SUPPLIER ARTICLE TESTO Tried and tested
The simple traffic light system of the testo 270 Cooking Oil Tester will save oil costs and ensure consistent quality of your fried foods
The benefits of regular cooking oil testing cannot be denied, with a huge number of restaurants and caterers profiting across the globe. Join many of the world’s leading restau- rant chains by adopting this innovative technology. By adding this simple spot-check to your restaurant’s daily quality checks, you will ensure you are optimising your oil expen- diture while guaranteeing the same great quality fried foods, every time.
ABOUT TESTO
Thanks to a varied selection of measuring instruments for controlling food safety, testo can help you meet your HACCP requirements effortlessly – enabling you to be sure you are storing, preparing and cooking food safely. Our measuring technology includes profes- sional thermometers, temperature monitor- ing systems, data loggers and cooking oil testers, as well as our full food safety manage- ment system, testo Saveris Restaurant.
T
here are still a significant number of res- taurants and foodservice providers who don’t have a suitable system to show them when to change the oil in their fryers. Generally, these operators fall into one of two categories: either they change their oil too frequently or not often enough. Both cases cre- ate serious issues for the affected company – issues which ironically, are very easily rectified. Without a system in place, there is no way you can guarantee you are being economical in terms of oil consumption. In some extreme cases, we have found companies that have saved as much as 20% on oil consumption simply by testing it on a regular basis. This soon adds up, especially when you think about this expenditure over the space of a year or across multiple sites.
On the other end of the spectrum, those restaurants that are not changing their frying oil often enough are in danger of producing a poor standard of fried food. The batter can become saturated with oil, giving a greasy end product, and aged oil can also cause problems where the inner food (for example chicken or potato) does not cook properly. This, of course, could lead to a whole new list of problems. Another huge issue surrounding oil quality is product consistency. This is perhaps the big- gest reason to optimise oil use. Without regu- lar cooking oil testing, you will not be able to produce a fried product at a consistent quality, which customers will have come to expect. With a cooking oil tester such as the testo
XXVI | The Caterer | 16 November 2018
www.thecaterer.com
270, you can test oil quality in seconds. While the science behind the testing is, as you’d imagine, somewhat complex, the instrument itself couldn’t be a simpler. Just wait for the oil to cool and insert the probe. It will then give you a colour-coded reading to say whether the oil is OK or not, where green: good, amber: the oil needs changing soon, and red: the oil needs to be changed immediately. The testo 270 is also NSF and HACCP certified.
For more information, please visit www.testo. com/en-UK/products/cooking-oil-tester
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63
