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More Testimonials
We have been using the Frylow attachment to our deep fryer for about six weeks. Normally we were using up to seven containers of oil a week for the deep fryer and now we are using a little over two containers. The device is more than doubling the life of our oil as well as saving us a large amount in costs.
Our menu has quite a number of items that are deep fried (fish & chips, calamari, chicken wings) and we find the quality of these items has improved as they are lighter tasting with less oil being absorbed in the food. The oil can be held at a lower temperature as well which I expect will help with our energy costs.
I would recommend this product to any restaurant, as I am sure it can only improve our profits. For any further information please do not hesitate to call me.
Yours truly,
Stan King
Kitchen Manager
Smugglers' Cove Pub & Liquor Store
Victoria B.C
We have tested the Frylow in our corporate store for two months and were very pleased with the results. This attachment extended the life of our shortening by almost double, and we have now recommended this product to our Franchisees. Several locations have subsequently purchased these units. We have been told that these units typically last 5-7 years. With the immediate savings we have experienced, it is projected that these attachments will pay for themselves within 6 months. This would leave several years of incremental profit.
We would not hesitate to recommend this product to anyone who uses a deep fryer.
Dennis Dittrick
Director of Operations
The Pantry Hospitality Corporation
As a new restaurant owner in a competitive market, keeping cost under control is key to survival. The Frylow has shown to be an effective tool in my kitchen, saving me approximately half of the cost I was spending on fryer oil. I am completely satisfied with Frylow and would highly recommend it.
Dany Lapierre
Chef/Owner Temple Restaurant & Lounge
Victoria, BC.
We have been using the Frylow in our establishment for the last couple of months now and have found that the calamari, chicken strips, French fries and all other deep fried foods come out much lighter tasting with much less oil absorbed in the product. This is incredible, considering that the oil temperature of the fryers have been decreased by 40 degrees Fahrenheit. We change the oil half as frequently now than previously, this saving a substantial amount in oil costs and gas.
Sincerely
Angelo Skrivanos
Owner of IL Greco Restaurant
Victoria.B.C.
We were introduced to the Frylow by Pacific Alliance International Marketing who attested to the benefits of the Frylow, and offered to install a trial unit to substantiate these claims. After testing the Frylow for about two weeks, we have found that all of the benefits as explained to us were either met or surpassed. I would recommend the Frylow to any food or dining establishment that utilizes a deep fryer in their cooking process'.
Ryan Anderson - Head Chef
Waterwheel Pub
Victoria BC
We ran a trial with the Frylow for a couple of weeks and it did everything that the Marth Brothers said it would. After had already saved money on oil, the decision to buy was a no brainer. I spent less on the Frylows than I saved every month and was able to pocket the rest.
John Cain
The Country Club Bar and Grill
Town and Country, Missouri
Dear Frylow,
We installed your Filter Case filled with ceramic nano-technology in our fryers with the utmost of disbelief. Made in Japan, this Infra-Red Technology was marketed with incredible tales of extending Fry Oil Life by being able to lower our cooking temperature. Well, glory be, 4 months later we have been able to at a minimum double our Fry Oil life and cut our Fry Oil purchases in HALF! We estimate a savings in Fry Oil alone at $800 per month. Plus we save on Natural Gas Costs because we only heat our fryers up to 320 degrees versus 350 degrees. This great product will affect not only our costs but I believe in the end it will affect the Global Food Supply!
God Bless you and good luck!
Joe Finn
President - Marconol, Inc. St. Louis, Mo.
Customer Testimonials
January 18, 2010: 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 has 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, director of culinary
Bo Darton, managing partner
Truluck's Dallas, Texas
July 1st, 2009: “We have been using Frylow in our fryers for about the past year. Since then we have cut our oil consumption in half. This is a great product with an immediate return on investment and has improved our food quality. I would recommend this product to any food service establishment that is interested in cutting costs while improving quality.”
Jeff Lee, Chef
Houston's Dallas, Texas
January 4th, 2010: “I began using Frylow in three separate deep fryers 6 months ago. I have seen an immediate impact on the quality of the fryer oil, which has lead to improved food quality. The units also make it possible to lower the temperature in my fryers by 5-10%, without adversely affecting the cook times of most products. The decrease in oil usage has been substantial enough to save me a full percentage point in my food cost. All this from a product that is simple and safe to install, cleans in minutes without the use of any chemicals, and is maintenance free.
In twenty years I have used countless products promising “cleaner oil”, or “lower oil costs”. Frylow is the only product that lives up to its promises. I would recommend Frylow to any kitchen that uses deep fryers!!”
