With Frylow the oil condition is judged by taste & color of the fried product. Is there a better way to consistently serve excellent fried product? Cooking oil life is at least doubled. The oxidation of deep fryer oil is slowed & as a result the life span of the cooking oil dramatically increases. Oil cost management is under control, not out-of-control with Frylow.
Due to a lower oil absorption in food cooked utilizing the Frylow technology, food is lighter, crisper & tastier. Frylow reduces calories by up to 47%. Chefs and customers have commented on the "Cleaner Taste". Food comes out full of it’s own natural flavors. Good-bye soggy fries.
Frylow install in 10 minutes. Place it on the bottom of the deep-fryer coils. Frylow comes with a clip (U-Bar) to hang the unit between the coils (if required). Maintenance is very simple. Rinse if off when you filter the oil. Boil it for 10 minutes when you change the oil. That is it.
Frylow technology enables food to be cooked at lower temperatures (10℉ lower - 350 to 340 degrees) with faster cooking times reducing the kitchens' utility costs.
The BOH staff will only have to haul half the oil to the deep-fryers & safety will improve considerably with burning-hot oil changes cut in half.
Reduction in electricity, waste vegetable oil removal, gas costs & cooking times will significantly lower your carbon footprint.