PCE Deutschland PCE-FOT 10 frying oil tester |+30..+200 °C|accuracy ±1.5 °C|resolution 0.5 °C|0.5..40% polar components

The frying oil tester is a measuring device that you can use to determine the quality of different types of oil. This oil quality measuring device is also successfully used by food inspectors. A measurement is made directly in the hot fat. For this purpose, the measuring tip is held directly in a deep fryer or similar. This guarantees fast measurement results. The oil temperature in °C and the oil quality in percent PC (polar compounds) are determined within a few seconds.

The PC value is a measure of the thermal-oxidative stress level of a frying oil. A traffic light function is built into the frying oil tester itself, so that the oil quality is directly displayed in color. This frying oil tester is not only used by food inspectors, but also in the catering industry, where a particularly high level of quality is required. According to the recommendations of the DGF (Deutsche Gesellschaft für Fettwissenschaft e.V. - German Society for Fat Science), 24 percent polar compounds are to be regarded as the limit of a frying fat’s suitability for human consumption.

If old fat is used, this generally has many disadvantages. Among them is the effect on flavor and the resulting reduced quality. In addition, if the fat is not tested with an oil tester, there may be a strong odor and smoke development. National regulations regarding maximum PC limits may have to be observed. Since not all oils behave exactly the same, various calibrations can be stored and called up in the frying oil tester.