Code
Price
Code
Price
Code
Price
Code
Price
② 3M Shortening Monitor ■
④ Oil & Fat Test Simple Pack Acid Value 1080520-351
③ Oil Degradation (AV) Test Paper (50 sheets) 080570-55■
Microwave
Food Warmer
Ramen
Fryer
Event Cooking Equipment
Teppanyaki Related
Grill Net
Pizza & Pasta
Oven
Sous Vide Cooker
Udon & Soba
Gyoza
Food Stalls
Okonomiyaki / Takoyaki
● Prices are as of April 1, 2026, excluding tax. ● Prices and specifications subject to change without notice.
When ordering,
Please include the page, number, and product code.
Oil Tester · Test Paper
Are you still discarding usable oil?
① Testo Food Oil Tester
Exterior: 170 × 50 × H300mm
Accessories: Calibration Reference Oil · Dedicated Case
Specification: Measurement Unit
TPM: % (Polar Compound Content)
Temperature: ℃
Sensor
TPM: Capacitive Sensor
Temperature: PTC
Measurement Range TPM: 0.0–40%
Temperature: +40–+190℃
Accuracy ±1 digit TPM: ±2.0% TPM (+40–+190℃)
Temperature: ±1.5℃
Protection Rating IP65
Measurable Frying Oil Temperature Range: +40–+190℃
Power: 2 AAA Batteries Included
● Easy-to-read Display Function
With auto-hold function, measurement is displayed upon completion
TPM value and LED display show oil condition at a glance.
Recommended for customers like these:
● Standardize oil change timing across chain store locations
● Replace oil when all staff confirm the same degradation level
● Reduce test paper costs ● Manage oil degradation numerically
· Measurement possible for oil up to approximately 190℃.
· Waterproof IP65 rating allows water washing for hygienic use.
• Significantly reduce running costs compared to test paper measurement.
• Oil deterioration displayed in color and numerical value.
• Integrates with mobile app to record and document measurement results.
Easy to grip
T-frame housing
Washable, reusable sensor
Color indicator shows
when to change oil
at a glance
(Usage)
1. Immerse the test strip (up to the red line) in frying oil at 160°C–180°C
for 1 second, then remove from oil.
2. Blot excess oil from the test strip with paper towel, place on a clean surface, and let stand for 30
seconds. Count the bands that changed from blue to yellow to determine the result.
Blue to yellow
Unique Band Arrangement
1 piece
2 pcs
3 pcs
4 pcs
Free Fatty Acid Content
1% or higher
1.5% or higher
2% or higher
2.5% or higher
Simple Test Paper for Measuring Oil Deterioration
Acid Value 2080520-352
Color development: Blue → Yellow-Green → Yellow (3 stages)
Reaction time: 1 minute
Measurement count: 48 times
Qty per box: 48 pieces (12 pieces/bag × 4)
⟨Operating Procedure⟩
Support the nozzle with your finger
while turning the knob
to cut it off.
After standing for 1 minute, compare with the included standard color
chart and the upper layer of the two-phase separated liquid (colorimetric comparison)
to determine concentration.
Press the pump section with your finger
and remove air from the pack.
Draw the oil to be measured up to the reference line,
and shake vigorously with the color developer inside for 10 seconds.
After that, for 1 minute
Oil Change Guidelines
● Ministry of Health 'Bento and Prepared Food Sanitation Standards'
Raw materials must have acid value ≤1 and peroxide value ≤10
Replace oil with fresh oil when acid value exceeds 2.5 during frying
● Food Sanitation Law - Guidance Items
For oil-processed confectionery (oil content ≥10%)
Acid value >3 and peroxide value ≤30, or acid value alone ≤5
or peroxide value alone ≤50
Product Code
Identification Mark
Measured Value
≤0.5, 1.0, ≥1.5
≤1.5, 2.0, ≥2.5
≤2.0, 2.5, ≥3.0
≤2.5, 3.0, ≥3.5
Measurement Range: 3 levels (1.5, 2.5, 3.5)
● Acid Value Test Paper for Fryer Oil Change Guidelines
Measurement Paper
(Usage)
Immerse the test area of the test paper in oil (room temperature to 150°C)
After 1 minute, compare with the standard color chart
Replacement is recommended when acid value exceeds 2.5,
allowing for simple measurement around 2.5.