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Frylow Reviews

Frylow Reviews

What Owners and Chefs are saying about using Frylow


Ruth’s Chris Steakhouse

ruths_chris_steak_house_85356

” After completing our due diligence at the largest and one of the busiest Ruth’s Chris in the U.S., our group has rolled out Frylow in all our locations. These are the results we got from Frylow:

  • Better tasting product
  • 10-20% reduced cook time
  • 10F reduced oil temps
  • More evenly cooked product with no burning tips or fragment
  • We typically changed our oil every 3-4 days and now go 10-12 days.

I don’t need to tell you the savings this brings to the table on overall cost and oil.”

Jeffrey M Blair, DOO
Hoosier Hospitality Group
Ruth’s Chris Steakhouse

Kelsey’s Restaurant

Being in the Restaurant industry for 25 years cost controlling is a major job in this industry. I heard about Frylow through a few Franchisees and then started to investigate.

I called Chris and discussed with him the whole program. I tested it in our one location and immediately got the results that Chris talked to me about. The product quality was an instant improvement. The system is easy to use and maintain. I have since rolled it out to my second location. My ROI will be 7 months and having a 5 year guarantee makes it a great investment. Thanks Chris.

David Czarnik
Kelsey’s

P&O Cruises & Cunard, Carnival Australia

P&O CruisesWell and truly, the Frylow units are working very well, on both, the Pacific Jewel and Pacific Pearl. An oil saving of 50% for the deep-fat fryers is evident. At the same time, fried food comes out much crispier and even tastier as the oil of course holds its performance factors much longer and more consistent. So, in other words, a huge step ahead and an investment well worth it.

Uwe Stiefel Corporate Executive Chef
P&O Cruises & Cunard, Carnival Australia

Talk with Hugh Groman About Frylow

“Phil’s Slider’s is a small quick service restaurant in downtown Berkley. One of our specialties here in addition to our sliders, which is (like) our reason for being, is our home made potato tots & that is what has put us on the map. We’re passionate about quality, you know, we use the finest local grass fed beef. We make everything from scratch… We’re really passionate about food so hopefully that has translate and people understand that.

We do have deep fryers in both operations. We have a big catering kitchen nearby and we have two deep fryers here as well and as soon as we figured out how Frylow worked and how effective it was we immediately purchased 4 units.

Initially I was like… you know… another inquiry about something someone wants to sell me and I could have put you off… and eventually you guys got through to me and when I saw the product in action I was really impressed.

Roughly I would say we are getting about 3 times more use out of our oil than we were before, which is a huge money saving. Anything you can do to cut costs is really helpful. To me it’s like a life-saver. The fact that it uses less oil, it cooks the food faster… it is lighter but it also just…. The oil last longer. All of those benefits are really valuable.

We’re saving probably 60% on oil.

There’s no adjustment period. It’s super easy. It’s proved to be really durable and it’s really low maintenance, amazingly low maintenance.

I would definitely recommend Frylow to anyone in the food service industry who uses deep fryers. I have zero regrets about purchasing this product. It is great!”

Hugh Groman
Phil’s Sliders

A Talk with Peter W Osborne About Frylow.

“Momo’s is one of 4 restaurants that I own and operate. We’re a high volume restaurant specializing in American comfort food. We care a great deal about the quality of our product. We sell a lot of burgers which come with French fries, we sell a lot of fried calamari, and to be able to serve a delicious French fry when we open at 11 o’clock and a delicious calamari when we close at 10 o’clock is absolutely mandatory. We don’t have time to change the oil during the course of the shift.

We have someone come to us and sell us something everyday. It is the rare exception that we go ahead with, even an exploration… a test run, just because there are so many gimmicks out there and we don’t have time to entertain gimmicks.

Frylow was a different beast in as much as all we had to do was put it in our fryer and see what happened and what we found is it cut our oil usage in half therefore extending the life of the oil that we were using on a daily basis while achieving the number one goal which is serving a high quality product.

It is the best fryer additive on the market. Let me put it to you this way… I wouldn’t open another restaurant without Frylow in the fryers. I’ve spent a lot of money on oil in the last 10 years and would have loved to have this product available then.

