A case of fries travels from the plant to our freezer to your walk-in to your fryer. Every stop where it warms up and refreezes leaves ice crystals that turn into water in your fryer — and a worse fry on the plate.
What temperature abuse looks like
- Heavy frost or ice crystals inside the bag
- Fries frozen together in clumps
- Violent splatter and foaming when they hit the oil
- Soft, greasy fries that never crisp
On our end
Product comes off the reefer at our Commerce dock and goes straight into the freezer. It leaves on multi-temp trucks and is counted at your door. If a case arrives soft, refuse it — our driver will note it and we'll credit it. No arguments.
In your kitchen
Receive fast
Get frozen cases into the freezer first, before dry goods. Check the freezer is at 0°F or below.
Rotate
First in, first out. Date the cases on arrival and pull from the front.
Stage small
Keep a working supply in the reach-in by the fryer and leave the rest sealed in the walk-in. Never thaw fries before frying.
Freezer alarms pay for themselvesA $60 wireless thermometer with a phone alert is the cheapest insurance in the building. Ask us — we can point you to what our customers use.