Even with top-tier filtration systems, many commercial kitchens still struggle with unpredictable oil life, rising costs, and inconsistent food quality. To explore this challenge, a 73-day field test was carried out in a high-volume kitchen in British Columbia. The test was led by a seasoned executive chef from a fast-growing Canadian casual-dining franchise who evaluated Frylow, a patented Japanese ceramic device that conditions and extends fry-oil life, alongside VITO Filtration System.
The result: fry-oil life nearly doubled, weekly oil purchases dropped by 50 percent, and the kitchen maintained consistent 8-day oil-change cycles with zero emergency oil changes.
Fry-Oil Life Before Frylow: 3–4 Days and 10 Containers Per Week
Even with modern filtration, oil naturally thickens and oxidizes. Heat, food particles, and moisture cause molecular “clumping,” turning golden oil dark and sluggish. The outcome is soggy food, slower service, and more frequent mid-shift maintenance.
Many busy kitchens use 10 containers of oil weekly, creating thousands in recurring costs.
How Frylow’s Photo-Catalytic Ceramics Extend Fry-Oil Life
Frylow is a patented Japanese photo-catalytic ceramic device infused with seven NSF-approved precious and semi-precious metals. It sits below the fryer baskets and requires no power, chemicals, or moving parts.
When heated, its surface releases negatively charged electrons that slow oxidation. The oil stays thinner and more thermally efficient, transferring heat faster and absorbing less into food.
The result is cleaner flavor, crispier texture, and oil that lasts almost twice as long.
Frylow + VITO Test Results: 7.8-Day Average Oil Life and 50 % Cost Reduction
During the 73-day evaluation, the team tracked VITO and Frylow performance results daily using 3M oil test strips.
| Metric | Before (VITO Only) | After (VITO + Frylow) | Improvement |
|---|---|---|---|
| Fry-Oil Life (days) | 3–4 | Avg 7.8 (6–9 range) | +95–133 % |
| Weekly Oil Use (containers) | 10 | 5 | 50 % reduction |
| Oil Quality (3M score) | Variable | 3.41 / 4.0 (85 % good/excellent) | Standardized |
| Change Predictability | Unscheduled | Consistent 8-day cycles | 100 % success rate |
Daily testing confirmed longer oil life without compromising safety or flavor.
Labor and Efficiency Gains After Frylow Integration
Stable oil means stable operations. Predictable 8-day change cycles eliminated mid-shift replacements and improved consistency.
- 11% labor savings per $100 spent on oil
- Zero emergency changes or downtime spikes
- Consistent flavor and texture across shifts
- Less food waste due to reduced oil absorption
For kitchens running two to four fryers, that translates to $5,000 – $15,000 in annual savings.
Balancing cost control and food quality is tough. Frylow helps kitchens achieve both. By slowing oil breakdown, it cuts costs while ensuring crisp, consistent results, even during peak service.
Why Frylow Matters
The Takeaway from Frylow Case Study
Frylow offers a science-based, sustainable way to extend fry-oil life, lower costs, and stabilize operations. It complements, not replaces, filtration systems like VITO.
The insights from this restaurant oil savings case study show that beyond direct cost savings, restaurants often experience improved food quality consistency, reduced equipment downtime, and better workplace safety, all of which contribute to the bottom line.
Transparency Note
Data sourced from a 73-day monitored kitchen trial in British Columbia (April–June 2025) using the Frylow and the VITO filtration system. Individual results may vary by fryer model, oil type, and kitchen volume.
FAQ
Does Frylow replace filtration systems like VITO?
While filtration removes crumbs and debris, Frylow extends fry-oil life fresher longer by slowing down oxidation, also known as clumping. The crispness you see in the food is the result, but the real joint benefit of Frylow and filtration is cleaner, longer-lasting oil that performs better between changes.
How does Frylow reduce labor hours?
By creating predictable 8-day oil cycles, staff spend less time draining, refilling, and restarting fryers — about 11% labor savings per $100 in oil.
Can you extend fry-oil life without losing quality?
Yes. Over a 73-day evaluation using normal oil-change cycles, 3M test-strip scores averaged 3.41 out of 4.0, with 85% rated good or excellent. Oil stayed fresh and stable between regular changes, and food remained crisp and flavorful.
What savings can a typical restaurant expect?
When restaurants implement efficient fryer management practices with Frylow beyond VITO filtration, they can significantly reduce fryer labor costs while simultaneously cutting oil expenses. Two- to four-fryer operations commonly realize $5k–$15k in annual savings from combined oil and labor efficiencies.
Does Frylow need power or chemicals?
No. Frylow is a passive photo-catalytic ceramic device with no power source, additives, or moving parts.