It’s a rare find that you can embrace something into your standards of operation that is a low maintenance, highly effective enhancement to what you’re doing.

Take my word for it… this Frylow “F-ing” works.”

Peter W Osborne
Owner Operator Momo’s Restaurant

Applebee’s

Apple Core has been extremely satisfied with the Frylow bricks. We have had them in place for almost 2 years now. We have decreased our fryer shortening by 50% from day 1 and have maintained that same ratio. With our 23 locations we had a savings of 1,094 tubs of oil the first month and have maintained that each month since. That is a savings of $1,284.26 per location per month. Our ROI on Frylow was 3-4 months. The bonus is with the Frylow bricks we were able to turn down our fry temp by about 6 degrees. Apple Core is still saving $1,200 per month per location two years later it’s almost like printing money.

Dusty Jensen
COO, Apple Core Enterprises

Frylow has almost doubled the life of the oil we use in our fryers while providing a cleaner flavor profile of our fried foods. Each day we simply rinse the Frylow units and boil them out bi-weekly to realize our oil savings. We have had Frylow for almost 3 years now and Frylow is still doing the job as if it were the first day of use.

Roy Raeburn
Principal, Apple Metro

Carnival UK

Neil Thrift at Carnival UK uses FrylowWe have here at Carnival UK introduced the Frylow units to both P&O Cruises & Cunard in 2013 and we are very pleased with the results we are achieving thus far.

We installed the units in all UK ships and have achieved an ROI of less than 10 months, all while serving better quality food, reducing carbon foot prints and backed with a 5 year warranty. The units are easy to use, well received by our on board teams and have a great back up after sales service. I would recommend Frylow to anyone interested in achieving the above benefits.
Carnival Uk,, Cunard & P&O Cruises use FrylowNeil Thrift

Operational Executive Chef
Carnival UK

 

Buffalo Wild Wings (Goodyear, Arizona)

Recently we had the opportunity to test Frylow in all seven of our fryers at our Goodyear location. With the high volume of food that is fried in our restaurant, we are normally changing the oil every other day. With th e Frylow added to all of our systems we noticed that we only needed to change the oil every 4 to 5 days. This is a significant decrease in oil usage on average of 50%.We also needed to reduce the temperature and re-calibrate all of our fryers to 335 degrees from 350 degrees thus using less energy. Additionally we noticed that the food took less time than our specification cook times which increased speed of service from the kitchen as well as decreased labor needed since we were changing oil less frequently. The product tasted better and came out more quickly. I definitely recommend Frylow to any restaurant that uses deep fryers. The cost savings will be evident.

Andy Bayless
Operations Partner
Buffalo Wild Wings (Goodyear, Arizona)

Cache Creek Casino Resort

logo-cache-creek

Cache Creek Casino Resort has adopted the Frylow technology in all its kitchens. Frylow has cut our fryer oil consumption 35-40% which represents a huge savings in fryer oil purchases for us. Further, it reduces oil absorption into our fried foods resulting in healthier, crispier, more natural flavor profiles while allowing faster turnaround times. It was hard to believe but it’s a truly valuable technology. It works! We highly recommend it, are proud to put our name alongside it.

Executive Chef Stefan Cheng
Brooks California

Montanas BBQ and Bar/ Kelsey’s Original RoadHouse

Frying oil costs are one of the few controllable costs in the restaurant business and yet most operators don’t pay enough attention to it. I have tried for years to reduce this cost through different rotating cycles, testing and fryer filtering systems with no discernible success. It was recommended to me to try Frylow. I picked one location to test and have achieved tremendous results. I have reduced my oil cost by 55%. The system is very user friendly and easy to monitor. My ROI will be 5 months and with a 5 year guarantee I look forward to huge savings for the remainder. I have since ordered systems for my other restaurants. Support is very good and the rollout to my staff was extremely smooth and uncomplicated.

Rick Bennett
Montanas BBQ and Bar/ Kelsey’s Original RoadHouse

Montana’s Belleville
613-967-9970
Kelsey’s Brockville
613-342-3400
Cell: 613-968-0869

Cottonwood And Palo Verde Country Club Restaurants

“As Food and Beverage Director at Sun Lakes HOA #2, I have to always pay attention to food costs and fryer oil costs are always a headache to manage. Frylow has cut oil costs over 50% and they began working from the moment they went into my fryers. Equally significant, it has had a huge impact on our fried food flavor profiles. I couldn’t recommend Frylow more highly.”

