DOM -24 Selection Guide
TM

The use of oils for food has a long history in countries around the world, and along with suchcooking methods as steaming and baking, deep frying has longstanding history. Especially inthe recent years of the frozen food golden age, the presence of fried foods that can be frozen
and reheated has increased at our tables year after year. While these foods may taste great,
many health-related topics concerning the use of cooking oil havecome up with one speciﬁc aspect which requires special attention.
That topic is “oil degradation.”
When frying oil is used continuously, it has a negative impact on the taste, color, appearance,and even the smell of the food. Frying with degraded oil can even cause issues with digestion,
as it converts the fried food into bad cholesterol-containing food, which can harm thestomach. Suﬃciently degraded oil can become a “toxic Substance” that threatens our health.
In fact, a case of food poisoning from instant ramen was reported in Japan in 1964. In theKansai region, 69 people were aﬀected with symptoms of food poisoning, including diarrhea
and vomiting. In todayʼ s climate of stricter food safety and quality control, producing fried
foods with degraded oil not only impacts the ﬂavor, but food manufacturers run the risk ofliability claims from health damages, not to mention the loss of consumer conﬁdence.

Because businesses today are looking for ways to cut costs in the face of rapid increases in oil

and other raw ingredient costs, extending the time that oil can be used before changing it byeven a day is a key directive. In other words, companies can proﬁt from using oil right up until
the last possible moment before it becomes unusable.

Considering the background information above, itʼ s easy to see why monitoring thedegradation of oil in fried food production is so crucial. In order to address this need, ATAGO
suggests the DOM-24 oil degradation meter. Even so, traditional devices for measuring thedegradation of oil already exist, and many customers are already using them. As such, whywould ATAGO develop the DOM-24 now, and why should customers choose it? The below

introduces the DOM-24 product speciﬁcations, and comparison to other measuring devices
will suggest the reasons for the decision.

（C）2020 ATAGO CO., LTD, ALL rights reserved.

vs Digital Measurement Devices
A number of factors are at play when discussing the degradation of oil, but the key factor isoxidation due to air exposure, polymerization due to heat, and free fatty acids created due tothe water content of food. Oil degradation measurements indicate the progression of theaforementioned factors, and this indicator varies

depending on which factor is being focused on. The next three sections will compare threemajor measurement methods - Digital Measurement Devices, Titration Method, and Test
Strips - to the DOM-24.

[1] Numerical acid value (AV), doubling the scale with TPM

In order to determine the degradation of oil, Acid Value (AV) and Total Polar Materials (TPM)
are used as indicators. Governing authorities in each country enforce their set quality
standards and oil degradation point for food. *Note 1

What separates the DOM-24 from all other oil degradation measurement devices is its abilityto display Acid Value (AV).

Typical digital meters measure dielectric constant of oil to calculate the Total Polar Materials(TPM) to determine the degradation of oil. On the other hand, what about the DOM-24?

Although the DOM-24 also uses the same measurement principle of measuring dielectric
constant to ﬁnd the Total Polar Materials (TPM), it then converts those readings into Acid

Value (AV) using a conversion table for a double scale. That is to say, the DOM-24 can display
either the AV value or the TPM value.

In other words, one device can satisfy the needs of both users who are monitoring AV, andusers who are monitoring TPM. Put another way, the DOM-24 is marketable to every region inthe world.

（C）2020 ATAGO CO., LTD, ALL rights reserved.

[2] Superior Temperature Range

The DOM-24 measurement temperature range is between 0-225℃, a speciﬁcation that allows
for measurements of low temperature oils. But why does measuring low temperature oils
make it superior? Itʼ s because users have told us that oil they measure is not always

necessarily high temperature. If the timing to change the oil is determined by checking the oilcondition ﬁrst thing in the morning or at the end of the day, the ability to measure lowtemperature oil contributes to shortening the measurement time and reducing risk of burns
from measuring high temperature oil.

[3] Design

The DOM-24ʼ s simplistic cylindrical appearance expresses its expedient operation but its
functionality inevitably extends beyond just that of an industrial design.

