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What Owners and Chefs are saying about using Frylow

Tender Greens (USA)

We installed Frylow in 2016 at all 27 of our locations and overnight we cut our fryer oil consumption by half, made our fried foods tastier and sped up operations. I’m saving significantly each month across the group. This is one technology and company that does what it says it’s going to do. And now three years later, with a 5-Year performance warranty, I have settled in for the long haul buying more as we expand. I endorse it completely.

DAN ROBBINS
SENIOR DIRECTOR OF PURCHASING
2019

Cache Creek Casino Resort (USA)

Frylow has cut our annual oil cost by $80,000 for the past 2 years. We love the technology and the savings and highly recommend it to others.

Joe Maloney
Vice President of Food & Beverage Cache Creek Casino Resort
May 2018

Ruth’s Chris Steakhouse (USA)

” After completing our due diligence at the largest and one of the busiest Ruth’s Chris in the U.S., our group has rolled out Frylow in all our locations. These are the results we got from Frylow:

  • Better tasting product
  • 10-20% reduced cook time
  • 10F reduced oil temps
  • More evenly cooked product with no burning tips or fragment
  • We typically changed our oil every 3-4 days and now go 10-12 days.

I don’t need to tell you the savings this brings to the table on overall cost and oil.”

Jeffrey M Blair, DOO
Hoosier Hospitality Group
Ruth’s Chris Steakhouse

Talk with Hugh Groman About Frylow (USA)

“Phil’s Slider’s is a small quick service restaurant in downtown Berkley. One of our specialties here in addition to our sliders, which is (like) our reason for being, is our home made potato tots & that is what has put us on the map. We’re passionate about quality, you know, we use the finest local grass fed beef. We make everything from scratch… We’re really passionate about food so hopefully that has translate and people understand that.

We do have deep fryers in both operations. We have a big catering kitchen nearby and we have two deep fryers here as well and as soon as we figured out how Frylow worked and how effective it was we immediately purchased 4 units.

Initially I was like… you know… another inquiry about something someone wants to sell me and I could have put you off… and eventually you guys got through to me and when I saw the product in action I was really impressed.

Roughly I would say we are getting about 3 times more use out of our oil than we were before, which is a huge money saving. Anything you can do to cut costs is really helpful. To me it’s like a life-saver. The fact that it uses less oil, it cooks the food faster… it is lighter but it also just…. The oil last longer. All of those benefits are really valuable.

We’re saving probably 60% on oil.

There’s no adjustment period. It’s super easy. It’s proved to be really durable and it’s really low maintenance, amazingly low maintenance.

I would definitely recommend Frylow to anyone in the food service industry who uses deep fryers. I have zero regrets about purchasing this product. It is great!”

Hugh Groman
Phil’s Sliders
http://www.philssliders.com/

A Talk with Peter W Osborne About Frylow (USA)

Momo’s is one of 4 restaurants that I own and operate. We’re a high volume restaurant specializing in American comfort food. We care a great deal about the quality of our product. We sell a lot of burgers which come with French fries, we sell a lot of fried calamari, and to be able to serve a delicious French fry when we open at 11 o’clock and a delicious calamari when we close at 10 o’clock is absolutely mandatory. We don’t have time to change the oil during the course of the shift.

We have someone come to us and sell us something everyday. It is the rare exception that we go ahead with, even an exploration… a test run, just because there are so many gimmicks out there and we don’t have time to entertain gimmicks.

Frylow was a different beast in as much as all we had to do was put it in our fryer and see what happened and what we found is it cut our oil usage in half therefore extending the life of the oil that we were using on a daily basis while achieving the number one goal which is serving a high quality product.

It is the best fryer additive on the market. Let me put it to you this way… I wouldn’t open another restaurant without Frylow in the fryers. I’ve spent a lot of money on oil in the last 10 years and would have loved to have this product available then.

It’s a rare find that you can embrace something into your standards of operation that is a low maintenance, highly effective enhancement to what you’re doing.

Take my word for it… this Frylow “F-ing” works.”

