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This is a high-performance pH meter that can be used for various applications such as environmental measurements of food, liquids, and water quality. The testo 206 series comes in three types: ■testo 206 - 1 for liquids ■testo 206 - 2 for solid to semi-solid materials ■testo 206 - 3 with an external pH electrode for testing in test tubes and similar containers. 【Features】 ■The internal reference electrode is gel-based, allowing for long-term use ■Calibration can be performed at one or two points using buffer solutions ■The pH sensor and temperature sensor are integrated, providing automatic temperature compensation ■Probes for liquids and solid to semi-solid materials can be interchanged with a BNC socket Please choose the pH meter that suits your application.

The "testo 270 BT" is a cooking oil tester that digitally displays the TPM (Total Polar Materials) value, indicating the degree of deterioration of edible oils. It evaluates the overall deterioration of the oil using the AV (Acid Value), which is one of the indicators of frying oil degradation, along with the total amount of heavy compounds included in the TPM. (It is designed for natural edible oils.) 【Features and Functions】 ■ Digital management of records through mobile app integration ■ The display color changes based on threshold values to inform about the oil's condition ■ Capable of measuring oils up to 200°C ■ The main unit has an IP65 waterproof specification, allowing for easy washing and hygiene ■ Automatically fixes the measurement value for display when stable readings are obtained after a certain period (Auto Hold function) *For more details, please download the PDF or feel free to contact us.

We would like to introduce a case where Sagami Holdings Co., Ltd. implemented the measuring device "testo 270," which quantifies the degradation level of frying oil. Previously, AV test strips were used to measure the oil daily, but there was a possibility of variation in visual judgment depending on the measurer. This product not only allows for the degradation level to be confirmed numerically but also represents the condition of the frying oil in three colors (green, orange, red) based on the measurement values. It has been evaluated that even part-time staff can easily make disposal judgments, leading to the decision to implement it across all stores (approximately 200 stores). As a result of the implementation, the frequency of oil disposal at each store stabilized, achieving the intended standardization. This has helped maintain a consistent taste for the fried foods offered and realize cost reductions. [Case Overview] ■ Purpose of Implementation: Standardization of frying oil disposal criteria ■ Key Considerations in Equipment Selection: Ease of measurement for anyone in each store ■ Management Standard: Evaluated as appropriate with a TPM of 19% *For more details, please download the PDF or feel free to contact us.

This document is a white paper summarizing the construction methods for a flawless cold chain that does not receive any issues during inspections. It explains the weaknesses lurking in the market environment, such as interruptions in the cold chain, as well as factors contributing to human error. It also includes information on burden reduction and optimization through technology, as well as practical solutions, so please take a moment to read it. [Contents] ■ Expectations of consumers ■ Weaknesses lurking in the market environment ■ Burden reduction and optimization through technology ■ Practical solutions ■ How a reliable cold chain supports competitiveness *For more details, please download the PDF or feel free to contact us.

This document is a white paper summarizing methods for efficiently managing frying oil without compromising the taste and aroma of fried foods. It provides a detailed explanation of the challenges faced by food-related businesses and the background and impact of rising vegetable oil prices. We also introduce specific approaches to optimize oil management using TPM measurement technology, so please take a moment to read it. [Contents] ■ Rising prices of cooking oil: Challenges faced by food-related businesses ■ Background and impact of rising vegetable oil prices ■ Optimization of cooking oil management through measurement ■ Conclusion: Specific approaches for optimizing cooking oil management *For more details, please download the PDF or feel free to contact us.

This document is a white paper that introduces key points for distributors and food retailers to achieve safe storage and transportation of products. It provides detailed information on the impact of rising outdoor temperatures on the cold chain and the challenges posed by summer. Additionally, it includes examples of temperature mapping in spice warehouses, so please take a moment to read it. 【Contents (partial)】 ■ What to do if the cold chain is broken ■ Mapping and monitoring ■ Challenges posed by summer ■ Common risk areas in refrigerated storage ■ Temperature mapping: Visualizing before implementing measures ■ Frequently asked questions about temperature mapping *For more details, please download the PDF or feel free to contact us.