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Frylow Testimonials
Photon Frylow is one of the most innovative pieces of kitchen small wares I have ever seen! We have been using the Frylow System for a few months now and have already paid for the units initial cost.In the past we were changing our fryer oil every fourth day with regular filtering and cleaning. Now that we have been using the Frylow we change the oil every twelve days (with regular filtering and cleaning.) We have saved over 1500 Liters of oil in three months with two fryer units. I have enjoyed sharing this knowledge with our regular Customers. Besides the Noticeable Quality of the food they are extremely happy with reduction of oil that affects the environmental impact on our community.
All products were cooked in a 350 F industrial fryer. Using a Zero trans fat extended life canola frying oil . (This product is specially designed for extended deep fry usage.) We now are able to cook at a lower temperature 320F without effecting any cooking times, Quality or changes to the Product.I have found that the water content in products cooked doesn’t break down the oil as much with the Frylow Photocatalytic Technology and the taste of the food doesn’t change as the oil gets older. Like most oils once it turns black and smokes it gives the food a grainy gray color, not with the Frylow. It seems to keep the food crisp, golden and non greasy. Truly Amazing!I am highly recommending this product to many of my Chef colleagues, at least just give it a try for 30 days and you will see the difference.
Executive Red Seal Chef Shaun Spooner (Octo Chef)
Dundarave Fish Market and Bistro, Vancouver B,C Canada
When Blake from kitchen Pro contacted me I thought this was just another sales call, but when I decided to give it a try I knew the true value of ‘FRYLOW’. I’m always looking for better ways and solutions to reduce expense while providing quality product to our customers and Blake introduced me to ‘FRYLOW’. Now we save money, provide quality food and we are creating more happy customers.
Photon Frylow is one of the most innovative pieces of kitchen small wares I have ever seen! We have been using the Frylow System for a few months now and have already paid for the units initial cost.In the past we were changing our fryer oil every fourth day with regular filtering and cleaning. Now that we have been using the Frylow we change the oil every twelve days (with regular filtering and cleaning.) We have saved over 1500 Liters of oil in three months with two fryer units. I have enjoyed sharing this knowledge with our regular Customers. Besides the Noticeable Quality of the food they are extremely happy with reduction of oil that affects the environmental impact on our community.
All products were cooked in a 350 F industrial fryer. Using a Zero trans fat extended life canola frying oil . (This product is specially designed for extended deep fry usage.) We now are able to cook at a lower temperature 320F without effecting any cooking times, Quality or changes to the Product.I have found that the water content in products cooked doesn’t break down the oil as much with the Frylow Photocatalytic Technology and the taste of the food doesn’t change as the oil gets older. Like most oils once it turns black and smokes it gives the food a grainy gray color, not with the Frylow. It seems to keep the food crisp, golden and non greasy. Truly Amazing!I am highly recommending this product to many of my Chef colleagues, at least just give it a try for 30 days and you will see the difference.
Executive Red Seal Chef Shaun Spooner (Octo Chef)
Dundarave Fish Market and Bistro, Vancouver B,C Canada
Petra Kim, CEO at HANA SUSHI Restaurants Inc
We’ve been operating restaurants for the last two decades under the name of ‘HANA SUSHI’ here in B.C and never seen anything like this, all in all ‘FRYLOW’ saves money. This product does more than just saving money, with ‘FRYLOW’ anything that comes out of the fryer tastes better, crispier and as a restaurateur I can tell you that our guests have never tasted better tempura than ours...this is a product which every restaurant should have in the kitchen as part of the basic set-up.
Jin Kim, President at KURO restaurants Inc.
Jin Kim, President at KURO restaurants Inc.
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
Every day I am looking for ways to save money, create a better product for my customers, and do this with respect to the environment. Frylow has given me the tools to accomplish my goals. We have more than doubled the life of our oil, the food quality is better than it was before, and the food is more consistent throughout the lifespan of the oil. We have installed the Frylow Technology in both our Chandler and Mesa locations.Guido Russo
Owner
Red, White & Brew
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
As a local business owner, my husband Ron and I are continually looking for ways to improve our products and minimize the impact we have on providing that to our customers. Frylow’s immediate results have proven to be a valuable answer for us. We are now able to cook healthier, better tasting foods at a lower overall cost.Kelly Abbott
Owner
Rincon Market
