7x7 French Fries (A+) 2500 g
Frozen Life 7x7 is a thin-cut fry with a seven-millimetre edge. As the cut gets thinner, the total surface area in the same kilo of potato increases — and surface area is what governs crispness in the fryer. That makes 7x7 the crispest of the four cuts.
There is a trade-off. A thin cut leaves less interior, so the fry is crisp all the way through rather than having a soft centre. It is also the cut that loses heat fastest after plating, so it works best in kitchens close to the pass and in quick-service flow.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The highest surface area of the four cuts, and therefore the most pronounced crunch.
- The shortest cook time of the range, which raises fryer turnover at peak service.
- A thin cut looks fuller on the plate at the same weight, strengthening portion perception.
- The A+ grade refers to consistency of length and cut; the proportion of broken and short pieces is low.
Where To Use It
- Alongside burgers and sandwiches
- Quick service and takeaway
- Bar and pub snacks
- Beside breakfast plates
- Children's menus
- Sharing platters with dips
Wholesale Ordering & Storage
Frozen fries are supplied through EMKA FOOD by the case; delivery frequency is set by calculating weekly usage alongside your freezer capacity. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Why does 7x7 cool faster than 9x9?
A thin cut has little interior mass to hold heat. Heat continues to leave through the same surface while less is stored inside, so the temperature drops quickly.
Do they need thawing before frying?
No. Thawed potato releases water into the oil; it spits, the fry absorbs oil and turns soggy. Fry straight from frozen.
How much should go into the fryer at once?
Not more than half the basket is a good rule. Overloading drops the oil temperature and the potato absorbs oil instead of colouring.
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