February 13, 2013
As a pub, we pride ourselves on serving great food! We at Stout have always had a strict oil regimen to ensure both food quality and cost savings. This includes using top quality Sunflower Oil and daily filtering and cleaning of our fryers. With this regiment we were changing the oil in our deep fryers on an average of every 3 days.
Since installing Frylow there has been a noticeable improvement in our food quality and significant savings in our oil purchases. Investing in Frylow was a no-brainer. We are now changing our oil on an average of every 9 days instead of every 3 days. I broke down our annual purchases of oil before Frylow and what we spend now.

Before Frylow:
Oil Change: 3 Days – Yearly fryer oil purchase:  $16,680.00
With Frylow:
Oil Change: 9 Day – Yearly Fryer Oil Cost:  $5514.00
Annual Savings: $11,166.00

We expect to save in excess of $33,000.00 straight to our bottom line over the next three years of their guaranteed life span.
James let us test it for 2 weeks before buying, and the moment he walked in the door to follow up, I said, “Where do I sign”I put my reputation on this too good to be true product.

Erin Gamelin
Owner Stout Irish Pub
221 Carlton St.Toronto, ON M5A 2L2



I am very eco-friendly conscious and when the Frylow was presented to me I agreed to try it out as the Hilton Hotel Group in Europe had successfully put it to the test. I reduced my temperature, was able to cook my product quicker!!! And our cooking oil lasts over 70% longer. This works, it saves money, time, cooking oil, energy, reduces our waste, carbon footprint and more importantly creates a healthier and tastier product. I recommend without hesitation.

Carlos Roche
Head Chef



Before Frylow we were adding close to 10 litres of oil to the deep fryers used to cook hash browns after breakfast service. Nor we add less than 2L. That is not only a major savings, but a major improvement in food quality.

We are saving 6 tonnes annually  less oil and have reduced our oil expense by 45% The Frylows paid for themselves in 3 months.

Simon Wallace. 
Executive Chef.
Four Points Sheridan.
Darling Harbour.
(Australia’s largest hotel)



The Frylow technology has been installed at The Phoenician for over a year and has proven to reduce my oil consumption by 50 percent. In addition, the food we are serving has cleaner flavor profiles and is lower in calories. Frylow has proven to be a win, win, win for The Phoenician, our guests, and the environment.

Paul Carter
Executive Chef
The Phoenician – Scottsdale



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 th e 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 the Frylow system in our restaurant for about 8 months now. Since its inception here I have noticed two things, 1. I have noticed a huge drop in our oil usage 2. The food quality and taste is much improved. The first is contributed to fewer oil changes; with daily filtering and proper maintenance we have extend our oil life to about 8-10 days in between changes, compare that to changing the oil every Monday and Thursday and you will quickly see a change in your shortening cost. The second is that the food just tastes better. I was skeptic at first but once trying the Frylow oil I was immediately sold on the improvement in food quality.

Charles White
General Manager
Applebee’s Ocala, Florida



Photon Frylow is one of the most innovative pieces of kitchen small wares I have ever seen! We have been using the Frylow System for a few months now and have already paid for the units initial cost.In the past we were changing our fryer oil every fourth day with regular filtering and cleaning. Now that we have been using the Frylow we change the oil every twelve days (with regular filtering and cleaning.) We have saved over 1500 Liters of oil in three months with two fryer units. I have enjoyed sharing this knowledge with our regular Customers. Besides the Noticeable Quality of the food they are extremely happy with reduction of oil that affects the environmental impact on our community.

All products were cooked in a 350 F industrial fryer. Using a Zero trans fat extended life canola frying oil . (This product is specially designed for extended deep fry usage.) We now are able to cook at a lower temperature 320F without effecting any cooking times, Quality or changes to the Product.I have found that the water content in products cooked doesn’t break down the oil as much with the Frylow Photocatalytic Technology and the taste of the food doesn’t change as the oil gets older. Like most oils once it turns black and smokes it gives the food a grainy gray color, not with the Frylow. It seems to keep the food crisp, golden and non greasy. Truly Amazing!I am highly recommending this product to many of my Chef colleagues, at least just give it a try for 30 days and you will see the difference.

Executive Red Seal Chef Shaun Spooner (Octo Chef)
Dundarave Fish Market and Bistro, Vancouver B,C Canada



We Purchased 2 Frylows in early 2009 due to the fact we were changing our oil twice a week. First we were kind of skeptical that such a device could actually do all what the sales guy was telling us and so we decided to give it a 2 week trial. When they were installed our food instantly came out lighter in color, crispier and tasting incredible compared to the oil before.
Bottom line is we now get 10 days out of our oil, customers love the fried foods and we have saved literally thousands of dollars in savings.When the Frylow rep came in on July 19th 2012 he asked us if we would give a testament to what we have experienced with the Frylow over the last 3.5 years, and we were more than happy to supply the above.
We would recommend the Frylow to any one using deep fryers.

