It's what extend your frying oil life by up to 150%
How The Frylow Works
IONIC SPHERES are multi-functional ceramic balls with a negative ion count of approximately 4000 units. They act upon the oil molecules by suppressing their tendency to bond together. When these spheres are introduced into old oil this lumping together of molecular oil and fat clusters can even be reversed to some extent. The viscosity of the oil is thus lowered which in turn provides the added benefit of increasing its ability to conduct heat. With the large lumpy clusters now broken down, the thinner and more thermally efficient oil can now more effectively penetrate the food at a much lower absorption rate.
ANTI-OXIDATION SPHERES provide a catalytic boost to enhance the performance of the Ionic Spheres. Their Tio composition also acts to de-fragment the fat and oil molecules. Working in tandem with the Ionic Spheres this ability is greatly amplified. They further possess anti-bacterial and anti-mold properties.
INFRARED SPHERES augment the above-mentioned benefits of Frylow with far-infrared radiation properties and also emit a reduced, but effective amount of negative ions which become activated at a temperature of 32 degrees Celsius or greater. They are of two types, one acting catalytically on the other to improve its infrared effectiveness. INFRARED SPHERES raise the heat transfer properties of the oil by significantly enhancing its thermal conductivity. This allows for reduced temperature frying and shorter cooking time.
The powerful synergy of Frylow and its ability to save you tremendously on oil costs is unrivalled. Within a very short time of installing the Frylow you will soon be seeing amazing results.
