best-in-class
Fry-Oil Management
Best Practices
Best Products
Best Value
Maximize every drop.
Save Fry-Oil helps you extend fry-oil life, enhance food quality, and cut operating costs sustainably.
Best Practices
Best Products
Best Value
Maximize every drop.
Save Fry-Oil helps you extend fry-oil life, enhance food quality, and cut operating costs sustainably.
Frylow
Fry-oil conditioner. Japanese pioneered patented technology.
Reduce fry-oil costs up to 50% or more.
Guaranteed oil cost reduction.
Lighter, crispier, and tastier fried food.
Absorbs less oil.
Simple to install, use and maintain with no ongoing costs … 5-year warranty.
FryWise oil filter system
The world’s most innovative
fry-oil filter.
The FryWise filtering screen extends oil life, improves food quality, and saves labor costs (no cone filtering!). Its exclusive micro filter media and sediment filtration boost these benefits.
The FryWise “in the fryer” application is safer, saves more time/labor, and is more flexible for the user, than any other permanent filter/sediment catch available.
FryCaddy
DIY or fully managed oil care. Fryer filling, oil monitoring, used oil disposal.
Fry-oil filling/delivery. Easy. Simple. Clean. Easy-to-use filling. More actions station or they do it for you.
Fry-oil monitoring. Use their best-in-class portable TPM wand or More actions profit from their end-to-end automated oil management system.
Easy to use oil cart and storage units or they do it for you (yes, they own their own delivery/pick-up trucks and required equipment).
Save Fry-Oil's trifecta of fry-oil management partners works seamlessly, separately or together, to reduce oil costs, to improve your fried food quality, and to streamline your operations.
A cocktail bar is a type of drinking establishment that specializes in mixed alcoholic beverages made with high-quality spirits, fresh ingredients, and creative presentation. Unlike traditional bars that focus on volume and simplicity, cocktail bars emphasize craft, flavor, and hospitality—often serving a curated atmosphere that feels more personal and sophisticated.
In this Restaurant Talk episode, host Susan Tung chats with Anton Kinloch about fast-tracking the launch of Lone Wolf after losing a prior lease, building cocktail culture in a meat-and-potatoes town, tightening costs during tariff spikes, and empowering staff to innovate.
Restaurant success depends on mastering key financial ratios, with Hanoi House owner Susan Tung sharing that proper cost management is the foundation for longevity in the competitive food service industry.
After completing our due diligence at the largest and one of the busiest Ruth’s Chris in the U.S., our group has rolled out Frylow in all our locations. These are the results we got from Frylow:
• Better tasting product
• 10-20% reduced cook time
• 10F reduced oil temps
• More evenly cooked product with no burning tips or fragment
• We typically changed our oil every 3-4 days and now go 10-12 days.
I don’t need to tell you the savings this brings to the table on overall cost and oil.
Jeffrey M Blair, COO
Hoosier Hospitality Group
Ruth’s Chris Steakhouse
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.
Dusty Jensen, COO
Apple Core Enterprises
Recently we had the opportunity to test Frylow in all seven of our fryers at our Goodyear location. With the high volume of food that is fried in our restaurant, we are normally changing the oil every other day. With the Frylow added to all of our systems we noticed that we only needed to change the oil every 4 to 5 days. This is a significant decrease in oil usage on average of 50%. We also needed to reduce the temperature and re-calibrate all of our fryers to 335 degrees from 350 degrees thus using less energy.
Additionally we noticed that the food took less time than our specification cook times which increased speed of service from the kitchen as well as decreased labor needed since we were changing oil less frequently. The product tasted better and came out more quickly. I definitely recommend Frylow to any restaurant that uses deep fryers. The cost savings will be evident.
Andy Bayless
Buffalo Wild Wings
Operations Partner
We have here at Carnival UK introduced the Frylow units to both P&O Cruises & Cunard in 2013 and we are very pleased with the results we are achieving thus far.
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
RUI-Supply Chain Manager
Restaurants Unlimited
Frylow Technology and Safety – I am very eco-friendly conscious and when the Frylow was presented to me I agreed to try it out as the Hilton Hotel Group in Europe had successfully put it to the test. I reduced my temperature, was able to cook my product quicker!!! And our cooking oil lasts over 70% longer. This works, it saves money, time, cooking oil, energy, reduces our waste, carbon footprint and more importantly creates a healthier and tastier product. I recommend without hesitation.
Carlos Roche
Hilton Hotel Group
Head Chef
USA
Compliant with NSF food safety regulations. Our US team provides coast-to-coast coverage with 24-hour response times, expert support, and specialized oil management solutions designed to meet the needs of restaurant chains, franchises, and commercial kitchens.
Canada
Serving all provinces with bilingual support. Our Canadian team delivers reliable oil care solutions built for extreme temperature conditions, including fryer maintenance, used oil collection, and customized programs that help kitchens reduce waste and improve fried food quality.
United Kingdom
Fully compliant with EU and post-Brexit standards. Our UK team serves pubs, chippy shops, and restaurants with trusted oil management tools that improve fryer performance, extend oil life, and help food service operators deliver better tasting, cleaner fried food.
Ireland
Serving kitchens across Ireland, from city centres to the countryside. Our team delivers oil-saving solutions trusted by chip shops, cafés, pubs, takeaway shops, and hotels. We help you serve crispier food while staying compliant with Health Service Executive standards.
Australia
Our Australian services are built for warm climates and high-demand kitchens. We provide coast-to-coast support with fryer efficiency tools that help cafés, franchises, and restaurants cut oil costs, meet safety standards, and serve consistently crisp, great-tasting food.
New Zealand
Supporting kitchens across New Zealand with eco-conscious oil solutions. Our team helps hospitality businesses extend oil life, improve food quality, and manage compliance with local standards using easy-to-implement systems that reduce costs and support a cleaner kitchen environment.
