Frylow USA
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 !
US kitchens burn through 23 million tons of oil yearly, with our $997B industry feeling every penny. Frylow helps cut fry-oil usage by up to 50%, reduce waste, and support sustainability while keeping your fried foods crispier and tastier. Save money while your kitchen runs cleaner and smarter. No chemicals. No hassle.
Trusted by Thousands of
Restaurants across North America
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 the United States – Key Stats & Insights
The US restaurant industry runs on fry-oil – we're talking 23 million tons annually across a million-plus locations. With fry-oil eating up 2-8% of food costs and quick-service joints changing it every 2-3 days, that's serious money down the drain. Between rising labor costs, EPA disposal regs, and customers expecting perfection every time, managing your fryer has never been tougher.
Frylow tackles the real headaches by extending oil life so you're not draining fryers during the dinner rush, cuts disposal pickups that keep getting pricier, and keeps your food quality consistent when every Yelp review counts. Less oil changes means your crew spends less time hauling hot oil and more time on the line where you need them.
Average fry-oil change frequency: Every 2-3 days (QSR), 3-5 days (full-service) – that's labor hours and disposal costs hitting you twice a week minimum- Common frying oil type: Soybean oil – cheap, neutral taste, handles high heat, and it's what distributors stock
- Cost pressure: 2-8% of food costs – when margins are already razor-thin, every gallon counts
- Environmental impact: EPA fines for improper disposal, plus state regs getting stricter – one mistake costs thousands
Fry-oil SAVINGS with Frylow
Without Frylow
2 Oil Change per week. 50lb Fryers
| # of Fryers | Boxes of Oil/WK | Cost/Month | Cost/Year |
|---|---|---|---|
| 1 | 3 | $ 585 | $ 7,020 |
| 2 | 6 | $ 1,170 | $ 14,040 |
| 3 | 9 | $ 1,754 | $ 21,060 |
| 4 | 12 | $ 2,338 | $ 28,080 |
| 5 | 15 | $ 2,923 | $ 35,100 |
| 6 | 18 | $ 3,507 | $ 42,120 |
With Frylow
2 Oil Change per week. 50lb Fryers
| # of Fryers | Boxes of Oil/WK | SAVINGS/Month | SAVINGS/Year |
|---|---|---|---|
| 1 | 1.5 | $ 292 | $ 3,510 |
| 2 | 3 | $ 585 | $ 7,020 |
| 3 | 4.5 | $ 877 | $ 10,530 |
| 4 | 6 | $ 1,169 | $ 14,040 |
| 5 | 7.5 | $ 1,461 | $ 17,550 |
| 6 | 9 | $ 1,753 | $ 21,060 |
Without Frylow
3 Oil Change per week. 50lb Fryers
| # of Fryers | Boxes of Oil/WK | Cost/Month | Cost/Year |
|---|---|---|---|
| 1 | 4.5 | $ 879 | $ 10,556 |
| 2 | 9 | $ 1,754 | $ 21,060 |
| 3 | 13.5 | $ 2,633 | $ 31,616 |
| 4 | 18 | $ 3,507 | $ 42,120 |
| 5 | 22.5 | $ 4,386 | $ 52,676 |
| 6 | 27 | $ 5,261 | $ 63,180 |
With Frylow
3 Oil Change per week. 50lb Fryers
| # of Fryers | Boxes of Oil/WK | SAVINGS/Month | SAVINGS/Year |
|---|---|---|---|
| 1 | 2.25 | $ 437 | $ 5,252 |
| 2 | 4.5 | $ 879 | $ 10,556 |
| 3 | 6.75 | $ 1,316 | $ 15,808 |
| 4 | 9 | $ 1,754 | $ 21,060 |
| 5 | 11.25 | $ 2,191 | $ 26,312 |
| 6 | 13.5 | $ 2,633 | $ 31,616 |
Assumptions for these calculations:
Cost of oil per one box/pail - $45
Size of Fryer: 50 Ibs
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
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
Buffalo Wild Wings
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.
Andy Bayless
Buffalo Wild Wings
Operations Partner
Carnival Cruises (UK)
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.
Theo LaConte
RUI-Supply Chain Manager
Restaurants Unlimited
University of Arizona
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.
Kathleen Van Os
The University of Arizona
Dining Services Senior Supervisor
Benefits: Why Frylow is a the Smarter Choice
Discover the key benefits that help US restaurants save money, improve food quality, and support sustainability goals.
Save 50%+ on Fry-Oil
Cut your oil budget in half and reduce those expensive disposal pickups that keep climbing.
Crispier, Tastier Food
Delivers that perfect golden crunch customers expect, batch after batch, shift after shift.
Easy to Use
Drop it in your fryer and forget it – no special training or daily maintenance hassles.
Safer & Cleaner
Less oil vapor means cleaner air for your crew and fewer slip hazards from greasy floors.
Lower Energy Use
Oil stays cleaner longer, transfers heat better, saves on those brutal utility bills.
Eco-Friendly
Meet those tightening EPA standards while actually saving money – win-win for everyone.
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
