Quality monitoring method for heated oil or fat in fat frying device

摘要

The method involves comparing a control signal of a pollutant or spoilage sensor which detects physical properties of the oil or fat with a predetermined target value signal. When there is a predetermined difference between the target value of the control signal and the actual derived value of the signal, a signalling device is switched on and/or the heating of the fat or oil is interrupted. The target value is preferably that of unused, working temperature oil or fat. The device for carrying out the method has a fat frier and an associated heater controlled by a control device. The sensor is associated with the frier and generates a control signal dependent on the properties of the heated fat or oil. The control signal controls the switching on of a signal device and/or the switching off of the heater in dependence on its intensity and the target value.