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.
