When should you change cooking oil?

Friday, June 24, 2016

There are a number of risks associated with using cooking oil that is past its best; from high saturated fat content to unpleasant tastes.

As frying oil gets older, the fried food becomes darker and could feature spotty surfaces. In addition, the fried shell is less crisp and the food absorbs much more oil than usual. This can leave a bitter, unpleasant taste and is also unhealthy because of a higher content of saturated fats. It can also produce a burnt flavour and give off a pungent smell.

 

Regular cooking oil testing is the only way to guarantee you are using clean oil

 

As cooking oil continues to deteriorate, fried products become hard, oily and the food inside might not even cook properly. This raises issues regarding food safety.

Essentially, the more times cooking oil is used and the longer it’s left, the poorer the quality it will be and the lower the standard of the fried product.

 

Join many of the UK’s top restaurants by testing your cooking oil regularly

Testo’s 270 Cooking Oil Tester allows you to determine within seconds whether cooking oil needs changing. To do so, it measures the ‘Total Polar Material’ (TPM) content in the oil, which is a sure indicator of its quality.

 

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As well as guaranteeing clean, quality cooking oil, extensive tests have proved that regular measurement with the Testo 270 reduces overall oil consumption by up to 20%. Therefore it’s not just productivity that will be improved, but also costs can be significantly reduced.

 

 

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Your Free Cooking Oil measurement guide

In December testo’s 270 won the 2015 Product Excellence Awards, for the category ‘Food Preparation Equipment’. This was judged on labour-saving credentials and ease of use. As a thank you for your support, testo are now offering a Free Cooking Oil measurement guide as a downloadable Whitepaper. This includes tips, tricks and practical advice.

 

 

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