measurement

Practical advice, tips and tricks.

Copyrights, warranty and liability

The information put together in this Practical Guide is protected by copyright. All rights belong ex-
clusively to Testo SE & Co. KGaA. The contents and pictures may not be commercially reproduced,
modified or used for purposes other than the intended application described without the prior writ-
ten consent of Testo SE & Co. KGaA.

The information in this Practical Guide has been produced with the utmost care. Nevertheless, the
information provided is not binding, and Testo SE & Co. KGaA reserves the right to make changes
or additions. Testo SE & Co. KGaA therefore offers no guarantee or warranty for the correctness
and completeness of the information provided. Testo AG accepts no liability for damages resulting
directly or indirectly from the use of this guide, insofar as these cannot be attributed to wilful intent
or negligence.

Testo SE & Co. KGaA, in December 2023

2
Foreword

Dear Reader

As a manufacturer of measuring instru-

ments for a wide range of industrial you can put to use when carrying
and commercial applications, Testo SE out your day-to-day tasks. If you find
& Co. KGaA aims to offer its custom- that an issue has not been dealt with
ers a lot more than just measuring in sufficient detail, then we would
technology. It is our wish to help those be happy to receive your proposals,
who use our instruments to fulfil their amendments or suggestions for im-
specific requirements, i.e. their meas- provement.
uring tasks.
Have fun browsing through!
During many further and advanced
training program seminars at the Testo
Academy, the hope was frequently
expressed that the learning material
could be condensed into written form
and made available as a handbook.
We are pleased to be able to fulfil this
request by publishing this Field Guide.

We hope that you find some helpful

tips and tricks in this guide, which

3
Table of contents

1. Food safety/HACCP concept 6

1.1 What is HACCP? 6
1.2 HACCP and ISO 9000 8
1.3 Applying the HACCP concept to the deep fat fryer 9

2. The principles of fats and oils 10

2.1 Manufacture and purification of oil 10
2.2 What are fats and oils in chemical terms? 12
2.2.1 Triglycerides 12
2.2.2 Fatty acids 12
2.3 What happens when you deep fry with oil? 17
2.3.1 The deep frying process 17
2.3.2 The life cycle of the fat 19
2.3.3 The reactions of the fat 21

3. Technical background knowledge 30

3.1 Why measure at all? 30
3.1.1 Ensuring the quality of the frying oil and fried food (quality) 30
3.1.2 Compliance with regulations 32
3.1.3 Cost savings 32
3.2 Various measuring methods 33
3.2.1 Column chromatography for determining the polar materials 34
3.2.2 Capacitive measurement of "total polar materials" 35
3.2.3 Test rod for measuring free fatty acids 36
3.2.4 Colour check of oils 37
3.2.5 Identifying the smoke point 38
3.2.6 Acid number (AN) 38
3.2.7 Iodine number (IN) 39
3.2.8 Peroxide number (PN) 39

4
 3.3 "Total polar materials” measurement parameter 39
3.3.1 Temperature measurement parameter 39

4. Testo solutions 40
4.1 Which Testo solution is right for your application? 40
4.2 The testo 270 cooking oil tester 41
4.3 The complete solution: Frying oil management with
testo Saveris 3 Food Solution 42

5. Practical application – handling tips 50

5.1 Tips and tricks 50
5.2 Areas of application 56
5.2.1 Large-scale catering establishments, canteens,
large catering companies 56
5.2.2 Food monitoring 56
5.2.3 Food manufacturers 57
5.2.4 Large restaurants, fast food chains 57
5.3 Calibration of measurement parameters 57
5.4 What is meant by measuring range, accuracy and resolution? 58
5.5 Calibration and adjustment for the testo 270 59
5.6 Logging 59

6. Technical data for the testo 270 62

7. Appendix 57

8. Bibliography 58

9. Valuable practical knowledge relating to food safety 59

5
Food safety/HACCP concept

1. Food safety/HACCP concept

1.1 What is HACCP? Their use would create unnecessary

HACCP stands for Hazard Analysis work and reduce the transparency of
and Critical Control Points the safety concept.

3
The HACCP concept is based on Definition of critical limit
seven principles: values facilitating effective
control

1
Risk analysis and definition Limit values for temperature, total po-
of risk groups lar materials or pH value, for example,
(identification and assessment are defined as monitoring parameters
of hazards) which must be observed.
Systematic assessment of a food and These limit values are based on
its raw materials and ingredients to statutory regulations, general hygiene
determine the risks from biological, guidelines or scientific studies. If the
chemical and physical hazards. This values measured deviate from these,
area covers everything from growth the relevant employees must take
and harvesting through to consump- appropriate action to ensure the safety
tion of the products. It is a kind of di- of the food and thus prevent a health
agnosis and therefore forms the basis hazard for the consumer.
for the HACCP concept.

2
Identification of (critical)
control points for monitor-
ing identified hazards
CPs and CCPs must be defined in
order to monitor the identified hazards.
They must be used wherever a hazard
could occur or can be eliminated or
minimised. The use of CPs and CCPs
at points where there is no exposure to
hazards is not appropriate.

6
4 6
Definition and establish- Setup and completion of
ment of a monitoring pro- documentation of the HAC-
cess for CPs and CCPs CP concept
This aspect is crucial to the success of Logging any measures introduced
the system. and the monitoring values obtained
To ensure effective monitoring of the means that there is a written record for
system, the following six questions a given time, which can be checked.
should be answered: This written record is not required by
What is being monitored? law, but the burden of proof lies with a
Who is doing the monitoring? company in the event of a complaint in
What form of monitoring is used? accordance with §7 of the Product Lia-
Where does monitoring take place? bility Act. For the company, this means
When does monitoring take place? proving that the product did not have
What limit values must be observed? any faults at the time it was handed
In general, the physical parameters are over to the customer. With the help of
monitored or product and raw material careful documentation, on the basis of
samples are examined. the HACCP concept, the company can
thus be released from any liability.

5
Definition of corrective To this end, all HACCP steps must
measures in the event of be documented. The recommended
deviation from the critical period of time for keeping the HACCP
limit values documents is one year past the best
Corrective measures are implemented before date of the processed products.
at this point if the results of monitoring A detailed and complete document
show that CPs or CCPs deviate from must contain the following:
the limit values. Product description;
Any control measures carried out must Description of the manufacturing
be recorded! process with specification of the CPs/
CCPs;
For each CP/CCP: Explanation of
measures so that they can be man-
aged; monitoring and control meas-
ures for CPs and CCPs with spec-
ification of the limit values for the
corresponding monitoring parameters

7
Food safety/HACCP concept

and planned corrective measures in in industry. A company operating in

the event of a loss of control; accordance with the concept of ISO
Checking measures (for more infor- 9000 defines operations, monitors the
mation, see also: Section 4.6 Logging, result, makes changes in the case of
page 53) inappropriate action and documents
the results. HACCP and ISO 9000 are

7
Checking the system (veri- very similar in this respect. A core fea-
fication) ture of ISO 9000 is the calibration of
measuring and test equipment at regu-
Verification means confirming the lar intervals. Since temperature is one
correctness of something by check- of the critical control points in HACCP,
ing. This also applies when checking the thermometers used must also be
a HACCP system: the effectiveness of calibrated at regular intervals. Because
the developed concept is checked and HACCP and ISO 9000 are not mutually
confirmed. This provides proof that the exclusive but on the contrary comple-
HACCP program is working effectively ment each other perfectly, a combined
and properly. concept is implemented in the USA.
It is recommended that this is veri- This is known as HACCP 9000.
fied at least once a year or whenever
a process or composition has been
changed.

To implement the HACCP principles,

depending on the size of the compa-
ny an HACCP team or HACCP officer
should be appointed and assigned
responsibility for implementing the
above points.

1.2 HACCP and ISO 9000

ISO 9000 (EN 29000) is a quality
assurance standard which originated

8
1.3 A
 pplying the HACCP concept
History of the HACCP
to the deep fat fryer The National Astronautics and
The aim of implementing the HACCP Space Agency (NASA) devel-
concept is to assist the food manu- oped a safety system to ensure the
provision of supplies to its astronauts
facturer to produce safe food. When
which allows end products to be traced
HACCP is applied, it can also give back through all processing stages to
the manufacturer and processor of growing or cultivation. Production errors
can thus be identified at an early stage
food the possibility of optimising
and food poisoning of the astronauts
work processes with appropriate in space can be prevented. This safety
documentation, thereby saving costs system prevents the early termination
and supplying the customer with the of space missions and in turn the loss
of millions.
best quality. Applied to the deep fat
The risk system was adopted by some
fryer, this would mean using cooking companies in the automotive and phar-
oil whose quality is documented with maceuticals industry to monitor the pro-
relevant verifications of the manufac- duction process. In February 1997, the
European Union incorporated the HAC-
turing process and storage. In terms
CP concept into European law.1 The
of the use of the cooking oil, it can be aim of this was and is to break down
used efficiently, i.e. not too little and trade barriers in the context of realising
a common market. The intention is to
not too long, by means of the appro-
create a standard legal basis which will
priate measurements. ensure the same competitive conditions
and a standard level of protection for
consumers across all member states.2
Apart from this, the HACCP concept
is prescribed in the EC Guideline
852/2004 since the 1st of January 2006,
and is obligatory for all companies
which are involved with the distribution
or processing of foodstuffs.