Daren Edwards, Operations Leader
Earls Restaurant Scottsdale, Arizona
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
September 1st, 2009: “With the current economic climate, pressures on costs and most importantly our green policy, we decided to trial the Frylow units in a number of our restaurants. We were note 100% convinced by the claims of what the unit could do but after the trial we were absolutely delighted with the results and we have now decided to order the units across the whole company. Our Head Chefs were more than happy with the results. Given the high volume of our restaurants we have found there to be a genuine cost saving and therefore would recommend without hesitation.”
Nabil Mankarious, Operations Director
Gourmet Burger Kitchen London, England
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, CEO
Oaks Park, Portland, OR
503-233-5777 ext. 107
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.
Respectfully
Terry Holmes - Owner
Mill Street Grill
Staunton Virginia
We purchased our Frylow on January 13th 2009 and placed in our fryer when I our oil was 10 days old (the limit for this oil). I did not change the oil until February 1st! We are getting 29 to 30 days out of our oil and cook at 325 degrees -down from 350. We even cook meat in our fryer which is very degrading to oil and still get more than double the life from our oil. Our savings in propane has been substantial as well. Our customers consistently tell us our fried foods are tastier! As the cook, I appreciate the lack of smoke from the oil. I am sold on my Frylow, it paid for itself the 1st month we had it!
Sharil Davis
Owner and Chef
Log Cabin Inn, Gales Creek Oregon
The Frylow is working great for us; our fries still taste great even after frying fish. The Frylow stops cross flavor contamination and keeps the oil light in color. We have seen a 100% extension in the life of our fryer oil and now change our fryers half as often.
Sincerely,
Sean Poulson, Manager
Smitty's Victoria
We used to change our oil once a week. Since we started using the Frylow, we have realized a five day extension in the life of our oil. We have also noticed a substantial improvement in the quality of our fried food. I would recommend this product to all Nandos restaurants so that they can enjoy the same savings and improved food quality that we have. This is a great product that more than pays for itself in savings!
Arun Dodd
GM-Nandos Langford
We purchased our Frylows in March 2008 and within one month we recouped our investment in both Frylows. The Frylows has extended the life of our oil by three to four times.
The quality of the food during the oil cycle is extremely good. By reducing the temperature of our deep fryers we are saving money on natural gas as well as labor savings due to extending the life of the oil. We are very pleased with the purchase and use of our Frylows and would certainly recommend the use of the Frylows in other food establishments.
David McDonald
Owner/Franchisee Vera`s Burger Shack - Davie St. Vancouver B.C
The FryLow is one of the best new kitchen tools I have ever used. At first I was a little skeptical. How was I to believe that this piece of metal with some balls in it was going to prolong the life of my oil and help pump out better quality fried product? Well it has, here at Pulcinella our oil is lasting three to four days longer. The product is coming out consistently lighter in color and a lot less greasy. We were also able to drop the temperature of our fryers by twenty degrees. I still cannot completely explain the FryLow, but I can say that it has worked wonders for Pulcinella.
Sincerely,
Jared Marsh
Sous Chef
Ristorante Pulcinella Inc.
The FryLow performs exactly as advertised! It's not often that I get to say that about a new product! We have been using a FryLow in our fryers for the last several weeks. The improvments are dramatic to say the least. The life of our oil has more than doubled and we've dropped the temperature on our fryers by about 30 degrees. This has required a bit of re-training involving our kitchen staff as no matter how dark the oil appears, the food just keeps coming out light & crispy! As an added bonus, they love having to change the oil only half as often!!With the price of cooking oil and natural gas constantly on the rise it only makes sense to use the FryLow System in your kitchen. It will save you money from the first day it is installed!
Sincerely,
D. Brett Greenslade
Owner The Blind Monk
31T-8888 Country Hills Blvd. NW. Calgary AB. T3G 5T4
I had the opportunity to try the Frylow System in my Fryers and was able to extend the fryer oil life from 6 days to 14 days. This product is very impressive and will take only a short period of time to pay for itself, based on the product savings.
Randy H. Northey
Owner/operator
The Pantry Restaurant
Working in a small kitchen, my staff and I work daily in smokey conditions. Since using the Frylow, I have noticed the many benefits it has to offer. After just one week I was enjoying cooking at a lower heat, enabling my kitchen to use the oil for much longer thus saving on oil cost. The food comes out fresh, golden, full of its own natural flavor as well as less smoke emissions for my staff to endure on a daily basis. This is a huge relief to me as was concerned about safety in the work place. I would highly recommend this cost effective system for any kitchen large or small. Love the product.
Ross
Head Chef
Sopranos
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FRYLOW CERTIFICATIONSThe Frylow is Certified and Approved by NSF International |
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