Frylow Reviews

I had the pleasure of working with Chris Huxtable from Frylow Canada throughout the whole trial period and I can honestly say he was amazing to work with. We bought 3 units for my restaurant and the Frylow system has helped cut back oil changes down to two changes a week from the original three we had been doing. Oil quality was improved and it has definitely helped prevent those oily marks on the plates. We used to only allow the staff to fry the calamari in the cleaner oil but now it doesn’t matter which fryer you use. We saw cost savings on oil right from the start, this was a big impact from a controllable that can easily be forgotten about. Maintenance on the units couldn’t be easier! I would definitely recommend this product.

We have tested the “Frylow” in our corporate store for two months and were very pleased with the results. This attachment extended the life of our shortening by almost double, and we have now recommended this product to our Franchisees. Several locations have subsequently purchased these units. We have been told that these units typically last 5-7 years. With the immediate savings we have experienced, it is projected that these attachments will pay for themselves within 6 months. This would leave several years of “incremental profit.” We would not hesitate to recommend this product to anyone who uses a deep fryer.

Kelly O’ Bryan’s & Carlos O’ Bryan’s Chain of Restaurants decided to use the Frylow systems in our busy high volume deep fryers over a year ago. Prices of fryer oil were on a steady increase and we tested Frylow for a month in one of our locations and quickly saw the results. Frylow is easy to use, very low maintenance and the results were amazing. Not only did it save us almost 50% on our oil consumption, we were able to move to a lower cost fryer oil.
Quality of our products in the deep fryers increased as well. The Frylow system actually cooks the items in oil without saturating the food product with oil, it repels the oil so that items are cooked more evenly, less greasy, and retains the natural juice in our chicken, rib products.
In over a year we saved money, increased quality, we have never had to repair or replace any of our Frylow units, this system is very simple and we are still going strong. I highly recommend it.

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.

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.

Lawry’s Restaurants, Inc. was made aware of the Frylow from a fellow CIA member who had nothing but praise for the product. Initially, from simply going through the literature it appeared to be one of those “too easy and too good to be true” sales pitches. However, we decided to follow-up, did our due diligence and arranged an introduction to the devices themselves. It turned out to be a good decision.
We began testing Fry low in one of our locations, creating as much of a controlled environment as we could. In a nutshell, all of the claims that these devices would deliver on came to fruition. The most notable and most compelling reason for adding Frylow to our operations was the significant decrease in our fryer oil consumption and, as a result, spending.

Additionally, a bit to our surprise, we were delivering a higher quality product for our guests. Our fried menu items were more golden, less greasy, had a crispier texture to the touch and more delicate mouth feel in the bite!
Between our calculations of projected return on investment, knowing that we were providing a better product to our guests and also experiencing shortened ticket times on fried items; it was an easy call to implement the remainder of our locations with Frylows.

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.

Perfect Solution to the Rising Costs of Deep Frying Oil With purchasing responsibilities for restaurants located all over the contiguous US, Alaska and Hawaii Restaurant’s Unlimited Inc., I field many requests to try new products and technologies. Despite Frylow’s many testimonials and established presence in the market, we were naturally skeptical about the extraordinary claims Frylow made while pitching their product.

We decided to test run Frylow in one of our northern California locations for 3 months and were surprised to see a 45% reduction in fry oil purchases compared to the same period the prior year. We have since rolled out Frylow to all Washington and California locations with Oregon slated to be next and so on…
Over the past year we have consistently seen a stable, near 50% reduction in fry oil purchases across the board, resulting in 6 figure savings. Additionally we have benefited from higher food quality. Significantly less oil is absorbed affording a much healthier product and our fried food stays crispier longer with better color. It is my professional opinion that any restaurant using fryers should use Frylow.

We installed Frylow in 2016 at all 27 of our locations and overnight we cut our fryer oil consumption by half, made our fried foods tastier and sped up operations. I’m saving significantly each month across the group. This is one technology and company that does what it says it’s going to do. And now three years later, with a 5-Year performance warranty, I have settled in for the long haul buying more as we expand. I endorse it completely.

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.

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.

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.

The Frylow technology has almost doubled the life of the oil we use in our fryers without affecting the taste or flavor of the fried foods. Each week we simply rinse the stainless steel basket and put it back with the strained oil. It has been almost 2 years now and Frylow is still doing the job as if it were the first day of use.

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.