About The Frylow Patented Technology - Titanium Reduction Photo Catalytic Technology
Comments by Dr. Akio Furuta

In these past few years we have seen an increase in commercially introduced edible oil modifiers, though many have since disappeared because of low efficiency and lack of long term effectiveness. Most of these modifiers used mineral-based components such as far infrared ceramic balls, Germanium, Silver or Zeolite. They were simple surface coatings, effective only in slightly improving combustion and sterilization efficiencies of frying oils. The Frylow - Guaranteed Oil Cost Reduction.

There are some modifiers employing a combination of an inorganic ball-shaped substances and metals such as Silver, coated on the surface. Some of these modifiers have an oil oxidation- inhibiting efficiency of 5 % to 10 %, but most ceramic balls did not display a long-term anti oxidative effect. Frylow solves longevity and efficiency problems through the implementation of a completely new Titanium-based Reduction Photo Catalytic Technology.

Titanium-based catalysts are known to be effective for oxidation and reduction of edible oils. Conventional Titanium-based photo catalysts, however, demanded prolonged irradiation of ultraviolet light and thus were ineffective in darkened liquids or low light conditions or reacted extremely slowly over a gradual a period of from one to two months. Thus, there was no photo catalyst that showed its action rapidly and effectively. Frylow, with its advanced Titanium Ceramic Technology, overcame past shortcomings and successfully developed an extraordinarily effective photo catalyst technology activated by alternative catalysts to that of only light. It was proven significantly effective even in black liquid devoid of ultra violet light. The spheres are of solid composition with no coating to wear off.

Further, it was demonstrated by the Chemical Evaluation and Research Institute of Japan to have an edible oil oxidation-inhibiting effect 2.5 times higher than that of any conventional modifiers using non-photo catalytic mechanisms.

An epoch-making photo catalyst beyond the category of photo catalyst as we have known it. I believe the secret ingredient makeup IC Ceramic sphere of “Frylow” will significantly change the world in ways we are only just beginning to fully understand.

Professor Akio Furuta
CHUBU UNIVERSITY, JAPAN

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How The Frylow Works


IONIC SPHERES are multi-functional ceramic balls with a negative ion count of approximately 4000 units. They act upon the oil molecules by suppressing their tendency to bond together. When these spheres are introduced into old oil this lumping together of molecular oil and fat clusters can even be reversed to some extent. The viscosity of the oil is thus lowered which in turn provides the added benefit of increasing its ability to conduct heat. With the large lumpy clusters now broken down, the thinner and more thermally efficient oil can now more effectively penetrate the food at a much lower absorption rate.

ANTI-OXIDATION SPHERES provide a catalytic boost to enhance the performance of the Ionic Spheres. Their Tio composition also acts to de-fragment the fat and oil molecules. Working in tandem with the Ionic Spheres this ability is greatly amplified. They further possess anti-bacterial and anti-mold properties.

INFRARED SPHERES augment the above-mentioned benefits of Frylow with far-infrared radiation properties and also emit a reduced, but effective amount of negative ions which become activated at a temperature of 32 degrees Celsius or greater. They are of two types, one acting catalytically on the other to improve its infrared effectiveness. INFRARED SPHERES raise the heat transfer properties of the oil by significantly enhancing its thermal conductivity. This allows for reduced temperature frying and shorter cooking time.

The powerful synergy of Frylow and its ability to save you tremendously on oil costs is unrivalled. Within a very short time of installing the Frylow you will soon be seeing amazing results.