KitchenMetrics - Kitchen Tools

Andrea Petrucci

About this app

KitchenMetrics answers the questions a professional kitchen actually asks — how long to cook something safely, how long to freeze it, when to throw the frying oil away, what a dish really costs, which fat to use — and for every answer it shows where the number came from.

Including the numbers that came from nowhere. A legal limit names its article. A figure from published work names the paper, the page and the equation. And a value with no source behind it — an appliance constant, a load factor — says so, and carries an uncertainty band instead of being printed as though someone had measured it.

TEN TOOLS, ALL OFFLINE

FOOD COST — both yields that matter: butchering (AP to EP) and cooking loss (EP to plated), so the quantity you buy is the quantity you cost. Energy, labour and overhead give a true cost per cover. Aligned to the Uniform System of Accounts for Restaurants: Food Cost % and Prime Cost % against net revenue, net and VAT-inclusive.

RECIPES AND MENU COSTING — an ingredient library with sub-recipes, and repricing across every dish when a supplier price moves.

FRYER ANALYZER — total polar compounds are the share of a frying fat that is no longer intact triglyceride. The app estimates them from time and temperature, compares them with your own country's figure, and tells you whether that figure is LAW or a RECOMMENDATION. Twelve countries, each with the instrument named: 25% is statutory in Spain (BOE-A-1989-2265 art. 6.3) and Argentina, 27% in Switzerland (ODOV art. 6 para. 4). Elsewhere the app invents no law and shows the prudent figure instead of a blank. Australia and New Zealand were settled by reading the Food Standards Code itself: it does not mention polar compounds anywhere.

HEAT TRANSFER — ramp and hold times from the Choi-Okos thermophysical model and Bigelow kinetics, 1108 food profiles, with the Biot and Fourier numbers shown so the working is legible. Of those 1108 foods, 782 have no rule behind their cooking figure — and each one says so on its own screen.

FREEZING TIME — Pham's method, with the geometric factor taken from the method's own literature rather than a handbook's copy of it. The panel states an accuracy of about ±20%, and says plainly where the shape factor is weakest.

LIPID DATABASE — 148 fats and oils: smoke point, safe working temperature, crystallisation behaviour, density, fatty-acid profile, oxidation risk.

COMPLIANCE LOG — record measured values against a lot, a delivery note and a date. A record book, not a verdict.

CLIENT VAULT — separate workspaces, PIN-locked, on your device only.

SCREEN RULER — a DPI-calibrated ruler in centimetres and inches.

SOURCES AND MANUAL — every document the app leans on, with how far we actually got with it: read at first hand, only partly seen, or never obtained. Where the law is silent, the app says so instead of inventing a rule.

HOW IT IS CHECKED

Every build runs 59 test suites and ships only if all of them are green. Some assert results against closed-form solutions and conservation laws that know nothing about our model; one holds an independent transcription of the Official Journal and fails the build if a quoted rule is not a run of whole clauses of it. A register in the repository lists the checks still owed, and the four that are not built yet are named there rather than left for you to notice.

PRIVACY
Everything stays on your device. No account, no analytics, no advertising, no tracking. The app makes no network requests at all — it does not hold the INTERNET permission, so it is not promising to keep your data local: Android makes it incapable of doing otherwise.

KitchenMetrics is an estimation tool. Always verify critical food-safety parameters against your own HACCP plan and local regulations.

What’s new

1.9.5 - the weight loss in Heat Transfer now comes from the USDA cooking-yield tables, with a band and a citation, not an estimate that ran several times low; a food not in the tables says so. Export PDF now works in Heat Transfer, Fryer and Freezing, not only Food Cost. Freezing now needs the weight. Fryer: the oil-life figure is a floor, and the time shown is heat reaching the centre, not crispness.