9
Basics of fats and oils

2. Basics of fats and oils

2.1 M
 anufacture and purification stirring during this process will prevent
of oil scorching. The benefit of heating is
There is an extremely long tradition of that the oil content becomes more flu-
extracting oil. Even in ancient times, id and can consequently be expressed
plant oils were used as a base product more easily and effectively.
in various areas such as nutrition, cos- The heated mass is added to a worm
metics, medicine and fuels. In earlier extruder and compacted more and
times, oil was extracted in an extreme- more tightly by the rotary motion.
ly simple form. Over time, however, it The freshly pressed oil is then slowly
was continually improved to achieve released as a result of the increasing
the maximum possible oil yield.3 pressure.
Oil is extracted from oil seeds (e.g. Not all of the oil is extracted from
sunflower seeds or linseeds) or oil the oil seeds by pressing, so there is
fruits (e.g. olives). a subsequent "extraction" after the
A distinction is generally made be- pressing. Using a solvent (usually
tween two different processes for ex- hexane), the walls of the seed cells are
tracting oil: pressing and extraction. In opened at low temperatures and the
many cases, both processes are used remaining oil is released.
in tandem in order to get the most out At the same time, all useful liposoluble
of the base product. contents such as vitamin E are also
The extraction of oil starts with clean- extracted from the cells.
ing and, where necessary, shelling After the extraction, the solvent is
the oil seeds. The oil seeds and fruit completely removed from the oil by
are then crushed by breaking and means of evaporation.
grinding. This ensures the maximum The last step in the production of oil
possible yield from the subsequent is the "refinement" (purification) of
pressing. the oil. Undesirable flavourings and
Prior to pressing, the ground raw escort substances are then removed
products are heated to a tempera- from the oil in various phases and at
ture of approximately 38 °C. Regular temperatures no higher than 200 °C.
By removing substances harmful to

10
 number of bitter compounds.
However, useful ingredients such as
unsaturated fatty acids or vitamin
E are not impaired by this step and
remain in the oil.
There are, however, exceptions which
prohibit the refinement of certain oils.
This is the case with cold-pressed
olive oil, for example, which cannot be
refined according to EU directives.4
These oils are described in retail as
Sunflowers
cold-pressed or cold-crushed; this
means that "no external heat was
applied during pressing".
This method consists of an extremely
gentle pressing, but the oil yield is
not particularly big. Cold-pressed oils
are then only washed, dried, filtered
and steamed slightly. Residues which
are transferred from the oil fruit to the
oil are not removed from the oil as a
result of this process. It is therefore
particularly important for cold-pressed
Olives
oils to select the oil fruits carefully so
that all health risks can be excluded.
the environment, fibrils and colour- Unrefined oils are described as "virgin
ings which have entered the oil and oils".5
by diluting extremely intense inherent
flavourings, the oil is made more du-
rable and the appearance is improved.
In some cases, oils are not edible until
they have been refined. This is the
case with soya bean oil, for example.
This would not be fit for consumption
without refinement, as it contains a

11
Basics of fats and oils

2.2 W
 hat are fats and oils in three attached fatty acids, the “glyc-
chemical terms? eride” the glycerol molecule to which
Fats and fatty oils* (also called lipids) they are attached.6
are water-insoluble substances with a All natural fats usually have different
liquid or solid consistency. Fats which fatty acids attached to the glycerol.
are still liquid at temperatures below They are also referred to as mixed
20 °C are generally referred to as oils. triglycerides (see Fig. 1).

2.2.1 Triglycerides 2.2.2 Fatty acids

All fats, whether animal, plant, liquid or Fatty acids consist of a chain of
solid, have the same structure. carbon atoms (C) strung together,
The fat molecule always consists of a to which the hydrogen atoms (H) are
glycerol molecule (alcohol). This forms attached. Natural fatty acids usually
the backbone of the fat molecule. The have an even number of carbon atoms
three fatty acids (hydrocarbon chains) (C), as the chains are compiled from
are attached to the glycerol molecule. C-C units. The fatty acids are clas-
The chemical term for fats is therefore sified according to their chain length
triglyceride. The “tri” represents the (short-, medium- or long-chain), their

* For the purposes of simplification, the term "fat" will hereafter be used as a generic term.

Fatty acids

Glycerol
radical
Carbon atoms (fatty
acid: orange; glycer-
ol: yellow)

Hydrogen atom

Oxygen atom

Figure 1: Triglyceride (glycerol with three fatty acids attached)

12
degree of saturation (saturated or extremely common saturated fatty acid
unsaturated) and the position of the is stearic acid with 18 carbon atoms
double bonds (e.g. between the 9th (see Fig. 2).
and 10th carbon atom).
The single bonds between two carbon
Saturated fatty acids7 atoms (C-C) can rotate freely. The fatty
If the maximum number of hydrogen acid molecule is therefore extreme-
atoms which the carbon chains can ly mobile, the carbon chains of the
carry are bonded to the chain, the fatty acids can arrange themselves in
chains are described as "saturated" straight lines and take up less space.
(Fig. 2). For this reason, fats with a large num-
In these chains, all four valences (the ber of saturated fatty acids are solid
"arms" of the carbon atoms) are "neu- at room temperature. Due to their inert
tralised". reactivity, fats with a high share of
Saturated fatty acids are "saturated saturated fatty acids are preferred for
and inert" and therefore stable. In deep fat frying.
terms of their use, this means that
they can withstand high temperatures
and can be stored for a long time.8 An

Carbon atom

Hydrogen atom

Oxygen atom

Figure 2: Saturated fatty acids

13
Basics of fats and oils

An example of a polyunsaturated fatty

Unsaturated fatty acids9 acid is linoleic acid with 18 carbon
Unsaturated fatty acids are divided atoms and two double bonds.
into monounsaturated and polyunsatu- The more double bonds there are, the
rated fatty acids. more unsaturated and reactive the
Monounsaturated fatty acids are miss- fatty acids are.
ing two hydrogen atoms, which means
that the two free arms bond and form Unsaturated fatty acids have a special
a second bond, referred to as a "dou- role in nutritional physiology. Polyun-
ble bond", between two carbon atoms. saturated fatty acids (e.g. linoleic and
The most common monounsaturated linolenic acid) cannot be produced by
fatty acid is oleic acid. It is derived the body itself, but the body needs
from stearic acid and also has 18 car- them for building cells, for example.
bon atoms (see Fig. 3). For the same reason, animal fats have
relatively few of these "essential" fatty
Polyunsaturated fatty acids are miss- acids. Plant oils such as sunflower
ing several pairs of hydrogen atoms. oil, on the other hand, contain a large
number of unsaturated fatty acids (see
Fig. 4).

Figure 3: Monounsaturated fatty acids

14
Fats consisting largely of monoun- Modern cooking fats have a high
saturated and polyunsaturated fatty proportion of the beneficial fatty acids
acids have a lower melting range than and have been modified so that they
fats with a large number of saturated remain stable at high temperatures.
fatty acids, i.e. they are liquid at room
temperature.
As a general rule, the longer the chain
and the more double bonds there are,
the lower the temperature at which the
fats become liquid.10,11,12
Fats with a higher proportion of
monounsaturated and polyunsaturat-
ed fatty acids are more prone to fat
ageing than saturated fatty acids and
are therefore not suitable for deep fat
frying. From a health point of view,
however, it is advisable to use cooking
fat with the maximum possible propor-
tion of unsaturated fatty acids.

Figure 4: Polyunsaturated fatty acids

15
Basics of fats and oils

Trans fatty acids primarily produced in the interme-

Another form of unsaturated fatty diate stage during hardening. In the
acids are the trans fatty acids. Their so-called partially hardened fats, the
double bonds have a special spatial proportion of trans fatty acids is con-
structure described in the chemistry siderably higher than in fully hardened
field as the trans form (Fig. 6), as op- fats.
posed to the cis form (Fig. 5). In terms of nutritional physiology, the
In the cis fatty acid the two hydrogens trans fatty acids are on a par with
(shown in green in the illustration) are saturated fatty acids. The feature
on the same side, in this case the top common to both types of fatty acids
side. is that they increase the cholesterol
In the trans fatty acid on the other level in the blood and are suspected
hand, the two hydrogen atoms (shown of increasing the risk of cardiovascular
in pink in the illustration) are opposite diseases.
each other. Cis fatty acids, on the other hand,
Trans fatty acids are mainly found in reduce the cholesterol level and there-
nutritional fats from animal sources. fore have a positive impact on health.
They are produced, for example, as a During deep fat frying, the aforemen-
result of the conversion of natural cis tioned fatty acids are separated from
fatty acids by microorganisms in the
digestive tract of ruminant animals and
are passed from there into their milk
or meat.
In plant fats, trans fatty acids are

Hydrogen atom in cis position Hydrogen atom in trans position

Figure 5: Cis fatty acid Figure 6: Trans fatty acid

16
the glycerol radical as a result of var- and water-soluble substances are
ious reactions, and in addition to the extracted from the product being deep
free fatty acids monoglycerides and fried and transferred to the cooking
diglycerides, polymeric trigylicerides fat. At the same time, the product be-
or oxidative degradation products ing deep fried absorbs surrounding fat.
such as aldehydes and ketones are If the product to be deep fried is
some of the substances produced. placed in hot fat, the water on the
They are grouped under the term total surface evaporates and water moves
polar materials, TPM for short, and from the inside
used as a benchmark for measuring of the product being deep fried to the
the rate of decomposition of the fat outer layer, to compensate for the
(see Fig. 7). loss of water at the surface. As the
water released does not readily move
2.3 W
 hat happens when you deep from the hydrophilic surface of the
fry with oil? food to the hydrophobic cooking fat,
a thin layer of steam forms between
2.3.1 The deep frying process the fat and product being deep fried.
Deep fat frying is primarily a dehydra- This stabilises the surface of the
tion process, which means that water food, which means that it protects the

Diglycerides

Oxidative degradation
Monoglycerides products
(ketones, aldehydes)

