Real Fry Oil Savings, According to Real People

We have been very happy with Frylow and our fryer oil usage. We go 7 days with our oil instead of every 2-3 days.

Valentín Castañeda
Executive Sous Chef
Hyatt Regency San Antonia

Simple to use, easy to care for, and extends oil life by 2 to 3 times. Frylow makes our fried foods crispier and golden, even as the oil ages. Fry times are accelerated. I recommend it, amazing technology!

Robert Frederick
Director of Culinary Operations
Wild Dunes Resort (Hyatt), Isle of Palms, SC

After completing our due diligence at the largest and one of the busiest Ruth’s Chris in the U.S., our group has rolled out Frylow in all our locations. I don’t need to tell you the savings this brings to the table on overall cost and oil.

Jeffrey M Blaire
COO Hospitality Group
Ruth’s Chris Steakhouse, Indianapolis, IN

Our entire staff was amazed by the Frylow technology 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 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, Tucson, AZ

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.

Andrew Bayless
Operations Partner
Buffalo Wild Wings, Goodyear, AZ

Frylow has cut our fryer oil consumption 35-40% which represents a huge savings in fryer oil purchases for us. Further, it reduces oil absorption into our fried foods resulting in healthier, crispier, more natural flavor profiles while allowing faster turnaround times. It works! We highly recommend it.

Stefan Cheng
Executive Chef
Cache Creek Casino Resort, Brooks, CA

Frylow appeared to be one of those “too easy and too good to be true” sales pitches. However, we did our due diligence and tested Frylow in one location. The most notable result was the significant decrease in our fryer oil consumption and, as a result, spending. Additionally, a bit to our surprise, we were delivering a higher quality product for our guests. It was an easy call to implement the remainder of our locations with Frylows.

Richard R. Frank
President & CEO
Lawry’s Restaurants Inc., Los Angeles, CA

Frylow does what it says it will do, doubling our oil life and positively impacting flavor and color profiles.

Manfred “Manny” Lassahn
Executive Chef
Hyatt Regency, Huntington Beach, CA

Without the Frylow units, I was changing oil every 3-4 days. With the unit, I am now changing oil every 8-10 days. My annual savings will be $6,100. I will also be saving on energy costs being able to lower the temperature of the fryers without effecting my cooking times. Installation is easy with minimal maintenance of the unit.

Mark Waishnora
Executive Chef
Arrowhead Country Club, Glendale, AZ

During the first month we extended the life of fryer grease by double. We turned the fryer temperature down 10 degrees. The product came out golden brown, fully cooked, crispy, and juicy. I calculate this to be about $35,000 a year in savings. Very little excess work is involved on the operation side. I would highly recommend Frylow.

Steven D. Walk
Campus Executive Chef
Kent State University, Kent, OH

We installed Frylow and overnight we cut our fryer oil consumption by half, made our fried foods tastier and sped up operations. I’m saving significantly each month across the group. This is one technology and company that does what it says it’s going to do.

Dan Robbins
Senior Director of Purchasing
Tender Greens, CA

Frylow has cut our annual oil cost by $80,000 for the past 2 years. We love the technology and the savings and highly recommend it to others.

Joe Maloney
Vice President of Food & Beverage
Cache Creek Casino Resort

Roughly I would say we are getting about 3 times more use out of our oil than we were before, which is a huge money saving. We’re saving probably 60% on oil. There’s no adjustment period. It’s super easy. It’s proved to be really durable and it’s really low maintenance. I have zero regrets about purchasing this product.

Hugh Groman
Owner
Phil’s Sliders, Berkeley, CA

Frylow was a different beast in as much as all we had to do was put it in our fryer and see what happened. What we found is it cut our oil usage in half, therefore extending the life of the oil, while achieving a high quality fried food. Frylow is the best fryer additive on the market.

Peter W. Osborne
Owner Operator
MoMo’s Restaurant, San Francisco, CA

Frylow has cut oil costs over 50% and they began working from the moment they went into my fryers. Equally significant, it has had a huge impact on our fried food flavor profiles. I couldn’t recommend Frylow more highly.

Marshall Reichert
Food and Beverage Director
Sun Lakes Country Club, Sun Lakes, AZ

Frylow has almost doubled the life of the oil we use in our fryers while providing a cleaner flavor profile of our fried foods. Each day we simply rinse the Frylow units and boil them out bi-weekly to realize our oil savings. We have had Frylow for almost 3 years now and Frylow is still doing the job as if it were the first day of use.

Roy Raeburn
Principal
Apple Metro

The Frylow technology has almost doubled the life of the oil we use in our fryers without affecting the taste or flavor of the fried foods. Each week we simply rinse the stainless steel basket and put it back with the strained oil. It has been years now and Frylow is still doing the job as if it were the first day of use.

Richard Melman
Founder and Chairman
Lettuce Entertain You Enterprises Inc., Chicago, IL

Perfect Solution to the Rising Costs of Deep Frying Oil

With purchasing responsibilities for restaurants located all over the contiguous US, Alaska and Hawaii Restaurant’s Unlimited Inc., I field many requests to try new products and technologies. Despite Frylow’s many testimonials and established presence in the market, we were naturally skeptical about the extraordinary claims Frylow made while pitching their product.

We decided to test run Frylow in one of our northern California locations for 3 months and were surprised to see a 45% reduction in fry oil purchases compared to the same period the prior year. We have since rolled out Frylow to all Washington and California locations with Oregon slated to be next and so on…

Over the past year we have consistently seen a stable, near 50% reduction in fry oil purchases across the board, resulting in 6 figure savings. Additionally we have benefited from higher food quality. Significantly less oil is absorbed affording a much healthier product and our fried food stays crispier longer with better color. It is my professional opinion that any restaurant using fryers should use Frylow.

Theo LaConte
Supply Chain Manager
RIU Hotels & Resorts

Apple Core has been extremely satisfied with the Frylow bricks. We have had them in place for almost 2 years now. We have decreased our fryer shortening by 50% from day 1 and have maintained that same ratio. With our 23 locations we had a savings of 1,094 tubs of oil the first month and have maintained that each month since. That is a savings of $1,284.26 per location per month.

Our ROI on Frylow was 3-4 months. The bonus is with the Frylow bricks we were able to turn down our fry temp by about 6 degrees. Apple Core is still saving $1,200 per month per location two years later it’s almost like printing money.

Dusty Jensen
COO
Apple Core Enterprises