Frylow Testimonials

Delivering consistent, high-quality food is essential to our reputation. We have been using Frylow for the past two years, and the results have been outstanding. Our fryer oil life has more than doubled, significantly reducing our oil costs. Equally important, the quality of our fried food has remained exceptionally light, crisp, and never greasy. Frylow has become an integral part of our kitchen operation, and we highly recommend it to other fine dining restaurants looking to improve both quality and efficiency.

Lou Fisher
General Manager & Owner
Della Notte, Annapolis MD

Our group is always searching for innovative ways to reduce operational costs, and with rising fryer oil prices, extending oil life has become a top priority. When we learned about Frylow and its ability to significantly extend oil life, we knew we had to explore it. From the very beginning, implementing Frylow into our stores was seamless, and we quickly saw a notable reduction in oil costs across the board. Beyond the savings, the food quality has been outstanding! It’s truly remarkable how great the food looks and tastes, even when the oil is 7 days old or more. The value of this investment is undeniable, and we’ll see a fast return on it.

Neil MacPherson
Franchisee
Boston Pizza, Premier Management Group, Canada

Frylow cut our oil use by 50% while making our food crisper, more consistent, and easier to execute. At Hudsons—where our wing program is a major part of our menu and puts heavy demand on the fryers—we now change oil only once or twice a week instead of every two or three days. This saves time, reduces waste, and keeps the kitchen running smoothly. It’s simple for anyone to use, easy to train on, and delivers real savings along with noticeably better food quality.

Jason Borle
VP Operations
Hudsons Canada’s Pub

For Brass Taps Campus Pub at the University of Guelph, we continuously seek ways to optimize savings to keep costs low for our students while ensuring high-quality offerings. This summer, our team attended the CCUFSA conference, where we witnessed the Frylow equipment in action. Following this, we made the decision to invest in Frylow for both of our fryers this fall, and the benefits were immediate. We experienced reduced cooking times and significantly extended the oil’s lifespan from seven days to twelve to fourteen days. This long-term savings will enable us to better support our students while also minimizing waste. Additionally, Frylow technology ensures consistent food quality and taste by maintaining the oil’s freshness regardless of its age. This results in fried items with a uniform colour and flavour that reflect the original food, rather than the taste of previously fried items. I extend my gratitude to Chris and his team for their invaluable assistance. Go Gryphons Go!

Hayley Nash
Head Chef
Food & Beverage Operations, University Centre Services
University of Guelph

As the Executive Chef for the University of Waterloo Food Services I can certainly recommend the use of Frylow. In 2023 we made the decision to purchase the Frylow FL25 units.

We started looking into these units in early 2020 just before the global event of COVID which halted all on campus services – but the price of goods rapidly rose.

During the 2020 testing period we utilized the Frylow ceramic plates in two of our three residence student dining kitchens, with much success. We calculated that we’d be able to see a yearly savings of approx. 25%-30% by extending the life of the oil. All units come with a 5-year warranty and no additional costs over the warranty period.

The FL25 units (good for our 25L fryers) were easy to use and convenient for the constant daily use. I was surprised the oil did indeed have a longer life and still maintained its integrity, crispness and colour with the fried foods.

I recommend these units to any establishment that has a lot of deep fryer cooking. If you have any questions or need further information, please feel free to contact me.

Javier Alarco
Executive Chef, CCC, CEC
UW Food Services University of Waterloo

When I first heard about Frylow, I was skeptical about what it could do. Prior to using Frylow it felt that we were doing all we could to reduce oil costs. With Frylow we are significantly reducing usage and our fried food quality has increased. The food maintains fresh oil color and we have also reduced guest feedback regarding spice transfer. Having Frylow is a must, it has become an essential part of our kitchen.

Andrew Jenkins
Franchisee
Boston Pizza, Canada

We decided to conduct a site test with Frylow for one fryer in Chef’s Hall at the University Centre. We were happy with the results through the testing period in the summer. We wanted to try the product during the busier school season.

