Frylow Australia
Save 50% on your Fry-Oil costs
Reduce Fry-Oil cost 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
… in the same oil !
Aussie restaurants and cafés run on fryers. Australia produces over 6.5 million tonnes of canola oil annually - and commercial kitchens are copping the price hits hard. Frylow helps you save fry-oil by up to 50%, slash costs, and keep everything properly crispy. Run a tighter kitchen without the oil bill shock. No chemicals. No drama.
Trusted by Thousands of
Restaurants across the WORLD
Trusted by Thousands of
What is Frylow?
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.
Frying Oil Usage in Australia – Key Stats & Insights
Australia's got over 55,700 cafés and restaurants running fryers flat out every day, and oil costs are absolutely hammering profit margins. Most busy kitchens are changing oil 2-3 times per week, which is doing your head in when you're trying to stay profitable. Smart fry-oil system technology can cut this waste significantly while maintaining food quality. Unlike basic filtration methods, Frylow works beyond any fry-oil filter alone, slowing oil breakdown for superior results.
Frylow sorts out the two biggest nightmares for Aussie kitchens: oil costs taking the piss and constant bloody oil disposal. This gear helps your oil last way longer, so you're not getting smashed on oil orders or copping disposal fees every other day.
How often you're changing oil: 2-3 times weekly – that's heaps of labor and disposal costs- What oil you're using: Canola's the winner - local, cheap, and saving fry-oil keeps costs predictable
- What it's costing you: Oil can chew up a significant amount of food costs – absolutely cooked
- The waste problem: Restaurants create 16% of Australia's food waste – councils are cracking down
Fry-oil SAVINGS with Frylow
Without Frylow
2 Oil Change per week. 20L Fryers
| # of Fryers | Boxes of Oil/WK | Cost/Month | Cost/Year |
|---|---|---|---|
| 1 | 3 | A$ 889 | A$ 10,670 |
| 2 | 6 | A$ 1,778 | A$ 21,341 |
| 3 | 9 | A$ 2,666 | A$ 32,011 |
| 4 | 12 | A$ 3,554 | A$ 42,682 |
| 5 | 15 | A$ 4,443 | A$ 53,352 |
| 6 | 18 | A$ 5,331 | A$ 64,022 |
With Frylow
2 Oil Change per week. 20L Fryers
| # of Fryers | Boxes of Oil/WK | SAVINGS/Month | SAVINGS/Year |
|---|---|---|---|
| 1 | 1.5 | A$ 444 | A$ 5,335 |
| 2 | 3 | A$ 889 | A$ 10,670 |
| 3 | 4.5 | A$ 1,333 | A$ 16,006 |
| 4 | 6 | A$ 1,777 | A$ 21,341 |
| 5 | 7.5 | A$ 2,221 | A$ 26,676 |
| 6 | 9 | A$ 2,665 | A$ 32,011 |
Without Frylow
3 Oil Change per week. 20L Fryers
| # of Fryers | Boxes of Oil/WK | Cost/Month | Cost/Year |
|---|---|---|---|
| 1 | 4.5 | A$ 1,336 | A$ 16,045 |
| 2 | 9 | A$ 2,666 | A$ 32,011 |
| 3 | 13.5 | A$ 4,002 | A$ 48,056 |
| 4 | 18 | A$ 5,331 | A$ 64,022 |
| 5 | 22.5 | A$ 6,667 | A$ 80,068 |
| 6 | 27 | A$ 7,997 | A$ 96,034 |
With Frylow
3 Oil Change per week. 20L Fryers
| # of Fryers | Boxes of Oil/WK | SAVINGS/Month | SAVINGS/Year |
|---|---|---|---|
| 1 | 2.25 | A$ 664 | A$ 7,983 |
| 2 | 4.5 | A$ 1,336 | A$ 16,045 |
| 3 | 6.75 | A$ 2,000 | A$ 24,028 |
| 4 | 9 | A$ 2,666 | A$ 32,011 |
| 5 | 11.25 | A$ 3,330 | A$ 39,994 |
| 6 | 13.5 | A$ 4,002 | A$ 48,056 |
Assumptions for these calculations:
Cost of oil per one box/pail - A$68
Size of Fryer: 20L
1.5 boxes of oil to fill the fryer
4.33 weeks per month
Savings are average and may slightly vary. They depend upon the fry-oil, menu mix, fryer temperature, top-ups, etc.
