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Richard R. Frank

Richard R. Frank

President & CEO / Lawry’s The Prime Rib

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!

Chef Hon Sawa Kazuo

Chef Hon Sawa Kazuo

Executive Chef / Iron Plate Dining Hiro

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%.

David Czarnik

David Czarnik

Owner / Kelsey’s Restaurant

The product quality was an instant improvement. The system is easy to use and maintain. My ROI will be 7 months and having a 5 year guarantee makes it a great investment.

Dusty Jensen

Dusty Jensen

COO / Apple Core Enterprises

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.

Michael Mizzen

Michael Mizzen

Manager Culinary Operations / Hilton Worldwide

In some properties Frylow has almost doubled the life of the oil while providing a cleaner flavor profile of our fried foods, the savings in one of our London properties was in excess of £15,000 over a year. And with the five year guarantee you cannot go wrong the ROI on the investment and should see a return within six months

Neil Thrift

Neil Thrift

Operational Executive Chef / Carnival UK

We installed the units in all UK ships and have achieved an ROI of less than 10 months, all while serving better quality food, reducing carbon foot prints and backed with a 5 year warranty. The units are easy to use, well received by our on board teams and have a great back up after sales service. I would recommend Frylow to anyone interested in achieving the above benefits.

Theo LaConte

Theo LaConte

RUI-Supply Chain Manager / Restaurants Unlimited, Inc.

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.

The customers talk about Frylow

Some Satisfied Customers