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Vito FT440 Oil Tester - Advantage Catering Equipment

Vito

Vito FT440 Fryer Oil Tester – TPM & Temperature

SKU: Vito-FT440

£490.00(£588.00 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The Vito FT440 is a handheld instrument that measures two values simultaneously — the temperature of frying oil and its TPM level (Total Polar Materials). TPM is the recognised indicator of oil degradation, and reading both values together gives kitchen managers an objective basis for deciding when oil genuinely needs to be changed, rather than relying on guesswork or a fixed calendar schedule.

In busy fryer operations, oil condition varies considerably depending on throughput, product type, and how consistently the fryer is managed between services. A kitchen frying high-moisture food will degrade oil faster than one running dryer products at the same volume. The FT440 reflects that reality — it responds to actual condition rather than elapsed time, which means decisions are grounded in what is happening in the oil rather than what happened last Tuesday.

Using the FT440 consistently brings several practical advantages to a kitchen operation:

  • Reduces oil spend by avoiding disposal of oil that still has usable life
  • Helps protect food quality by identifying oil that has genuinely degraded
  • Produces a repeatable, recordable process suitable for HACCP documentation
  • Works across multiple fryer units without any installation
  • Simple enough for any trained team member to operate without supervision

Because it requires no wiring or plumbing, the FT440 can be shared across a site — used at the fryer, then stored when not needed. That makes it equally practical for a single-unit pub kitchen and a contract catering operation running a bank of fryers across multiple shifts.

If you are looking at how oil management fits into a wider food safety or cost-control programme, our team is happy to talk through what a structured approach might look like for your operation.

Frequently asked questions

How does TPM measurement help with managing fryer oil?

TPM — Total Polar Materials — is the standard measure used to assess oil degradation in commercial fryers. As oil breaks down through repeated heating and contact with food, polar compounds accumulate and affect both flavour and food safety. Measuring TPM directly tells you the actual condition of the oil, rather than inferring it from colour or smell, which can be unreliable indicators in a busy kitchen.

Is the FT440 suitable for use across multiple fryers on the same site?

Yes. Because the FT440 is handheld and requires no installation, a single unit can be used across all fryers in a kitchen or across a multi-unit site. It is cleaned and stored between uses, making it a practical shared instrument wherever a structured oil management process is needed.

Can readings from the FT440 be used in HACCP documentation?

The FT440 produces consistent, repeatable numerical readings that can be logged directly into a HACCP or food safety management record. Many kitchens use this as part of a daily or per-service oil check process, creating a clear audit trail that demonstrates active management of oil quality over time.
Vito FT440 Fryer Oil Tester – TPM & Temperature

£490.00(£588.00 inc VAT)

£490.00(£588.00 inc VAT)

The Vito FT440 is a handheld instrument that measures two values simultaneously — the temperature of frying oil and its TPM level (Total Polar Materials). TPM is the recognised indicator of oil degradation, and reading both values together gives kitchen managers an objective basis for deciding when oil genuinely needs to be changed, rather than relying on guesswork or a fixed calendar schedule.

In busy fryer operations, oil condition varies considerably depending on throughput, product type, and how consistently the fryer is managed between services. A kitchen frying high-moisture food will degrade oil faster than one running dryer products at the same volume. The FT440 reflects that reality — it responds to actual condition rather than elapsed time, which means decisions are grounded in what is happening in the oil rather than what happened last Tuesday.

Using the FT440 consistently brings several practical advantages to a kitchen operation:

  • Reduces oil spend by avoiding disposal of oil that still has usable life
  • Helps protect food quality by identifying oil that has genuinely degraded
  • Produces a repeatable, recordable process suitable for HACCP documentation
  • Works across multiple fryer units without any installation
  • Simple enough for any trained team member to operate without supervision

Because it requires no wiring or plumbing, the FT440 can be shared across a site — used at the fryer, then stored when not needed. That makes it equally practical for a single-unit pub kitchen and a contract catering operation running a bank of fryers across multiple shifts.

If you are looking at how oil management fits into a wider food safety or cost-control programme, our team is happy to talk through what a structured approach might look like for your operation.