9x18 Steak Cut Fries (A+) 2500 g
Frozen Life 9x18 is a thick-cut fry measuring nine by eighteen millimetres. As thickness rises, the ratio of surface area to mass falls — and the result is the opposite of a thin cut: a less dominant shell and a far more present potato inside.
This cut is chosen for the plate it sits beside. Next to weighty meats such as fillet, ribs or lamb, a thin cut disappears; a thick cut can meet the meat visually and in texture. It takes longer to cook than the other sizes, so the fryer plan has to account for it.
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?
- A thick cut foregrounds the interior, so the flavour of the potato is not lost behind the shell.
- It balances heavy meat plates instead of looking undersized beside them.
- It holds heat longest of the four cuts, which helps when service reaches the table late.
- At the same portion weight there are fewer pieces, giving a tidier presentation.
Where To Use It
- Beside steak and fillet
- Ribs and barbecue plates
- Lamb and mixed grill menus
- Gastropub plates
- Loaded fries with sauce and cheese
- Hearty breakfast and brunch
Wholesale Ordering & Storage
The thick cut is usually carried alongside 9x9; both can be planned on one delivery schedule, with case counts set by the mix of plates on the menu. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Why does the thick cut take longer?
Heat has further to travel to the centre. The outside can look sufficiently browned while the inside is still undercooked; shortening the time leaves a raw core.
What if the outside darkens before the inside cooks?
The oil is too hot. For a thick cut, 170-175 °C suits better than the temperature used for thin cuts; lower the heat and extend the time.
Is it suitable for loaded fries?
It is the best cut for it. A thick piece carries the weight of the sauce and does not collapse when wet the way a thin cut does.
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