Since installing the Frylow systems into giraffe, I am really happy to say that we have seen a considerable reduction in our oil costs whilst continuing to maintain our high standards of fried foods. They will definitely be installed into all our new openings and only wish we had discovered them sooner!
Juliette Joffe, Owner - Giraffe Restaurant, United Kingdom
Tests were run over the last month using three Frylows in our fryers in the deli and Coffey shop kitchens. Amongst other products, we fry samosas, chips, spring rolls. potato bite, fish cakes, fish' chicken and roast potatoes.
At first I was skeptical, I couldn't see how this device could make our oil last longer. We usually replace our oil every 4 to 7 days, depending on the food product, so I was amazed when I saw the oil in the three fryers was 14 days and older, yet the food still tasted and looked really good. This represents a substantial saving in our oil costs.
Initially the staff were concerned about the dark color of the oil as it got older, but the food, and especially the chips actually tasted better, even with the darker oil. The food was also less oily and we didn't have to top up the cooking oil as much as we usually do.
I would definitely recommend the Frylow, especially since it saves so much on your cooking oil costs.
Orgeshin Govender, Manager - Kloof Village Mall SuperSpar, South Africa
January 11th, 2010: "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, Operations Partner, Buffalo Wild Wings Goodyear, Arizona
We have been using your Frylow product for about six months now. The difference in cooking in normal fry oil versus fry oil with your product was apparent immediately. I was surprised at how much we have been saving in the cost of oil though. There are been a huge impact in our oil usage. I really appreciate you delivering a product that not only lives up to your original claims but actually exceeds them. We can't wait to implement the Frylow system in all of our units.
Brian Wubbena, Director of Culinary, Bo Darton, Managing Partner
"We have been using Frylow in our fryers for about the past year. Since then we have cut our oil consumption in half. This is a great product with an immediate return on investment and has improved our food quality. I would recommend this product to any food service establishment that is interested in cutting costs while improving quality."
Jeff Lee, Chef - Houston's Dallas, Texas
"I began using Frylow in three separate deep fryers 6 months ago. I have seen an immediate impact on the quality of the fryer oil, which has lead to improved food quality. The units also make it possible to lower the temperature in my fryers by 5-10%, without adversely affecting the cook times of most products. The decrease in oil usage has been substantial enough to save me a full percentage point in my food cost. All this from a product that is simple and safe to install, cleans in minutes without the use of any chemicals, and is maintenance free.
In twenty years I have used countless products promising "cleaner oil", or "lower oil costs". Frylow is the only product that lives up to its promises. I would recommend Frylow to any kitchen that uses deep fryers!!"
Daren Edwards, Operations Leader - Earls Restaurant Scottsdale, Arizona
We had reservations about using Frylow when it was first introduced, but considering the volume of oil our restaurant goes through each week, we decided to try it for a week to see what it could do; after all, who doesn't want to lower their food cost? Frylow was put in the oil and WOW, it did exactly as was promised. Food is crispy, golden and light in taste. We've extended our oil life by 4 days and run both of our fryers with it, so not only are we using less oil, we are saving time and considerable effort in having to replace the oil less frequently. I strongly endorse Frylow for any Kitchen Manager who is interested in lowering their food and/or labour costs.
Michaela Jeffs, Kitchen Manager - Betty's, 240 King St E, Toronto, ON, (416) 368-1300
Our restaurant, Man Lin Wah, has been proudly serving the Shire community from it's location in Miranda for 28 years.
As owner and manager, I am always searching for products that can improve food quality and make customers return. And also save money wherever possible.
I saw Frylow at the Sydney Fine Food Show in September 2009 and was very impressed with the claims made. Many Chinese fried foods such as Dim Sims and calamari readily absorb oil so improving the crispiness and taste is very attractive.
Frylow made an immediate impact with food being clearly crisper and oil lasting almost double the time it did previously.
I re comment you come to my restaurant and taste the quality of the food and bring your friends. I would also like to recommend Frylow to all restaurant owners as it works!
Kevin Kao, Owner/Manager - Man Lin Wah Restaurant, Miranda NSW Australia
Fish at The Rocks was established in 1988. Since then we have built a loyal following as we are known for quality ingredients that re prepared with great skill and care.We saw the Frylow product at the Sidney fine Food Show on September 2009 and decided to give it a try. Over extensive testing on both seafood and chips, we managed to get much better performance from our cooking oil...the meals are excellent and the oil is lasting nearly twice as long. Frylow is unusual but it woks. I have no hesitation in recommending it to other businesses.