Marshall Reichert

Food & Beverage Director, HOA#2
(Cottonwood and Palo Verde Country Club Restaurants)
Sun Lakes, AZ

Restaurants Unlimited, Inc.

restaurants unlimitedWith purchasing responsibilities for restaurants located all over the contiguous US, Alaska and Hawaii Restaurant’s Unlimited Inc., I field many requests to try new products and technologies. Despite Frylow’s many testimonials and established presence in the market, we were naturally skeptical about the extraordinary claims Frylow made while pitching their product. We decided to test run Frylow in one of our northern California locations for 3 months and were surprised to see a 45% reduction in fry oil purchases compared to the same period the prior year. We have since rolled out Frylow to all Washington and California locations with Oregon slated to be next and so on…

Over the past year we have consistently seen a stable, near 50% reduction in fry oil purchases across the board, resulting in 6 figure savings. Additionally we have benefited from higher food quality. Significantly less oil is absorbed affording a much healthier product and our fried food stays crispier longer with better color. It is my professional opinion that any restaurant using fryers should use Frylow.

Theo LaConte

RUI-Supply Chain Manager

Lawry’s The Prime Rib

lawry's logoBEVERLY HILLSCHICAGO , DALLAS, LAS VEGAS. HONG KONG. SINGAPORE, TAIPEI, TOKYO, FIVE CROWNS, TAM O’SHANTER INN, LAWRYS CARVERY

Lawry’s Restaurants, Inc. was made aware of the Frylow from a fellow CRA member who had nothing but praise for the product. Initially, from simply going through the literature it appeared to be one of those “too easy and too good to be true” sales pitches. However, we decided to follow-up, did our due diligence and arranged an introduction to the devices themselves. It turned out to be a good decision.

We began testing Fry low in one of our locations, creating as much of a controlled environment as we could. In a nutshell, all of the claims that these devices would deliver on came to fruition. The most notable and most compelling reason for adding Frylow to our operations was the significant decrease in our fryer oil consumption and, as a result, spending. Additionally, a bit to our surprise, we were delivering a higher quality product for our guests. Our fried menu items were more golden, less greasy, had a crispier texture to the touch and more delicate mouth feel in the bite!

Between our calculations of projected return on investment, knowing that we were providing a better product to our guests and also experiencing shortened ticket times on fried items; it was an easy call to implement the remainder of our locations with Frylows.

Sincerely,
Richard R. Frank
President & CEO
Lawry’s The Prime Rib

The University of Arizona

The University of Arizona offers one of the finest college dining services in the country. The quality, variety, convenience, and healthy food options are unsurpassed. Our mission at the Arizona Student Unions is to set an example for the University and Tucson communities by offering programming, resources, and processes that enhance and promote its sustainability.

Recently, we installed the Frylow Technology in our most popular restaurant, The Cactus Grill, to see how it would work. Our entire staff was amazed by its performance. In that one restaurant alone, we will be saving over $4,500 a year on frying oil, we will be saving on our labor costs by changing the oil half as often, we will be reducing our impact on the environment by 50%, and the risk, to our mostly student-employees, for an injury or mishap with the hot oil during the change-out just got cut in half also.

Kathleen Van Os
Dining Services Senior Supervisor
The University of Arizona

Lettuce Entertain You Enterprises Inc. (Chicago, Illinois)

The Frylow technology has almost doubled the life of the oil we use in our fryers without affecting the taste or flavor of the fried foods. Each week we simply rinse the stainless steel basket and put it back with the strained oil. It has been almost 2 years now and Frylow is still doing the job as if it were the first day of use.

Richard Melman
Founder and Chairman
Lettuce Entertain You Enterprises Inc. (Chicago, Illinois)

Nando’s

We used to change our oil once a week. Since we started using the Frylow, we have realized a five day extension in the life of our oil. We have also noticed a substantial improvement in the quality of our fried food. I would recommend this product to all Nandos restaurants so that they can enjoy the same savings and improved food quality that we have. This is a great product that more than pays for itself in savings!