Proven Savings
- what Frylow clients say
P&O Cruises & Cunard,
Carnival Australia
Well and truly, the Frylow units are working very well on both the Pacific Jewel and Pacific Pearl. An oil saving of 50% for the deep-fat fryers is evident. At the same time, fried food comes out much crispier and even tastier as the oil of course holds its performance factors much longer and more consistent. So, in other words, a huge step ahead and an investment well worth it.
Uwe Stiefel
Corporate Executive Chef
Crowne Plaza Terrigal
We have now had the Frylow device operating in our pub / bistro fryers for almost 2 weeks. This particular outlet is very high volume and with a high percentage of fried items on the menu from chips and wedges through to chilli salt squid, fish and chips and seafood stands. In normal operation we would be inclined to change the oil twice per week particularly after a weekend trade. We also have a chicken parmigiana night where up to 150 chicken schnitzels will be sealed in the fryer.We were impressed with the potential of the Frylow units when installed on the first day. As you were aware the oil was closed to being discarded the day we fitted the units. A test was conducted by which we cooked some chips in the oil which realistically was ready to be discarded, as expected the chips came out pasty and unappetizing. On inserting the unit and cooking more chips in the same oil the result was close to that of a product that had been cooked in relatively fresh oil. We, in turn, used the oil with the Frylow units in for another two days.
Following that we replaced the oil ready for the June long weekend with both fryers having the Frylow units installed. This weekend was extremely busy with high volume. The oil which normally would have been dumped after such a weekend continued to perform and deliver a quality product throughout the whole week, including the Wednesday parmigiana night and incredibly through the entire following weekend. The chefs who would normally discard the oil at the slightest quality issue with the food coming out were the ones who wanted to test the oil to the limit. The key being not to use the oil color as a indiction of the quality but use the quality of the product exiting from the fryer as the key indicator to oil quality and when to change. This has been an education process for us all, it speaks volumes for the potential benefit of not only producing a quality and more healthy product but a notable cost saving when using the Frylow units on oil consumption.
Peter Boys-Smith
Executive Chef
Fish at The Rocks
Fish at The Rocks was established in 1988. Since then we have built a loyal following as we are known for quality ingredients that re prepared with great skill and care.We saw the Frylow product at the Sidney fine Food Show on September 2009 and decided to give it a try. Over extensive testing on both seafood and chips, we managed to get much better performance from our cooking oil…the meals are excellent and the oil is lasting nearly twice as long. Frylow is unusual but it woks. I have no hesitation in recommending it to other businesses.
Paul Tate
Owner & Head Chef
Ruth’s Chris Steakhouse
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
Applebees
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
Benefits: Why Aussie Kitchens Are Switching to Frylow
See how Frylow helps Australian kitchens stop bleeding money, nail food quality, and save fry-oil by sorting their waste dramas.
Save 50%+ on Fry-Oil
Halve your oil costs. With prices climbing, that's serious money.
Crispier, Tastier Foods
Proper crispy batter, not soggy. Your locals will notice straight away.
Easy to Use
Chuck it in any fryer. No sparky needed, no mucking around.
Safer & Cleaner
Cuts the smoke and smell. Your crew won't be cooked by knock-off.
Lower Energy Use
Fryer runs better, uses less juice. Watch those bills drop.
Eco-Friendly
Half the pickups, half the hassle. Councils happy, costs down.
Watch Frylow in Action.
Real Results. Real Kitchens.
What the Experts say
Japan Industry Standards
JISC certified Frylow’s compliance.
Created in Japan, manufactured in Japan.
Try Frylow at NO Cost. NO Obligation.
Experience the proven Savings yourself.
Food Safety Certifications
- Food Tested by the Ministry of Health Appointed Laboratories Japan Industry Standards (JIS-B-9929) Tested and Certified by Japan Food Research Laboratories 107032504-001
- Frylow is Certified and Approved by NSF International
- SGS Certification
- Frylow is a Member of Green Key Global
- Master Chef Institute Seal of Excellence Recipient
- California Certificate of Analysis
- U.K./E.U. Lucideon Report
- Acrylamide Lab Report
- Frylow has been tested and approved by European Union Conformity: Verordnung (EG) 1935/2004
- EU Registration Certificate
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