Nemco 55050AN-CT [2/2] Nemco food equipmen

NEMCO FOOD EQUIPMENT

301 Meuse Argonne, Hicksville, OH 43526

Phone: (419) 542-7751 Fax: (419) 542-6690 Toll free: 1-800-782-6761

www.nemcofoodequip.com

46013

11-15-10

SPIRAL FRY, RIBBON FRY, & WAVY FRY COOKING INSTRUCTIONS

Your new Spiral Fry is an excellent machine made of quality Stainless Steel, Aluminum and Engineered Plastics. This machine will

be one of the most profitable pieces of equipment in your kitchen. The quality of the potatoes served is directly related to the

selection of the potato, how it is stored, how it is prepared, how it is cooked and when it is served.

There are two methods of preparing your potato. One is to cut and cook to order. The other is to cut your potatoes in quantity in

advance, store or blanch, and then cook to order.

Below are basic instructions to help assure you get the best Fresh tasting fries.

POTATO SELECTION AND STORAGE

We recommend a #1 or #2 (8-12 oz) Idaho Potato. The lower the moisture content of the potato, the better.

Do not store your potatoes in a cooler. They should be kept at room temperature.

PREPARING AND COOKING TO ORDER

Do not peel the potato. Wash and rinse the potatoes in room temperature water. Depending on demand, a day’s quantity can be

washed at one time. Cut the washed potato and put directly into fryer basket. We suggest frying at 350°F for 3 minutes and then

adjust time and temperature to your preference. Cook in pure vegetable oil and filter oil at least once a day. Once you can’t see the

coil in the bottom of the fryer, you should change the oil.

NOTE: Serve immediately after frying.

PREPARING AND COOKING FOR HIGH VOLUME

After cutting the potatoes, blanch for about 4 minutes at 280°F. Hang blanched potatoes on rack to drain. Allow ½ hour between

blanching and cooking. Cook blanched potatoes for 2 minutes at 325°F (1 minute for Ribbon Fry).

NOTE: This information is provided to help you get great tasting Spiral Fry’s. However, time and temperature may vary

with individual preference, fryers, etc.