The ﬁrst point is the long distance from the sensor to the handle. While the risk of burninjuries from deep frying is a major concern, one of DOM-24ʼ s distinctive characteristics

ensures a good distance from the oil to the personʼ s hand. The low risk of burn injury, evenwhen inserting the device in high temperature oil, leads to ensured safety of employees,

which serves to reduces the risk of workplace accidents. Making the DOM-24 a device thatanyone can use safely was one of our main goals.

Another characteristic is that the DOM-24 can be used to stir the oil. There are instanceswhere oil is not uniform in various layers depending on its temperature or degradation

progress, and stirring the oil using the DOM-24 may give greater measurement accuracy.
Furthermore, the weight of DOM-24 in your hand may surprise you. A wrist strap can be

attached so that there is no worry of dropping it. From the profound structure of DOM-24,
you can probably feel the style of hidden potential as the market leader.

Plus, a portion of the chassis is transparent, as you probably noticed. This was done to show
you the electronics in the internal construction of the device, so that youʼ ll love it and get

such a kick out of using it to measure your food, or thatʼ s what the people who designed itwere thinking when they put together such a new-fangled design.

（C）2020 ATAGO CO., LTD, ALL rights reserved.

[4] Impact and Water Resistance

Thereʼ s a cover on the delicate sensor assembly, to make it resilient. In our own drop tests,
we conﬁrmed that it continued to work without issue after being dropped from a height

above waist-level, so part timers and other people who arenʼ t the owner can use it withoutconcern.

In addition, the water resistance is IP67, so thereʼ s no problem if itʼ s dropped in water. You
can use it around water without hesitation.

[5] Made in JAPAN

Many digital oil degradation meters are assembled overseas, but ATAGOʼ s DOM-24 is

manufactured entirely in Japan. Fully trained ATAGO staﬀ with plenty of experience can help
answer questions or clear up any unclear points. In the unlikely event that the unit isdamaged or requires service, our service centers in Japan and around the world can take careof it right away.

The full support system in place is a point that lets you choose the DOM-24 in safety.

vs Titration
Measuring the degradation of oils can be done using titration. As you know, this method
requires the preparation of equipment, beakers, and reagents. Beyond that, thesemeasurements are mainly done in a lab, and not intended to be done on food manufacturing
premises.

The following are the ways in which the DOM-24 surpasses measurement by titration.

[1] Ease of Operation

None of the equipment or reagents required for titration are necessary. The DOM-24 can beinserted into oil as itʼ s being used, and simply by powering on the instrument and pressing
the start button it displays the degradation, so the ease of operation makes it an attractivedevice.

（C）2020 ATAGO CO., LTD, ALL rights reserved.

[2] Digital Display

Especially with base titration, the individual has to determine when the color changes, andmistakes naturally occur. In order to minimize these errors, multiple measurements are taken,

and the user utilizes the average of these. The DOM-24, on the other hand, eliminates error byhaving the user go by the digital display. As a plus, it is not necessary to take extra
measurements to ﬁnd an average.

[3] Ability to Measure at High Temperatures

The simplicity of the DOM-24ʼ s use and design make it an exceptionally useful meter on theproduction ﬂoor. Depending on the production ﬂoor, the oil may always be low temperature,or it may sometimes be high temperature, but the DOM-24 can handle both low and hightemperatures due to its 0-225℃ temperature range. It also has the merit of being a timesaver,since it does away with the need to wait for oil to cool.

[4] Safety

When collecting samples for titration measurements, moving samples from the productionﬂoor to the lab may result in dropping the sample, or burns. However, the DOM-24 can beused on the production ﬂoor, eliminating this danger. Additionally, as previously stated, thedanger of burns while taking a measurement is reduced due to the design providing a long
distance between the sensor and the hand holding the instrument.

[5] Ecology

The DOM-24 does not produce waste. Unlike titration, it doesnʼ t require sampling of the oil,so troublesome issue of disposing of the oil does not arise. Naturally, the risk ofcontaminating food is also reduced; being kind to the environment is important not only tobusinesses, but to everyone in our society as well. Through introducing the DOM-24 andreducing waste, businesses can improve their social image, and reduce their disposal costs.

[6] Cost Performance

The DOM-24 costs 58,000 Yen. After one purchase of the DOM-24, being able to measure

repeatedly measure samples without having to worry about reagents and other consumables
is surely very appealing.

