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Testimonials

Cambsquisine

We are extremely happy with the Frylow units that we have installed into the fryers in our restaurants. The results are astounding!! We are making significant savings on oil costs, and we are getting consistent results with our fried products. I, as well as our chefs are amazed that something seemingly so simple, can make such a difference.

Cambsquisine-logoI wish you great success for the future with your product.

I urge anyone doing frying to invest in Frylow, to make significant savings on oil costs, and gain consistent results.

Richard Bradley (Director)
Cambsquisine

The Cock Inn, Hemingford Grey
The Cambridge Chop House, Kings Parade, Cambridge
The St.Johns Chop House, Northampton Street, Cambridge
The Tickell Arms, Whittlesford, Cambridgeshire
SmokeWorks, Free School Lane, Cambridge
The Cambridge Dining Company, Quality Catering Providers

 

CARNIVAL

 

Neil Thrift at Carnival UK uses FrylowWe have here at Carnival UK introduced the Frylow units to both P&O Cruises & Cunard in 2013 and we are very pleased with the results we are achieving thus far.

We installed the units in all UK ships and have achieved an ROI of less than 10 months, all while serving better quality food, reducing carbon foot prints and backed with a 5 year warranty. The units are easy to use, well received by our on board teams and have a great back up after sales service. I would recommend Frylow to anyone interested in achieving the above benefits.

Neil Thrift

Operational Executive Chef
Carnival UK

 

Hilton Worldwide

hilton-michaelHilton Worldwide were introduced to the frylow system some four years ago, tests were carried out in several hotels with great success, moving on from the pilot many of our hotels have now purchased the system covering EMEA .

In some properties Frylow has almost doubled the life of the oil while providing a cleaner flavor profile of our fried foods, the savings in one of our London properties was in excess of £15,000 over a year. And with the five year guarantee you cannot go wrong the ROI on the investment and should see a return within six months

Michael Mizzen
Manager Culinary Operations
Europe, Middle East & Africa

 

Buffalo Wild Wings (Goodyear, Arizona)

Buffalo Wild WingsRecently 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 the 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)

Kloof Village Mall, SuperSpar (South Africa)

logo-sparTests 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 Manager Kloof Village Mall, SuperSpar (South Africa)

4 Points Sheraton (Australia’s largest hotel)

4-pointsBefore 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 Sheraton.
Darling Harbour.
(Australia’s largest hotel)

Apple Core Enterprises

applebees1-1Apple 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

~ Corporate News ~

Frylow Case Study - Patrizio Restaurant

Alan Seddon (Managing Director)
Frylow UK

Tel: +44 (0) 1704 461 584      –     Tel: +44 (0) 7508 219 846

Email: uk@frylow.com        Website:   uk.frylow.com