Arun Dodd
GM-Nando’s Langford

Bin 4 Burger Lounge

bin4-burger

We are proud users of Frylow, we have 3 locations and the product is being used in all restaurants. We’ve been using Frylow for 1 year and have found the product to decrease the amount of oil we use by 50% saving us $700.00 per month in each location. Items that are cooked in the fryer come out crispy and golden brown. We find Frylow to be an exceptional product.

Mike Ringland – Chef/Owner of Bin 4 Burger Lounge

Cambsquisine

December 30, 2014

Cambsquisine-logoWe are extremely happy with the Frylow units that we have installed into the fryers in our restaurants. The results are astounding!! We are making significant savings on oil costs, and we are getting consistent results with our fried products. I, as well as our chefs are amazed that something seemingly so simple, can make such a difference.

I wish you great success for the future with your product.

I urge anyone doing frying to invest in Frylow, to make significant savings on oil costs, and gain consistent results.

Richard Bradley (Director)
Cambsquisine

The Cock Inn, Hemingford Grey
The Cambridge Chop House, Kings Parade, Cambridge
The St.Johns Chop House, Northampton Street, Cambridge
The Tickell Arms, Whittlesford, Cambridgeshire
SmokeWorks, Free School Lane, Cambridge
The Cambridge Dining Company, Quality Catering Providers

Stout Irish Pub

February 13, 2013
As a pub, we pride ourselves on serving great food! We at Stout have always had a strict oil regimen to ensure both food quality and cost savings. This includes using top quality Sunflower Oil and daily filtering and cleaning of our fryers. With this regiment we were changing the oil in our deep fryers on an average of every 3 days.

Since installing Frylow there has been a noticeable improvement in our food quality and significant savings in our oil purchases. Investing in Frylow was a no-brainer. We are now changing our oil on an average of every 9 days instead of every 3 days. I broke down our annual purchases of oil before Frylow and what we spend now.
Before Frylow:
Oil Change: 3 Days – Yearly fryer oil purchase: $16,680.00
With Frylow:
Oil Change: 9 Day – Yearly Fryer Oil Cost: $5514.00
Annual Savings: $11,166.00

We expect to save in excess of $33,000.00 straight to our bottom line over the next three years of their guaranteed life span.

James let us test it for 2 weeks before buying, and the moment he walked in the door to follow up, I said, “Where do I sign”I put my reputation on this too good to be true product.

Erin Gamelin
Owner Stout Irish Pub
221 Carlton St.Toronto, ON M5A 2L2
647-344-7676

Hilton Hotel Group

I am very eco-friendly conscious and when the Frylow was presented to me I agreed to try it out as the Hilton Hotel Group in Europe had successfully put it to the test. I reduced my temperature, was able to cook my product quicker!!! And our cooking oil lasts over 70% longer. This works, it saves money, time, cooking oil, energy, reduces our waste, carbon footprint and more importantly creates a healthier and tastier product. I recommend without hesitation.

Carlos Roche
Head Chef
Hilton Hotel Group

Restaurant Batifol – Quebec City

BatiforThis system is fantastic; I don’t understand the photo catalytic principle, but I do know that since I’ve started using the Frylow photo catalytic system for my deep-frying, I’ve saved more than 50% on the cost of fryer cooking oil.  Foods are crispier, and the quality of my fries is excellent.

Sébastien Martel
Chef
Restaurant Batifol – Quebec City

Applebee’s Ocala, Florida

We have been using the Frylow system in our restaurant for about 8 months now. Since its inception here I have noticed two things, 1. I have noticed a huge drop in our oil usage 2. The food quality and taste is much improved. The first is contributed to fewer oil changes; with daily filtering and proper maintenance we have extend our oil life to about 8-10 days in between changes, compare that to changing the oil every Monday and Thursday and you will quickly see a change in your shortening cost. The second is that the food just tastes better. I was skeptic at first but once trying the Frylow oil I was immediately sold on the improvement in food quality.

