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Cost Savings Estimate Canada

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Guaranteed Fry-Oil
Cost Reduction

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Reduce Fry-Oil cost up to 50% or more

Guaranteed oil cost reduction

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Lighter, Crispier, and Tastier fried food

Absorbs less oil

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Simple to Install, Use and Maintain with no ongoing costs ... 5-year (minimum) Warranty

French fries before using FrylowFrench fries after using Frylow

… in the same oil !

Frylow in box packagingFrylow in a Fryer

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What is Frylow?

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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.

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Watch Frylow in Action. 
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The Science of Frylow
Simplified

Frylow Overview

Client Fan of Frylow
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Client Fan of Frylow
Patrizio

Frylow in the News
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Independent Verification

What the Experts Say

Certified by…

Master Chef Ferdinand Metz

Master Chef – Ferdinand MetzPresident, CIA, 21 years.
James Beard Lifetime Achievement Award

Master Chefs' Seal of ExcellenceFull Report

Master Chefs' Endorsement

Master Chefs' Institute Evaluation

Master Chefs' Institute
Seal of Excellence

The Master Chefs' Institute is dedicated to upholding the highest standards of culinary excellence, and confirmed that Frylow met the stringent 180 individual tests and quality standards prescribed for this prestigious award. The evaluation compared Frylow's photo-catalytic ceramic device in frying oil against plain frying oil across six popular fried foods: calamari, chicken wings, French fries, onion rings, sweet potato fries, and chicken tenders.

Test and observation points covered foodservice-relevant sensory criteria including taste, aroma, color, texture, appearance, and crispiness. Frylow-prepared foods outperformed plain-oil samples across all six categories, and the report concluded that foods prepared with Frylow were judged higher in overall quality and performance.

Frylow

1,026.75

Total score across 6 foods

Plain oil

915.00

Total score, same conditions

Margin

+12.2%

Frylow advantage

Independent evaluation conducted 2016.

Key results from the evaluation

  • Qualified for the Master Chefs’ Institute Seal of Excellence
  • Higher scores on taste, appearance, and crispiness
  • 180+ test and observation points recorded

Also noted

  • Frylow tested head-to-head against plain frying oil
  • Six fried food categories evaluated
  • Independent, blind sensory panel methodology
View Full Master Chefs' Institute Report →
NSF®

NSF International

Food Equipment Safety Certification

Frylow is officially listed by NSF under NSF/ANSI 169: Special Purpose Food Equipment and Devices, the standard for special-purpose equipment used in commercial foodservice environments.

The NSF listing identifies Frylow models FL 15, FL 25, FL 40, and FL-100 and confirms that the listed products conform to the requirements of NSF/ANSI 169.

  • NSF/ANSI 169 certified
  • Special Purpose Food Equipment & Devices
  • Listed models: FL 15, FL 25, FL 40, FL-100
  • Official NSF listing recorded April 12, 2019
View NSF Official Listing →
JIS

Japanese Industrial Standards

Ministry of Economy, Trade & Industry*

The Japanese Industrial Standards Committee (JISC), Japan's national standardization body, plays a central role in developing standards in Japan, covering a wide range of products and technologies, from robots to pictograms.

  • JISC: Japan's national standards authority
  • METI oversight (Ministry of Economy, Trade & Industry)
  • Recognized across robotics, manufacturing, and consumer products
  • Manufacturing-country credibility for Frylow

* Frylow was created by a Japanese inventor and is currently manufactured in Japan.

View Japanese Standards →
CoA

California Lab Test Results

Certificate of Analysis · Acrylamide, Time, Oil & Calories

An independent Certificate of Analysis by International RINP, Inc. in Laguna Hills, CA tested Frylow using frozen home-cut French fries and boneless thawed fried chicken strips in canola oil, via HPLC and Soxhlet extraction methods.

-13.3%

Acrylamide (fries)

-29.2%

Cook time (fries)

-47.7%

Oil absorption

-47.8%

Calories from fat

  • Tested by International RINP, Inc. (Laguna Hills, CA)
  • Methods: HPLC & Soxhlet extraction
  • Foods: French fries & boneless fried chicken strips
  • Chicken: -20% acrylamide, -48% cook time
  • Report dated July 3, 2009
View California Lab Test Results →
Additional Certifications
U.K./E.U. LucideonVerordnung (EG) 1935/2004EU Registration Certificate
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