The FreshFry Pod is a safe and easier way to replenish and extend the life of your frying oil. The Pod works overnight by capturing and removing the impurities that make your oil smoke, look dark, and taste bitter. At FreshFry, we strive to simplify complex oil filtering systems. The Pod exists to make your cooking oil cleaner, brighter, and replenished so that you can focus on your food.
We only use natural ingredients and include plant-based components to make the Pod. From the fabric we choose, how we craft, to the ingredients, we believe that natural is better - better for the environment, for you, and for your food.
Step 1 - Place Pod in Fryer basket
If possible, filter for crumbs first
Step 2 - Let Pod soak and work overnight
Submerge when done frying for the night
Step 3 - The next morning, drain oil and toss
Safe for the trash when cool
How often should I use a Pod?
You should use 1 Pod per fryer on a daily basis for the best results.
Place it in your fryer basket (for easy retrieval and draining) and drop it in the oil.
What if I use a really big fryer?
The Pod is designed for a 70 pound fryer (2 cases of oil).
If your fryer is bigger, then consider using 2 Pods at a time.
Are the Pods reusable?
Each Pod is one-time use and then can be safely throw in the trash.
How does it work?
The Pod acts as a magnet, attracting dissolved impurities that build up in your oil.
When these impurities are removed on a regular basis, the end result is higher quality oil that lasts longer.
I don't have a filter system. Can I still benefit from FreshFry Pods?
Yes! The Pods are self-contained and help to mitigate the effect of crumb buildup.
How do I open the Pod?
Never open the Pod! Just place the entire Pod in the fryer basket right after turning it off for the night and let it soak.
How should the Pod be stored?
Keep your Pods dry and away from any chemicals.
Can I use it while cooking?
We don't recommend it.
The Pod is perfectly safe around food, but if the Pod is used while cooking it will lessen the effect on your oil as a whole.
Ok, what's this thing made of?
The Pod is made up of a proprietary mix of plant-based materials.
The formula is food-safe and sustainable, so rest easy knowing that FreshFry keeps food integrity #1.
Jeremiah Chapman - Founder & CEO
Jeremiah’s passion for great tasting food and the people that cook it provided the motivation to create the FreshFry Pod. His expertise includes nanotechnology, adsorption, and chemical manufacturing. Jeremiah was recognized by Forbes Magazine's 30 Under 30 in 2015 for modernizing the way things are made in a greener, tech-savvy world. He holds a BS and Masters degree in Chemical Engineering from the University of Louisville Speed School, graduating cum laude.
Jacob Huff - Co-Founder & Chief Operating Officer
He specializes in process development, continuous improvement, manufacturing, and computer-aided design. Jacob has led margin expansion, innovation, new product development, and advanced machining facilities. Jacob was named a Forty Under 40 honoree by Louisville Business First in 2017. He holds a degree in Mechanical Engineering from the University of Louisville Speed School, graduating magna cum laude.
Ben Yates - Sales & Onboarding
A 12 year veteran of the restaurant industry, Ben joined the FreshFry team in February of 2017 to assist on all things sales & marketing related. Ben brings a unique perspective to our team through his experience within the food and beverage industry. Contact Ben to learn more about FreshFry and how we can help you save money on oil and enhance the quality of your products!
An ode to fries. Here are the 5 best places to eat fries in Louisville
June 4, 2018
Besides having a cleaning schedule, they have a secret weapon — FreshFry pods from a Louisville startup. “They look like cornhole bags,” he says, “but you toss it in the oil and it holds all the things that get built up in fryers, it really filters your oil."
Rise of the Rest Pitch bus tour rolls through Louisville
May 14, 2018
"Billionaire entrepreneur and venture capitalist Steve Case brought his Rise of the Rest bus tour to Louisville Friday to meet entrepreneurs and learn more about the city’s startup landscape."
