Your frying oil tested,
changed, and proven.
When the inspector asks when the oil was last tested and changed, you show them in 3 seconds. Tests, drains, filtration: everything is tracked per fryer, timestamped and signed.
Frying oil needs proof too
Regular tests, tracked changes, polar compounds monitored. Your oil discipline is visible.
Scheduled checks per fryer
Frequencies adapted to your volume. No more "we should have tested this week." The reminder drops, you test.
Results recorded
Test strips, observations, external analyses: dated, linked to the right vat, signed. Done.
Changes and filtration tracked
Full drain, top-up, filtering: the history of each vat is continuous and readable.
The team validates in the kitchen
Tests happen between services, on mobile. The manager sees delays before the rush.
Oil + temperatures + cleaning = complete HACCP
Oil control sits alongside your temperature records and cleaning plan. One place for all your HACCP.
Food label printer
Your shelf-life labels at the fry station, in the same app as oil tracking.
Connected sensors 24/7
Oil rigor + sensors on the fridges = a solid HACCP file.
Add your fryers, the rest follows.
Set it up once, the rhythm of checks follows the team.
Register each fryer
Name the equipment, set the check frequency based on your volume and regulations.
Test between services
Strip or observation, logged on mobile. Fast enough for the rush, detailed enough for the audit.
Change before it drifts
Trends and reminders alert you before polar compounds cross the threshold.