Peter W Osborne
Momo’s Restaurant
Owner Operator at Momo’s Restaurant
https://www.sfmomos.com/

Applebee’s (USA)

Apple Core has been extremely satisfied with the Frylow bricks. We have had them in place for almost 2 years now. We have decreased our fryer shortening by 50% from day 1 and have maintained that same ratio. With our 23 locations we had a savings of 1,094 tubs of oil the first month and have maintained that each month since. That is a savings of $1,284.26 per location per month. Our ROI on Frylow was 3-4 months. The bonus is with the Frylow bricks we were able to turn down our fry temp by about 6 degrees. Apple Core is still saving $1,200 per month per location two years later it’s almost like printing money.

Dusty Jensen
COO, Apple Core Enterprises

Applebee’s (USA)

Frylow has almost doubled the life of the oil we use in our fryers while providing a cleaner flavor profile of our fried foods. Each day we simply rinse the Frylow units and boil them out bi-weekly to realize our oil savings. We have had Frylow for almost 3 years now and Frylow is still doing the job as if it were the first day of use.

Roy Raeburn
Principal, Apple Metro

Buffalo Wild Wings (Goodyear, Arizona) (USA)

Recently we had the opportunity to test Frylow in all seven of our fryers at our Goodyear location. With the high volume of food that is fried in our restaurant, we are normally changing the oil every other day. With the Frylow added to all of our systems we noticed that we only needed to change the oil every 4 to 5 days. This is a significant decrease in oil usage on average of 50%.We also needed to reduce the temperature and re-calibrate all of our fryers to 335 degrees from 350 degrees thus using less energy. Additionally we noticed that the food took less time than our specification cook times which increased speed of service from the kitchen as well as decreased labor needed since we were changing oil less frequently. The product tasted better and came out more quickly. I definitely recommend Frylow to any restaurant that uses deep fryers. The cost savings will be evident.

Andy Bayless
Buffalo Wild Wings (Goodyear, Arizona)
Operations Partner

Cache Creek Casino Resort (USA)

Cache Creek Casino Resort has adopted the Frylow technology in all its kitchens. Frylow has cut our fryer oil consumption 35-40% which represents a huge savings in fryer oil purchases for us. Further, it reduces oil absorption into our fried foods resulting in healthier, crispier, more natural flavor profiles while allowing faster turnaround times. It was hard to believe but it’s a truly valuable technology. It works! We highly recommend it, are proud to put our name alongside it.

Cottonwood And Palo Verde Country Club Restaurants (USA)

Food and Beverage Director at Sun Lakes

“As Food and Beverage Director at Sun Lakes HOA #2, I have to always pay attention to food costs and fryer oil costs are always a headache to manage. Frylow has cut oil costs over 50% and they began working from the moment they went into my fryers. Equally significant, it has had a huge impact on our fried food flavor profiles. I couldn’t recommend Frylow more highly.”

Food and Beverage Director at Sun Lakes

Marshall Reichert
(Cottonwood and Palo Verde Country Club Restaurants) Sun Lakes, AZ
Food & Beverage Director, HOA#2

Restaurants Unlimited, Inc. (USA)

Perfect Solution to the Rising Costs of Deep Frying Oil

With purchasing responsibilities for restaurants located all over the contiguous US, Alaska and Hawaii Restaurant’s Unlimited Inc., I field many requests to try new products and technologies. Despite Frylow’s many testimonials and established presence in the market, we were naturally skeptical about the extraordinary claims Frylow made while pitching their product. We decided to test run Frylow in one of our northern California locations for 3 months and were surprised to see a 45% reduction in fry oil purchases compared to the same period the prior year. We have since rolled out Frylow to all Washington and California locations with Oregon slated to be next and so on…

Over the past year we have consistently seen a stable, near 50% reduction in fry oil purchases across the board, resulting in 6 figure savings. Additionally we have benefited from higher food quality. Significantly less oil is absorbed affording a much healthier product and our fried food stays crispier longer with better color. It is my professional opinion that any restaurant using fryers should use Frylow.

