If you've been making french fries in your operation from scratch, the following comparison worksheets may change your mind about the profitability of making French fries from fresh potatoes.
These worksheets focus on the economic issues. We at Lamb Weston believe that frozen French fries can hold their own in any cutting, on the basis of flavor, color and texture. In addition, you'll find the following advantages in quality Lamb Weston frozen French fries.
Lower labor costs. Making fresh French fries is a labor intensive task which also takes up valuable kitchen space.
Less oil usage. Fresh potatoes must be fried longer because they contain more moisture. This uses more oil and processes water from the potato into the oil, which shortens the life of the oil significantly.
Faster preparation. Fresh potatoes need 5 minutes to cook while frozen need only 3¼ minutes. This offers another hidden advantage in faster serving times.
Bottom line savings. As the worksheets show, the net savings are very meaningful for operations of any size. They are especially valuable for high-volume, multi-unit operations.
General Assumptions
- Raw product: 80 Count Russet Burbank, 1.0800 specific gravity.
- 97.9 yield after cutting.
- 51.1% yield after frying.
- Oil usage: 2.5lb of oil per 38.25lbs of raw product.
- Labor time: 2.9 hrs. per 38.25lbs of raw product (wash, trim, cut, single fry and serve.)
- Fry time used in evaluation: 5 minutes.
- Precut.
- 72.7% yield after frying.
- Oil usage: 1.33lb of oil per 30.5lbs of raw product.
- Labor time: 1.1 hrs. per 30.5lbs of frozen french fries (single fry and serve.)
- Fry time used in evaluation: 3¼ minutes.
