Manage your oil consumption and provide consistent quality of fried food. A paper test strip with four blue bands, it measures Free Fatty Acids (FFA) and gives you the degree of shortening degradation.
3M™ LRSM strip is dipped into shortening at operating temperature. By simply counting the number of yellow bands, the stage of shortening breakdown is indirectly determined. As shortening breaks down, the free fatty acid concentration increases, causing a greater number of bands on the 3M™ LRSM strip to change color. A blue band will change completely to yellow at a specific free fatty acid concentration.
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