Polymeric
triglycerides
Free fatty
acids

Figure 7: TPM constituents

17
Basics of fats and oils

surface against the permeation of the temperature resulting from this causes
fat until the water has evaporated from what is known as the "Maillard reac-
the food. At the same time, the layer tion". The protein constituents (amino
of steam stops the food scorching and acids) react with the sugar present and
burning (see Fig. 8). cause browning. This gives the food a
Protected by the steam, a crust with pleasant aroma.15
a large number of pores and cavities
forms on the surface of the product 2.3.2 The life cycle of the fat
being deep fried. Due to its composition and the various
Once the majority of the water has external influences, the cooking fat is
evaporated, the product being deep constantly exposed to chemical reac-
fried sucks the fat into the vacated tions during a deep frying cycle (from
cavities and the inside is cooked. adding fresh fat through to throwing
The cooling effect at the surface of the away the aged fat).
food gradually diminishes. The rising

Oxygen Water vapour

Water released
into oil

Food
core

Absorption of oil Browning

into the food in Maillard
reaction

Figure 8: Reactions between product being deep fried and the oil during the deep frying process 13

18
 Fat content in %
Raw product Deep fried food
Chicken (skinless) 3,9 9,9
Crisps 0,1 39,8
Chips 0,1 13,2
Doughnuts 5,2 21,9
Table 1: Fat absorption of various foods during deep frying14

The condition of the cooking fat can pleasant deep fat frying aromas. The
be divided into various phases which flavourings and aromatics typically
are followed through during a cycle associated with deep fat frying are
(see Fig. 9). responsible for bringing the fat further
The first phase (a) starts with the into the optimum deep fat frying range
unused, fresh cooking oil. The fat has (c). Here the ideal volume of water is
not yet been heated and has also not extracted, without too much water es-
yet come into contact with the product caping. At the same time, the Maillard
being deep fried. In its fresh state, reaction is set in motion as a result of
therefore, there are no deep frying aro- the improved extraction of water. The
mas or polar materials as yet. These fat now has contact for a sufficient
are not produced until the ageing of length of time to brown the product
the fat increases. The water only evap- perfectly and give it the typical, de-
orates extremely slowly and remains sired taste.
on the surface of the product being In the course of the life cycle, the
deep fried for a long time. The product curve falls sharply back towards the
is overcooked and becomes slushy, optimum. Bonds are produced in the
but without hardly colouring. fat which result in a deterioration of
In phase (b) the proportion of polar the condition of the oil (phase [d]). At
materials increases. As a result of the same time this means a deteriora-
the fat coming into contact with the tion of the product being deep fried in
oxygen in the air and being heated, the oil.
decomposition produces a number of As the decomposition progresses, the
desired bonds which are responsible colour of the fat becomes increasingly
for the large majority of the typical and

19
Basics of fats and oils

darker and the taste more rancid and among other things, by the effects of
abrasive. The product being deep oxygen in the air, light or heat.
fried absorbs an increasing volume of The unsaturated fatty acids play an
fat during this phase, as the water is important role in these reactions, as
quickly extracted due to the extreme- the double bonds can react extremely
ly high proportion of polar materials. quickly.
French fries, for example, become hol- There are essentially three main reac-
low inside. The more quickly the water tions which are described in greater
leaves the fat, the more prolonged detail below.
the contact between the fat and the
product being deep fried, increasing 2.3.3 The reactions of the fat
the volume of fat which permeates the It is important to know the three
product being deep fried. chemical reactions which fat is often
In the last phase (e), the cooking fat exposed to, since they have an effect
is no longer fit for consumption and on the quality of fats.
should therefore be replaced or fresh-
ened with fresh oil.17 Oxidation
The curve profile described is attrib- Oxidation is responsible for the ageing
utable to various reactions triggered, of the fat due to the transfer of oxygen
Quality of the deep-fried product

a b c d e

1 – 14 % TPM 14 – 22% TPM More than 22% TPM

Figure 9: Life cycle of the cooking fat16

20
from the air. water evaporates from the product
It is already happening before the being deep fried and a crust is formed.
cooking fat is heated. For every 10 °C This stops the fat permeating the
increase in temperature, the rate of product too deeply. After a certain
oxidation is doubled.* For example, time, the majority of the water is
if two radicals are formed at room evaporated and the cooling effect at
temperature (25 °C), there will be 16 the crust stops. The desired browning
radicals at 55 °C and 16,384 radicals of the product being deep fried now
at a temperature of 155 °C. For the fat, begins as a result of the high temper-
this means that the more radicals that ature.
are present, the faster the fat is broken As the proportion of polar materials
down into its individual parts, in other in the fat increases, the water can
words the faster it ages. Apart from evaporate through the fat more easily
temperature, light also has a consider- and quickly. The formation of the crust
able impact on decomposition. Light progresses more slowly in relation to
consists among other things of ultravi- the evaporation, but at the same time
olet (UV) rays which create favourable the rate of browning is quicker as the
conditions for triggering oxidation. outer layer of the product is no longer
Fats are organic substances which being cooled so effectively. In the case
can oxidise, and in fact all the more of chips, this means that they become
easily the more double bonds are hollow inside. In the case of fats with
contained in the fatty acids of the fat. a higher proportion of polar materials,
Cold-pressed olive oil, for example, more fat can permeate the product
has a shelf life of approximately just due to the faster evaporation.
six months at room temperature due to The decomposing process in oxidation
its large number of unsaturated fatty is divided into several phases.
acids. The "induction phase" triggers the
In addition to degradation products oxidation. The products of oxidation
with an intense taste such as fatty as a result of effects such as heat,
acids, oxidation also produces mono- light or heavy metals (Cu, Fe) include
glycerides and diglycerides. free radicals (R*, R = fatty acid radical)
During the deep frying process, the which react with oxygen (O2) in the

* This is only an assumption. The rate may differ from this figure in reality.

21
Basics of fats and oils

air to form oxygen-bonded radicals and becomes a fatty acid peroxide

(ROO*) (see Fig. 10). molecule** (ROOH). The attacked fatty
In the chain growth phase, the fatty acid thus becomes a new radical and
acid peroxide radical ROO* gains a hy- in turn reacts with the oxygen present
drogen atom H from another fatty acid (see Fig. 11).

* Note: Radicals are identified by means of an asterisk *.

Radical R*

Fat molecule radical

A fatty acid is separated from the fat molecule by the light and
then becomes the fatty acid radical R*
Fatty acid peroxide
radical ROO*
Oxygen molecule

The fatty acid radical R* reacts with oxygen to form a fatty acid peroxide radical ROO*

Figure 10: Induction phase

Fatty acid peroxide molecule

ROOH
Newly created radical

Hydrogen atom H

Figure 11: Chain growth phase

22
The unstable fatty acid peroxide mol- greater the probability that the radicals
ecule (ROOH) is largely broken down will collide. When radicals collide, the
into various radical products (RO* and two free radicals form a bond and
*OH) and reacts with the oxygen pres- there is a chain termination reaction.
ent or with the surrounding bonded The radicals are "trapped" and can no
fatty acids (chain branching reaction)
(see Fig. 12).
The more radicals that are formed, the

** H
 ydrogen peroxide (H2O2) is a strong oxidant and is used in heavily diluted form to bleach hair, for
example.

The newly created

oxygen radical catches
another hydrogen atom,
then becomes a hydro-
gen peroxide molecule
etc.
This process continues
endlessly until there
is a chain termination
reaction.

The new radicals HO*

and RO* react again
with surrounding oxy-
gen or fatty acids.
Again, the reaction con-
tinues endlessly until
HO* radical there is a chain termi-
ROOH breaks RO* radical nation reaction.
down into

Figure 12: Chain branching reaction

23
Basics of fats and oils

longer catch hydrogen molecules (see Polymerisation

Fig. 13). This is a chemical reaction in which
Radical catchers (antioxidants) such the unsaturated fatty acids present in
as Vitamin E or C make use of this the cooking fat, under the influence of
mechanism. They attract the radi- heat, light or metals (Cu, Fe) and by
cals like "magnets" and prevent or breaking down the multiple bond, re-
delay the chain reaction by catching act to form first dimers (two connected
radicals. The antioxidant is used itself fat molecules) and then polymeric
when the radicals are caught. (large number of connected molecules)
triglycerides.

Two radicals react with each other and form a new bond (shown in black
in the drawing). The radicals can no longer trap hydrogen in this state.