So, we purchased an additional two units for Level 0 Kitchen, University Centre. We have observed a significant extension in the life of the fryer oil. The product quality of fried food items is consistent. The maintenance required for the system is minimal.

I recommend the Frylow system to any establishment with significant deep-frying operations. The performance, savings, and ease of use make it a sound investment. If you have any questions or need further details, please do not hesitate to contact me.

Vijay Nair
Executive Chef
University of Guelph

When first introduced to Frylow at The Irish Penny Pub & Grill, I’ll be honest — we were skeptical. The chef and I were not convinced something this simple could make a real difference to our fryers.

We were changing our oil every 4 days while frying a wide variety of menu items including Irish egg rolls, fried pickles, fish & chips, rockfish, haddock, pita chips, Celtic wings, loaded tots, fish tacos, fries, and sweet potato fries. We decided to run a side-by-side test—one fryer with Frylow and one without — using 3M test strips to measure oil quality. The results spoke for themselves. The fryer with Frylow lasted 10
days, while the one without still needed to be changed after 4 days. That was all we needed to see — we became believers.

Not only are we seeing significant oil savings, but the food quality has been excellent. Fried food comes out consistently better, crispier, and less greasy. We’re very satisfied with the results and appreciate Frylow taking the time to walk us through the product and prove its value. I would absolutely recommend Frylow to other high-volume kitchens looking to reduce oil costs and improve food quality.

Jeff Trivits
Owner
Irish Penny Pub & Grill, Salisbury MD

Since the installation of Frylow at our 3 Boston Pizza locations, we have seen considerable savings in oil usage. We have cut our changing frequency in half (if not more) and with the cost of oil today, that should speak for itself! I would recommend installing these to anyone that doesn’t have something similar in place. Easy to use, easy to clean, saves money. What else could you ask for?

Kyle McIntyre
Franchisee
Boston Pizza, Canada

Kelly O’ Bryan’s & Carlos O’ Bryan’s Chain of Restaurants decided to use the Frylow systems in our busy high volume deep fryers over a year ago.

Prices of fryer oil were on a steady increase and we tested Frylow for a month in one of our locations and quickly saw the results. Frylow is easy to use, very low maintenance and the results were amazing. Not only did it save us almost 50% on our oil consumption, we were able to move to a lower cost fryer oil.

Quality of our products in the deep fryers increased as well. The Frylow system actually cooks the items in oil without saturating the food product with oil, it repels the oil so that items are cooked more evenly, less greasy, and retains the natural juice in our chicken, rib products.

In over a year we saved money, increased quality, we have never had to repair or replace any of our Frylow units, this system is very simple and we are still going strong. I highly recommend it.

Stuart Klassen
Corporate Chef

Tacofino made the change to Frylow two years ago, and in that time we’ve seen a 30% reduction in our oil usage. With eight locations, and two to three fryers per location, that’s a savings of nearly $70,000 a year.

With the cost of canola oil almost doubling over the last four years, Frylow has helped us substantially mitigate our operational costs. But most importantly, we’ve seen an improvement in our food quality, and 30% less oil containers sent to landfills.

Jamie Cholack
Head of Operations Tacofino

We have been using our Frylow device for a couple of years now at our property. I am thrilled with the savings, especially during this time of constant food inflation. Even more exciting is the quality difference it makes in our fried items. Fried food is about texture, taste and colour and we have seen a big improvement in quality of fried items in addition to the cost savings. I highly recommend the product and the ROI, 50 % savings and extended oil life makes it an easy decision.

Jeff Hicks
Executive Chef / Food and Beverage Director
Project Lead Atlific Culinary Advisory Team
Saskatoon Inn and Conference Centre

I operate 10 Montana’s in Southwestern Ontario and was approached by Frylow about their product and how it works, they stated I’d save 50% of my oil, save on energy and the food quality would actually get better. I agreed to a meeting and went over everything from ease of execution, Operational intrusion etc. So I agreed to have it tested at my lowest sales location and the results were overwhelming! ROI within 6 months and a 5 year warranty to boot! It was a no brainer to get it for all of my other 9 locations. I’ve been in the restaurant industry for over 34 years and have never seen these results! Thanks Frylow.

