Large Frylow – Purchase

Rated 5.00 out of 5 based on 37 customer ratings
(37 customer reviews)

Call for Price

Dramatically increases the lifespan of cooking oils 100% or more. Works with deep fryers 35-70 LB. For use with any type of deep fryer.

SKU: FL25 Categories: ,


Monthly Frylow money savings chart

The large Frylow FL25 is for use in all restaurant deep fryers from 35 to 70 LB.

Longer Oil Usage

Through Frylow’s revolutionary technology the oxidization process is reduced and therefore dramatically increases the life span of cooking oils.  Recent tests have proven the Frylow can extend the frying oil life 100% or more.

Lighter, Healthier and Crispier Deep-Fried Foods

Due to lower oil absorption rate in food cooked utilizing the Frylow technology food is lighter, crisper and healthier. Tests have proven the Frylow can reduce calories in fried food by up to 47%. The food cooked utilizing the Frylow comes out fresh, full of its own natural flavor.

Reduced Utility Costs

The Frylow technology enables food to be cooked at lower temperatures and faster cooking times. This results in reduced gas or electricity costs.

Reduce your Carbon Footprint

Because the Frylow extends the lifespan of cooking oils this creates less environmental waste. Combined with the reduction in electricity and gas costs and reduced cooking times you will be significantly reducing your carbon footprint.

5-Year Warranty

Manufactured in Japan and made to the highest quality standards Japanese manufacturing has been renowned for. The Frylow is a robust long lasting unit. We are so sure of the quality of this product we back it with a 5-year warranty.

Additional information

Weight 1 lbs
Dimensions 9.5 x 4.5 x .75 in
Fryer Size

Up to 8 gallons (30 liters)

37 reviews for Large Frylow – Purchase

  1. Rated 5 out of 5

    Jeffrey Blair

    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

  2. Rated 5 out of 5

    Dustry Jensen

    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
    Chief Operating Officer
    Apple Core Enterprises (Applebee’s Restaurants)

  3. Rated 5 out of 5

    Uwe Stiefel

    Well and truly, the Frylow units are working very well, on both, the Pacific Jewel and Pacific Pearl. An oil saving of 50% for the deep-fat fryers is evident. At the same time, fried food comes out much crispier and even tastier as the oil of course holds its performance factors much longer and more consistent. So, in other words, a huge step ahead and an investment well worth it.

    Uwe Stiefel Corporate Executive Chef
    P&O Cruises & Cunard, Carnival Cruise Lines

  4. Rated 5 out of 5

    Michael Mizzen

    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

  5. Rated 5 out of 5

    Neil Thrift

    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.
    Carnival Uk,, Cunard & P&O Cruises use Frylow

    Neil Thrift
    Operational Executive Chef
    Carnival UK

  6. Rated 5 out of 5

    Andy Bayless

    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 th e 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

  7. Rated 5 out of 5

    David Czarnik

    Being in the Restaurant industry for 25 years cost controlling is a major job in this industry. I heard about Frylow through a few Franchisees and then started to investigate.

    I called Chris (Frylow Canada) and discussed with him the whole program. I tested it in our one location and immediately got the results that Chris talked to me about. The product quality was an instant improvement. The system is easy to use and maintain. I have since rolled it out to my second location. My ROI will be 7 months and having a 5 year guarantee makes it a great investment.

    David Czarnik
    Kelsey’s Restaurants

  8. Rated 5 out of 5

    Stefan Cheng

    Cache Creek Casino Resort has adopted the Frylow technology in all its kitchens. Frylow has cut our fryer oil consumption 35-40% which represents a huge savings in fryer oil purchases for us. Further, it reduces oil absorption into our fried foods resulting in healthier, crispier, more natural flavor profiles while allowing faster turnaround times. It was hard to believe but it’s a truly valuable technology. It works! We highly recommend it, are proud to put our name alongside it.

    Stefan Cheng
    Executive Chef
    Cache Creek Casino Resort

  9. Rated 5 out of 5

    Rick Bennett

    Frying oil costs are one of the few controllable costs in the restaurant business and yet most operators don’t pay enough attention to it. I have tried for years to reduce this cost through different rotating cycles, testing and fryer filtering systems with no discernible success. It was recommended to me to try Frylow. I picked one location to test and have achieved tremendous results. I have reduced my oil cost by 55%. The system is very user friendly and easy to monitor. My ROI will be 5 months and with a 5 year guarantee I look forward to huge savings for the remainder. I have since ordered systems for my other restaurants. Support is very good and the rollout to my staff was extremely smooth and uncomplicated.

