LRSM Frying Oil Test Strips 50 pcs.

Application

LRSM test strips are designed for quick assessment of frying oil quality and the degree of degradation of edible fats used in gastronomy. They can be used in restaurants, fast food outlets, catering companies, canteens and food production facilities where deep frying is part of daily operations.

The test helps determine the right moment to replace oil based on the level of free fatty acids. This allows kitchens to avoid replacing oil too early and reduce the risk of using excessively degraded frying fat, which can affect the taste, appearance and repeatability of prepared dishes.

The strips are suitable for testing edible oils and frying fats of both plant and animal origin. The result is determined by a visible color change on the strip.

Specifications

• Product type: LRSM oil test strips
• Tester type: low range frying oil tester
• Indication method: color change
• Application: edible frying oils and fats
• Measured compound: free fatty acids
• Measurement range: 2.5% free fatty acids
• Test time: approximately 1 minute
• Usage method: immerse the strip in hot oil for 2 seconds and read the result after 15-30 seconds
• Recommended testing temperature: 160-180°C
• Pack content: 50 test strips
• Sales unit: 1 pack

Why choose it?

• Allows quick control of frying oil quality without laboratory testing
• Helps determine the correct moment to replace frying oil
• Supports better cost control by preventing premature oil replacement
• Helps maintain consistent quality of fried food
• Quick result makes it easy to perform tests during kitchen operation
• Simple interpretation based on strip color change

FAQ

What type of oil can be tested with LRSM strips?
The strips are intended for testing edible frying oils and fats of both plant and animal origin.

How long does the test take?
The complete test takes about 1 minute. The strip should be immersed for 2 seconds and the result should be read after 15-30 seconds.

How is the result interpreted?
The result is based on the strip color change, which indicates the level of oil degradation and the concentration of free fatty acids.