Frylow’s ceramic technology slows down the oil’s oxidization process, increases the oil’s thermal conductivity & decreases oil absorption into fried foods.
As oil is used, the molecules bond together, thickening the oil & increasing oxidization. Frylow safely breaks these chemical bonds. The ‘thinner’ oil increases efficiency transferring heat from the oil to the food item.
The Dark Oil Demonstration proves that even in poor oil conditions the Frylow will still generate a quality fried product. Fried foods will leave the fryer with a lighter color due to less oil penetration.
The simplicity of Frylow installation is demonstrated in the video. After the Frylow is inserted into the fryer, the bubbling oil process is fascinating to see.