Helping Restaurants
Improve the Quality of
Fried Foods
What is FryCheck?
FryCheck™ technology involves a novel, proprietary color indicator that changes color when it reacts with Total Polar Compounds (TPC) – the undesirable byproducts generated in frying oil. FryCheck™ is a simple and economical way to test the quality of frying oil.Why UseFryCheck™?
Byproducts generated by the degradation of frying oil are unhealthy. Eventually they also make fried foods taste bad. The color, taste, smell, and clarity of frying oil are not reliable indicators of the buildup of these byproducts. And discarding frying oil too soon can add significantly to the cost of a restaurant’s deep frying operations. Regular use of FryCheck™ can prevent cooking oil from being replaced too early or too late. This can reduce your cooking oil consumption by 20% or more. FryCheck™ can help reduce your oil costs while ensuring the highest food quality.How do you use FryCheck?
The test is simple and quick. Just place a few drops of fry oil on a clean surface allowing it to cool slightly, insert a fresh FryCheck™ test pad into the oil sample and set it on a clean surface. Wait 3 - 5 minutes, then compare the color of the test pad to the scale on the bottle. FryCheck™ is designed for restaurants to quickly and easily test the quality of frying oil and help standardize when the oil should be replaced. FryCheck is designed to work with frying oils, however there are so many different varieties of frying oils, fried foods, and additives that you should try a sample of FryCheck with your Frying oil to see if it works for you. Request a sample
Helping Restaurants
Improve the Quality of
Fried Foods
What is FryCheck?
FryCheck™ technology involves a novel, proprietary color indicator that changes color when it reacts with Total Polar Compounds (TPC) – the undesirable byproducts generated in frying oil. FryCheck™ is a simple and economical way to test the quality of frying oil.Why UseFryCheck™?
Byproducts generated by the degradation of frying oil are unhealthy. Eventually they also make fried foods taste bad. The color, taste, smell, and clarity of frying oil are not reliable indicators of the buildup of these byproducts. And discarding frying oil too soon can add significantly to the cost of a restaurant’s deep frying operations. Regular use of FryCheck™ can prevent cooking oil from being replaced too early or too late. This can reduce your cooking oil consumption by 20% or more. FryCheck™ can help reduce your oil costs while ensuring the highest food quality.How do you use FryCheck?
The test is simple and quick. Just place a few drops of fry oil on a clean surface allowing it to cool slightly, insert a fresh FryCheck™ test pad into the oil sample and set it on a clean surface. Wait 3 - 5 minutes, then compare the color of the test pad to the scale on the bottle. FryCheck™ is designed for restaurants to quickly and easily test the quality of frying oil and help standardize when the oil should be replaced. FryCheck is designed to work with frying oils, however there are so many different varieties of frying oils, fried foods, and additives that you should try a sample of FryCheck with your Frying oil to see if it works for you. Request a sample
