It’s not an easy task to determine the condition of your deep-frying or pastry frying oil reliably without any tools, and it requires a lot of experience. However, this is an absolute ‘must’ as part of good quality control, because the quality of the deep-frying or pastry frying oil is key to the quality of the foodstuffs produced.
Obvious aspects, such as the colour of the oil, are not a quality criterion at all, since even darker oil can still be of perfect quality. Changing the oil on spec - or even daily - is economically unreasonable and a waste of money.
This is where modern measuring instruments come in. They are as easy to use as a thermometer, and provide extremely good information on the condition of your deep-frying or pastry frying oil. Mamito offers various models available in the market.
How to measure with M1
Measurements should be taken in the morning before operations commence.
The deep-fryer’s heat-up phase lends itself to an optimum evaluation.
- Switch the measuring instrument on and wait for the running light
- Dip the sensor through the holes into the deep-frying oil
- Stir slightly to avoid air pockets
- The traffic lights will indicate the condition of your oil
- A yellow flashing light means measurement error (too hot/too cold)
- Enter the values in the HACCP list (download section)