Paul tate, Owner & Head Chef - Fish At The Rocks - NSW Australia
As a busy Pub in Central Toronto we have trialed different oil products in an attempt to reduce our oil cost on this substantial, ongoing expense. These trials produced limited success so when Frylow was brought to our attention we were open to see if the product would work as advertised. After a demo of the product I am happy to say that Frylow does exactly as advertised. We now run all 3 of our deep fryers at a lower temperature and the food comes out crispy and golden no matter how dark the oil gets. We have also doubled the life of our cooking oil and reduced our oil costs by half.
Blake Smith, Owner - Victory Cafe, 581 Markham St., Toronto, ON
When the FryLow was first brought to us I will admit that I was quite sceptical. How was this little metal box with a few black spheres worth over $1000.00, how would it even come close to saving me that much money?
To be honest I'm still not really sure how it works. But what I can tell you is that the food that comes out of our fryers is crisper, less oily and tastes fantastic. But most amazingly the Frylow has doubled the effective life our oil, cutting one of our major costs in half.
So to anyone who is thinking about it, definitely give it a try.
David Owen, Co-Owner - The Feathers Pub, 962 Kingston Rd. Toronto, Ontario
We put Frylow in one of our three fryers to put it to the real test. We liked what it did to the quality of the food so much, that we started using the fryer with Frylow for everything! The chicken strips are now moist and not greasy with a nice texture when cooked with Frylow. The cook time is shorter and the customers are talking about the quality and taste. We also noticed the rate of evaporation of the trans fat free oil is reduced. We were changing our oil every three to four days and now are getting sixteen days out of it and use it more often than the others! That is an oil cost reduction of 75%! Based on the longer life of the oil, we paid for the Frylow in 6 weeks and are using 7% less energy. I will be getting Frylow for all our fryers. We also went from having our fryers at 365*F to 340*F. We have been serving our community with family fun for over 104 years and are proud to be serving a healthier food product also!
Joe Norling, CEO - Oaks Park, Portland, OR, 503-233-5777 ext. 107
The Mill Street Grill conducted a two week test of the Frylow OIl Cost Reduction unit. The results were impressive. I was able to decrease the cooking temperature from 350f to 300F while cooking times remained the same. Our fried menu items include breaded green tomatoes, oysters, shrimp and chicken. The product quality remained high and in some cases was enhanced. Frylow doubled the life of our cooking oil.
Terry Holmes, Owner - Mill Street Grill, Staunton Virginia
The Frylow is working great for us; our fries still taste great even after frying fish. The Frylow stops cross flavor contamination and keeps the oil light in color. We have seen a 100% extension in the life of our fryer oil and now change our fryers half as often.
Sean Poulson, Manager - Smitty's Victoria
We used to change our oil once a week. Since we started using the Frylow, we have realized a five day extension in the life of our oil. We have also noticed a substantial improvement in the quality of our fried food. I would recommend this product to all Nandos restaurants so that they can enjoy the same savings and improved food quality that we have. This is a great product that more than pays for itself in savings!
Arun Dodd, GM - Nando's Langford
We purchased our Frylows in March 2008 and within one month we recouped our investment in both Frylows. The Frylows has extended the life of our oil by three to four times.
The quality of the food during the oil cycle is extremely good. By reducing the temperature of our deep fryers we are saving money on natural gas as well as labor savings due to extending the life of the oil. We are very pleased with the purchase and use of our Frylows and would certainly recommend the use of the Frylows in other food establishments.
David McDonald, Owner/Franchisee Vera`s Burger Shack - Davie St. Vancouver B.C
The FryLow is one of the best new kitchen tools I have ever used. At first I was a little skeptical. How was I to believe that this piece of metal with some balls in it was going to prolong the life of my oil and help pump out better quality fried product? Well it has, here at Pulcinella our oil is lasting three to four days longer. The product is coming out consistently lighter in color and a lot less greasy. We were also able to drop the temperature of our fryers by twenty degrees. I still cannot completely explain the FryLow, but I can say that it has worked wonders for Pulcinella.
Jared Marsh, Sous Chef - Ristorante Pulcinella Inc.
