Advantages of VERI-FRY^® FS Quick Tests

The test is a better guide to oil management because it measures the breakdown products of both the oil and the food together. The test measures the condition of the oil correctly, even though different foods cause different oil degradation rates and amounts during frying. The test demonstrates the benefits of passive filtration removal of fine particles, and of active filtration removal of oil breakdown products. Frying oils reading less than 5 on the Color Card generally contain less than 25% Total Polar Materials, and less than 15% polymer. The test gives optimal control of taste, texture, and quality of fried foods.

When kept cool and dark, the color of completed tests kept in tightly capped tubes will be stable about one year. This permits collection of the tubes for re-examination, or for off-site quality assurance programs. To re-examine the tests simply remelt the contents of the tube, shake thoroughly, and compare the reacted color to the Color Card. Very degraded oils may not be re-readable.

NOTICE: These testing results are based on reference to samples provided by the store/restaurant/chain and to other known oils within our research center. LTC has no control over the oils tested by individual stores or restaurants and can assume no responsibility for inaccurate readings due to adulteration of the oil or due to unknown components or treatments present in the oil. The actual discard point must be confirmed at each location to conform with local rules and conditions.