Enterprisecorp Clients Finalists for Rise of the Rest Pitch Competition
April 5, 2018
EnterpriseCorp, the region’s largest entrepreneurial support organization, is pleased to congratulate all eight of the finalists for the Rise of the Rest Pitch Competition. Each one of these fast-growth, innovative startups is a current or previous client of EnterpriseCorp.
“These companies are excellent examples of the innovative growth happening in Louisville’s startup scene and EnterpriseCorp is well acquainted with each of them. As the longest-running, sustainable entrepreneurial support organization in Greater Louisville, we are so proud to have helped each of them be prepared to pitch for $100,000 from Revolution,” Lisa Bajorinas, GLI’s VP of Entrepreneurship and Talent, said.
Doe-Anderson Offers Marketing Expertise to Louisville Start-up FreshFry
February 20, 2017
As a part of the pilot RevIt Marketing program, created by Greater Louisville Inc. and Nucleus and housed at iHub, Doe-Anderson offered expertise and strategic insights to FreshFry, which developed the FreshFry Pod to remove impurities and extend the life of frying oil for restaurants. The company is a LaunchIt graduate, Vogt Award winner, an EnterpriseCorp “HOT” company.
The three-hour session paired high-growth potential startups with marketing mentors to offer targeted advice. Mentors from Doe-Anderson included: Laura Proctor, Melanie Whitham, Beemal Patel and Monica Edwards.
The Closing Bell: FreshFry ramps up for growth
November 4, 2016
FreshFry is ramping up for growth.
What started with a single table and grandma’s sewing machine has morphed into a business that takes up thousands of square feet at 110 Central Ave., a warehouse space that it shares with Louisville-based dental supplies and lab equipment maker Whip Mix. There FreshFry makes its pods, which restaurants can use to keep the oil in their fryers clean and free of impurities.
“It’s getting everything out of there to make your food shine,” said Jeremiah Chapman, co-founder and CEO of FreshFry.
The Louisville manufacturing startup just started distributing its product through Louisville-based food wholesaler Creation Gardens, and the company is testing its product in various places around the United States and in Europe, including restaurants whose parent companies record billions in revenue annually, according to FreshFry.
This year, FreshFry has expanded its production capacity 25,000 percent (that is not a typo). Although it doesn’t run at full capacity, “we are talking to people who can fill that up in a snap,” Chapman said.
Announcing: 2016 Business of the Year finalists
October 20, 2016
Since 2005, this program has recognized local businesses that have had standout years. This year, we will honor 21 companies and nonprofits in six categories.The process began with our readers, who nominated worthy businesses and organizations. From there, Business First editors narrowed the list of finalists and sent those names to a panel of outside judges, who will determine winners in each category.
FreshFry was a finalist in the Emerging Companies category. Click below to hear more.
FreshFry entrepreneurs say Louisville is the best place for their budding company
January 26, 2016
FreshFry may be a company in its infancy with many things still to learn, but co-founders Jeremiah Chapman and Jacob Huff already know for sure that they never want to move their enterprise from Louisville.
The company, which was founded in 2014 and started delivering product to customers last year, was born from the mind of Chapman and incubated through many nights at the dinner table in the apartment he shared with Huff while the two were battling through the strenuous program at the University of Louisville’s JB Speed School of Engineering. It seems only fitting that a product designed to make food preparation more efficient saw its development over the dinner plate.
FreshFry’s innovation, a pod that helps to extend the life of frying oil by extracting impurities generated through the frying process, came from Chapman’s undergraduate interest in biodiesel and some allies in the campus dining halls.
Louisville grad gets 'under 30' Forbes honor
January 11, 2015
Chapman was among Forbes Magazine's 30 Under 30, a celebration of millennials who are out to change the world with innovations, energy and persistence.
In all, the 2015 honorees showcase 600 men and women under 30 years old from American manufacturing, the arts, music, consumer tech, education, healthcare, finance and marketing, among other categories.
"Those who grew up in the tech age see things differently. Their ambitions are way bigger — and perfectly suited to the dynamic, entrepreneurial and impatient digital world they grew up in," Forbes editors wrote of their fourth annual class.