Figure 13: Chain termination reaction

24
The oil becomes more viscous as a cooking fats with a high proportion of
result of the chain formation of the polymers are characterised by a high
molecules. As a result, it is harder for degree of fine-pored foaming.
the water to evaporate from the oil, As with oxidation, the first step is
which means that, as with fresh fat, induction. A radical (R*) is produced
the heat cannot get to the food prop- as a result of the effect of light, heat
erly, no browning reaction can take or heavy metals (Cu, Fe). However,
place and the food becomes dried out instead of now reacting with oxygen,
and shrivelled. At the same time, the the radical attacks the double bond
fat has a greater tendency to stick to of a fatty acid which constitutes part
the food when it is removed from the of the fat molecule. After the reaction,
deep fat fryer, which in turn results in the entire fat molecule has become a
greater fat loss in the deep fat fryer radical (see Fig. 15).
than with fresh fat. If the fat molecule radical attacks
Following polymerisation, the quantity another fat molecule with a double
of volatile substances across the fat is bond, the double bond breaks down
reduced. Smoke formation is therefore and the fat molecule radical attaches
lower in very old fats. itself. In this first step, chains of two
Apart from the change in colour, fat molecules are produced which can

Figure 14: Actions of radical catchers

25
Basics of fats and oils

grow during polymerisation to form a radical attacks the double bond of one
chain of many hundreds of fat mole- of its own fatty acids. This causes a
cules (polymers) (see Fig. 16). ring closure within the molecule. The
If two of these fat molecule radicals product of such a reaction is called a
collide, the chain is terminated. The "cyclic bond".
two radicals bond (green) and do not
attack any further fat molecules (see Hydrolysis
Fig. 17). Hydrolysis is primarily triggered by the
It can sometimes happen that a fat permeation of water from the product

Radical R*

Figure 15: Initial phase of polymerisation

Figure 16: Chain growth

26
being deep fried and is encouraged to purify and stabilise the fat.
by certain substances such as baking The water (H2O) content is evaporated
powder. across the cooking fat and leaves be-
Hydrolysis is a controversial subject hind monoglycerides and diglycerides
of discussion in specialist literature. and free fatty acids.
Opinions of researchers differ with In hydrolysis, the water attacks the
regard to whether the permeation of bond between the glycerol and fatty
water does not also have positive acid and is then itself split into two
effects on the fat. It is known, for parts. The one part (an H atom, red)
example, that the evaporating water attaches itself to the glycerol radical
extracts volatile degradation products and the second part (OH radical, blue/
such as short-chain fatty acids or al- turquoise) remains attached to the
cohols together with fat and thus helps fatty acid radical (see Fig. 18).

Figure 17: Chain termination reaction

27
Basics of fats and oils

The smoke point of the fat is lowered fatty acid, very small amounts of curd
as a result of the decomposition of soap are produced.
the fat molecule and the fat takes on
a different taste due to the changed
molecules.
If baking powder (alkaline) is added
to the fat via the product being deep
fried, soap is produced from the
fatty acids. This is why hydrolysis is
also known as "saponification". One
ingredient of baking powder is sodium.
If the baking powder reacts with the

Attacking of water

Water Glycerol
Free fatty acids

Figure 18: Hydrolysis reaction

28
29
Technical background knowledge

3. Technical background knowledge

3.1 Why measure at all? disappears, which means that the fat
In this chapter, the three main reasons comes into contact with the surface
for measuring the frying oil quality with of the food for a longer period of time.
the testo 270 are highlighted: Frying The consequence of this is that more
oil and fried food quality, cost savings fat permeates into the inside of the
and compliance/effectiveness. product being deep fried, but also
that the surface is exposed to a higher
3.1.1 Ensuring the quality of the temperature for a longer period of time
frying oil and fried food (quality) and there is therefore more opportuni-
Various degradation substances are ty for browning.
produced in the fat as a result of the Examinations have shown that decom-
reactions described above. They are posed fat causes severe stomach ache
referred to under the collective term and digestive complaints, among other
"total polar materials". Total polar things.18
materials is a generic term for the Nearly all food laws prohibit the sale
free fatty acids, monoglycerides and of any foods not fit for consumption.
diglycerides and a number of oxidation This includes any foods in a condition
products (aldehydes or ketones). unacceptable to consumers or which
The "Total Polar Materials", TPM for are likely to cause nausea. According
short, affect not only the consistency, to an opinion of the Working Group of
taste and appearance of the fat, but Food Chemistry Experts (ALS, German
also its deep frying quality. A product
which is deep fried in spent oil very
quickly forms a dark crust but at the
same time sucks in a large quantity of
fat. In fats with a high proportion of
polar materials, the water can es-
cape more quickly via the fat and the
product dries out more quickly. French
fries, for example, become hollow
inside. As a result of the rapid loss of
water, the steam protection cover also

30
Federal Health Gazette 2/91), cooking mixing older oil with fresh oil, and the
fat with more than 24 % TPM is re- customer receives consistently high
garded (in Germany) as spent. Any vio- quality taste and crispness.
lation of this will be liable for fines.19
Another positive aspect of measuring At this point it should be pointed out
TPM is the possibility that this offers that the TPM value for fresh fats can
of adjusting the fat to the optimum vary from one sort to another. Palm
deep frying range. As already de- oil has a higher TPM value at the start
scribed in Section 2.3.2 The life cycle than rapeseed oil, for example. This
of the fat, the fat changes over the is due to the fatty acid composition.
course of its usage period. When the However, this does not mean that
fat is first used, it does not yet contain rapeseed oil is a poorer cooking fat.
any flavourings or aromatics. When the On the contrary, rapeseed oil in fact
fat is first heated, these aromatics are has a longer shelf life than oils with
released noticeably and the fat moves lower starting values (see Fig. 19).
closer to its optimum deep frying
range. This is where the best result for
crispness and taste is achieved. As
the heating continues, the fat breaks
down more and more and becomes
inedible. The proportion of polar
materials for the optimum deep frying
range is approximately between 14 %
and 20 %. By measuring regularly, this
optimum range can be maintained by

Percentage Classification of fat ageing

of polar materials
Less than 1 – 14 % TPM Fresh cooking fat
14 – 18 % TPM Slightly used
18 – 22 % TPM Used, but still OK
22 – 24 % TPM Heavily used, change the fat
More than 24 %* Spent cooking fat
*This value is determined by respective national regulations.
It varies between 24 % and 30 % TPM depending on the country (see overview on page 33).

Table 2: Classification of TPM values for fat ageing

31
Technical background knowledge

% TPM

25 Oil spent

e.g. palm oil

20
e.g. rapeseed
oil
15

10
Oil fresh
5

5 10 15 20 25 30 35 40 h

Figure 19: Starting/end values against the operating time

The starting values and operating times given here are only intended as examples for the purposes
of illustration.

3.1.2 Compliance with regulations quality of their frying oil. There are
Nearly all food laws prohibit the sale often clear limit values that must be
of any foods not fit for consumption. adhered to. According to an opinion of
This includes any foods in a condition the Working Group of Food Chemistry
unacceptable to consumers or which Experts (ALS, German Federal Health
are likely to cause nausea. According Gazette 2/91), frying fat with more
to legal rulings in Germany, deep-fry- than 24 % TPM is in Germany consid-
ing fat is considered a foodstuff (OLG ered to be spent. Any violation of this
Düsseldorf 1990) and deep-frying fat will be liable for fines. This is where
that has been used for too long is the testo 270 can help you in a simple
considered "not suitable for consump- way: The integrated traffic light system
tion" (within the meaning of § 17(1) of the testo 270 shows you limit value
No.1 LMBG, KG Berlin 1987). In more violations or warnings immediately and
and more regions, companies that clearly. A meaningful measurement
produce or market food are therefore can be carried out within seconds
legally obliged to regularly check the and the legal or internal requirements

32
 Country TPM value in %
Germany 24
Switzerland 27
Austria 27
Belgium 25
Spain 25
France 25
Italy 25
Turkey 25
China 27
Table 3: Recommended TPM values of various countries

can be checked. With the testo 270, fryers are essential for frying food.
it is therefore very easy to carry out To reduce costs, there are various
a compliance-relevant, presentable ways to optimize the frying oil. One
and reproducible measurement on the approach is to change the type of oil,
frying oil and thus ensure the highest using a higher-quality type of oil that
quality of the fried products. lasts longer and oxidizes less quickly.
The testo 270 is therefore the ideal The addition of antioxidants can also
choice for companies looking for a help to make the oil last longer. Anoth-
quick and precise way to check their er option is the use of automated deep
frying oil, not only to ensure lasting fryers, which enable more precise
quality, but also to cover the relevant temperature control and thus protect
legal requirements. the frying oil. Suitable filtration of the
frying oil can also help to extend the
3.1.3 Cost savings shelf life of the oil.
Prices for vegetable oils rose sharply
in 2021. According to a report by the
Food and Agriculture Organization of
the United Nations (FAO), the price in-
dex rose to around 224% in May 2021
compared to the previous year. 20,21

This has had a major impact on costs

in many sectors, particularly in the
food service industry, where deep

33
Technical background knowledge

3.2 Various measuring methods are used as an official unit of meas-

In addition to the column chroma- urement in chemical testing in the
tography and capacitive methods for laboratory. In many countries, column
determining the TPM value, methods chromatography is the official method
for determining the free fatty acids, for measuring the polar materials.
FFA for short, are also outlined below. The content of the total polar materi-
In many countries, they are the official als is specified as % TPM or in some
methods for ageing the fat, although cases TPC ("total polar compounds or
this is only possible with a limited components"). The threshold value in
degree of certainty. Germany for decomposition was set
at 24 % TPM. The threshold value can
3.2.1 Column chromatography vary from country to country, however
for determining the polar (see Table 3).
materials
Column chromatography measures the How it works
polar materials (free fatty acids, mono- A sample of a defined weight is placed
glycerides and diglycerides) in the fat. on the weighting agent of the column.
They are a measure of the thermoox- The sample moves slowly through the
idative decomposition of a fat and column and is collected again at the

Capacitor plate Capacitor plate

Polar and nonpolar materials

Retained polar materials

Adsorption medium (retains a)

the polar materials)

b)
Nonpolar, constituents not
retained
Figure 21:
a) Schematic representation of a capacitor,
Figure 20: Column chromatography b) Technical design of the oil sensor

34
bottom. chromatography lies in its execution,
As the sample moves through the col- however, in respect of handling haz-
umn, the polar materials present are ardous chemicals and the complexity
retained by the weighting agent of the of the measuring procedure. Expert
column, so that the collector will only knowledge is absolutely essential, so
contain the nonpolar parts of the fat. it can therefore not be performed by
Once the entire sample has gone laypersons.
through the column, the residual fat Another disadvantage of column chro-
can be weighed and the nonpolar matography is the poor reproducibility
materials of the fat can thus be deter- of the result in some cases when using
mined. If this sum is detracted from different pack types for the weighting
the total weight, the polar materials of agent.
the sample are obtained (see Fig. 20). Chromatography separates accord-
in many countries, column chromatog- ing to polarity. As already mentioned,
raphy is prescribed as the statutory nonpolar droplets move through
method for measuring the TPM. It is the column while polar particles are
therefore used as the reference meth- retained. Frying oil contains a mixture
od for all instruments which measure of polar materials, from the relatively
the TPM content. nonpolar through to the heavily polar.
A major disadvantage of column The extremely different proportions of
polar and nonpolar components mean
that an examination of the same fat
sample in different laboratories may
produce differing results.

