Benefits of the Frylow

• Doubles the life of the fryer cooking oil
  
  
• Deep fry at 10 to 30 degrees lower temperature
  
  
• Reduces cooking time by up to 25%
  
  
• Lower electricity costs
  
  
• Better tasting foods
  
  
• Healthier foods - up to 30% less calories
  
  
• Lower food costs
  
  
• Less environmental waste
  
  
• 3 year manufacturer warranty
  
  

What is the Frylow?

The Frylow is a small rectangular stainless steel device (30cm x 12cm x 2cm), weighing about 1kg, which is submerged in the cooking oil in a kitchen fryer.

Making use of revolutionary cutting-edge technology, the Frylow effectively doubles the cooking life of the oil. Frylow also reduces the required cooking temperature of the oil by 10 to 30 degrees. By effectively reducing the cooking temperature you will thereby reduce the amount of electricity or gas needed for heating the oil. All of this is successfully achieved and still produces healthier and better tasting food than before Frylow was installed.

The Frylow saves you money from day one, and continues to save you money every day from then on, for many years. The return-on-investment (ROI) ranges from 3 weeks to 6 months, depending on the size of the fryers, how much they're used and the type of foods cooked in the fryer. The Frylow is manufactured and assembled in Japan, and comes standard with a 3 year limited warranty against defective components and workmanship. The first Frylow units were installed over 7 years ago, and have been saving money for their owners every day since.

Although the Frylow has been used for many years in Japan, Frylow is just beginning to get recognition in the North American market.

The Frylow has been Certified and Approved by NSF International.

What our customers are saying!

January 11th, 2010: “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, Operations Partner
Buffalo Wild Wings Goodyear, Arizona