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We had reservations about using Frylow when it was first introduced, but considering the volume of oil our restaurant goes through each week, we decided to try it for a week to see what it could do; after all, who doesn’t want to lower their food cost? Frylow was put in the oil and WOW, it did exactly as was promised. Food is crispy, golden and light in taste. We’ve extended our oil life by 4 days and run both of our fryers with it, so not only are we using less oil, we are saving time and considerable effort in having to replace the oil less frequently. I strongly endorse Frylow for any Kitchen Manager who is interested in lowering their food and/or labour costs. Michaela Jeffs
Our restaurant, Man Lin Wah, has been proudly serving the Shire community from it's location in Miranda for 28 years. I saw Frylow at the Sydney Fine Food Show in September 2009 and was very impressed with the claims made. Many Chinese fried foods such as Dim Sims and calamari readily absorb oil so improving the crispiness and taste is very attractive. Frylow made an immediate impact with food being clearly crisper and oil lasting almost double the time it did previously. I re comment you come to my restaurant and taste the quality of the food and bring your friends. I would also like to recommend Frylow to all restaurant owners as it works! Kevin Kao 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
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 We purchased our Frylow on January 13th 2009 and placed in our fryer when I our oil was 10days 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, 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
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. David McDonald 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,
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