Throughout its life, the frying oil is subject to constant chemical reactions that can eventually alter its properties and quality.<\/p>\n\n\n\n
Free fatty acids and other by-products of the breakdown of fats, such as aldehydes and ketones, can form during the frying process.<\/p>\n\n\n\n
To avoid this happening, many countries have now introduced a new parameter in their food safety standards to limit the maximum amounts and assess the quality of frying oil. This is the TPM, the \u201cTotal Polar Materials\u201d. Regular monitoring of frying oil quality is a requirement in many countries. Optimal frying oil quality and its use depend on the accurate measure of the TPM. The precise TPM percentage is important in order to guarantee the quality of fried products and so avoid potential consumer health risks and limit costs due to too-frequent changes of oil.<\/p>\n\n\n\n
Below are the TPM values:<\/p>\n\n\n\n
1 \u2013 14% = fresh frying oil<\/p>\n\n\n\n
14 \u2013 18% = slightly used frying oil<\/p>\n\n\n\n
18 \u2013 22% = used frying oil, but not still spent<\/p>\n\n\n\n
22 \u2013 24% = heavily used frying oil, to be changed<\/p>\n\n\n\n
>25% = spent oil<\/p>\n\n\n\n
The EFR 25 fryer<\/strong> with its integrated oil filtering system lets you improve frying oil quality and optimize your operational costs.<\/p>\n\n\n\n The filtering system in this fryer has three main components: a three-phase pump to filter microparticles, charred sediments in suspension and residues released during frying; a paper filter to filter the finer residues, thus improving the quality of used oil; and an activated carbon filter to trap finer residues, reduce the smell of the oil and keep the oil looking clear.<\/p>\n\n\n\n What are the advantages of this filtering system? Purified oil, longer life for the oil in all cooking cycles, a reduction in ambient smells, and overall better results.<\/p>\n\n\n\n