10 Best Commercial French Fry Cutter, Tested & Review

When it comes to commercial French fry cutters, the Nemco Easy FryKutter is often regarded as one of the best options available. Renowned for its durability, efficiency, and ease of use, this cutter is designed to withstand the demands of high-volume commercial kitchens. Its heavy-duty construction and sharp blades ensure consistent and precise cutting of potatoes into uniform fries, saving both time and labor. The Nemco Easy FryKutter offers various blade sizes to accommodate different fry thickness preferences, providing versatility for a range of culinary applications. With its reliable performance and robust build quality, the Nemco Easy FryKutter is a top choice for restaurants, food trucks, and other commercial establishments seeking a dependable solution for French fry preparation.

What is the popular cut for French fries?

The most popular cut for French fries is the classic "shoestring" or thin-cut style. These fries are typically cut into slender strips, approximately 1/4-inch thick, resulting in a crispy exterior and a tender interior. Shoestring fries are beloved for their delicate texture and ability to crisp up beautifully when fried. However, other popular cuts for French fries include the thicker "steak fries," which are cut into larger wedges, and the medium-cut "standard fries," which offer a balance between thickness and crispiness. Ultimately, the choice of fry cut depends on personal preference and the desired texture and presentation.

Is a French fry cutter worth it?

Investing in a French fry cutter can be highly worthwhile for both home cooks and commercial establishments. A French fry cutter offers numerous benefits, including time savings, consistency in fry size, and versatility in fry thickness. By quickly and efficiently cutting potatoes into uniform strips, a fry cutter streamlines the preparation process, reducing labor costs and increasing kitchen efficiency. Additionally, using a cutter ensures that each fry is of consistent size, resulting in evenly cooked batches with a uniform texture and appearance. Whether you're cooking for yourself, your family, or a crowd, the convenience and consistency provided by a French fry cutter make it a valuable addition to any kitchen.

How to make French fries commercially?

To make French fries commercially, follow these steps:

1. Select Potatoes: Choose high-quality potatoes suitable for frying, such as Russet or Yukon Gold varieties.
2. Wash and Peel: Thoroughly wash and peel the potatoes to remove dirt and debris.
3. Cut Into Fries: Use a commercial French fry cutter to cut the potatoes into uniform strips. Alternatively, cut them by hand into desired shapes, such as shoestring or steak fries.
4. Rinse and Dry: Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a clean kitchen towel or paper towels.
5. Precook (optional): Some commercial operations may choose to blanch the fries in hot water for a few minutes to partially cook them before frying. This step helps achieve a crispy exterior and fluffy interior.
6. Fry: Heat cooking oil to the appropriate temperature (typically around 350-375°F) and carefully add the fries in batches, ensuring they are not overcrowded. Fry until golden brown and crispy, typically for 3-5 minutes.
7. Drain and Season: Remove the fries from the oil using a slotted spoon or wire basket and drain them on paper towels to remove excess oil. Season with salt or other desired seasonings while still hot.
8. Serve: Serve the freshly fried French fries immediately while hot and crispy.

How do restaurants make French fries so crispy?

Restaurants achieve crispy French fries through a combination of proper preparation techniques and cooking methods. Here are some key factors:

1. Potato Selection: Restaurants often use high-starch potatoes like Russets, which crisp up well when fried.
2. Preparation: Thoroughly rinsing and drying the cut potatoes removes excess starch, helping them achieve crispiness.
3. Double-Frying: Many restaurants employ a double-frying method, where fries are first fried at a lower temperature to cook them through, then fried again at a higher temperature to achieve crispiness.
4. Oil Temperature: Maintaining the oil at the correct temperature (typically around 350-375°F) ensures that the fries cook evenly and develop a crispy exterior.
5. Proper Drainage: Removing excess oil by draining the fries on paper towels or wire racks after frying helps prevent sogginess and maintains crispiness.
6. Seasoning: Seasoning the fries immediately after frying while they are still hot allows the seasonings to adhere to the surface, enhancing flavor and texture.

By following these techniques, restaurants can consistently produce French fries with a crispy exterior and a fluffy interior, delighting customers with every bite.

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