19.5% TPM
Dark-looking oil can still measure below the trial's TPM change point.
Actual reading from a real fryerChoose Your Filtration Method
Select the method your restaurant uses to view the correct instructions.
Stock Pot Method
Follow these steps at the end of each frying day.
1
Heat & Drain
Bring the fryer oil to approximately 350°F. Drain the hot oil into a stock pot through a china cap filter or your normal method for removing large food particles.
2
Add Purimax
Add the correct amount of Purimax directly to the hot oil based on the size of your fryer.
2 Scoops
40–50 lb Fryer
4 Scoops
80–100 lb Fryer
3
Stir for 2 Minutes
Stir aggressively for a minimum of 2 minutes strong. Create strong movement and a slight whirlpool.
Do not stir for only 10–15 seconds. Heat and movement are essential for Purimax to work properly.
4
Cover & Leave Overnight
Cover the stock pot and allow the oil to sit overnight. As it cools and rests, Purimax and the material it has collected will settle to the bottom.
5
Return Oil & Remove Sludge
In the morning, carefully pour the oil back into the fryer. Stop when you reach the settled sludge at the bottom.
Dispose of the sludge, clean the pot, and repeat daily.
Drain Method
Follow these steps at the end of each frying day.
1
Heat & Remove Debris
Bring the fryer oil to approximately 350°F. Use a metal skimmer or your normal method to remove large crumbs and food particles from the oil.
2
Add Purimax
Add the correct amount of Purimax directly into the hot fryer oil based on the size of your fryer.
2 Scoops
40–50 lb Fryer
4 Scoops
80–100 lb Fryer
3
Stir for 2 Minutes
Stir aggressively for approximately 2 minutes strong.
Do not stir for only 10–15 seconds. Heat and movement are essential for Purimax to work properly.
4
Leave Overnight
Leave the oil in the fryer overnight. As the oil cools and rests, Purimax and the material it has collected will settle to the bottom of the fryer. Cover fryer if at all possible.
5
Drain the Sludge
In the morning, place a stock pot beneath the fryer and carefully drain enough oil to remove the settled sludge from the bottom.
Use a suitable tool if needed to help guide the settled material toward the drain. Clean the sludge out of the pot when finished.
A small amount of Purimax remaining at the bottom is okay. It will remain settled and will not affect the food.
How to Judge Your Fryer Oil
Dark-looking oil is not automatically spent. Judge oil by more than its color to understand how long it remains usable during your Purimax trial.
01 / Visual evaluation
Look Beyond the Color
These observations can indicate that dark-looking oil may still be usable, but none is a pass/fail test on its own.
- Surface bubbles are still present.
- Burners or heating elements can still be seen through the oil.
- The oil appears red or amber rather than completely opaque.
Use a Ladle Test
Oil looks darker in a deep fryer because of its depth. Scoop a small amount into a clean stainless-steel ladle or shallow container. Check its true color and clarity under good lighting.
Do Not Use Color Alone
Judge the oil using clarity, frying performance, smell, finished-food quality and TPM (total polar materials) when available.
Real measurements · separate oil cycles
TPM + Daily Trial Check
When a TPM meter is available, it adds an objective measurement to your daily oil evaluation. The examples below show TPM readings from two separate oil cycles.
14.6% TPM
Oil color can change well before TPM reaches the replacement range.
Actual reading from a separate oil cycleTrial TPM Change Point
23–24% TPM
For this trial, the guide uses 23–24% TPM as the upper change point, unless your restaurant's standards or local requirements call for an earlier change. Replace oil sooner whenever quality or safety checks warrant it.
Before Starting Your Trial
Review the trial guide and important reminders to make sure you get the most accurate results from Purimax.