We 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%.
Akasaka, Minato-ku, Tokyo Japan 3-19-9
Izumishoji Hitotsugi building 1F