    Rick Bennett
    Montanas BBQ

  10. Rated 5 out of 5

    Theo LaConte

    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
    Restaurants Unlimited

  11. Rated 5 out of 5

    Richard R. Frank

    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 Fry low 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

  12. Rated 5 out of 5

    Kathleen Van Os

    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

  13. Rated 5 out of 5

    Richard Melman

    The Frylow technology has almost doubled the life of the oil we use in our fryers without affecting the taste or flavor of the fried foods. Each week we simply rinse the stainless steel basket and put it back with the strained oil. It has been almost 2 years now and Frylow is still doing the job as if it were the first day of use.

    Richard Melman
    Founder and Chairman
    Lettuce Entertain You Enterprises Inc.

  14. Rated 5 out of 5

    Arun Dodd

    We used to change our oil once a week. Since we started using the Frylow, we have realized a five day extension in the life of our oil. We have also noticed a substantial improvement in the quality of our fried food. I would recommend this product to all Nandos restaurants so that they can enjoy the same savings and improved food quality that we have. This is a great product that more than pays for itself in savings!

    Arun Dodd
    Nando’s Chicken, Langford

  15. Rated 5 out of 5

    Mike Ringland

    We are proud users of Frylow, we have 3 locations and the product is being used in all restaurants. We’ve been using Frylow for 1 year and have found the product to decrease the amount of oil we use by 50% saving us $700.00 per month in each location. Items that are cooked in the fryer come out crispy and golden brown. We find Frylow to be an exceptional product.

    Mike Ringland
    Bin 4 Burger Lounge

  16. Rated 5 out of 5

    Richard Bradley

    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. I 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

  17. Rated 5 out of 5

    Carlos Roche

    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

  18. Rated 5 out of 5

    Sébastien Martel

    This system is fantastic; I don’t understand the photo catalytic principle, but I do know that since I’ve started using the Frylow photo catalytic system for my deep-frying, I’ve saved more than 50% on the cost of fryer cooking oil. Foods are crispier, and the quality of my fries is excellent.

    Sébastien Martel
    Restaurant Batifol – Quebec City

  19. Rated 5 out of 5

    Charles White

    We have been using the Frylow system in our restaurant for about 8 months now. Since its inception here I have noticed two things, 1. I have noticed a huge drop in our oil usage 2. The food quality and taste is much improved. The first is contributed to fewer oil changes; with daily filtering and proper maintenance we have extend our oil life to about 8-10 days in between changes, compare that to changing the oil every Monday and Thursday and you will quickly see a change in your shortening cost. The second is that the food just tastes better. I was skeptic at first but once trying the Frylow oil I was immediately sold on the improvement in food quality.

    Charles White
    General Manager
    Applebee’s Ocala, Florida

  20. Rated 5 out of 5

    Randy S. Madahar

    We Purchased 2 Frylows in early 2009 due to the fact we were changing our oil twice a week. First we were kind of skeptical that such a device could actually do all what the sales guy was telling us and so we decided to give it a 2 week trial. When they were installed our food instantly came out lighter in color, crispier and tasting incredible compared to the oil before.
    Bottom line is we now get 10 days out of our oil, customers love the fried foods and we have saved literally thousands of dollars in savings. When the Frylow rep came in on July 19th 2012 he asked us if we would give a testament to what we have experienced with the Frylow over the last 3.5 years, and we were more than happy to supply the above.
    We would recommend the Frylow to any one using deep fryers.

    Randy S. Madahar
    Kuku`s Indian Restaurant,Victoria

  21. Rated 5 out of 5

    Peter Boys-Smith

    We have now had the Frylow device operating in our pub / bistro fryers for almost 2 weeks. This particular outlet is very high volume and with a high percentage of fried items on the menu from chips and wedges through to chilli salt squid, fish and chips and seafood stands. In normal operation we would be inclined to change the oil twice per week particularly after a weekend trade. We also have a chicken parmigiana night where up to 150 chicken schnitzels will be sealed in the fryer.We were impressed with the potential of the Frylow units when installed on the first day. As you were aware the oil was closed to being discarded the day we fitted the units. A test was conducted by which we cooked some chips in the oil which realistically was ready to be discarded, as expected the chips came out pasty and unappetizing. On inserting the unit and cooking more chips in the same oil the result was close to that of a product that had been cooked in relatively fresh oil. We, in turn, used the oil with the Frylow units in for another two days.

