Once oil degrades, it must be replaced with new, fresh oil.
Continued use of old, degraded oil can have many negative consequences.
Not only does it spoil the quality and flavor of food, it may also gravely impact the health of your customers.
By managing the quality and condition of degraded oil using quantitative, objective values, you can determine just the right time to change out the oil. It can also be extremely useful in reducing costs and improving the quality and flavor of your food products. Efficient management allows you to maximize the lifespan of oil.
Titration, which can be used to check oil degradation, requires troublesome equipment and time consuming preparation.
Using third party labs to measure oil degradation is rather costly.
The DOM-24 can easily measure oil degradation without any complicated set-up.
Absolutely no other equipment or preparation is needed.
It is capable of measuring instantly—simply insert it into the oil.
Some measurement methods, such as titration and other methods that utilize test strips or reagent kits, result in subjective readings, which makes it difficult to determine the true value.
Moreover, it requires technical knowledge and experience.
The DOM-24 provides objective, quantitative values to determine oil degradation. Anyone can obtain precise, reliable measurements, regardless of skill or experience.
Unlike titration, test strips, and reagent kits, which produce refuse every time measurements are taken,
measurements with the DOM-24 do not generate any waste or refuse, which means you do not have to worry about disposal.
Additionally, unlike reagents, the DOM-24 does not have any
sort of "expiration date.”
This means you do not have to deal with spending money to replace expired supplies.
Many people feel uneasy about using potentially dangerous chemicals or reagents in order to assess oil quality, especially in facilities where food products are produced and handled. Measurements with the DOM-24 are safe and hygienic. It does not utilize any reagents, eliminating the risk of extraneous materials contaminating your food products.
After measurements have been taken, the DOM-24 can be completely washed under running water, allowing for thorough hygienic maintenance.
34cm from the hand to the surface of the oil. With secured distance from the oil, safety is well considered preventing from burn injuries. All employees can be rest assured when using DOM-24.
As oil degrades, harmful peroxides are produced from the unsaturated fatty acids within the oil. Further oxidation causes the oil to become increasingly degraded.
Using this low-quality, severely degraded oil for cooking or frying may lead to serious health issues, such as heartburn or nausea.
The DOM-24 is equipped with automatic temperature compensation (ATC), making it capable of measurements at a wide temperature range of 0˚C to 225˚C. The DOM-24 can provide stable and reliable measurement values, even at high-temperatures.
The material of the exterior is made from stainless-steel and polycarbonate. The durability and shock-resistance prevents the DOM-24 from breaking or shattering, making it safe to use in facilities where food products are produced and handled. The sensor of the DOM-24 is also protected by a cover. The sensor cover can be removed when cleaning the instrument.
All ATAGO products are designed, manufactured, and undergo thorough quality assurance testing in our own factory in Japan. We guarantee safe, reliable, high-quality products and services to our customers. The warranty period for the DOM-24 is 1 year. In the event that any servicing or repair is required, please contact ATAGO.
Total polar materials (TPM) % is mainly used in Europe as an indicator of cooking oil degradation. TPM is a value that expresses the amount of degraded substances (excluding non-polar materials), such as decomposed substances and polymers, calculated primarily from oils and fats (triglycerides).①
In addition to TPM, acid value (AV) is also an indicator used to express cooking oil quality and freshness. It is primarily used in other countries such as Japan and America. AV is a value that expresses the proportionate amount of free fatty acids within oil.②
Values will vary depending on the region and sample.
Introducing a frying oil monitor that can be used to periodically check and monitor the quality of oil.
This instrument is capable of measuring both TPM (Total Polar Materials), a standard used in Europe as an indicator of the overall quality of frying oil, as well as AV (Acid Value), which indicates changes in cooking oil properties.
|Measurement Range||Total Polar Materials（TPM）: 0.5 to 40.0％
Acid Value（AV）: 0.0 to 9.9
Temperature : 0 to 225℃ / 32 to 437°F
|Resolution||Total Polar Materials（TPM） : 0.5％
Acid Value（AV） : 0.1
Temperature : 1℃ / 1°F
|Measurement Accuracy||Total Polar Materials（TPM） : ±2.0％
（20 to 200℃ / 68 to 392°F）
Acid Value（AV） : ±0.2
Temperature : ±1℃ / ±2°F
|Temperature compensation range||0 to 225℃ / 32 to 437°F (Accuracy guaranteed from 20 to 200℃ / 68 to 392°F)|
|Power Supply||Size AAA alkaline battery × 2|
|International Protection Class||IP67|
|Dimensions & Weight||22(Φ)×490（Ｗ）mm、400ｇ（main unit only）|