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.

There are many oil modifiers currently available which employ a combination of inorganic ball-shaped substances and metals such as silver, coated on the surface. Some of these modifiers have an oil oxidation- inhibiting efficiency of 10 % to 20 %, but most do not display a long-term anti oxidative effect.  Frylow solves longevity and efficiency problems through the implementation of a completely new approach; Titanium-based Reduction Photo Catalytic Technology.  Here is what Professor Akio Furuta of Chubu University of Japan says about our technology:

	” Titanium-based catalysts are known to be effective for delaying the oxidation process in 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. They 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 ultraviolet 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 any other photo catalyst we have known.
	An epoch-making photo catalyst beyond the category of any other photo catalyst we have known. I believe the secret ingredient makeup in the 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 THE ORIGINAL FRYLOW FORMULA FOR SUCCESS, TRIPLE THREAT: IONIC SPHERES are multi-functional ceramic balls with a high negative ion count.  By activating the photo catalytic properties of the outer titanium layer the tendency for the molecules in frying oil to bond together was significantly inhibited.  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 more effectively penetrates the food at a much lower absorption rate.

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

INFRARED SPHERESaugmented 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. INFRARED SPHERES aid in raising the heat transfer properties of the oil enhancing its thermal conductivity. This allows for reduced temperature frying and shorter cooking time as well as a noticeable improvement in the taste of the food.

This mixing of spheres yielded results that have since become legendary in the food industry.

HOW THE COMPETITION STACKS UP

In these past few years we have seen an increase in commercially introduced edible oil modifiers. Though most have since disappeared because of low efficiency and lack of long term effectiveness, others continue to appear in the marketplace.  Most of these self proclaimed ‘revolutionary’ inventions are based on readily available infrared ceramic balls that have been around for decades.  The modifiers used in most such products are generally mineral-based components and the type of common ceramics usually found in water purification devices .

Other contraptions utilize low voltage electricity that, incredibly, requires them be plugged in to wall outlets.  These are banned in most countries for all-to-obvious fire hazard and safety concerns.

One vendor even cites claims of having tapped the benefits of ‘nano’ technology.  In reality their device is simply a recycled version of a product based on an old patent issued to Japanese inventor Ichikawa in the nineties, with a copycat casing that has been used by numerous Japanese manufactures long before.  The balls in these units are comprised of coated spheres with silver based activators  embedded on a micron-thin ‘skin’ loosely adhered to low-fired, low-density zeolite based ceramics.  Prone to crumbling under high temperatures, they require replacement under warranty on a frequent basis. 

No doubt many others will come and go as the urgent need for oil-saving, healthy-cooking aids continues to increase.

JUST WHAT MAKES FRYLOW DIFFERENT?

First of all, please take note that of all of the above mentioned approaches none utilize photo catalytic reduction.  All have proven to be very short-lived in their effectiveness. Quite simply put, Frylow is truly the first to succeed in creating a product with powerful, lasting effectiveness.  We were the first develop spheres that did not rely solely on infrared technology. We were the first to use a three- pronged approach by utilizing multiple spheres.  Most importantly, we alone were to perfect the photo catalytic model for this specialized application.  And unlike the conventional micron thin coatings of the Ichikawa patent, Frylow’s ceramics have always been fired at high temperature to resist wear and completely eliminate the coating softening issues common in other products.

To be sure, we did not invent photo catalytic technology, but we are indeed the first to perfect the mechanism for making it possible to utilize this technology in conjunction with cooking oils. Our present patent application details the method involved in taking this well-researched, well-documented  ’theory’ to a practical application in oil life extension. . The trick is to do this without light, a concept that took years to develop to the state-of-the-art level that Frylow alone has achieved.  And unlike the others, Frylow does not rely on any previously granted patented technology.

PHOTONICS

This year Frylow has further distanced itself from any would-be competitors and has entered a new phase, an era that takes this proven method of application to even higher levels.  Going to great expense and making intensified research efforts during the latter half of 2009 our engineers successfully completed work on a revised mechanism of catalytic activation.  We call it PHOTON CS.  With this ground-breaking technology the shift from solely ion driven activators has been augmented with a new patent-pending ceramic hybrid composition which now employs a rare metals in tandem with the anions, thus lessening their load and bolstering the energy output of the catalyst. PHOTON CS also allows for the incorporation of all three spheres into one, giving the Frylow a finely tuned balance and consistency.  And of course it is food safe approved in Japan, the EC, and enjoys full NSF compliance .  PHOTON CS ceramics are now fired at even higher temperatures to produce a product of unsurpassed durability.  Rigorous testing has yielded outstanding results and we can clearly say that this altered approach to our unique form of photo catalytic technology represents a dramatic increase in the overall effectiveness of the product.  All this amounts to bigger savings for you and better tasting food for your valued customers.

The powerful synergy of Frylow’s PHOTON CS and its ability to save you tremendously on oil costs is unrivalled.  Upon installing the Frylow you will immediately begin seeing amazing results.  

NEW FOR 2010; FRYLOW THE ULTIMATE

 The summer of 2010 will usher in an even more exciting time for the world’s leader in oil saving technology.  Soon to be unveiled is our latest PHOTON CS model; Frylow the ULTIMATE.  Using over one hundred tons of pressure the ingredients of the PHOTON CS sphere have  been compressed into a single block of outstanding durability.  The stainless steel casing of the FL series has been upgraded as well.  It incorporates a simple yet extremely rigid safety guard of open design.  This makes for improved oil flow exchange and easier cleaning access.  By increasing the number of blocks large frying systems can also take advantage of the great benefits offered by Frylow.  As you shall see it opens up new possibilities by taking the best and making it even better.  The year 2010 will no doubt prove to be a bright one for both our dealers worldwide and for the customers who will benefit from the superlative advantages in cost savings and good health offered only by Frylow