Maximising the Value of Every Cooking Oil Drop

In the face of surging vegetable oil prices, especially in South Africa, the need for efficient utilization is more crucial than ever. The secret to delicious fried delights – be it seafood, fries, chicken nuggets, or donuts – lies in the quality of your cooking oil. And this quality isn’t just about flavor; it’s also about economics.

Quality, Cost, and The Bottom Line

The state of your frying oil determines the taste, appearance, and texture of your fried foods. Over time and with continuous use, cooking oil breaks down, leading to undesirable changes in your fried dishes. This not only means bad news for the taste buds but can also negatively affect business.

Understanding the Frying Oil Quality Curve

Dr. Blumenthal’s Frying Oil Quality Curve eloquently captures the life cycle of frying oil. This progression includes:

  • Break-in Oil: Almost raw appearance, minimal absorption, and absence of any distinct aroma.
  • Fresh Oil: Slight crisping, minimal oil absorption with a hint of golden hues.
  • Optimum Oil: Perfectly golden, and crispy, with the signature fried aroma and ideal oil absorption.
  • Degrading Oil: Dark patches, more oil absorption, less crispy texture.
  • Runaway Oil: Overly dark and oily with an unpleasant taste and aroma.
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Test strips, like the 3M Cooking Oil Test Strips, are handy tools that can play a crucial role.

They offer:

  • Quick and precise readings.
  • Cost savings.
  • User-friendly operation without special training.
  • No need for cleaning, unlike probes or thermometer units.
  • Assurance of consistently good-quality and safe fried food.

Incorporating 3M oil test strips can lead to savings of up to 35% on cooking oil expenditure.

However, for those looking for a different option, ETI Cooking Oil Test Strips are also available.
Their features include:

  • A cost-effective alternative to 3M Oil Test Strips.
  • A requirement to be used at temperatures below 40˚C.
  • A long shelf-life of over a year.
  • A straightforward dip-and-read approach.
  • An easy-to-read color chart.
  • A generous pack of 100 test strips per bottle.

Making Sense of the Colour Changes for Test Strips

When using the Oil Test Strips, observe the color change from blue to yellow. This indicates the exposure to specific FFA concentrations:

  • 1 band: Beginning of cooking oil degradation.
  • 2 bands: Time to check breaded food quality.
  • 3 bands: Check the quality of fried foods.
  • 4 bands: Time to change the oil.

Introducing Atago Oil Monitor DOM-24: A Leap Forward in Oil Monitoring

For businesses seeking a more modern approach to testing their oil, the Atago Oil Monitor DOM-24 is a game-changer:

  • No need for reagents, eliminating waste.
  • A simple, straightforward operation.
  • Lightning-quick measurement time of approximately 3 seconds.
  • A crystal-clear digital display to ensure readings are accurate and easily comprehensible.

Whether you opt for the 3M test strips, the ETI Cooking Oil Test Strips, or the Atago Oil Monitor DOM-24, ensuring the quality and safety of your fried foods becomes a breeze. For orders and queries, reach out at or dial 011 728 6099.

Remember, with PMI by your side, your business is primed for efficiency, quality, and cost-effectiveness.
Together, let’s make every drop count!