Theo LaConte
RUI-Supply Chain Manager

Lawry’s The Prime Rib (USA)

BEVERLY HILLS, CHICAGO , DALLAS, LAS VEGAS. HONG KONG. SINGAPORE, TAIPEI, TOKYO, FIVE CROWNS, TAM O’SHANTER INN, LAWRY‘S CARVERY

Lawry’s Restaurants, Inc. was made aware of the Frylow from a fellow CRA member who had nothing but praise for the product. Initially, from simply going through the literature it appeared to be one of those “too easy and too good to be true” sales pitches. However, we decided to follow-up, did our due diligence and arranged an introduction to the devices themselves. It turned out to be a good decision.

We began testing Fry low in one of our locations, creating as much of a controlled environment as we could. In a nutshell, all of the claims that these devices would deliver on came to fruition. The most notable and most compelling reason for adding Frylow to our operations was the significant decrease in our fryer oil consumption and, as a result, spending. Additionally, a bit to our surprise, we were delivering a higher quality product for our guests. Our fried menu items were more golden, less greasy, had a crispier texture to the touch and more delicate mouth feel in the bite!

Between our calculations of projected return on investment, knowing that we were providing a better product to our guests and also experiencing shortened ticket times on fried items; it was an easy call to implement the remainder of our locations with Frylows.

Sincerely,
Richard R. Frank
Lawry’s The Prime Rib
President & CEO

The University of Arizona (USA)

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
The University of Arizona
Dining Services Senior Supervisor

Lettuce Entertain You Enterprises Inc. (Chicago, Illinois) (USA)

The Frylow technology has almost doubled the life of the oil we use in our fryers without affecting the taste or flavor of the fried foods. Each week we simply rinse the stainless steel basket and put it back with the strained oil. It has been almost 2 years now and Frylow is still doing the job as if it were the first day of use.

Richard Melman
Lettuce Entertain You Enterprises Inc. (Chicago, Illinois)
Founder and Chairman

Applebee’s Ocala, Florida (USA)

Applebee’sWe 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
Applebee’s Ocala, Florida
General Manager

Truluck’s (USA)

We have been using your Frylow product for about six months now. The difference in cooking in normal fry oil versus fry oil with your product was apparent immediately. I was surprised at how much we have been saving in the cost of oil though. There are been a huge impact in our oil usage. I really appreciate you delivering a product that not only lives up to your original claims but actually exceeds them. We can’t wait to implement the Frylow system in all of our units.

Brian Wubbena
Truluck’s
Director of Culinary Bo Darton & Managing Partner Truluck’s

Oregano’s Pizza and Bistro (USA)

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!

Christopher Thomas
Oregano’s Pizza and Bistro
President and CEO

Oaks Park – Portland, Oregon (USA)

We put Frylow in one of our three fryers to put it to the real test. We liked what it did to the quality of the food so much, that we started using the fryer with Frylow for everything!

The chicken strips are now moist and not greasy with a nice texture when cooked with Frylow. The cook time is shorter and the customers are talking about the quality and taste.

We also noticed the rate of evaporation of the trans fat free oil is reduced. We were changing our oil every three to four days and now are getting sixteen days out of it and use it more often than the others! That is an oil cost reduction of 75%!

Based on the longer life of the oil, we paid for the Frylow in 6 weeks and are using 7% less energy. I will be getting Frylow for all our fryers.

We also went from having our fryers at 365*F to 340*F. We have been serving our community with family fun for over 104 years and are proud to be serving a healthier food product also!

Joe Norling
Oaks Park (Portland, Oregon)
CEO

Mill Street Grill (USA)

The Mill Street Grill conducted a two week test of the Frylow OIl Cost Reduction unit. The results were impressive. I was able to decrease the cooking temperature from 350f to 300F while cooking times remained the same. Our fried menu items include breaded green tomatoes, oysters, shrimp and chicken. The product quality remained high and in some cases was enhanced. Frylow doubled the life of our cooking oil.

Terry Holmes
Mill Street Grill (Staunton, Virginia)
Owner