Tony Pereira
Operating Partner
Fire Inspired Foods

When we heard about Frylow, we were skeptical to say the least. We tested in one location, and less than a month into the test, we purchased for all our locations. Significant savings in oil cost by improving the life span of the oil. The quality of the fryer’s product is noticeably better as well. Units are easy to maintain. I won’t ever have a fryer without a Frylow unit in it again.

Paul Clark
Franchisee
Boston Pizza, Canada

Recently we have started using the Frylow system and we are very impressed by how much longer it has extended the life of our cooking oil and with the product that now comes from our deep fryers.

Since installing the Frylow units in our fryers we have been able to almost double our oil life. This translates into a savings of $18,000 per year and the units paid for themselves in 3 months! Combined with the five-year warranty this move was a no-brainer and I would highly recommend any restaurant incorporate it into their business. As well the products coming from the fryer are lighter in colour which makes for a nicer presentation and the food retains more flavour too.

If you are using deep fryers, you should be using Frylow.

Mike Campbell
General Manager
Longwood Brew Pub & Restaurant

I had the pleasure of working with Chris Huxtable from Frylow Canada throughout the whole trial period and I can honestly say he was amazing to work with. We bought 3 units for my restaurant and the Frylow system has helped cut back oil changes down to two changes a week from the original three we had been doing. Oil quality was improved and it has definitely helped prevent those oily marks on the plates. We used to only allow the staff to fry the calamari in the cleaner oil but now it doesn’t matter which fryer you use. We saw cost savings on oil right from the start, this was a big impact from a controllable that can easily be forgotten about. Maintenance on the units couldn’t be easier! I would definitely recommend this product.

Chris Casado
Head Chef
Browns Social House, Lynn Valley

Frying oil costs are one of the few controllable costs in the restaurant business and yet most operators don’t pay enough attention to it. I have tried for years to reduce this cost through different rotating cycles, testing and fryer filtering systems with no discernible success. It was recommended to me to try Frylow. I picked one location to test and have achieved tremendous results. I have reduced my oil cost by 55%. The system is very user friendly and easy to monitor. My ROI will be 5 months and with a 5 year guarantee I look forward to huge savings for the remainder. I have since ordered systems for my other restaurants. Support is very good and the rollout to my staff was extremely smooth and uncomplicated. Thanks Chris.

Rick Bennett
Montana’s BBQ and Bar / Kelsey’s Original Road House

We are proud users of Frylow, we have 3 locations and the product is being used in all restaurants. We’ve been using Frylow for 1 year and have found the product to decrease the amount of oil we use by 50% saving us $700.00 per month in each location. Items that are cooked in the fryer come out crispy and golden brown. We find Frylow to be an exceptional product.

Mike Ringland
Chef / Owner
Bin 4 Burger Lounge

We have put the Frylow system in six of our eleven Montana’s locations in Alberta, and we are very pleased with the results to date. We have significantly reduced our oil usage at each location from the moment the system was installed. This has led to savings of $400 per month for each location and we have reduced our environmental footprint. In addition, we are changing the fryer less often, thus saving us labour costs. Most importantly, we are serving our guests better products from our fryers. The products look fresher and taste much better across the board.

We will be putting the system in our remaining locations over the next few months. It is a truly remarkable system which is easy to use.

The support Chris gave our teams in the installation process was extremely helpful. He came to our restaurants and showed the teams how to use the system and made sure we were using best practices so we could maximize the benefits from the system.

Dan Rogozynski
Montana’s Franchisee

Being in the Restaurant industry for 25 years cost controlling is a major job in this industry. I heard about Frylow through a few Franchisees and then started to investigate.

I called Chris and discussed with him the whole program. I tested it in our one location and immediately got the results that Chris talked to me about. The product quality was an instant improvement. The system is easy to use and maintain. I have since rolled it out to my second location. My ROI will be 7 months and having a 5 year guarantee makes it a great investment. Thanks Chris.

David Czarnik
Kelsey’s Restaurant