It's what extend your frying oil life by up to 150%
Read on for a more Scientific Explanation
As cooking oil gets used, the molecules lose some of their electrical charge and begin bonding together. It is this bonding effect that causes cooking oil to degenerate, thicken and begin smoking. This 'thickening' of the oil begins to affect food product coming out of the fryer. More food particles are suspended in the thick oil and the food starts to come out burned and is thickly coated with oil containing acrylamides.
The Frylow counteracts this effect with an ingenious implementation of chemistry and design.
The Frylow is comprised of a sturdy stainless steel case that has been designed to mount easily in the deep-fryer and allows hot oil to flow through it. This case contains three types of engineered spheres.
These spheres work with each other, allowing the Frylow to provide an impressive chemical reaction on the cooking oil molecules and their properties as a whole. The hot oil activates infrared spheres which, in turn, generate the light energy required to activate negative ion producing spheres. It is these negative ion producing spheres that modify the cooking oils properties by adding a free electron to the molecules of the aging oil. This causes the oil molecules to separate and function as rejuvenated oil.