    Following that we replaced the oil ready for the June long weekend with both fryers having the Frylow units installed. This weekend was extremely busy with high volume. The oil which normally would have been dumped after such a weekend continued to perform and deliver a quality product throughout the whole week, including the Wednesday parmigiana night and incredibly through the entire following weekend. The chefs who would normally discard the oil at the slightest quality issue with the food coming out were the ones who wanted to test the oil to the limit. The key being not to use the oil color as a indiction of the quality but use the quality of the product exiting from the fryer as the key indicator to oil quality and when to change. This has been an education process for us all, it speaks volumes for the potential benefit of not only producing a quality and more healthy product but a notable cost saving when using the Frylow units on oil consumption.

    Peter Boys-Smith
    Executive Chef

  22. Rated 5 out of 5

    Juliette Joffe

    Since installing the Frylow systems into giraffe, I am really happy to say that we have seen a considerable reduction in our oil costs whilst continuing to maintain our high standards of fried foods. They will definitely be installed into all our new openings and only wish we had discovered them sooner!

    Juliette Joffe
    Giraffe Restaurant (U.K.)

  23. Rated 5 out of 5

    Brian Wubbena

    We have been using your Frylow product for about six months now. The difference in cooking in normal fry oil versus fry oil with your product was apparent immediately. I was surprised at how much we have been saving in the cost of oil though. There are been a huge impact in our oil usage. I really appreciate you delivering a product that not only lives up to your original claims but actually exceeds them. We can’t wait to implement the Frylow system in all of our units.

    Brian Wubbena
    Director of Culinary & Managing Partner
    Truluck’s Seafood, Steak & Crab House

  24. Rated 5 out of 5

    Christopher Thomas

    We started testing Frylow in our Scottsdale Restaurant in October 2009. Having been in the restaurant industry for nearly thirty years, I have seen many products that promise to reduce oil costs. Frylow is the only one that has truly delivered. We went from changing our oil on average every three days to eight to nine days. We were also able to decrease the temperatures on all of our fryers with a decrease in our utility costs. Another great thing about Frylow is the quality of the product. The food comes out lighter in color and the flavor profile is cleaner without an oil residue. I would definitely recommend Frylow to any company that uses deep fryers. We plan on implementing frylow in all of our existing and future restaurants!

    Christopher Thomas
    President and CEO
    Oregano’s Pizza and Bistro

  25. Rated 5 out of 5

    Orgeshin Govender

    Tests 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
    Kloof Village Mall, SuperSpar (South Africa)

  26. Rated 5 out of 5

    Simon Hanlon

    We had the Vito filration system and had problems with it.

    Since we installed the Frylow system our oil consumption has been reduced and the payment plan we have has the thing paying for itself in a year !
    I would not hesitate to recommend this product.

    Simon Hanlon
    McSorley’s Wonderful Saloon

  27. Rated 5 out of 5

    Paul Tate

    Fish at The Rocks was established in 1988. Since then we have built a loyal following as we are known for quality ingredients that re prepared with great skill and care.We saw the Frylow product at the Sidney fine Food Show on September 2009 and decided to give it a try. Over extensive testing on both seafood and chips, we managed to get much better performance from our cooking oil…the meals are excellent and the oil is lasting nearly twice as long. Frylow is unusual but it woks. I have no hesitation in recommending it to other businesses.

    Paul Tate
    Owner & Head Chef
    Fish at The Rocks

  28. Rated 5 out of 5

    Blake Smith

    As a busy Pub in Central Toronto we have trailed different oil products in an attempt to reduce our oil cost on this substantial, ongoing expense. These trials produced limited success so when Frylow was brought to our attention we were open to see if the product would work as advertised. After a demo of the product I am happy to say that Frylow does exactly as advertised. We now run all 3 of our deep fryers at a lower temperature and the food comes out crispy and golden no matter how dark the oil gets. We have also doubled the life of our cooking oil and reduced our oil costs by half.

    Blake Smith
    Victory Cafe (Toronto Canada)

  29. Rated 5 out of 5

    David Owen

    When the FryLow was first brought to us I will admit that I was quite sceptical. How was this little metal box with a few black spheres worth over $1000.00, how would it even come close to saving me that much money?

    To be honest I’m still not really sure how it works. But what I can tell you is that the food that comes out of our fryers is crisper, less oily and tastes fantastic. But most amazingly the Frylow has doubled the effective life our oil, cutting one of our major costs in half.

    So to anyone who is thinking about it, definitely give it a try.

    David Owen
    The Feathers Pub (Toronto, Canada)

  30. Rated 5 out of 5

    Michaela Jeffs

    We had reservations about using Frylow when it was first introduced, but considering the volume of oil our restaurant goes through each week, we decided to try it for a week to see what it could do; after all, who doesn’t want to lower their food cost? Frylow was put in the oil and WOW, it did exactly as was promised. Food is crispy, golden and light in taste. We’ve extended our oil life by 4 days and run both of our fryers with it, so not only are we using less oil, we are saving time and considerable effort in having to replace the oil less frequently. I strongly endorse Frylow for any Kitchen Manager who is interested in lowering their food and/or labour costs.

