The determination of the fat content is one of the most important procedures in food analysis. While for certain samples a simple extraction of the free fat is sufficient, for samples such as milk components of the fat are bound and have to be dissolved out. Therefore, it is necessary that for the total fat determination according to Weibull-Stoldt or Weibull-Berntrop the samples are digested by acid hydrolysis first. For the traditional method, C. Gerhardt offers a manual apparatus based on the series heating bench. With the innovative HYDROTHERM, all process steps of the hydrolysis have been integrated into a closed system and completely automated. In combination with the SOXTHERM extraction units, fat determination can thus be carried out easily, economically and safely in any laboratory.