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Measuring the TPM (Total Polar Material), the content of total polar components of oils for food preparation, determines the maximum point of use of the oil, avoiding saturation and leaving the prepared food suitable for the consumer. TPM quantifies the presence of polar molecules in the oil: the higher this percentage, the greater the level of ...
Measuring the TPM (Total Polar Material), the content of total polar components of oils for food preparation, determines the maximum point of use of the oil, avoiding saturation and leaving the prepared food suitable for the consumer. TPM quantifies the presence of polar molecules in the oil: the higher this percentage, the greater the level of degradation of that oil. We recommend that the oil be replaced when the TPM reaches 25%, in accordance with European legislation.
Cooking oil develops its best potential between 14% and 20% TPM. Using the TPM meter to detect when the oil should be replaced also ensures that there is no wasted oil and unnecessary costs.
Brand: TPM The TPM1 meter easily, quickly and accurately determines the quality of frying oil. It will only be necessary to replace the frying oil when the polar compounds show degradation of the frying oil and the values reach critical values. The frying oil controller includes an alarm function that changes the color of the display depending on the...
Brand: PCE Instruments Reliable, Fast, and Accurate Oil Quality Control The PCE-FOT 10 is a frying oil thermometer and quality analyser designed to reliably and directly assess the condition of various types of oil used in frying processes. It is ideal for industrial kitchens, restaurants, and food inspection services.