Organos’ Pizza Bistro

Oregano’s Pizza and Bistro

In by Philip Li

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!