Frying oil test strips x 100, x 50, x 30, x20

These strips are used to test frying oil and to maintain the quality of your fried foods at a high level. Monitoring the quality of the oil also allows'to save money avoiding premature replacement of cooking oil.

test strips work equally well in animal, vegetable frying oils and A/V.

The strips are sold in bottles of 100, 50, 30 and 20. The nEasy-to-read chart allows the test to be performed without special training.

To test the oil in your fryer, hold the test strip by the long white end and dip the test strip into the oil (maximum oil temperature 40°C) so that the entire colored strip is immersed.

Hold the test strip in the oil for 2 seconds ,  then remove it and wait two minutes, then compare the strip to the color chart.
It is recommended to test the frying oil at the start of each working day before the user begins to heat the oil.

To ensure accuracy, test strips should not be stored in damp conditions or in an area where they may be exposed to water or oil before use.

Functioning 

The test strips are designed to measure FFA (free fatty acids) which is a long chain carboxylic acid.

The more free fatty acids in the oil, the higher the acid value (AV).

The acid value is the number of milligrams of potassium hydroxide (KOH) needed to neutralize fatty acids in 1 gram of oil sample.

By immersing the reagent end of the test strip for 2 seconds, the oil is absorbed and the fatty acids contained in the oil reactive with the potassium hydroxide in the reagent .

After 2 minutes, the chemical compound develops color in the reagent changes depending on the mg/KOH/g needed to neutralize the FFA in the oil.

This color can then be matched to the color chart on the back of the bottle:

- 0-0.5 IDEAL.
- 1,5-2,5 ATTENTION.
- 3.0-5.0 BAD.

Free fatty acids are not suitable for identifying fat age.