As Frylow is emitting electrons into the fryer oil, no chemicals, substances or additives enter the oil or fried product. The taste of the fried product is improved due to the reduced oil penetration. The negative electrons form a barrier repelling the oil from entering the fried food as well as keeping the natural juices & moisture within the fried product.
Frylow has been certified 100% food-safe world-wide. NSF International, Japan Food Research Laboratories, & CERAM Research have independently tested & confirmed that there are zero health &/or safety issues with Frylow Deep-Fryer Devices.
In 2018, Frylow earned the Master Chefs' Seal of Excellence. The Master Chefs’ Institute is dedicated to upholding the highest standards of culinary excellence. Certified Master Chefs® test and evaluated the Frylow oil extending device and award the coveted Master Chefs' Seal of Excellence. Frylow met the stringent 120 individual tests & quality standards.