A common problem in the food sector is knowing when oil has reached an unacceptable TPC level. Some kitchens keep reusing their oil, unaware that it has become dangerous for consumers. This is often due to traditional oil changing schedules, subjective oil checks based on colour or test strips, poor awareness of acrylamide dangers or attempting to increase oil life and cut costs.
Perhaps surprisingly, our research has shown that many businesses are actually erring on the side of caution and discarding oil which is still safe to reuse. As sustainability programmes are given greater focus, key foodservice and hospitality brands such as Whitbread are leading the way in reducing oil usage by up to 52% - simply by implementing regular oil quality checks using an electronic food oil monitor.