3.2.2 Capacitive measurement of

"total polar materials"
In addition to column chromatography,
the capacitive measurement is another
way of measuring the total polar mate-
rials. It is based on a measurement of
the dielectric constant.
To this end, a voltage is connected to
Figure 22:
both plates of the capacitor (shown in
Measuring free fatty acids using a test rod
red and blue in Figure 21). This means

35
Technical background knowledge

This change in capacity is converted

Measuring the free fatty
and then appears on the display of the
acids is only viable if the fat
testo 270 cooking oil tester as a per-
has not yet been heated. If the fat
centage TPM content, for example.
is hot, evaporated water removes
volatile degradation products from
3.2.3 Test rod for measuring free
the fat. The free fatty acids are
fatty acids (FFA)
part of this volatile group and than
Free fatty acids are a measure of the
therefore vary greatly in content.
change in a fat at room temperature
It is therefore inadvisable to only
with exposure to oxygen in the air (ran-
use the measurement of the free
cidity) or as a result of hydrolysis. It is
fatty acids to determine the rate of
therefore appropriate to determine the
decomposition of the fat already
ageing of unused, i.e. unheated fat, via
heated.
the free fatty acid content. There are
countries in which free fatty acids are
used as an official method for deter-
mining the ageing of fats. This is only
correct with certain provisos, as the
the capacitor plates are charged until a fatty acid content can change con-
specific quantity of electrical charge is stantly during deep fat frying, making
reached. As the charge increases, the it impossible to obtain a reproducible
polar materials of the fat progressively reading.
align themselves. The red, positive
ends of the materials point towards the How it works
blue, negative plate, the blue, negative Free fatty acids in a fat not yet heated
ends towards the red, positive plate. can be measured using a test rod, for
Once the capacitor is charged, it example.
has a specific capacitance. This is A dye is applied to the test rod which
dependent on the dielectric, in this changes colour according to the con-
case the oil. The more polar materials tent of free fatty acids (see Fig. 22).
are contained in the cooking oil, the By then comparing the test strip
greater the capacity of the capacitor.

36
against an appropriate colour scale, in chips, but not quite as strongly
the content of free fatty acids can be since potatoes do not contain as much
determined. protein.
3.2.4 Colour check of oils The darkening of the oil does not
In practice, the colour of an oil is a therefore mean that the oil can no
quality feature for freshness. It can longer be used. A colour check should
vary from one oil to another. If the therefore not be used to measure the
colour of the fresh oil is darker than rate of decomposition.
expected, further tests are required
such as a measurement of the free
fatty acids.
In the case of cooking oil, the col-
our is changed firstly by the various
degradation products of the oil and
secondly by the ingredients which can
enter the oil from the product being
deep fried. If breaded meat is fried, for
example, the oil darkens much more
quickly than if mainly potatoes are
fried. This effect is attributable to the
so-called "Maillard reaction" (after its
discoverer Luis Maillard). With strong
heating, protein constituents (the ami-
no acids) in the meat react with sugar
(carbohydrates). This produces aroma
and flavour enhancing substances on
the one hand, and browning substanc-
es (melanoides) which result in an
intense colouring of the product being
deep fried and the oil.
The Maillard reaction also takes place

37
Technical background knowledge

3.2.5 Identifying the smoke point

The lower the smoke point
The smoke point is the lowest tem-
falls, the greater the risk of
perature of a heated oil or fat at which
a fat fire. In addition to the above
smoke visibly develops on the surface.
methods, there are a range of other
According to the opinion of the Work-
means of determining the quality
ing Group of Regional Food Chemis-
of the fat, although these are only
try Experts and the German Federal
intended for use in laboratories.
Public Health Department, the smoke
As there are frequent references
point of a cooking oil must be at least
to these processes in literature, a
170 °C and must not differ from the
selection of the most well known is
temperature of the fresh fat by more
given below.
than 50 °C so that the fat can still be
classified as usable.
The smoke point is reduced by the
various decomposition reactions which
take place in the oil before and during
deep frying, so the oil starts smoking
at lower temperatures.
The smoke point should always be
checked using an external thermome-
ter in order to obtain the most accu-
rate information possible about the
Burette filled
smoke point temperature. with potassium
hydroxide solu-
tion
3.2.6 Acid number (AN)
The acid number indicates how much
potassium hydroxide (KOH) in mil-
ligrams is required to neutralise the
free fatty acids contained in one gram
of fat.

Fat sample with

indicator

Figure 23: Titration apparatus

38
How it works 3.3 "Total polar materials" meas-
To determine the acid number, potas- urement parameter
sium hydroxide solution is added to As already indicated, the TPM can be
the fat sample until a colour change determined by means of either column
can be seen on the indicator placed in chromatography or a capacitive meas-
the fat. The acid number is not at all urement. The cooking oil tester uses
suitable as a sole indicator for assess- the principle of capacitive measure-
ing cooking oil. ment.
A plate capacitor is used. Due to its
3.2.7 Iodine number (IN) large surface area, it has the advan-
The iodine number indicates how tage of being able to measure as many
many of grams of iodine are absorbed polar materials as possible at once.
by the fat. The greater the quantity of A ceramic material is used as the
iodine consumed, the greater the num- carrier material for the plate capacitor,
ber of double bonds and therefore the to which the gold strip conductors
greater the freshness of the tested oil. have been attached using a special
The iodine number is determined by process.
means of titration analogously to the
acid number. 3.3.1 Temperature measurement
parameter
3.2.8 Peroxide number (PN) The dielectric constant varies accord-
The calculation of the peroxide num- ing to the temperature, so a tempera-
ber is the classic test for measuring ture sensor is located on the back of
oxidation in fresh oil. However, it does the ceramic plate. It is made of metal
not give any direct information about and, like the gold conductor strips,
the rate of decomposition of the fat, as has been attached to the ceramic plate
the number can fluctuate greatly. by means of a special process.
As with the two previous measure-
ments, the PN is determined by means
of titration. The oil must be cold for
the calculation, as the test is extremely
sensitive to heat.

39
Technical background knowledge

4. Testo solutions

4.1 Which Testo solution is right The best-selling measuring instrument

for your application? for determining the quality of frying oil
Testo offers two solutions! Testo is the popular testo 270 (see Chapter
offers high-quality classical measur- 4.2)
ing instruments for individual outlets
or outlets with independent quality For customers with an extended
management. branch network and centralized quality
management, Testo Solution offers a
complete solution comprising measur-
ing instrument, service and software.
The multifunctional handle is offered
here for frying oil management (see
chapter 4.3)

Figure 25: testo 270 cooking oil tester

40
4.2 The testo 270 frying oil tester
– simple frying oil measurement
with interpretation (traffic light)
directly on the instrument
The testo 270 enables the user firstly
to provide its customers with full-tast-
ing, perfectly deep fried foods, and
secondly to ensure compliance with
statutory recommendations. The result
also has an economical aspect, be-
cause with the testo 270, the expendi-
ture for cooking oil can be reduced by
up to 20%.
The testo 270 cooking oil tester is
Figure 26: Visual alarm if a given limit value is
a robust measuring instrument for exceeded

quickly testing the decomposition of

TPM value below the low- TPM value between the TPM value above upper
er limit value two limit values limit value
--> oil OK --> oil still OK, replace- --> o
 il is spent and
ment of some of the needs to be changed
oil with fresh oil rec- urgently
ommended

Figure 27: LED display

41
Technical background knowledge

Figure 28: The cooking oil tester fulfils the protective class IP65, and can be rinsed under running
water after the measurement.

cooking fats. perature are shown in the two-digit

As the power is supplied by batteries digital display. The temperature can
and the built-in sensor, the device therefore be determined in addition to
is portable and there are no cables the ageing of the fat. Due to the larger
getting in the way. The ageing of the display, the values can be quickly and
fat can thus be measured quickly and easily read, even in dark surroundings
easily without long waiting times. (see Fig. 26).
If there are several deep fat fryers
whose contents are to be checked
for their TPM value, this can be done
without the having to leave the sensor
to cool first. We only recommend that
the sensor is wiped carefully with a
kitchen towel (caution: risk of catching
fire!) to avoid residues.
The % TPM measured and the tem-

42
The instrument can be set to the
required quality limit values for the
Ceramic substrate
polar materials using the two function
keys on the front of the testo 270. The
upper and lower limit values are set in
the configuration mode, and must de-
viate from each other by 1 %. As the
set TPM limit values are, like all other
configurations, secured by a PIN, an
inadvertent alteration is eliminated. Gold conductor strips
With three traffic light colours, the
display's backlighting simplifies the
Figure 24: Fat measuring sensor
interpretation of the measured TPM
value. The colour of the display chang-
es depending on the polar substance
content. As long as the lower limit
value has not been exceeded, the LED
is green and the fat is still O.K.
In the range between the two set limit
values, the display is orange. The
ageing of the fat is already advanced
and the fat may require improving by
replacing some of the fat with fresh
fat.
If the upper limit value has been
exceeded, the display lights up in red.
The fat is now so spent that it can no
longer be improved by replacing it in
part. The oil now needs to be urgently
replaced (see Fig. 27).
In addition to the unmistakable alarm
provided by the display colour, there
are two further indicators of limit value
Figure 29: Case for the transport and storage of
violation. the testo 270

