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Contact Details

  • Email : info@frylowafrica.com

  • Gary von Romburgh :
  • Mobile +27 (0)79 278 3723

  • Jonathan Braude:
  • Mobile +27 (0)82 444 9339

What is the Frylow?

The Frylow is a small rectangular stainless steel device (30cm x 12cm x 2cm), weighing about 1kg, and containing small ceramic balls, which is submerged in the cooking oil in a kitchen fryer, and reduces your cooking oil costs by up to 50% and more.

The Frylow is manufactured and assembled in Japan, and comes standard with a 3 year limited warranty against defective components and workmanship. The first Frylow units were installed 8 years ago, and have been saving money for their owners every day since.

The Frylow makes use of the proven process of Photo Catalytic Oxidation, enhanced thousands of times by the use of Nano-Technology, together with a unique patented internal catalytic power source. The result of these advancements means the Frylow effectively doubles the cooking life of the oil, reduces the required cooking temperature of the oil by 10 to 20 degrees centigrade and hence the amount of electricity or gas needed for heating the oil, and still produces healthier and better tasting food than before it was installed.

The Frylow has been certified food-safe by NSF International and other independent laboratories.

How does the Frylow work?

IONIC SPHERES are multi-functional ceramic balls with a negative ion count of approximately 4000 units. They act upon the oil molecules by suppressing their tendency to bond together. When these spheres are introduced into old oil this lumping together of molecular oil and fat clusters can even be reversed to some extent. The viscosity of the oil is thus lowered which in turn provides the added benefit of increasing its ability to conduct heat. With the large lumpy clusters now broken down, the thinner and more thermally efficient oil can now more effectively penetrate the food at a much lower absorption rate.

ANTI-OXIDATION SPHERES provide a catalytic boost to enhance the performance of the Ionic Spheres. Their Tio composition also acts to de-fragment the fat and oil molecules. Working in tandem with the Ionic Spheres this ability is greatly amplified. They further possess anti-bacterial and anti-mould properties.

INFRARED SPHERES augment the above-mentioned benefits of Frylow with far-infrared radiation properties and also emit a reduced, but effective amount of negative ions which become activated at a temperature of 32 degrees Celsius or greater. They are of two types, one acting catalytically on the other to improve its infrared effectiveness. INFRARED SPHERES raise the heat transfer properties of the oil by significantly enhancing its thermal conductivity. This allows for reduced temperature frying and shorter cooking time.

The powerful synergy of Frylow and its ability to save you tremendously on oil costs is unrivalled. Within a very short time of installing the Frylow you will soon be seeing amazing results.