Frozen Potatoes & Frying
Chef Series 9x9 Chips for High-Volume Kitchens
What high-volume service demands, coating durability, holding time, fryer management, capacity planning, cost, nutrition and storage.
5 min read
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Frozen Potatoes & Frying
Frozen potato cuts, frying techniques, fryer management and portion costing for side dishes.
35 articles
In this category
- Frozen Potatoes & Frying
Premium Potato Wedges on Breakfast and Brunch Menus
The geometry of the wedge, the function of the skin, frying parameters, its place on a breakfast menu, sauce pairings, nutrition and storage.
5 min read
- Frozen Potatoes & Frying
Premium 9x9 Chips: The Upper Tier of a Classic Cut
What a 9x9 cut means, the criteria behind premium, the variety, length distribution, coating, frying, service window and storage.
6 min read
- Frozen Potatoes & Frying
Battered Onion Rings: An Easy Way to Widen a Menu
The structure of the batter, choosing the onion, ring thickness, frying parameters, sharing oil with chips, service, nutrition and storage.
5 min read
- Frozen Potatoes & Frying
Which Fryer Settings Suit Thick-Cut Chips?
Measuring oil temperature, basket load, recovery time, choosing the oil, filtering, oil life and fryer maintenance.
5 min read
- Frozen Potatoes & Frying
Thick-Cut Chips: The Key to a Soft Centre and a Crisp Shell
The geometry of a thick cut, the ratio of surface to centre, double frying, temperature stages, starch behaviour, coating in frozen product and storage.
5 min read
- Frozen Potatoes & Frying
What Are Potato Wedges? The Advantages of Skin-On
The geometry of the cut, the skin as a barrier, lower oil uptake, fibre, cooking methods, holding heat, portions and storage.
5 min read
- Frozen Potatoes & Frying
Why Are 9x9 Fries the Most Preferred Cut?
The balance between cut sizes, surface to volume, cooking time, holding heat, oil uptake, menu fit, cost and portions.
5 min read
- Frozen Potatoes & Frying
7x7 Thin-Cut Fries: Which Menu Do They Suit?
What the cut measurement means, the consequences of surface-to-volume, cooking time, holding limits, suitable menus, cost and portions.
5 min read