Best practices for perfect potatoes.

LIMP, GREASY FRIES

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.

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.
Do not overload basket (1/2 full max).

TOUGH, HOLLOW FRIES

Fry time too long.
Fry temperature too high.

Adjust fry time.
Check oil with an accurate thermometer.

FRIES STICKING TOGETHER

Overloaded fry basket.
Did not shake during the fry process.
Fries thawed, then refrozen.

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

Rough handling, excessive breakage.
Over portioning.

Encourage proper product handling.
Check portion weight.

POOR LENGTH

Broken pieces due to improper handling.

Review delivery and in-store handling practices.

POOR TEXTURE (POOR HOLDING QUALITY)

Fry time too short.
Leaving basket over fryer too long.
Held too long before serving.

Use proper time/temperature.
Baskets should remain over fryer just long enough to drain.
Shorten holding time.

OFF FLAVORS

Too many foods cooked in same fryer.
Fry time too long.
Old or unfiltered oil.
Odor contamination from freezer.

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

Failure to drain fry basket.
Oil temperature too low.
Frying thawed and/or refrozen product.

Drain baskets properly (shake lightly).
Increase frying temperature.
Keep product frozen prior to frying.

EXCESSIVE ICE CRYSTALS

Product has been partially thawed and refrozen.

Check handling procedures at all points and keep product frozen.

EXCESSIVE OIL USAGE

Failure to drain fry basket.
Oil temperature too low.
Frying thawed and/or refrozen product.

Drain baskets properly (shake lightly).
Increase frying temperature.
Keep product frozen prior to frying.

OIL FOAMING

Soap residue.
Excessive oil breakdown.
Ice crystals.
Frying low solids products.
Overheating oil.
Overloaded fry basket.

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

Heating oil too fast.
Overheating oil.
'Hot spots' on heating tubes.
Oil broken down.

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

Heat too low.
Overloaded fry basket.
Partially thawed product.

Check thermostat.
Maintain 1:7 ratio of food to oil.
Handle product properly.

SMOKING

Old oil.
Partially thawed product.
Contaminated oil.
Overheating oil.

Make sure oil turnover is adequate.
Handle product properly.
Filter or strain oil daily.
Check thermostat.

DARKENING OF OIL

Salting over fryer or prior to frying.
Contaminated oil.
Dirty oil.
Overheating oil.
Old oil.

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.