CAPSens 5000
Food oil sensor (FOS) C-CIT AG
Frying oils with polar compounds exceeding 27% are considered to be past their best and can pose a health risk for consumers. An increase of polar components leads to lower quality of the oil. Based on the determination of the dielectric constant polar compounds of the frying oil are measured. This is an accepted and fast method and allows a precise determination of oil quality. Therefore, good and healthy frying oil must be checked constantly as top quality is an absolute must in the food and catering industries – a real challenge because constant checks are time-consuming.
With the measuring sensor CapSens 5000 you can determine the polar compounds in frying oil, quickly and accurately, outside each individual fryer.
The oil can be checked either cold or hot which means waiting for a fryer to heat up or cool down has become a thing of the past. Permanent monitoring of food oil quality allows to optimize the time point of the replacement of the oil. Concomitantly the cost for oil can be reduced and the quality of the frying good can be improved.
CAPSens 5000 bears latest electronic features and can be connected via FOS value software to a PC for data transfer and storage of measurement values.
Suitable for use in:
- Fast food and quick-service restaurants
- Canteens
- Hotel cuisines
- Catering
- Motorway restaurants
- Snack bars
- Production of food oils, fried convenience products and bakery products
- Monitoring laboratories
- Production of bio-diesel from used frying oil
Your benefits:
- Fast and easy handling
- At any time available
- High precision
- Uncompromised quality assurance
- Safe data documentation
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