Frylow is a patented Japanese photo catalytic ceramic device infused with 7 NSF approved precious and semi-precious metals.

Fry-oil use induces molecule bonding (“clumping”), resulting in oil thickening, oxidation, and soggier fried food.

Frylow’s photo catalytic technology works at the molecular level that slows down the fry-oil’s oxidation (loss of electrons) process by recharging it with new electrons and by increasing the oil’s thermal conductivity. This lowered oil viscosity (thinner oil) is now thermally efficient and can transfer more heat from the oil to the food. This decreases oil absorption that produces lighter, crispier, and tastier fried product.

Frylow’s ingenious design of high-performance ceramic tiles uses UV light to infuse fry- oil with these new electrons (without using electricity or chemical additives) that are negatively charged so the oil and food will tend to repel each other, thereby reducing oil penetration of the food.

Place the easy-to-use Frylow in any commercial fryer (below the fry baskets) and leave it there. It requires no electricity and has no moving parts. Frylow works by just resting in the fry-oil, with no recurring costs.