Betty’s (Toronto, Canada)

In by Philip Li

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.