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Testimonials

Carnival UK

CARNIVAL

Neil Thrift at Carnival UK uses FrylowWe 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 FrylowNeil Thrift

Operational Executive Chef
Carnival UK

 

Hilton Worldwide

Hilton Worldwide

hilton-michaelHilton 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

hilton-worldwide-logoMichael Mizzen
Manager Culinary Operations
Europe, Middle East & Africa

LAWRY’S THE PRIME RIB

LAWRY’S THE PRIME RIB

BEVERLY HILLSCHICAGO , DALLAS, LAS VEGAS. HONG KONG. SINGAPORE, TAIPEI, TOKYO, FIVE CROWNS, TAM O’SHANTER INN, LAWRYS CARVERY

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!

lawry's logoBetween 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.

Sincerely,
Richard R. Frank
President & CEO

Buffalo Wild Wings (Goodyear, Arizona)

logo-buffalowildwingsRecently 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 (Goodyear, Arizona)

4 Points Sheraton (Australia’s largest hotel)

4-pointsBefore Frylow we were adding close to 10 litres of oil to the deep fryers used to cook hash browns after breakfast service. Nor we add less than 2L. That is not only a major savings, but a major improvement in food quality.

We are saving 6 tonnes annually less oil and have reduced our oil expense by 45% The Frylows paid for themselves in 3 months.

Simon Wallace.
Executive Chef.
Four Points Sheraton.
Darling Harbour.
(Australia’s largest hotel)

Apple Core Enterprises

applebees1-1Apple 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

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Frylow Mid-Atlantic

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