Charles White
General Manager
Applebee’s Ocala, Florida

Kuku`s Indian Restaurant

logokWe Purchased 2 Frylows in early 2009 due to the fact we were changing our oil twice a week. First we were kind of skeptical that such a device could actually do all what the sales guy was telling us and so we decided to give it a 2 week trial. When they were installed our food instantly came out lighter in color, crispier and tasting incredible compared to the oil before.
Bottom line is we now get 10 days out of our oil, customers love the fried foods and we have saved literally thousands of dollars in savings.When the Frylow rep came in on July 19th 2012 he asked us if we would give a testament to what we have experienced with the Frylow over the last 3.5 years, and we were more than happy to supply the above.
We would recommend the Frylow to any one using deep fryers.

Randy S. Madahar,
Owner
Kuku`s Indian Restaurant,
Victoria B.C. Canada
Phone: 250-590-7705
http://www.kukusrestaurant.com

Waterloo Regional Police Association

waterloo-police“This is a marvelous product. After using the product for almost a year I am still an
enthusiastic fan”.  My oil consumption and cost have dropped by two thirds. That is, I use 4 x 17.3 litre jib oil in a three-week period. Compared to 4 x 17.3 litre jib per one-week period a year ago. The taste and crispness of the food has not diminished at all. If anything, it is more flavourful since less oil is absorbed.

Before Frylow
Using 4 x 17.3 litre jib per week @ $40.99 = $163.96 per week x 3 weeks = $491.88 per 3 weeks

After Frylow
Using 4 x 17.3 litre jib per 3 weeks @ 48.96 per =$195.84 per 3 weeks. Difference of $296.04 even with an oil price increase of $7.97 per 17.3 litre jib

Brenda Crane
Chef
Waterloo Regional Police Association

CROWNE PLAZA TERRIGAL (Australia)

We have now had the Frylow device operating in our pub / bistro fryers for almost 2 weeks. This particular outlet is very high volume and with a high percentage of fried items on the menu from chips and wedges through to chilli salt squid, fish and chips and seafood stands. In normal operation we would be inclined to change the oil twice per week particularly after a weekend trade. We also have a chicken parmigiana night where up to 150 chicken schnitzels will be sealed in the fryer.We were impressed with the potential of the Frylow units when installed on the first day. As you were aware the oil was closed to being discarded the day we fitted the units. A test was conducted by which we cooked some chips in the oil which realistically was ready to be discarded, as expected the chips came out pasty and unappetizing. On inserting the unit and cooking more chips in the same oil the result was close to that of a product that had been cooked in relatively fresh oil. We, in turn, used the oil with the Frylow units in for another two days.

Following that we replaced the oil ready for the June long weekend with both fryers having the Frylow units installed. This weekend was extremely busy with high volume. The oil which normally would have been dumped after such a weekend continued to perform and deliver a quality product throughout the whole week, including the Wednesday parmigiana night and incredibly through the entire following weekend. The chefs who would normally discard the oil at the slightest quality issue with the food coming out were the ones who wanted to test the oil to the limit. The key being not to use the oil color as a indiction of the quality but use the quality of the product exiting from the fryer as the key indicator to oil quality and when to change. This has been an education process for us all, it speaks volumes for the potential benefit of not only producing a quality and more healthy product but a notable cost saving when using the Frylow units on oil consumption.

Peter Boys-Smith
Executive Chef
CROWNE PLAZA TERRIGAL (Australia)

Giraffe Restaurant (U.K.)

girafferestaurantsSince installing the Frylow systems into giraffe, I am really happy to say that we have seen a considerable reduction in our oil costs whilst continuing to maintain our high standards of fried foods. They will definitely be installed into all our new openings and only wish we had discovered them sooner!

Juliette Joffe
Owner
Giraffe Restaurant (U.K.)

Truluck’s

logo-trulucksWe have been using your Frylow product for about six months now. The difference in cooking in normal fry oil versus fry oil with your product was apparent immediately. I was surprised at how much we have been saving in the cost of oil though. There are been a huge impact in our oil usage. I really appreciate you delivering a product that not only lives up to your original claims but actually exceeds them. We can’t wait to implement the Frylow system in all of our units.

