Cooking oil is aging by the constant heat and the consequent chemical processes over time, resulting in a deterioration of the deep-fried foods and accumulation of harmful substances in the oil. A quick and “easy to use” form of the evaluation of the cooking oil in gastronomy is the measurement of TPM (Total Polar Materials) in the oil, which is also a legal requirement in most countries to ensure high quality food-standards. The technique used in the PeakTech 5500 is suitable for the measurement of various cooking oils such as soybean, sesame, rapeseed, sunflower- seed oil, as well as vegetable and animal fats. Furthermore, a measurement of the current oil temperature is shown in the illuminated LCD and a pass/fail indication of four LEDs is placed on the device head. Through this, the device is ideal suitable for daily use in the professional evaluation of the oil quality in the gastronomy and catering industry or the domestic kitchen.