（C）2020 ATAGO CO., LTD, ALL rights reserved.

vs Test Strips & Reagent Test Kits
Test strips and reagent test kits are cheap and easy to use, which is why theyʼ re themeasurement devices commonly found currently in food production facilities. *Note 2
As previously mentioned, if the DOM-24 is competitive as a digital device thanks to its

measurement principle and specs, then analog measurement devices, represented by test
strips, must surely be competitive through their distribution, frequency of use, and namerecognition. Measurements with test strips and reagent test kits involve immersing a test
piece into the oil, and using either Acid Value (AV) or Peroxide Value (PV or POV) as anindicator, determine the degree of oil deterioration based on the color change of the testpiece. How can the DOM-24 take over this market, when these devices have such a highmarket share? Refer to the points below.

[1] Simple Operation

Since a test strip only needs to be dipped into oil, the measurements themselves areextremely simple. However, older people or long-time users of test strips may feel that, at aﬁrst glance, a digital device is diﬃcult to use. However, this doubt is swept away the moment
they touch the device. The simplicity of displaying the oil degradation just by powering thedevice on and pressing the start button is hugely appealing for the DOM-24.

[2] Digital Display

Once you are accustomed to their operation, test strips may seem simple at a quick glance, auser may realize that it is actually diﬃcult to read the value when using them. A vague

indicator like color is subjective, and its performance as a device also serves as a cause of error
due to diﬀerent perspectives of its users; thus, it cannot be said to be a suitable method for

degradation of oil that requires a strict degree of monitoring. That issue, in addition to having
a digital unit that can display numeric values that anyone can understand, compares

excellently against test strips. The DOM-24ʼ s scale is also in increments of 0.1. Consideringthat many test strips have 0.5 increments, itʼ s clear which is better for control.

Further considering recent demands for high quality control standards, the measurement
results given in “umbers” that are easy to leave as a record (instead of relying on theoperatorʼ s senses) ought to be reason enough to switch from test strips to the DOM-24.

（C）2020 ATAGO CO., LTD, ALL rights reserved.

[3] Ability to Measure at High Temperatures

Test strips are not able to measure oil at high temperatures, so measurements must be taken
after it cools. The time it takes for the oil to cool is lost, which translates to wasted labor cost,which only hurts an owner. At the same time, the DOM-24 can measure at temperatures

between 0℃-225℃, which eliminates this issue. The DOM-24 promises to liberate you fromthe pointless time of letting oil cool.

[4] Safety

Many people resist the idea of bringing test strips or reagents into areas where food is being

handled. It of course evokes a fear towards the health of their customers, and the risk of that asample may contaminate the food product must also be taken into account. We cannot denythat no matter how careful an operator is, some small portion may enter the food due tohuman error and environmental factors.

Since the DOM-24 can take measurements without needing any kind of reagent, operatorscan feel reassured. Even the slightest contamination will cause immeasurable loss of publictrust and economic loss. The importance of removing the hazard of contamination that has

recently been loudly advocated for, is also clear from the perspective of keeping consumersʼfood products safe. Our ideal goal is to ensure that the DOM-24 is all you need at themeasurement site.
[5] Ecology

As stated above, the DOM-24 does not produce waste. Unlike test strips, it doesnʼ t require

sampling of the oil, so troublesome issue of disposing of the oil does not arise. Naturally, therisk of contaminating food is also reduced; being kind to the environment is important not

only to businesses, but to everyone in our society as well. Through introducing the DOM-24
and reducing waste, businesses can improve their social image, and reduce their disposalcosts.

（C）2020 ATAGO CO., LTD, ALL rights reserved.

(Note) *1

・In EU countries, for example in Germany, and France, frying oil is changed when it reaches 24%.
・Some countries, including The Netherlands, Finland, and Australia use AV.
・ISO660:2009, 8420:2002“Animal & Vegetable fats and oils - Determination of Acid value and Acidity”(Note) *2

Referring to the results of our survey about market share in JAPAN, we found that themajority of users are believed to be using test strips.
Test Strips

38(64%)

Titration

8(13%)

Sense of Color

6(10%)

Nothing8(13%)* Total 59 (Includes users who use both test strips and titration.)（C）2020 ATAGO CO., LTD, ALL rights reserved.