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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?

New cooking oil in a kitchen deep fryer deteriorates over time as food is fried in the oil at high temperatures. The Frylow is an oil-conditioning device which is submerged in the oil in the deep fryer and effectively slows down this natural deterioration process. The unit extends the normal life-cycle of the oil and allows the same cooking oil to be fried in for a much longer period of time. This results in savings of up to 50% and more on oil costs.

The Frylow device is a rectangular stainless steel unit measuring about 30cm x 12cm x 2cm, and weighs just over 1 kg. It contains hundreds of small ceramic beads about 5mm in diameter, which use the process of photo catalytic technology enhanced by nano-technology to act as a powerful anti-oxidant on the oil.

The Frylow is NOT a filter, or a whitening / bleaching chemical, or an additive, and it doesn't use electricity.

Benefits of using the Frylow:

  • reduces oil costs by up to 50% and more.

  • produces healthier food (47% less calories and 13% less acrylamide in fried chips).

  • produces crispier, less oily food (47% less oil absorbed into fried chips).

  • gets food out of the kitchen faster (reduces cooking time by 29% in fried chips).

  • reduces electricity costs (thermostat can be turned down by 15 to 20 degrees).

  • reduces environmental waste (reduces oil usage, and hence oil discarded).

  • has a 3 year limited warranty (original units still working perfectly after 8 years).
  • has been tested and certified Food-Safe by NSF International (there are no toxic substances used in the construction of the Frylow unit).

  • has been used for 8 years in Japan, 3 years in Canada and the USA, 2 years in the UK and the EU, and was introduced recently into South Africa and Australia.

How does the Frylow work?

When food is fried in cooking oil at high temperatures, the oil deteriorates over time, and the oil and fat molecules start lumping together. This makes the oil thicker and means the oil doesn't conduct heat and cook the food as well as it did when it was new. In addition, the higher the temperature of oil, the faster it deteriorates.

When the Frylow is inserted into fryer oil, it immediately starts slowing down the natural lumping together of the oil and fat, which keeps the oil thinner for longer. It also increases the heat-transfer properties of the oil, which means the oil transfers its heat to the fried food more efficiently than it would normally do without the Frylow in the oil.

In practice, this means we can reduce the normal thermostat temperature on a fryer by 15 to 20 degrees Celsius, from say 180 degrees to 160 or 165 degrees. However, even though we've turned down the fryer thermostat temperature, the oil with the Frylow in still cooks the food faster and with less oil absorbed into the fried food than without the Frylow in the oil.

The spin-off from turning the temperature down is that the oil now lasts much longer - the lower the temperature of fryer oil, the slower it deteriorates. So with the fryer thermostat temperature reduced by 15 or 20 degrees Celsius, this reduces the rate of deterioration of the oil, and extends the life-cycle of the oil by anything up to 2 or even 3 times its normal frying life.

The Frylow also has anti-bacterial and anti-mould properties while immersed in the oil.