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Fry Problem-Solving

Best practices for perfect potatoes.

With everything else you’ve got on your plate, we understand it’s not always easy to find the time to troubleshoot prep issues in the kitchen. That’s why we’ve developed this handy how-to chart for you to reference when your fries aren’t coming out quite up to par. Chances are, just a simple adjustment to your technique will have your potatoes golden brown in no time. And you can get back to the business of taking care of your customers. 

Download best practices

Steps to follow

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Step 1

Keep product frozen until ready to cook. Fry one bag at a time to avoid thawing.

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Step 2

Keep oil temperature at 345°F to 350°F and fry per directions on case.

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Step 3

Fill fry basket 1/3 to 1/2 full. Overfilling results in uneven cooking. Do not fill basket directly over fryer to avoid splattering.

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Step 4

Do not leave uncooked fries sitting in basket over hot oil. Fry immediately per directions on case. Shake basket often. 

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Step 5

Overcooking or undercooking will result in soggy fries or hard/hollow fries that will not hold well.

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Step 6

Remove basket to drain excess oil from product. Hold basket over fryer for only 10-15 seconds.

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Step 7

Do not overstack fries in your holding station. This creates steam and results in soggy fries.

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Step 8

Never salt fries over fryer; season evenly in your holding station or on a tray.

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Step 9

Use a mesh skimmer frequently to remove excess crumbs and particles. Filter oil at least once a day; end of day is best to extend oil life.

 

Steps to follow

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Step 1

Keep the fry pot filled to required capacity at all times. Top off oil as necessary throughout the day.

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Step 2

Do not excessively shake basket over fryer after cooking. As a reminder, basket will drip hot oil; use caution!

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Step 3

Filter as often as possible, at least once per day. Filtering at the end of the day is best to keep particles from sitting in the oil overnight. 

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Step 4

Clean fryer surfaces with a clean, damp (not wet) cloth only to prevent moisture from getting into fryer oil. Do not use cleaning solutions. Keep other particle emitting equipment (breading machines, mixers, etc.) away from fryer to minimize contaminants entering the oil.

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Step 5

Cover fryer after shutdown to reduce contact with air and foreign particles. Follow your fryer manufacturer’s cleaning instructions and preventive maintenance schedule. Thoroughly clean fryer surfaces and pot weekly. Use a commercial fryer cleaning product. Make sure all detergent is removed before refilling fry pot with oil. 

 

Probable Causes

Possible Cures
  • Oil temperature too low.
  • Fry time too short.
  • New oil.
  • Poor fryer heat recovery.
  • Fry basket overloaded.
  • Bad fryer element.
  • Early season potatoes.
  • 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 (fill baskets no more than 1/2 full).

Probable Causes

Possible Cures
  • Fry time too long.
  • Oil temperature too high.
  • Old or dirty oil.
  • Low oil level.
  • Excessive natural sugar.
  • Cooking to proper time/temperature as stated on the case or product page.
  • Reduce temperature.
  • Check thermostat calibration.
  • Change filter or add new oil.
  • Increase oil to orginal level.

Probable Causes

Possible Cures
  • Fry basket overloaded.
  • Late season potatoes.
  • Excessive natural sugar.
  • Do not overload basket (fill baskets no more than 1/2 full).
  • Add oil.

Probable Causes

Possible Cures
  • 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.
  • Move fries to holding station immediately.
  • Change filter or add new oil.
  • Check temperature with an accurate thermometer.
  • Perform fryer recovery test.

Probable Causes

Possible Cures
  • Fry time too long.
  • Fry temperature too high.
  • Adjust fry time.
  • Check oil with an accurate thermometer.

Probable Causes

Possible Cures
  • Overloaded fry basket.
  • Did not shake during the fry process.
  • Fries thawed, then refrozen.
  • Do not overload basket (fill baskets no more than 1/2 full).
  • Gently shake the fry basket after 30 seconds of cooking.
  • Check delivery and in-store handling practices.

Probable Causes

Possible Cures
  • Rough handling, excessive breakage.
  • Over portioning.
  • Encourage proper product handling.
  • Check portion weight.

Probable Causes

Possible Cures
  • Broken pieces due to improper handling.
  • Review delivery and in-store handling practices.

Probable Causes

Possible Cures
  • 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.

Probable Causes

Possible Cures
  • 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.

Probable Causes

Possible Cures
  • 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.

Probable Causes

Possible Cures
  • Product has been partially thawed and refrozen.
  • Check handling procedures at all points and keep product frozen.

Probable Causes

Possible Cures
  • 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.

Probable Causes

Possible Cures
  • 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.
  • Do not overload basket (fill baskets no more than 1/2 full).

Probable Causes

Possible Cures
  • 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.

Probable Causes

Possible Cures
  • Heat too low.
  • Overloaded fry basket.
  • Partially thawed product.
  • Check thermostat.
  • Maintain 1:7 ratio of food to oil.
  • Handle product properly.

Probable Causes

Possible Cures
  • 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.

Probable Causes

Possible Cures
  • 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.

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