Fryer Oil Control Form

Fryer Oil Control Record

Visual / Device Measurement

  • %TPM: Total Polar Matter in frying oils must be below 25%.
  • Frying Oil Temperature: The temperature of frying oil must not exceed 180°C.
  • Acid Number (mg KOH / g oil): Acid Number in frying oils must be below 2.5.
Acid NumberFryer Name/LocationDateTimeMethodTPM %Temperature (°C)Explanation / Corrective ActionSignature

Form No: KN-08

Purpose

The aim is to ensure the control of used frying oils and to record the applied procedures.

Definitions

  • Fryer Name/Location: Identifies the location of the oil where the measurement is performed.
  • Date: Contains the date when the measurement is performed.
  • Time: Contains the time when the measurement is performed.
  • Method: Indicates whether the procedure applied to the oil is decided visually and/or measured using a device.
  • Acid Number: Indicates the acid number of the oil determined by measurement.
  • TPM %: Indicates the total polar matter percentage of the oil determined by measurement.
  • Temperature: Indicates the measured temperature of the oil.
  • Explanation/Corrective Action: Explanation of nonconformities encountered during measurement and/or actions taken to correct these nonconformities.
  • Signature: Represents the person(s) who performed the measurement and/or controls.

Application

  1. The name of the location of the oil where the measurement is performed is written in the Fryer Name/Location row on the record form.
  2. The date of the day is written in the Date column and the time when the procedure is performed is written in the Time column on the record form.
  3. In the adjacent cell, it is marked whether the procedure applied to the oil was decided visually and/or measured using a device.
  4. The Acid Number determined by device is written in the designated section. Acid Number in frying oils must be below 2.5.
  5. The measured total polar matter percentage is written in the TPM % section. Total Polar Matter in frying oils must be below 25%.
  6. The temperature of the oil is measured and recorded in the Temperature column.
  7. If any nonconformity is encountered during oil control, the procedure applied to the oil (replacement, filtering, etc.) is written in the Explanation/Corrective Action field.
  8. After the measurement and/or control process, the person responsible for tracking the procedures signs in the Signature cell corresponding to the date the procedures were performed, completing the record process.

Equipment Required for Measurement

  • Hairnet
  • Gloves
  • Digital thermometer (temperature meter)
  • Acid Number Measuring Kit/Equipment
  • Frying Oil Measurement Device

Points to Consider

  1. Precautions must be taken against burning during measurements, avoid product vapor, and be careful of splashes.
  2. Device usage instructions must be read, and personnel must be trained on device use before measurement.

Responsible

Unless otherwise specified, the kitchen is responsible.