Brian Wubbena
Director of Culinary
Bo Darton
Managing Partner
Truluck’s

Oregano’s Pizza and Bistro

We started testing Frylow in our Scottsdale Restaurant in October 2009. Having been in the restaurant industry for nearly thirty years, I have seen many products that promise to reduce oil costs. Frylow is the only one that has truly delivered. We went from changing our oil on average every three days to eight to nine days. We were also able to decrease the temperatures on all of our fryers with a decrease in our utility costs. Another great thing about Frylow is the quality of the product. The food comes out lighter in color and the flavor profile is cleaner without an oil residue. I would definitely recommend Frylow to any company that uses deep fryers. We plan on implementing frylow in all of our existing and future restaurants!

Christopher Thomas
President and CEO
Oregano’s Pizza and Bistro

Kloof Village Mall, SuperSpar (South Africa)

logoSparTests were run over the last month using three Frylows in our fryers in the deli and Coffey shop kitchens. Amongst other products, we fry samosas, chips, spring rolls. potato bite, fish cakes, fish’ chicken and roast potatoes.

At first I was skeptical, I couldn’t see how this device could make our oil last longer. We usually replace our oil every 4 to 7 days, depending on the food product, so I was amazed when I saw the oil in the three fryers was 14 days and older, yet the food still tasted and looked really good. This represents a substantial saving in our oil costs.

Initially the staff were concerned about the dark color of the oil as it got older, but the food, and especially the chips actually tasted better, even with the darker oil. The food was also less oily and we didn’t have to top up the cooking oil as much as we usually do.
I would definitely recommend the Frylow, especially since it saves so much on your cooking oil costs.

Orgeshin Govender
Manager
Kloof Village Mall, SuperSpar (South Africa)

McSorley’s Wonderful Saloon

mcSorley-logopsdWe had the Vito filration system and had problems with it.

Since we installed the Frylow system our oil consumption has been reduced and the payment plan we have has the thing paying for itself in a year !
I would not hesitate to recommend this product.
Sincerely

Simon Hanlon
second banana
McSorley’s Wonderful Saloon
1544 BAYVIEW AVE TORONTO ONT M4G 3B6

Fish at The Rocks

Fish at The Rocks was established in 1988. Since then we have built a loyal following as we are known for quality ingredients that re prepared with great skill and care.We saw the Frylow product at the Sidney fine Food Show on September 2009 and decided to give it a try. Over extensive testing on both seafood and chips, we managed to get much better performance from our cooking oil…the meals are excellent and the oil is lasting nearly twice as long. Frylow is unusual but it woks. I have no hesitation in recommending it to other businesses.

Paul Tate
Owner & Head Chef
Fish at The Rocks

Victory Cafe (Toronto Canada)

As a busy Pub in Central Toronto we have trailed different oil products in an attempt to reduce our oil cost on this substantial, ongoing expense. These trials produced limited success so when Frylow was brought to our attention we were open to see if the product would work as advertised. After a demo of the product I am happy to say that Frylow does exactly as advertised. We now run all 3 of our deep fryers at a lower temperature and the food comes out crispy and golden no matter how dark the oil gets. We have also doubled the life of our cooking oil and reduced our oil costs by half.

Blake Smith
Owner
Victory Cafe (Toronto Canada)

The Feathers Pub (Toronto, Canada)

feathers_pubWhen the FryLow was first brought to us I will admit that I was quite sceptical. How was this little metal box with a few black spheres worth over $1000.00, how would it even come close to saving me that much money?

To be honest I’m still not really sure how it works. But what I can tell you is that the food that comes out of our fryers is crisper, less oily and tastes fantastic. But most amazingly the Frylow has doubled the effective life our oil, cutting one of our major costs in half.

So to anyone who is thinking about it, definitely give it a try.

David Owen
Co-Owner
The Feathers Pub (Toronto, Canada)

Betty’s (Toronto, Canada)

We had reservations about using Frylow when it was first introduced, but considering the volume of oil our restaurant goes through each week, we decided to try it for a week to see what it could do; after all, who doesn’t want to lower their food cost? Frylow was put in the oil and WOW, it did exactly as was promised. Food is crispy, golden and light in taste. We’ve extended our oil life by 4 days and run both of our fryers with it, so not only are we using less oil, we are saving time and considerable effort in having to replace the oil less frequently. I strongly endorse Frylow for any Kitchen Manager who is interested in lowering their food and/or labour costs.

