Frying Oil Test Strips

41,18 €
100 products In stock
  • Inexpensive, no preparation required.
  • Simple soak and read method.
  • Easy to read color chart for decision making.
  • Contains 100 test strips.

Volume reductions

Quantity Unit price Total price
1 41,18 € 41,18 €
10 36,84 € 368,40 €
50 35,00 € 1 750,00 €

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These Frying Oil Quality Test Strips will help you maintain the quality of your fried foods at a high levelAnd to to save money by preventing the premature removal of cooking oil.

Test strips work equally well in animal and vegetable frying oils and A / V (shortening).

They are sold in storage vials of 100 strips oil quality test cards which include an easy-to-read color chart.

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

Hold the test strip in the oil for 2 seconds, remove it and wait 2 minutes, then compare the strip to the color chart.

It is recommended that the frying oil be tested at the start of each shift / working day before the user begins to apply heat to the oil.

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


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

The more free fatty acids there are 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 submerging the reagent end of the test strip for 2 seconds, the oil is absorbed and the fatty acids in the oil react with the potassium hydroxide in the reagent.

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

This color can then be associated with the color chart on the back of the bottle:

- 0-0,5 IDEAL.

- 1,5-2,5 CAUTION.

- 3,0-5,0 BAD.

Free fatty acids are not suitable for identifying the age of fatswhether or not they are present in the oil.


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