1. Overview
1.1. Overview
This Cooking Oil Tester is a portable measuring instrument designed to quickly detect the
aging of frying oil. The TPM value (total polar component) reflects the deterioration of
edible oil due to high temperature during frying process.
The sensor uses the change in capacitance value to determine the total polar component
content by unit of %. The following measurement tasks can be performed by the Cooking
Oil Tester:
• Display the temperature value of the frying oil: accurately indicate the actual
oil temperature of frying oil, and correct the accuracy of self-contained
thermometer of the frying pan.
• Display TPM value: an indication of degree of deterioration of frying oil.
What kind of oil/grease can this instrument be used to detect? In principle, all oils and
fats that are fried can be measured. Vegetable oils such as canola oil, soybean oil, sesame
oil, palm oil, olive oil and peanut oil can also be measured.
Depending on type of fat, the TPM of fresh oil will fluctuate between a few percent.
The maximum use time of frying oil will vary.
The acid value is used to evaluate the quality of unfried oil. This instrument is not used
for the detection of acid value. The measured frying oil temperature is at least 10°
C (the
frying oil is liquid and not crystallized), and the maximum is 200°
C.
When the instrument measures common frying oil, the error is slightly larger when
tested at 40°
C (104 °
F) or less because of the different freezing points of various oils.
The probe is 0.4" (1 cm) from the measuring tip to probe handle or plastic shell. When it is
operated, please follow the immersion depth specified in operating instructions or mark
on the probe.
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