Michaela Jeffs
Kitchen Manager
Betty’s (Toronto, Canada)

Man Lin Wah

Our restaurant, Man Lin Wah, has been proudly serving the Shire community from it’s location in Miranda for 28 years. As owner and manager, I am always searching for products that can improve food quality and make customers return – and also save money wherever possible. I saw Frylow at the Sydney Fine Food Show in September 2009 and was very impressed with the claims made. Many Chinese fried foods such as Dim Sims and calamari readily absorb oil so improving the crispiness and taste is a very attractive proposition. Frylow made an immediate impact with food being clearly crisper and oil lasting almost double the time it did previously. I recommend you come to my restaurant and taste the quality of the food and bring your friends. I would also like to recommend Frylow to all restaurant owners as it works as well as it claims

Kevin Kao
Owner/Manager
Man Lin Wah

Oaks Park (Portland, Oregon)

We put Frylow in one of our three fryers to put it to the real test. We liked what it did to the quality of the food so much, that we started using the fryer with Frylow for everything!

The chicken strips are now moist and not greasy with a nice texture when cooked with Frylow. The cook time is shorter and the customers are talking about the quality and taste.

We also noticed the rate of evaporation of the trans fat free oil is reduced. We were changing our oil every three to four days and now are getting sixteen days out of it and use it more often than the others! That is an oil cost reduction of 75%!

Based on the longer life of the oil, we paid for the Frylow in 6 weeks and are using 7% less energy. I will be getting Frylow for all our fryers.

We also went from having our fryers at 365*F to 340*F. We have been serving our community with family fun for over 104 years and are proud to be serving a healthier food product also!

Joe Norling
CEO
Oaks Park (Portland, Oregon)

Mill Street Grill

The Mill Street Grill conducted a two week test of the Frylow OIl Cost Reduction unit. The results were impressive. I was able to decrease the cooking temperature from 350f to 300F while cooking times remained the same. Our fried menu items include breaded green tomatoes, oysters, shrimp and chicken. The product quality remained high and in some cases was enhanced. Frylow doubled the life of our cooking oil.

Terry Holmes
Owner
Mill Street Grill (Staunton, Virginia)

Ristorante Pulcinella Inc.

The FryLow is one of the best new kitchen tools I have ever used. At first I was a little skeptical. How was I to believe that this piece of metal with some balls in it was going to prolong the life of my oil and help pump out better quality fried product? Well it has, here at Pulcinella our oil is lasting three to four days longer. The product is coming out consistently lighter in color and a lot less greasy. We were also able to drop the temperature of our fryers by twenty degrees. I still cannot completely explain the FryLow, but I can say that it has worked wonders for Pulcinella.

Jared Marsh
Sous Chef
Ristorante Pulcinella Inc.

The Pantry

We have tested the “Frylow” in our corporate store for two months and were very pleased with the results. This attachment extended the life of our shortening by almost double, and we have now recommended this product to our Franchisees. Several locations have subsequently purchased these units. We have been told that these units typically last 5-7 years. With the immediate savings we have experienced, it is projected that these attachments will pay for themselves within 6 months. This would leave several years of “incremental profit.” We would not hesitate to recommend this product to anyone who uses a deep fryer.

Dennis Dittrick
Director of Operations
The Pantry Hospitality Corporation

Montana’s Restaurant

We started Frylow in November 2014, the 10 previous months we averaged 57 jugs of oil used a month. Since putting frylow in over the last 8 months we now average 31 jugs of oil used a month. It is a great product, easy to use, easy to maintain and gave us a very quick ROI of less then 6 months. We now have years of profit to gain. I highly recommend the product, it is worth the investment.

Iron Plate Dining Hiro

iron-plateWe began using Frylow six months ago. The finished state of fried food is better than ever before.  At our Restaurant, we give top priority of taste so we replace the oil often, but  with the oxidation inhibiting effect of Frylow, the life of the oil grew more than 200%.

Iron Plate Dining Hiro 
Chef Hon Sawa Kazuo
Akasaka, Minato-ku, Tokyo Japan 3-19-9 
Izumishoji Hitotsugi building 1F

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