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
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.
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.
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