    Michaela Jeffs
    Kitchen Manager
    Betty’s (Toronto, Canada)

  31. Rated 5 out of 5

    Kevin Kao

    Our restaurant, Man Lin Wah, has been proudly serving the Shire community from it’s location in Miranda for 28 years. As owner and manager, I am always searching for products that can improve food quality and make customers return – and also save money wherever possible. I saw Frylow at the Sydney Fine Food Show in September 2009 and was very impressed with the claims made. Many Chinese fried foods such as Dim Sims and calamari readily absorb oil so improving the crispiness and taste is a very attractive proposition. Frylow made an immediate impact with food being clearly crisper and oil lasting almost double the time it did previously. I recommend you come to my restaurant and taste the quality of the food and bring your friends. I would also like to recommend Frylow to all restaurant owners as it works as well as it claims

    Kevin Kao
    Man Lin Wah

  32. Rated 5 out of 5

    Joe Norling

    We put Frylow in one of our three fryers to put it to the real test. We liked what it did to the quality of the food so much, that we started using the fryer with Frylow for everything!

    The chicken strips are now moist and not greasy with a nice texture when cooked with Frylow. The cook time is shorter and the customers are talking about the quality and taste.

    We also noticed the rate of evaporation of the trans fat free oil is reduced. We were changing our oil every three to four days and now are getting sixteen days out of it and use it more often than the others! That is an oil cost reduction of 75%!

    Based on the longer life of the oil, we paid for the Frylow in 6 weeks and are using 7% less energy. I will be getting Frylow for all our fryers.

    We also went from having our fryers at 365*F to 340*F. We have been serving our community with family fun for over 104 years and are proud to be serving a healthier food product also!

    Joe Norling
    Oaks Park Amusement Park

  33. Rated 5 out of 5

    Terry Holmes

    The Mill Street Grill conducted a two week test of the Frylow OIl Cost Reduction unit. The results were impressive. I was able to decrease the cooking temperature from 350f to 300F while cooking times remained the same. Our fried menu items include breaded green tomatoes, oysters, shrimp and chicken. The product quality remained high and in some cases was enhanced. Frylow doubled the life of our cooking oil.

    Terry Holmes
    Mill Street Grill (Staunton, Virginia)

  34. Rated 5 out of 5

    Jared Marsh

    The FryLow is one of the best new kitchen tools I have ever used. At first I was a little skeptical. How was I to believe that this piece of metal with some balls in it was going to prolong the life of my oil and help pump out better quality fried product? Well it has, here at Pulcinella our oil is lasting three to four days longer. The product is coming out consistently lighter in color and a lot less greasy. We were also able to drop the temperature of our fryers by twenty degrees. I still cannot completely explain the FryLow, but I can say that it has worked wonders for Pulcinella.

    Jared Marsh
    Sous Chef
    Ristorante Pulcinella Inc.

  35. Rated 5 out of 5

    Dennis Dittrick

    We have tested the “Frylow” in our corporate store for two months and were very pleased with the results. This attachment extended the life of our shortening by almost double, and we have now recommended this product to our Franchisees. Several locations have subsequently purchased these units. We have been told that these units typically last 5-7 years. With the immediate savings we have experienced, it is projected that these attachments will pay for themselves within 6 months. This would leave several years of “incremental profit.” We would not hesitate to recommend this product to anyone who uses a deep fryer.

    Dennis Dittrick
    Director of Operations
    The Pantry Hospitality Corporation

  36. Rated 5 out of 5

    Hon Sawa Kazuo

    We began using Frylow six months ago. The finished state of fried food is better than ever before. At our Restaurant, we give top priority of taste so we replace the oil often, but with the oxidation inhibiting effect of Frylow, the life of the oil grew more than 200%.

    Hon Sawa Kazuo
    Iron Plate Dining Hiro (Tokyo, Japan)

  37. Rated 5 out of 5

    Rick Bennett

    We started Frylow in November 2014, the 10 previous months we averaged 57 jugs of oil used a month. Since putting frylow in over the last 8 months we now average 31 jugs of oil used a month. It is a great product, easy to use, easy to maintain and gave us a very quick ROI of less then 6 months. We now have years of profit to gain. I highly recommend the product, it is worth the investment.

    Rick Bennett
    Montana’s Restaurant

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