Randy S. Madahar,
Owner Kuku`s Indian Restaurant,
Victoria B.C. Canada
Phone: 250-590-7705


The University of Arizona offers one of the finest college dining services in the country. The quality, variety, convenience, and healthy food options are unsurpassed. Our mission at the Arizona Student Unions is to set an example for the University and Tucson communities by offering programming, resources, and processes that enhance and promote its sustainability.

Recently, we installed the Frylow Technology in our most popular restaurant, The Cactus Grill, to see how it would work. Our entire staff was amazed by its performance. In that one restaurant alone, we will be saving over $4,500 a year on frying oil, we will be saving on our labor costs by changing the oil half as often, we will be reducing our impact on the environment by 50%, and the risk, to our mostly student-employees, for an injury or mishap with the hot oil during the change-out just got cut in half also.

Kathleen Van Os
Dining Services Senior Supervisor
The University of Arizona



Hi Peter, as per our conversation. We have now had the Frylow device operating in our pub / bistro fryers for almost 2 weeks. This particular outlet is very high volume and with a high percentage of fried items on the menu from chips and wedges through to chilli salt squid, fish and chips and seafood stands. In normal operation we would be inclined to change the oil twice per week particularly after a weekend trade. We also have a chicken parmigiana night where up to 150 chicken schnitzels will be sealed in the fryer.We were impressed with the potential of the Frylow units when installed on the first day. As you were aware the oil was closed to being discarded the day we fitted the units. A test was conducted by which we cooked some chips in the oil which realistically was ready to be discarded, as expected the chips came out pasty and unappetizing. On inserting the unit and cooking more chips in the same oil the result was close to that of a product that had been cooked in relatively fresh oil. We, in turn, used the oil with the Frylow units in for another two days.
Following that we replaced the oil ready for the June long weekend with both fryers having the Frylow units installed. This weekend was extremely busy with high volume. The oil which normally would have been dumped after such a weekend continued to perform and deliver a quality product throughout the whole week, including the Wednesday parmigiana night and incredibly through the entire following weekend. The chefs who would normally discard the oil at the slightest quality issue with the food coming out were the ones who wanted to test the oil to the limit. The key being not to use the oil color as a indiction of the quality but use the quality of the product exiting from the fryer as the key indicator to oil quality and when to change. This has been an education process for us all, it speaks volumes for the potential benefit of not only producing a quality and more healthy product but a notable cost saving when using the Frylow units on oil consumption.

Peter Boys-Smith
Executive Chef


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
Giraffe Restaurant (U.K.)



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.

Thank You

Brian Wubbena
Director of Culinary
Bo Darton
Managing Partner

houstons_logoWe 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
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 started testing Frylow in our Scottsdale Restaurant in October 2009. Having been in the restaurant industry for nearly thirty years, I have seen many products that promise to reduce oil costs. Frylow is the only one that has truly delivered. We went from changing our oil on average every three days to eight to nine days. We were also able to decrease the temperatures on all of our fryers with a decrease in our utility costs. Another great thing about Frylow is the quality of the product. The food comes out lighter in color and the flavor profile is cleaner without an oil residue. I would definitely recommend Frylow to any company that uses deep fryers. We plan on implementing frylow in all of our existing and future restaurants!

Christopher Thomas
President and CEO
Oregano’s Pizza and Bistro


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
Kloof Village Mall, SuperSpar (South Africa)


We had the Vito filration system and had problems with it.
Since we installed the Frylow system our oil consumption has been reduced and the payment plan we have has the thing paying for itself in a year !
I would not hesitate to recommend this product.

Simon Hanlon
second banana
Mcsorley’s Wonderful Saloon


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 (Australia)


victorycafe_copyAs 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
Victory Cafe (Toronto, Canada)



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
The Feathers Pub (Toronto, Canada)



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 (Toronto, Canada)

MLWOur 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 a very attractive proposition. Frylow made an immediate impact with food being clearly crisper and oil lasting almost double the time it did previously. I recommend 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 as well as it claims.

Kevin Kao
Man Lin Wah Restaurant, (Australia)


oaksWe 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
Oaks Park (Portland, Oregon)



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
Mill Street Grill (Staunton, Virginia)



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


verasWe 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
Vera`s Burger Shack (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
The Blind Monk


the_pantryWe 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


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 H.
Head Chef


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.

Stan King
Kitchen Manager
Smugglers’ Cove Pub & Liquor Store (Victoria B.C.)


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
Temple Restaurant & Lounge (Victoria, B.C.)

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