43
For one, the word "Alarm" appears, sensor is relatively insensitive to
and for another, a violation of the mechanical strain. It is embedded in
lower limit value is shown by a small metal, making it additionally solid and
arrow pointing down, and for one of unbreakable..
the upper limit value, a small arrow The instrument is ideal for use in
pointing up. kitchen surroundings. The properties
The user is further supported by the of the material make it easy to remove
display colour flashing during the dirt, particularly oil. In addition to this,
measurement. The final measurement it fulfils the protection calss IP65, and
is reached when the display colour as can simply be cleaned under running
well as the TPM value stop flashing. water after the measurement.
The temperature of the cooking fat to The care of the instrument is very
be measured must be at least 40 °C. easy. No special cleaning agents are
If this value is undershot, the display required to clean the sensor. A mild
flashes œ 40 °C. It is no longer possible household cleaning agent or stand-
to carry out the measurement below ard household flushing agent are fully
this temperature, as the discrepancy adequate for cleaning. When cleaning,
in accuracy is too great. The same ap- it must be ensured that the sensor is
plies if the maximum measuring tem- not cleaned with sharp-edged objects,
perature of 200 °C is overshot. In this abrasive cleaners or a coarse sponge.
case, # 200 °C flashes in the display It is sufficient to rinse it in hot water
and you must wait until the temper- after use and then wipe it down with a
ature has fallen below the maximum kitchen towel. It is important to ensure
measurable temperature again before that no fat residues remain on the
proceeding with the measurement. sensor, so that the sensor does not
The cooking oil tester's sensor is com- stick, thereby resulting in inaccurate
pact in design. This makes it possible measurements.
to use the testo 270 to measure even The purchase of a cooking oil tester
in low oil levels. only binds the buyer to a one-off pay-
Thanks to the protective layer, the ment. Apart from the annual calibration

44
and the changes of batteries, there are 4.3 The complete solution: Frying
no further costs. oil management with testo Saveris
A crucial advantage of the testo 270 is 3 Food Solution
the more efficient use of the oil: reg- Frying oil management and quality
ular measurement prevents you from control using TPM measurement is
changing your cooking oil too early or also part of the testo Saveris 3 Food
too late. This can reduce your cooking Solution digital quality management
oil costs by up to 20 %. Thanks to system. With it, Testo Solutions GmbH
the testo 270, the deep fried products offers an automated quality manage-
that you serve up will always be of ment system that reliably meets all
impeccable quality, guaranteeing the compliance requirements, increases
satisfaction of your guests. quality through process and data se-
curity and noticeably reduces operat-
ing costs for companies in the chain
gastronomy and retail sectors with
several branches or spatially sepa-
rated operations. The testo Saveris
3 Food Solution relies on the three-
part harmony of robust measuring

45
instruments, innovative software and
close support from the Testo Solutions
GmbH service team.

The hardware: robust, flexible and

automatic measurement technolo-
gy from the world market leader
In contrast to the individual frying oil
measurement with the testo 270, the
testo Saveris 3 Food Solution uses
the multifunction handle. As the name
suggests, the multifunction handle
enables many different measurements
thanks to its interchangeable probes.
The sensors are screwed onto the
front of the handle and are immedi-
ately ready for use. In addition to the
frying oil measurement, penetration
testo Saveris 3 Food Solu-
probes for measuring the core tem-
tion: Typical areas of appli-
perature in a fine and robust design,
cation for the multifunction handle
sensors for surface and air tempera-
ture and a TC adapter for validating
• Fast food restaurants
the equipment are also available. As
• Central production units
with the testo 270 measuring instru-
• Business and industry
ment, the testo Saveris multifunctional
• Communal catering in the
handle measures the TPM value and
healthcare and education sector
the temperature of your frying oil.
• Leisure /events
You can find more information on the
• Food retail
measurement method in Chapter 3.
• Consumer markets/convenience
Using the testo Saveris multifunction
stores
handle is very simple. The probe is
first screwed onto the multifunction
handle and the instrument is then

46
switched on. When the Bluetooth
connection to the Control Unit is
established, this is indicated by an
illuminated symbol. The measurement
can be started immediately. As soon
as the measurement value is stable,
the handle vibrates.
The measurement values are transmit-
ted wirelessly and securely by Blue-
tooth from the testo Saveris 3 multi-
function handle to the Control Unit and
the software.

47
The software: more than a digital it easy to check several fryers in larger
quality handbook operations. This can be done without a
The software is the heart of the testo cooling phase between measurements.
Saveris 3 Food Solution. It is used to The measuring probe should only be
digitalize the quality handbooks. This carefully dabbed with some kitchen
means that they can be rolled out paper to prevent possible measure-
globally at the touch of a button, up- ment deviations due to carry-over.
dated on an ongoing basis or adapted Final cleaning of the multifunction han-
to individual local conditions. Above dle is uncomplicated and only requires
all, however, the software documents water, a mild detergent and a soft
all quality-relevant measuring points paper towel. The multifunction handle
and processes and enables both the and the measuring probes are always
analysis and control of all relevant within easy reach and yet safely stored
quality parameters. In the of limit value thanks to a case and the wall bracket
violations, those responsible can, supplied.
thanks to alarms, immediately inter- The multifunction handle measures
vene with correction measures. the frying oil in a temperature range
between +40 and +200 °C and the
The multifunctional handle also makes

Technical data frying oil probe

Temperature sensor PTC
TPM sensor Capacitive sensor
Measuring range Temperature: +40 to +200 °C
TPM: 0 to 40 %
Accuracy Temperature: ±1.5 °C
TPM: ±2 % (+40 to +190 °C)
Solution Temperature: 0.1 °C
TPM: 0.1 %
Operating temperature 0 to +50 °C
Ambient humidity 0 to 90 %RH
Storage temperature -20 to +70 °C
Response time t90 Approx. 30 s
Dimensions 305 x 60 x 32 mm
Weight 123 g
Protection class IP65

48
TPM value in a range from 0 to 40 %. Testo Solutions offers hardware, soft-
The accuracy is ±1.5 °C for the tem- ware and services from one supplier
perature and ±2 % in the range from To ensure that digital quality management
+40 to +190 °C for the TPM value. The with the testo Saveris 3 Food Solution is
resolution is 0.1 °C for the tempera- implemented in the best possible way and
ture and 0.1 % for the TPM value. The supports the user in their daily work, Testo
instrument operates in a temperature Solutions GmbH has specially trained
range of 0 to +50 °C and can be used service staff available for all process steps.
in environments with a humidity of 0 From planning via commissioning to ser-
to 90 %. Weighing just 123 grams, it vicing – the compliance, quality and cost
is easy to handle. Thanks to the IP65 requirements are in focus. Even when the
standard, the multifunction handle is system is installed and running, we’re still
well protected and resistant to external just a phone call away.
influences.

49
Practical application – handling tips

5. P
 ractical application –
handling tips

5.1 Tips and tricks Under what circumstances may

Operation of the instrument is ex- the measurement be incorrect?
tremely easy for the user. The testo 270 measurement may be
The instrument lies securely in your incorrect if
hand during measurement, thanks to • the sensor is scratched (some
the ergonomic design. However, there scratches are invisible to the naked
are still a few points which should be eye);
observed when measuring oil. • there is still water in the oil;
• additives are used;
Which oils/cooking fats can be • an induction deep fat fryer was not
measured with the testo 270? switched off during the measure-
In principle, all oils and fats intended ment.
for deep fat frying can be used. This A more exact check of the instrument
includes, for example, rapeseed, soya, can be made using the reference oil.
sesame, palm, olive, cotton seed or
groundnut oil. Fats from animal sourc- How can errors be circumvented
es can also be measured. The starting or prevented?
values may be higher for pure coconut
oil (from the core flesh of the coconut) Cleaning the sensor
and palm seed oil (not to be confused In order to protect the sensor, it should
with palm oil), see Fig. 19., p. 32). only be cleaned using a household
However, a correct measurement is washing-up liquid, detergent or soap
still possible. Coconut oil and palm solution, and dried with a kitchen
seed oil are mainly used to make mar- towel.
garine and rarely for deep fat frying. When cleaning, ensure that there is
no more fat residue on the sensor, as
otherwise the sensor will stick and the

50
accuracy of the measurement is no What effect do additives have on
longer guaranteed. the measurement result?
If the measurement takes place in hot This testo 270 is designed for the use
oil (above 150 °C), the oil residues do of pure fats/oils. When using additives
not need to be removed. Above this and filter aids, particularly extremely
temperature, the oil residue from the aqueous ones, discrepancies may
last measurement is automatically arise due to the substances contained
dissolved. In this case, however, a in these agents.
second measurement is required, as
the first measurement serves only to Using an induction deep fat fryer
clean the sensor. The induction deep fat fryer has an
electromagnetic field for generating
Effect of water on the measure- heat.
ment result The sensor acts like an antenna when
If there is still water in the oil, this immersed in the electromagnetic field.
will significantly augment the display The electronics are disrupted by the
values. If bubbles are still coming out electromagnetic rays and the readings
of the fat, water is still present. When obtained are incorrect. It is therefore
measuring, if you are not entirely imperative that the induction deep
certain whether water is still pres- fat fryer is switched off during the
ent, we recommend repeating the measurement or a sample is taken, in
measurement after one minute. If the order to get an accurate measurement
second reading is lower than the first, result.
there is still water in the oil, and further
measurements should be taken at five
minute intervals until the reading is
constant.

