At Lamb Weston, we know how important it is to make sure your own employees have the training necessary to perform at their highest level. This Training Section will be designed to help crews learn the proper techniques of preparation and handling for our frozen potato products, so that restaurant guests can enjoy the benefits of the highest quality eating experience.
- From Front of the House Suggestive Selling Ideas to Unique Product Applications and more
- For your Back of the House needs – including Fry Station Management, Product Handling, Menu Suggestions and Ovenable Options
Please check back in the future for these valuable resources. In the meantime, please review the list below for common troubleshooting tips.
Troubleshooting
Fry Color
Fries too light:
Probable Causes
- Oil temperature too low.
- Fry time too short.
- New oil.
- Poor fryer heat recovery.
- Fry basket overloaded.
- Bad fryer element.
- Early season potatoes.
Possible Cures
- Check temperature, increase if necessary.
- Do not remove fries before designated color/time required.
- Break in oil with use.
- Perform fryer recovery test.
- Do not overload basket (1/2 full max).
Fries too dark:
Probable Causes
- Fry time too long.
- Oil temperature too high.
- Old or dirty oil.
- Low oil level.
- Excessive natural sugar.
Possible Cures
- Reduce fry time.
- Reduce temperature.
- Check thermostat calibration.
- Change filter or add new oil.
Too much color variation:
Probable Causes
- Fry basket overloaded.
- Excessive natural sugar.
- Late season potatoes.
Possible Cures
- Do not overload basket (1/2 full max).
- Add oil.
Fry Texture/Flavor
Limp, greasy fries
Probable Causes
- Fry time too short.
- Overloaded fry basket.
- Fry basket hanging above fryer.
- Dirty oil.
- Oil temperature too low.
- Poor fryer heat recovery.
- Inferior quality fries.
Possible Cures
- Adjust fry time.
- Fill fry baskets no more than 1/2 full.
- Change filter or add new oil.
- Check temperature with an accurate thermometer.
- Perform fryer recovery test.
Tough, hollow fries
Probable Causes
- Fry time too long.
- Fry temperature too high.
Possible Cures
- Adjust fry time.
- Check oil with an accurate thermometer.
Fries sticking together
Probable Causes
- Overloaded fry basket.
- Did not shake during the fry process.
- Fries thawed, then refrozen.
Possible Cures
- Never fill a basket more than 1/2 full.
- Gently shake the fry basket after 30 seconds of cooking.
- Check delivery and in-store handling practices.
Low yield
Probable Causes
- Rough handling, excessive breakage.
- Over portioning.
Possible Cures
- Encourage proper product handling.
- Check portion weight.
Poor length
Probable Causes
- Broken pieces due to improper handling.
Possible Cures
- Review delivery and in-store handling practices.
Poor texture – (Poor holding quality)
Probable Causes
- Fry time too short.
- Leaving basket over fryer too long.
- Held too long before serving.
Possible Cures
- Use proper time/temperature.
- Baskets should remain over fryer just long enough to drain.
- Shorten holding time.
Off flavors
Probable Causes
- Too many foods cooked in same fryer.
- Fry time too long.
- Old or unfiltered oil.
- Odor contamination from freezer.
Possible Cures
- Use one fryer just for fries.
- Adjust fry time.
- Change filter or add new oil.
- Clean fryer regularly.
- Keep freezer clean and well organized
Excessive oil usage
Probable Causes
- Failure to drain fry basket.
- Oil temperature too low.
- Frying thawed and/or refrozen product.
Possible Cures
- Drain baskets properly (shake lightly).
- Increase frying temperature.
- Keep product frozen prior to frying.
Excessive ice crystals
Probable Causes
- Product has been partially thawed and refrozen.
Possible Cures
- Check handling procedures at all points and keep product frozen.
Oil Usage
Excessive oil usage
Probable Causes
- Failure to drain fry basket.
- Oil temperature too low.
- Frying thawed and/or refrozen product.
Possible Cures
- Drain baskets properly (shake lightly).
- Increase frying temperature.
- Keep product frozen prior to frying.
Oil foaming
Probable Causes
- Soap residue.
- Excessive oil breakdown.
- Ice crystals.
- Frying low solids products.
- Overheating oil.
- Overloaded fry basket.
Possible Cures
- Check cleaning procedure.
- Check addition of fresh oil to fryer.
- Use higher solids product.
- Check thermostat.
- Never fill a basket more than 1/2 full.
Gumming
Probable Causes
- Heating oil too fast.
- Overheating oil.
- "Hot spots" on heating tubes.
- Oil broken down.
Possible Cures
- Melt shortening gradually to avoid scorching.
- Check thermostat.
- Check for "thin walls" causing hot spots on tubes or elements.
- Make sure oil turnover is adequate.
Grease-soaked foods
Probable Causes
- Heat too low.
- Overloaded fry basket.
- Partially thawed product.
Possible Cures
- Check thermostat.
- Maintain 1:7 ratio of food to oil.
- Handle product properly.
Smoking
Probable Causes
- Old oil.
- Partially thawed product.
- Contaminated oil.
- Overheating oil.
Possible Cures
- Make sure oil turnover is adequate.
- Handle product properly.
- Filter or strain oil daily.
- Check thermostat.
Darkening of oil
Probable Causes
- Salting over fryer or prior to frying.
- Contaminated oil.
- Dirty oil.
- Overheating oil.
- Old oil.
Possible Cures
- Salt foods in holding tray.
- Filter or strain oil daily.
- Clean thoroughly at least once a week.
- Check thermostat.
- Replace with fresh shortening every 3 to 5 days.
