The Food Oil Monitor has successfully monitored hot cooking oils for 20 years providing accurate rapid results with ease, and proving to be extremely beneficial to food service globally by helping operators to:
- maximise the life of their cooking oils with significant cost savings
- ensure consistent texture, taste and appearance of finished fired products
- accurately measure 'ageing' of hot oil during food preparation
- avoid the risk of harmful acrylamide accumulations
- deliver on compliance to relevant regulations
The FOM330 measures ageing of hot cooking oils
by quickly determining Total Polar Compound (TPC).
While customers are at present free to set their own
benchmarks it is recommended (and may in future be
enforced) that oils giving readings in excess of 25TPC
should be changed immediately. This guideline is set to
avoid potential accumulations of substances harmful to
health – e.g. acrylamides
Great operating features:
- User friendly: see illustration opposite
- Fast response: enhanced temperature compensation for swift monitoring
- Robust build: strong stainless steel stem and ‘all round’ sensor protection
- Easy to clean: anti-scratch sensor avoids accumulations for fast response
- Compliant: annual calibration service with guaranteed turnaround times