The FryLow performs exactly as advertised! It's not often that I get to say that about a new product! We have been using a FryLow in our fryers for the last several weeks. The improvments are dramatic to say the least. The life of our oil has more than doubled and we've dropped the temperature on our fryers by about 30 degrees. This has required a bit of re-training involving our kitchen staff as no matter how dark the oil appears, the food just keeps coming out light & crispy! As an added bonus, they love having to change the oil only half as often!!With the price of cooking oil and natural gas constantly on the rise it only makes sense to use the FryLow System in your kitchen. It will save you money from the first day it is installed!
D. Brett Greenslade, Owner - The Blind Monk, 31T-8888 Country Hills Blvd. NW. Calgary AB. T3G 5T4
I had the opportunity to try the Frylow System in my Fryers and was able to extend the fryer oil life from 6 days to 14 days. This product is very impressive and will take only a short period of time to pay for itself, based on the product savings.
Randy H. Northey, Owner/operator, The Pantry Restaurant
Working in a small kitchen, my staff and I work daily in smokey conditions. Since using the Frylow, I have noticed the many benefits it has to offer. After just one week I was enjoying cooking at a lower heat, enabling my kitchen to use the oil for much longer thus saving on oil cost. The food comes out fresh, golden, full of its own natural flavor as well as less smoke emissions for my staff to endure on a daily basis. This is a huge relief to me as was concerned about safety in the work place.
I would highly recommend this cost effective system for any kitchen large or small. Love the product.
Ross, Head Chef - Sopranos
We have been using the Frylow attachment to our deep fryer for about six weeks. Normally we were using up to seven containers of oil a week for the deep fryer and now we are using a little over two containers. The device is more than doubling the life of our oil as well as saving us a large amount in costs.
Our menu has quite a number of items that are deep fried (fish & chips, calamari, chicken wings) and we find the quality of these items has improved as they are lighter tasting with less oil being absorbed in the food. The oil can be held at a lower temperature as well which I expect will help with our energy costs.
I would recommend this product to any restaurant, as I am sure it can only improve our profits. For any further information please do not hesitate to call me.
Stan King, Kitchen Manager - Smugglers' Cove Pub & Liquor Store, Victoria B.C.
We have tested the "Frylow" in our corporate store for two months and were very pleased with the results. This attachment extended the life of our shortening by almost double, and we have now recommended this product to our Franchisees. Several locations have subsequently purchased these units. We have been told that these units typically last 5-7 years. With the immediate savings we have experienced, it is projected that these attachments will pay for themselves within 6 months. This would leave several years of "incremental profit."
We would not hesitate to recommend this product to anyone who uses a deep fryer.
Dennis Dittrick, Director of Operations, The Pantry Hospitality Corporation.
As a new restaurant owner in a competitive market, keeping cost under control is key to survival. The Frylow has shown to be an effective tool in my kitchen, saving me approximately half of the cost I was spending on fryer oil. I am completely satisfied with Frylow and would highly recommend it.
Dany Lapierre, Chef/Owner - Temple Restaurant & Lounge, Victoria, BC.
We have been using the Frylow in our establishment for the last couple of months now and have found that the calamari, chicken strips, French fries and all other deep fried foods come out much lighter tasting with much less oil absorbed in the product. This is incredible, considering that the oil temperature of the fryers have been decreased by 40 degrees Fahrenheit. We change the oil half as frequently now than previously, this saving a substantial amount in oil costs and gas.
Angelo Skrivanos, Owner - IL Greco Restaurant, Victoria, B.C.
We installed the Frylows in our fryers with the utmost of disbelief. Well, glory be, we have been able to double our fry oil life and cut our fry oil purchases in HALF! God bless you and good luck!
Joe Finn, Pat's Bar and Grill, St. Louis (Dogtown)
We ran a trial with the Frylow for a couple of weeks and it did everything that the Marth Brothers said it would. After I had already saved money on oil, the decision to buy was a no brainer. I spent less on the Frylows than I saved every month and was able to pocket the rest.
John Cain, The Country Club Bar and Grill, Town and Country, Missouri
We bought air cleaning, desiccant filters, and the Frylow from the Marth Brothers and we are saving money every month. We believe the MBC motto that Going Green is Good Business and would recommend these products to anyone.
Kevin O'Leary, O'Leary's Pub and Grill, Sunset Hills, Missouri.