PeakTech 5500, Frying Oil Tester - TPM% Value and Oil Temperature
This device was developed for the quick and reliable testing of frying oils in the catering industry, large kitchens and also for private users. This device also shows the oil temperature so that the device settings and displays of the deep fryer can be checked. By measuring the TPM value (Total Polar Materials), the content of polar substances can be determined, which is a reliable parameter for characterizing the extent of aging of the frying oil / frying fat during frying.
Main features:
- 3-digit LCD display with backlight
- Alarm LEDs (blue, green, red) for adjustable high/low alarm
- Display of the TPM value between 0.5% to 40%
- Measurement of the oil temperature between +30°C to +200°C (°F switchable)
- Auto power-off function (can be switched off)
- Manual calibration function
- IP65 dust and water resistant
- Accessories: aluminum case, batteries and operating instructions
Technical data:
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Display type:
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LCD |
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Liquid temperature:
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+30°C to +200°C |
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Backlight:
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Yes |
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Info LEDs:
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Blue/Green/Red |
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Protection class:
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IP65 |
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TPM- Measurement:
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0.5% to 40% |
Further Information on the Functionality and TPM Value:
A frying oil quality measuring device is used to monitor the condition and quality of frying oil. This is essential to ensure that the oil is safe for food preparation, tastes optimal, and avoids unnecessary costs due to premature oil replacement. Below is an explanation of how such a device works:
Functionality of a Frying Oil Quality Measuring Device
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Measurement of Total Polar Materials (TPM):
Most modern devices measure the percentage of Total Polar Materials (TPM) in frying oil. These materials form as the oil degrades due to heat, contact with food, and exposure to oxygen. A high TPM value indicates that the oil is degraded and unhealthy.
- Why TPM is important:
- High TPM content negatively affects the taste and texture of food.
- Excessive TPM can be harmful to health.
- Legal regulations in many countries set maximum TPM limits (e.g., 24–27%).
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Sensors for Conductivity and Polarity:
The devices use sensors to measure the electrical conductivity or polarity of the oil. As the oil ages, these values increase due to the formation of polar compounds.
- The device is immersed in the hot frying oil (often directly in the fryer).
- The sensor analyzes the physical properties of the oil, particularly conductivity or dielectric constant.
- The result is displayed as a TPM value in percentage on the screen.
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Temperature Compensation:
As temperature significantly affects oil properties, these devices often include an integrated temperature sensor that automatically adjusts the readings to the current oil temperature. This ensures accurate results, whether the oil is at 160 °C or 190 °C.
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Thresholds and Alarm Function:
Many devices are equipped with threshold indicators:
- Green Zone: Oil is in good condition.
- Yellow Zone: Oil should be replaced soon.
- Red Zone: Oil is degraded and must be replaced.
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Ease of Use:
Frying oil quality measuring devices are designed to be easy to use by kitchen staff:
- Portable devices with a sensor stick and a digital display.
- Battery-powered, handy, and easy to clean.
- Often waterproof and heat-resistant.
Advantages of a Frying Oil Quality Measuring Device
- Health Protection: Ensures no harmful oil is used.
- Cost Savings: Oil is not replaced unnecessarily early.
- Food Quality: Avoids unpleasant taste or smell.
- Compliance: Supports adherence to legal regulations.
Examples of Manufacturers and Devices:
- PeakTech P5500
- Testo 270
- Ebro FOM 330
- HACCP International Certified Devices
In summary, a frying oil quality measuring device analyzes the chemical and physical changes in oil to evaluate its quality. It is an indispensable tool for the food industry and gastronomy to ensure quality, safety, and cost-effectiveness.
Legal TPM Limits by Country (as of 2024):
- Germany: Maximum 24% TPM
- Switzerland: Maximum 27% TPM
- Austria: Maximum 27% TPM
- Belgium: Maximum 25% TPM
- Spain: Maximum 25% TPM
- France: Maximum 24% TPM
- Italy: Maximum 25% TPM
- Turkey: Maximum 25% TPM
In other countries, such as the USA and Australia, there are currently no specific legal limits for the TPM content in frying oils. In these regions, other methods are often used to assess oil quality, or businesses are responsible for setting their own quality standards.
Adhering to these limits is crucial to ensuring the quality of fried foods and minimizing health risks. Regular checks of TPM levels with appropriate measuring devices help determine the optimal time for oil replacement, ensuring both food safety and cost-efficiency.