51
Practical application – handling tips

Temperature skeining in deep fat

fryers with calorifiers
Using calorifiers as a heat source can
cause what is known as "temperature
skeining". This results in temperature
differences in the fat and therefore
in different measurement results. To
avoid these differences, we recom-
mend first of all moving the instrument
in the deep fat fryer until the temper-
ature has equalised but then keeping
the instrument still for the measure-
Figure 30: Wrong – measurement with product
ment itself. being deep fried

Effect of product being deep fried by immersing the cooking oil tester in
on the measurement results the middle of the deep fat fryer.
No measurements should be taken
while the product being deep fried is When is the measurement com-
in the oil, as the water will significantly plete?
increase the measurement results (see The sensor takes a certain time to
Fig. 30). equalise the temperature. In practice,
the response times are specified as Txy
Which minimum fat level is re- times, e.g. T90 time. This is the time
quired for measuring? that elapses until 90 % of the change
For the best measurement results, the in reading is indicated. The testo 270
cooking oil tester must be immersed has a response time of about 30s if it
into the fat at least as far as the "min" is moved in the oil when immersed.
marking, but no further than the "max" This movement in the oil is essen-
marking. The deep fat fryer should be tial for correct use of the measuring
filled with fat according to the man- instrument.
ufacturer's specifications. Maintain a The testo 270 cooking oil tester has an
minimum distance of 1 cm from metal- Auto hold function:
lic parts. Contact with the edge of the Once the measurement has reached a
deep fat fryer should also be avoided stable value, the measurement value
and the the alarm backlighting stop

52
 Does the TPM value of a cook-
ing fat already exposed to heat
change if it is heated again?
Yes, the TPM value changes again
by a few percent. The reason for this
is the fatty acid peroxides already
formed. They are not thermally very
stable and decompose as soon as
they are reheated. This produces new
polar materials which cause a further
increase in the TPM value by a few
percent.
Figure 31: Right – measurement without
product being deep fried
Does the TPM vary between
flashing, and the are frozen in the dis- filtered and unfiltered oil? What
play with the corresponding backlight- causes the increased TPM value
ing colour. and why does it fall after pro-
longed heating?
Can measurements be taken The older the oil, the better able it
immediately after each other with is to bond and transport water. Like
the cooking oil tester? the degradation products of the fat,
Several measurements can be taken a water molecule is also polar and is
immediately after each other with the included in the measurement.
testo 270. In between the individual With increasing age, the water takes
measurements, we recommend wiping increasingly longer to evaporate from
the sensor with a kitchen cloth before the fat even at high temperatures of
changing to the new basin, in order to 175 °C. Consequently, the TPM may
avoid residues. When cleaning, do not be significantly increased as the fat is
touch the metal pipe, protective cap or being heated and fall again in a repeat
sensor with unprotected hands. Risk measurement in hot fat.
of burns!

53
Practical application – handling tips

By filtering the cooking fat, some of of ageing, as the free fatty acids are
the decomposition constituents and removed from the fat together with the
residues of the product being deep evaporating water and their content
fried are filtered out of the fat. Water fluctuates heavily. Only the oxidation
which is bonded to these constituents and polymerization products are rel-
is thus also removed from the fat. The evant for the measurement quality of
water content is therefore lower in used frying oils. The TPM value (along
freshly filtered fat than in unfiltered fat. with the DPTG value) is therefore the
In order to determine whether there most suitable value for assessing the
is still water in the fat, we recom- quality of frying oils.
mend taking several measurements at In contrast to the FFA value, the TPM
five-minute intervals without frying in value is a reliable indicator of the
between. If the value falls after each degree of decomposition of the fat and
measurement, water is still present. provides an exact statement of how
The measurements should be repeated heavily the fat is already contaminat-
until two consecutive measurements ed. For this reason, the measurement
show the same value or only a dis- of the TPM value is recommended in
crepancy of 2 % TPM or less. order to obtain a reliable assessment
of the frying oil quality.
Can free fatty acids (FFA) and % Studies from 2023 indicate that an
TPM be compared? FFA value in deep-frying fat of over
FFA (Free Fatty Acids) and TPM (Total 0.5% can even significantly reduce the
Polar Materials, often also: TPC - Total carcinogenic substance acrylamide,
Polar Components) are two completely which in turn contradicts the practice
different measurement methods for of using increasing FFA values as a
determining the quality of frying oil. measure of the rancidity of the oil.23
There is no correlation between the
TPM value and the FFA value.
The term "free fatty acids" is a mis-
leading term for measuring the acidity
of used frying oils. In fats already
heated, the FFA value is not a measure

54
What temperature is the best con- The cooking oil tester is not designed
trol point, 45 – 50 °C to be permanently in hot oil. It is
or 175 – 185 °C? designed for short measurements of
We recommend measuring in hot oil, between 30 seconds and five minutes.
as the measurement is quicker due to
the fluidity of the fat and the sensor is What has to be taken into account
easier to clean after the measurement. to get the best results for deep fat
Only carry out measurements after frying?
deep frying once there are no longer Here are a few tips for achieving
any bubbles rising. Only then can you optimum frying results and as long
be sure there is no more water in the a duration of use of the cooking oil
oil. If you are unsure, simply repeat the as possible. The frying temperature
measurement after a few minutes, until should not exceed 175 °C, as the for-
the reading is virtually constant (± 2 % mation of acrolein intensifies consider-
TPM). ably above this temperature. The testo
270 helps the user in that it warns of
What happens if the tester is kept too high temperatures (from 200 °C) by
too deep in the deep fat fryer and an optical alarm.
the "max" marking is exceeded? • Set the "optimum frying point" of
Will this damage the sensor? the fat using the testo 270 in order
No. However the sensor should not be to obtain the optimum quality of the
immersed more than five centimetres product being deep fried.
below "max". The housing must on no • The quantity of product being fried
account be immersed in the fat, as it is should be measured so that the
not heat-resistant. temperature does not fall too sharply
during deep frying, thereby having a
Is it possible to install the cooking negative impact on the frying result.
oil tester so that it is permanently • Turn down the temperature of the
measuring in hot oil? Is there a deep fat fryer when out of use for
specified maximum length of time prolonged periods of time in order
for which the tester can be in the to prevent unnecessary exposure to
oil?

55
Practical application – handling tips

heat and therefore premature ageing

of the fat.
• The frying oil should be filtered at
the end of frying in order to remove
from the oil any residues of the
product and parts of the degradation
products of the oil, and water bond-
ed to these.

5.2 Areas of application

5.2.1 Large-scale catering estab-

lishments, canteens, large
Figure 32: Regular measurement guarantees
catering companies that the food is of consistently high quality
The cooking fat can be used most ef-
fectively if the TPM value is measured. 5.2.2 Food monitoring
The fat can remain in use until the Food monitoring is quicker and more
national recommended guideline has efficient thanks to on-site monitor-
been exceeded or it can be reset to ing. In the event where you are not
the optimum deep frying range by re- certain as to whether oils have already
placing some of the fat with fresh fat, exceeded the guideline, these can
thus ensuring that the deep fried food be tested using the testo 270. Food
is of consistently high quality. Regu- inspector costs can thus be reduced,
lar measurements can also preclude because not all fats have to be sent to
health risks and fines due to a failure the laboratory now, only those which
to keep within the limit values. are actually above the statutory guide-
line and require closer examination.

56
5.2.3 Food manufacturers regularly and the fat is replaced at the
(e.g. of deep fried products, appropriate time, disagreeable health
snacks etc.) risks and fines can be prevented.
By setting the optimum TPM value Furthermore, the TPM value can also
in the fat, the food manufacturer can be set to the optimum value, which
supply its customers with perfect taste benefits the customer in terms of
and quality. improved taste.
At the same time, costs can be saved
in fat consumption. 5.3 Calibration of measurement
Companies which as a precaution parameters
change their oil regularly in order to Calibration means measuring an oil
prevent the guideline being exceeded with a known TPM value, for example,
are able to save costs with the testo and comparing the value displayed on
270, as they can determine the right the testo 270 with the known value.
point at which the fat is decomposed The discrepancies are recorded on a
using the cooking oil tester and thus calibration certificate. Anyone wishing
use the oil for longer. to carry out measurements in accord-
ance with HACCP/the Food Hygiene
5.2.4 Large restaurants, fast food Ordinance [LMHV] needs a calibrat-
chains ed instrument. Calibrations may be
Particularly in catering, the require- performed by all authorized calibration
ment for maximum quality is especially centres.
important. A meal in a restaurant can
determine whether a guest comes
back or recommends the restaurant to
others. If a guest suffers health com-
plaints after visiting a restaurant due to
spoiled food, firstly the guest will not
come back and secondly the restau-
rant may find itself liable for a fine.
If the TPM value of the fat is checked

Figure 33: Calibration seal

57
Practical application – handling tips

5.4 W
 hat is meant by measuring There are several possible ways of
range, accuracy and resolu- showing the accuracy:
tion? • Relative deviation from the reading
Measuring range • Relative deviation, referring to the
The measuring range indicates the final value of measuring range
range in which the sensor measures • Absolute specification in
with a specified accuracy. The cooking Vol% or ppm (parts per million), for
oil tester, for example, has a tempera- example
ture measuring range of 40 to 200 °C
with a margin of ± 1.5 °C from the ac- Solution
tual temperature. Below the specified Resolution refers to the smallest sub-
range the results may be inaccurate, division of the unit of measurement.
as solid fat does not start to melt until The accuracy is always poorer than
at just below 40°C room temperature the resolution.
and is still extremely viscous. The
upper limit is extremely generous at Example
200 °C. For health and safety reasons, Display: 150.5 °C
a temperature of 175 °C should not be Resolution: 0.5 °C
exceeded during deep fat frying. As Display: 150.53 °C
soon as the temperature falls below or Resolution: 0.01 °C
above the measuring range, the arrow Display: 150,531 °C
in the display of the cooking oil tester Resolution: 0,001 °C
lights up and the upper or lower meas-
uring limit flashes. There are specific errors on digital
measuring instruments, the so-called
Accuracy digital unit, referred to as digit for
The accuracy describes the largest short. A digit denotes the last digit of a
possible deviation of the measured digital display. It can jump by ± 1 unit.
value from the actual value. If, for The poorer the resolution of a measur-
example, a deep fat fryer has an actual ing instrument, the greater the effect
temperature of 190 °C and the sensor of a jump in digit on the accuracy of
is measuring a temperature of 191.5 the measurement result.
°C, it has a margin of +1.5 °C.

