This means that you can produce great tasting & good looking food for longer. And we are committed to helping you to do just that. Why? Because you will create happy customers, cut costs, waste less, save time and... become a Prep user for life!
There's plenty of information here on our website, but we have created an easy-to-use Prep oil management app and training programme too. .
Effective oil management
It's easy to look after your oil. Just follow our Top Ten Tips.
When to change?
One of the most important parts of using frying oil is knowing when it’s time to discard it. The most obvious signs are the oil changing colour and becoming dark. The food's taste and appearance also start to suffer, but by then it's too late!
Regular testing will show you when your oil is getting close to the end of its useful life - long before it has a chance to ruin your customers’ well-earned meals. Testing can be as simple as using our Prep Sticks and comparing them with the Prep colour chart.
Acrylamide is a naturally occurring chemical substance, formed by a reaction between amino acids and sugars.
It occurs typically when foods with a high starch content, such as potatoes, root vegetables and bread, are fried, roasted or baked at temperatures over 120°C.
This is why we recommend frying at a maximum of 175°C or lower if possible. Where appropriate, cook for longer at a lower temperature but always ensure foods are properly cooked!
It is widely agreed that acrylamide has the potential to cause cancer and is therefore a risk to human health. Since 2018, foodservice operators have had a legal duty to take steps to manage acrylamide in food.
Careful oil management is one of the simplest and most effective ways to comply with the legislation.
What is TPM?
Total Polar Material (TPM) builds up in the oil during regular use, and measuring these levels (as a percentage) is one of the most reliable and accurate measures of oil quality and cleanliness of frying oil.
FRESH OIL: 7% TO 10%
TPM MID LIFE (OPTIMUM FRY): 17% TO 18%
DISCARD POINT: 25%
We recommend that oil be discarded when the TPM reaches 25%, in line with European legislation.
How can TPM be measured?
We recommend using a Testo 270 Cooking Oil Tester, which can accurately measure TPM levels in a few seconds. It provides clear notifications to kitchen teams, so they know when it’s time to make a change. Over time, this can help to reduce oil consumption by up to 20%, whilst guaranteeing you are cooking with clean, effective oil.
The right tools
It's important to have the right tools for your oil management programme. The good news is that they're readily available from the Prep Oil Management Shop on Amazon. We have gathered together everything you need - so why not get kitted out today?