Why Choose the Award-Winning Frylow?

Considered by many in the restaurant industry to be the best commercial frying oil saver in the world, Frylow is an innovative and food safe technology. Recognized by Master Chefs’ Institute, Green Key Global, and Horecava for its innovation and environmental benefits. Independently tested and approved by NSF, SGS, JIS, & E.U. Lucideon. You can save money, cook safer food, and reduce your carbon footprint with Frylow!

Awarded by the Master Chefs’ Institute, Green Key Global & Horecava. Independently tested and approved by NSF, SGS, & JIS.

5 Year Warranty

Manufactured in Japan and made to the highest quality standards Japanese manufacturing has been renowned for. The Frylow is a robust long lasting unit. We are so sure of the quality of this product we back it with a 5 year warranty.

Easy Cleaning & Maintain

To ensure the Frylow is performing at it’s best a quick rinse under hot running tap water when your oil is changed, and a 10 minutes in boiling hot water every 4 weeks is all the maintenance this unit requires. (Allow to dry before placing back in fryer).

Food Safety Accredited

The Frylow has been tested and certified as food-safe. Highly reputable laboratories including, NSF International, Japan Food Research Laboratories, and CERAM Research have independently confirmed that there are no safety issues with the Frylow. The unit contains absolutely no toxic substances such as lead and cadmium, and will not leach anything into the hot cooking oil. “Titanium-based catalysts are known to be effective for delaying the oxidation process in edible oils. Conventional Titanium-based photo catalysts, however, demand prolong irradiation of ultraviolet light and thus were ineffective in darkened liquids or low light conditions. They react extremely slowly over a gradual a period of from one to two months.”

– Professor Akio Furuta, CHUBU UNIVERSITY, JAPAN

What Is Frylow?

The award-winning Frylow is an oil extending photo-catalytic ceramic device for use in all deep fryers. The Frylow’s patented technology conditions and extends your frying oil’s life, saving you up to 50% or more. Some customers, who change their oil quite frequently, have doubled, or even tripled, their oil life. Frylow is considered by many in the restaurant industry to be the best frying oil saver in the world.

  • The Frylow is the perfect solution to the rising costs of deep frying oil.
  • The Frylow requires no electricity and is simple to install.
  • It is highly cost effective and very low maintenance.
  • Frylow is not a filter or a chemical additive.
  • The powerful synergy of Frylow and its ability to save you tremendously on oil costs is unrivaled.
  • Within a very short time of installing the Frylow you will soon be seeing results.

How Frylow Works?

 

  • Frylow’s photo catalytic technology acts upon your cooking oil at the molecular level to slow down the oil’s oxidization process, increase the oil’s thermal conductivity and decreases oil absorption into your deep fried food.
  • As oil is used, the oil molecules bond together, thickening the oil and increasing oxidization. Frylow’s technology safely breaks these chemical bonds which slows oxidization and lowers the oil viscosity. This ‘thinner’ oil is now more thermally efficient transferring more heat from the oil to the food.
  • In addition, Frylow works to negatively charge the oil to match the natural charge of the food you are cooking. This allows the oil and food to repel each other, reducing oil absorption into the food, resulting in a lighter, healthier, crispier deep fried product.

What Frylow is NOT ?

  • Frylow is NOT a perforated plate of a singular catalyst offering only short-term effectiveness. It uses absolutely NO industrial grade titanium
  • Frylow is NOT a chemical powder of any kind that mixes with the frying oil and enters your digestive system.
  • Frylow is NOT a batch of coated balls which soon adhere to each other inside a container that is next to impossible to properly clean.
  • Frylow is NOT one of many filtration systems on the market, which filters and cleans your oil but does not decrease cooking time, calories, acrylamides and can only increase oil life by up to 20%. Inexpensive paper cone filters are available worldwide and are recommended to be used periodically in conjunction with Frylow to keep oil free of sediments and excessive accumulation of food particles.

FRYLOW Model Specifications

Find the Frylow that Works for Your Business

Frylow has models to meet the needs of commercial kitchens large and small. No matter what size deep fryer you use in your restaurant, there’s a Frylow that can cut your oil costs and make the crispier, better tasting fried food that will keep your customers coming back for more.

FRYLOW Technology

Transcribed and translated from Prof. Y. Suzuki. Inventor of the Frylow!

The anti-oxidation and odor reducing benefits derived from the photo or radiant catalytic ionization process is achieved in nature by the simple act of ultraviolet light bouncing off a catalyst and releasing electrons.

Master Chefs’ Certificate

Frylow Awarded the Seal of Excellence from the Master Chefs’ Institute.

The Master Chefs’ Institute is pleased to inform you that all six food items fried in oil with the Frylow’ s Photo Catalytic device have outperformed the same products fried in regular cooking oil in all of our 180 tests/observation points, conducted and evaluated by MCI.