58
Example For a simple inspection of the
Display: 150 °C 150.5 °C instrument
Display +1 digit: 151 °C 150.6 °C When commissioning the new in-
Display -1 digit: 149 °C 150.4 °C strument, carry out measurements
in unused cooking oil and note the
5.5 C
 alibration and adjustment for measured TPM start value (mean value
the testo 270 from measurement conducted several
The user can check the accuracy times). The reference value thus ob-
of the cooking oil tester himself, by tained serves as a comparative value
carrying out a comparative measure- for subsequent instrument testing.
ment using Testo reference oil (calibra-
tion). If there is too great a difference 5.6 Logging
between the reading and the reference Each measurement includes the doc-
value, future device readings can be umentation of the results and where
adjusted in line with the reference applicable the evaluation of the meas-
value (adjustment). urement data. Documentation is not a
Please refer to the instruction manual mandatory regulation, but it is cus-
for a detailed description of how to tomary for authorities to view records
carry out the calibration/adjustment. as part of the official food controls.
In these cases, complete and clear
documentation is used for verification
purposes. Documentation is strongly
advised, on the basis that:

“What is not documented does not

exist!”
Depending on the scope and purpose
of the measurement, all or at least the
first six of the following pieces of data
Figure 34: Testo reference oil
should be noted. An example record
can be found in this section and in the
appendix.

59
Practical application – handling tips

Date and time Nominal value

Absolutely necessary entries to allow The required temperature or upper lim-
traceability of documents and prod- it value for the TPM value (24 % TPM),
ucts. for example.

Processor Discrepancies between nominal

If there are any queries, the designated value and actual value
contact person must be identifiable. If discrepancies between the actual
Initials will suffice in small companies. value and the nominal value are re-
corded in a log, appropriate corrective
Measuring location action must be taken. For this, the per-
It must be possible to retrospective- son logging the values must have the
ly match the readings to the place authorisation to perform independent
at which they were taken. In some corrections on the equipment con-
circumstances, a sketch of the site or cerned (the employee must be familiar
an exact description in relation to per- with the instrument and know how to
manent fixtures, such as the entrance operate it) or know where to turn if he
door, can be enclosed. cannot perform the measures himself.

Measuring device
The measuring instrument used must
be specified. This is the only way to
ensure that the accuracy of the meas-
A discrepancy always re-
urement can be assessed retrospec-
quires corrective action, and
tively and be compared with subse-
corrective action requires a check
quent measurements.
to ascertain whether the corrective
action was successful. The check
Comments
can only be performed by employ-
Any unusual effects which could alter
ees with the appropriate expertise
the reading are noted here. This may
and authority. User-friendliness
include superheating of the cooking
or the self-declaration is a deci-
oil, for example.
sion-making criterion in using logs.

Actual value
The reading(s) taken.

60
The following log can be taken from the appendix or be recreated in modified
form.

Deep fat fryers

1 2 Meas-
Proces- uring Com-
Date Time Nom. Actual TPM Nom. Actual TPM sor instru- ment
temp. temp. value temp. temp. value ment
[°C ] [°C ] [%] [°C ] [°C ] [%]

61
Technical data for testo 270

6. Technical data for testo 270

6.1 Measuring range and accuracy

Measurement type Measuring range Accuracy Resolution
Temperature +40 to +200 °C ±1.5 °C 0.1 °C
TPM 0.0 to 40.0 %TPM 0.5 %TPM
(Total Polar Materials) (+40 to +190 °C) (+40 to +190 °C)

6.2 Other instrument data

Power supply/Battery type Battery: 2 AAA batteries
Battery life at 20 °C Approx. 25 hr continuous operation
equals approx. 500 measurements

Sensor
Temperature PTC
TPM Capacitive sensor (Testo)

Storage/transportation temperature -20 to +70 °C

Operating temperature 0 to +50 °C
Operational frying oil temperature +40 to +200 °C
Display LCD, 2-line, backlit
Weight of instrument with TopSafe, 255 g
batteries and wrist strap
Dimensions 50 x 70 x 130 mm
Housing materials ABS / ABS-PC fibre glass 10%
Response time approx. 30 sec
Protection class IP65
Warranty 2 years

62
Appendix

7. Appendix

Deep fat fryers

1 2 Meas-
Proces- uring Com-
Date Time Nom. Actual TPM Nom. Actual TPM sor instru- ment
temp. temp. value temp. temp. value ment
[°C ] [°C ] [%] [°C ] [°C ] [%]

63
Bibliography

8. Bibliography
1 http://www.lebensmittel.org/lmhv.htm. 13 Template for redrawing from:
Last updated: 02 Sept. 2005. Vorgänge zwischen Frittiergut und
2
Frittierfett während des Frittierens; aid
http://www.vis-ernaehrung.bayern.
Verbraucherdienst, 42nd year, March
de/_de/left/ueberwachung/aufgaben/
1997, p. 56, Fig. 1.
Imhv_haccp.htm. Last updated: 09
Aug. 2005. 14 Bertrand Matthäus, Which fat and
3
oil for which purpose? Features and
Structure of fats, p. 18 f; from:
specification of oils and fats (Power-
Natürlich mit Pflanzenöl, 2nd edition,
Point presentation), German Federal
Margarine-Institut; Hamburg.
Institute for Cereal, Potato and Fat
4 http://www.dgfett.de/material/raffin. Research, Münster.
php Last updated 08 Apr. 2014 15 http://www.margarine-institut.de/
5 Gift from the sun: plant oil, p. 18 f, presse2/index.php3?id=88. Last up-
from: Natürlich mit Pflanzenöl, 2nd dated 08 April 2014
edition, Margarine-Institut; Hamburg. 16 Template for redrawing from: Qualität
6 Structure of fats, p. 10; from: Natür- des Frittiergutes in Abhängigkeit von
lich mit Pflanzenöl, 2nd edition, Erhitzungsdauer nach Blumenthal
Margarine-Institut; Hamburg. (1991); aid Verbraucherdienst, 42nd
7
year, March 1997, p. 57, Fig. 2.
Structure of fats, p. 10; from: Natür-
17 aid Verbraucherdienst, 42nd year,
lich mit Pflanzenöl, 2nd edition,
Margarine-Institut; Hamburg. March 1997, p. 57 – 59.
8 18 Werner Baltes, Food chemistry (3Ber-
Structure of fats, p. 11; from: Natür-
lich mit Pflanzenöl, 2nd edition, lin/Heidelberg 1992) p. 71.
Margarine-Institut; Hamburg. 19 http://www.dgfett.de/material/lebens-
9 Structure of fats, p. 11; from: Natür- mittelrecht.pdf. Last updated: 15 Sep.
lich mit Pflanzenöl, 2nd edition, 2005.
Margarine-Institut; Hamburg. 20 https://www.fao.org/economic/est/
10 http://www.biorama.ch/biblio/b20g- est-commodities/oilcrops/price-indi-
fach/b35bchem/b12lipid/lip010.htm. ces-for-oilcrops-andderived-products/
Last updated: 10 Aug. 2005. en/. Last updated: 03 November 2021
11 21 Oils & Fats International (2021): FAO
http://www.margarine-institut.de/
presse2/index.php3?id=88. vegetable oil price index hits 13-year
Last updated 08 April 2014 high; FAO vegetable oil price index
12
hits 13-year high (ofimagazine.com),
http://www.margarine-institut.de/
retrieved 03/11/2021.
presse2/index.php3?rubrik=1&id=88.
22 http://www.dgfett.de/material/recomm.
Last updated: 10 Aug. 2005.
php. Last updated 13 November 2023

64
Valuable practical knowledge

9. V
 aluable practical knowledge on
food safety
Whether you're involved with pro- Cooking Oil Measurement online
duction, transport or processing: in training module
whatever capacity you work with food You can also find a condensed version
– you can always rely on Testo. Relia- of this Field Guide on our website in
ble measurement solutions and useful the form of a free online training mod-
know-how will help you monitor limit ule. This can be used either to refresh
values and ensure quality throughout your knowledge or to train employees
the entire process chain. and colleagues: To the training

How-to videos testo 270

These videos illustrate the easy and
convenient operation of the testo 270
step by step. To the videos

Pocket Guide Food Safety

Key questions relating to food safety
and HACCP are answered quickly
and clearly in our Food Safety Pocket
Video: Measuring cooking oil qual- Guide. Maintain your competitive edge
ity using the testo 270 and download the guide free of charge
Watch a short video to see how Chef here: Go to download
David Rothe measures the quality of
cooking oil quickly and reliably using
the testo 270 cooking oil tester:
To the video

65
 Subject to change, including technical modifications.

Testo SE & Co. KGaA

Testo-Strasse 1, D-79853 Lenzkirch, Germany
2981 3015 15/msp/12.2023

Phone +49 7653 681-700

Fax +49 7653 681-701
vertrieb@testo.de

www.testo.com
66