Member : Business
BENEFITS OF FRYLOW
? Extend oil life of cooking oil in deep fryers
? Less oil absorption
? Food becomes lighter, crispier, better tasting
? Zero cross contamination with food
? Cook at lower temp, reduce gas bills
? Increase food quality, customer retention
? Reduce the carbon footprint
? Provide easier cleaning
? As a result, less calories and healthier
ALL THE ABOVE RESULTS IN ROI!
WHAT IS FRYLOW
FRYLOW is an Oil Conditioning product manufactured in Japan and now available in Canada.
FRYLOW suspends vertically in your deep fryer between your gas elements and underneath your oil basket.
Our product produces negative ions that repel oil from deep fried foods that are already negatively charged. On average, a restaurant will need to replace their oil 40% - 50% less often when using Frylow proven with a Free Trial.
- Category: Restaurants
- Creation date: 2003-01-01
- Number of Employees: 10
- Legal status: Company
- Annual Income:
- Governance: No
- Interests: Food, Events, Environnement, Restaurants
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Flagship product is called Frylow
WHAT IS FRYLOW & THE BENEFITS
● Extend life of cooking oil in deep fryers significantly reducing your oil costs.
● Less oil absorption so deep fried foods come out lighter, crispier and better tasting.
● Increased food quality (customer satisfaction and retention).
● Reduced calories (documented analysis)
● Zero cross contamination in taste of different food categories (e.g. fish, chicken, fries).
● Cook at a lower temperature therefore reducing your gas/electrical bills.
● Reduce the carbon footprint by extending oil life (saves the environment!).
● Provide easier cleaning therefore reduces and/or displaces employee labour.
● Less oil absorbed in food means less calories and healthier product.
● ALL THE ABOVE CONTRIBUTES TO YOUR ROI!
WHAT IS FRYLOW
FRYLOW is a unique Oil Conditioning proprietary product manufactured in Japan. FRYLOW suspends vertically in your deep fryer between your gas elements and underneath your oil basket. Our product produces negative ions that repel oil from deep fried foods that are already negatively charged. On an average a restaurant will need to replace their oil 40% - 50% less often when using Frylow.
- Targeted Gender:
- Age group:
- Educational level:
- Target Market Income :
ROI (Return On Investment)
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