Frylow Testimonials

We have been using the Frylow system in our restaurant for about 8 months now. Since its inception here I have noticed two things, 1. I have noticed a huge drop in our oil usage 2. The food quality and taste is much improved. The first is contributed to fewer oil changes; with daily filtering and proper maintenance we have extend our oil life to about 8-10 days in between changes, compare that to changing the oil every Monday and Thursday and you will quickly see a change in your shortening cost. The second is that the food just tastes better. I was skeptic at first but once trying the Frylow oil I was immediately sold on the improvement in food quality. 
Charles White
General Manager
Applebee’s Ocala, Florida

Every day I am looking for ways to save money, create a better product for my customers, and do this with respect to the environment. Frylow has given me the tools to accomplish my goals. We have more than doubled the life of our oil, the food quality is better than it was before, and the food is more consistent throughout the lifespan of the oil. We have installed the Frylow Technology in both our Chandler and Mesa locations.
Guido Russo
Owner
Red, White & Brew

The University of Arizona offers one of the finest college dining services in the country. The quality, variety, convenience, and healthy food options are unsurpassed. Our mission at the Arizona Student Unions is to set an example for the University and Tucson communities by offering programming, resources, and processes that enhance and promote its sustainability.

Recently, we installed the Frylow Technology in our most popular restaurant, The Cactus Grill, to see how it would work. Our entire staff was amazed by its performance. In that one restaurant alone, we will be saving over $4,500 a year on frying oil, we will be saving on our labor costs by changing the oil half as often, we will be reducing our impact on the environment by 50%, and the risk, to our mostly student-employees, for an injury or mishap with the hot oil during the change-out just got cut in half also.
Kathleen Van Os
Dining Services Senior Supervisor
The University of Arizona

As a local business owner, my husband Ron and I are continually looking for ways to improve our products and minimize the impact we have on providing that to our customers. Frylow’s immediate results have proven to be a valuable answer for us. We are now able to cook healthier, better tasting foods at a lower overall cost.
Kelly Abbott
Owner
Rincon Market