Cooking Oil Tester TPM1

The TPM 1 is a unique tool, capable of guaranteeing oil quality in a matter of seconds, by measuring polar compounds.

• The probe is replaceable: it allows the sensor to be changed to maximize the useful life of the equipment.
• Ergonomic design with IP68 protection: The casing is resistant and with a high degree of protection, which allows the equipment to be washed under running water.
• Speed in frying oil analysis: Probably the fastest on the market, with a response time of approximately 10 seconds.
• Operation is simple and intuitive: the display includes backlighting in green, red and yellow depending on the state of the frying oil. Allowing quick decisions when changing the oil.
• Audible alarm: Standard, lower limit 22% and upper limit 27% TPM.
• Datalogger function for 10,000 records
• Developed to perform frying oil analyzes safely and efficiently. Maximizing savings and optimizing oil changes. The TPM 1 controller is a unique piece of equipment, capable of guaranteeing oil quality in a matter of seconds, measuring the TPM polar components "Total Polar Material“.
• Control of frying oil with the instrument TPM1 to validate the HACCP plan.

With an ergonomic design and manufactured with high food quality materials, ecological and with maximum waterproofing, IP68.

Its measuring probe has been specially designed for easy cleaning. It is unique, allowing sensor replacement without the need for recalibration.

The controller is especially suitable for monitoring the quality of frying oil in restaurants, food process and control, bakeries, cafes and other food sectors. It is also used for preliminary inspection of the quality of cooking oil in the laboratory.

Frying oil develops physical and chemical reactions during the frying process at high temperature, and toxic chemical substances will be produced. Total polar compound (TPM) values are the only standard used for frying oil analysis.

It has been proven that controlling the percentage of "Total Polar Compounds" increases the certainty of preparing healthy fried foods. Frying oils are vegetable fats that are in a liquid state at a temperature of 20ºC and are products susceptible to degrading if they are in the presence of light, high temperatures above 180ºC and in contact with air.

Quality control of oils is mandatory and must be within certain parameters of (Ordinance 1135/95 of September 15), namely, not have a content of polar compounds greater than 25% and the frying temperature not exceed 180ºC.

What is TPM?

Total Polar Material (TPM) accumulates in the oil during use, which is why it is strictly important to measure TPM levels.

TPM values:

• New oil: Between 7% to 10%
• TPM (Optimal frying): Between 17% and 18%
• Replace: ≥25%