METHOD FOR DETECTING EXTENT OF DETERIORATION OF FRYING OIL

PURPOSE: To detect the deterioration extent of frying oil quickly, objectively and accurately during a frying work by detecting the quantity of bubbles generated on the surface of the frying oil during the work using edible oil. CONSTITUTION: Regarding a frying work involving the status change of frying oil, illuminance is measured from the start of using the oil to the limit of use due to deterioration via a continuous use process over the lapse of time. Then, the degree of a change from maximum illuminance so obtained to a fixed value (value upon reaching fixed illuminance), or the degree of an illuminance decrease at every frying frequency and the degree of an increase in illuminance fixed value due to an increase in frying frequency, are stored, including frying oil quality (for example, acid number, refraction factor or the like), the quality of a fried ingredient or the like, via a microprocessor or the like. In addition, an illuminance meter for measuring the surface illuminance of the frying oil is set above a fryer and values measured therewith are compared with the stored data. Judgement is thereby made about the degree of the deterioration of the frying oil in use, and an indication to that effect is made.