9x9 French Fries (A+) 2500 g
Frozen Life 9x9 is the classic fry with a nine-millimetre edge. That size did not become the default by accident: nine millimetres is thick enough to leave a steam-cooked, soft core while a browned shell forms outside, yet thin enough to cook in a reasonable time.
On the menu side that means it works with almost everything. The same cut sits beside grilled meat, a burger, chicken and breakfast, so one potato line can cover the whole menu. Running a single cut also reduces waste and freezer-space pressure.
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 size that balances a browned shell against a soft interior — neither too crisp nor doughy.
- It suits nearly every plate on the menu, which makes running a single cut practical.
- It holds heat longer than 7x7 after plating, an advantage for takeaway.
- The A+ grade means an even length distribution, so piece length looks consistent on the plate.
Where To Use It
- Beside grills and steaks
- Burger and sandwich menus
- With chicken and schnitzel
- Breakfast and brunch plates
- Takeaway orders
- Buffet hot section
Wholesale Ordering & Storage
Venues running a single cut can move to a fixed weekly delivery; the number of cases is calculated from daily portion counts and average portion weight. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Why do most venues use 9x9?
Because one cut covers the whole menu. A thinner cut looks thin next to some plates and a thicker one sits heavy next to others; 9x9 is between the two.
How do I stop them going soft in takeaway?
Not closing the box completely is the most effective step. Trapped steam softens the shell; a vented box or a paper bag gives a better result.
Do they need double frying?
Frozen fries are already par-fried at the factory, so a second blanching is unnecessary. A single fry at the right temperature is enough.
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