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What Owners and Chefs are saying about using Frylow

P&O Cruises & Cunard, Carnival Australia (Australia)

Well 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
P&O Cruises & Cunard, Carnival Australia
Corporate Executive Chef

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
CROWNE PLAZA TERRIGAL (Australia)
Executive Chef

Fish at The Rocks (Australia)

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
Fish at The Rocks
Owner & Head Chef

Man Lin Wah Restaurant (Australia)

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
Man Lin Wah
Owner/Manager

Iron Plate Dining Hiro (Japan)

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

Hon Sawa Kazuo
Iron Plate Dining Hiro
Chef

Kloof Village Mall, SuperSpar (South Africa)

Tests 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
Kloof Village Mall, SuperSpar (South Africa)
Manager

Hilton Hotel Group (Europe)

Frylow Technology and Safety – 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
Hilton Hotel Group
Head Chef