Customer Reviews

What restaurant owners and chefs say about Frylow

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Ruth’s Chris Steakhouse

“After completing our due diligence at the largest and one of the busiest Ruth’s Chris in the U.S., our group has rolled out Frylow in all our locations. These are the results we got from Frylow:

  • Better tasting product
  • 10-20% reduced cook time
  • 10F reduced oil temps
  • More evenly cooked product with no burning tips or fragment
  • We typically changed our oil every 3-4 days and now go 10-12 days.

I don’t need to tell you the savings this brings to the table on overall cost and oil.”

Jeffrey M Blair, DOO
Hoosier Hospitality Group
Ruth’s Chris Steakhouse

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Applebee’s

Apple 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 (Applebee’s Corporate)

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Hilton Worldwide

Hilton 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
Hilton Worldwide

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Carnival Cruises

We 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 Cruise Lines

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Buffalo Wild Wings

Recently 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

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Restaurant’s Unlimited Inc.

With purchasing responsibilities for restaurants located all over the contiguous US, Alaska and Hawaii Restaurant’s Unlimited Inc., I field many requests to try new products and technologies. Despite Frylow’s many testimonials and established presence in the market, we were naturally skeptical about the extraordinary claims Frylow made while pitching their product.

We decided to test run Frylow in one of our northern California locations for 3 months and were surprised to see a 45% reduction in fry oil purchases compared to the same period the prior year. We have since rolled out Frylow to all Washington and California locations with Oregon slated to be next and so on…

Over the past year we have consistently seen a stable, near 50% reduction in fry oil purchases across the board, resulting in 6 figure savings. Additionally we have benefited from higher food quality. Significantly less oil is absorbed affording a much healthier product and our fried food stays crispier longer with better color. It is my professional opinion that any restaurant using fryers should use Frylow.

Theo LaConte
Supply Chain Manager
Restaurant’s Unlimited Inc.

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Lawry’s The Prime Rib

Lawry’s Restaurants, Inc. was made aware of the Frylow from a fellow CRA member who had nothing but praise for the product. Initially, from simply going through the literature it appeared to be one of those “too easy and too good to be true” sales pitches. However, we decided to follow-up, did our due diligence and arranged an introduction to the devices themselves. It turned out to be a good decision.

We began testing Frylow in one of our locations, creating as much of a controlled environment as we could. In a nutshell, all of the claims that these devices would deliver on came to fruition. The most notable and most compelling reason for adding Frylow to our operations was the significant decrease in our fryer oil consumption and, as a result, spending. Additionally, a bit to our surprise, we were delivering a higher quality product for our guests. Our fried menu items were more golden, less greasy, had a crispier texture to the touch and more delicate mouth feel in the bite!

Between our calculations of projected return on investment, knowing that we were providing a better product to our guests and also experiencing shortened ticket times on fried items; it was an easy call to implement the remainder of our locations with Frylows.

Richard R. Frank
President & CEO
Lawry’s The Prime Rib

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The University of Arizona

The University of Arizona offers one of the finest college dining services in the country. The quality, variety, convenience, and healthy food options are unsurpassed. Our mission at the Arizona Student Unions is to set an example for the University and Tucson communities by offering programming, resources, and processes that enhance and promote its sustainability.

Recently, we installed the Frylow Technology in our most popular restaurant, The Cactus Grill, to see how it would work. Our entire staff was amazed by its performance. In that one restaurant alone, we will be saving over $4,500 a year on frying oil, we will be saving on our labor costs by changing the oil half as often, we will be reducing our impact on the environment by 50%, and the risk, to our mostly student-employees, for an injury or mishap with the hot oil during the change-out just got cut in half also.

Kathleen Van Os
Dining Services Senior Supervisor
The University of Arizona

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Hilton Hotel Group

I am very eco-friendly conscious and when the Frylow was presented to me I agreed to try it out as the Hilton Hotel Group in Europe had successfully put it to the test.

I reduced my temperature, was able to cook my product quicker!!! And our cooking oil lasts over 70% longer.

This works, it saves money, time, cooking oil, energy, reduces our waste, carbon footprint and more importantly creates a healthier and tastier product.

I recommend without hesitation.

Carlos Roche
Head Chef
Hilton Hotel Group

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Our restaurant customers are saying this and much more!

These are just some of the wonderful results they have had.   Are you ready to shop for a Frylow today? Call us!

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