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Guaranteed cooking oil cost reduction
Frylow’s photocatalytic technology acts upon your
cooking oil at the molecular level to slow down the oil’s oxidization
process, increase the oil’s thermal conductivity and decreases oil
absorbtion into your deep fried food.
As oil is used, the oil molecules bond together,
thickening the oil and increasing oxidization. Frylow’s technology
safely breaks these chemical bonds which slows oxidization and lowers
the oil viscosity. This ‘thinner’ oil is now more thermally efficient
transferring more heat from the oil to the food.
In addition, Frylow works to negatively charge the
oil to match the natural charge of the food you are cooking. This
allows the oil and food to repel each other, reducing oil absorbtion
into the food, resulting in a lighter, healthier, crispier deep fried
product. |