Restaurant-Quality French Fry Cutter : Heavy-duty cast-iron body stands up to the demands of everyday restaurant use, quickly cutting 50-lb. of potatoes in less than an hour. Long push-arm provides full leverage and easy, drop-down control for fast, precise cutting. One stainless-steel blade head is included for slicing 3/8"-sq. fries, up to 6"L. Triple, heavy-duty wingnuts secure the blade firmly in place, easily withstanding the constant back-and-forth pressure of the cast-iron push-arm. This restaurant-quality cutter produces uniform slices of French fries, sweet potato fries, golden Yukon or red potato fries in split-second time. Quality blade will not stain or discolor. Unit can be mounted to a wall or will suction to a counter surface with 4 rubberized suction grips. Disassembles to clean. Sweet Potato Tip: To prepare sweet potatoes for cutting, wrap peeled potatoes in napkins, place on a microwave-safe plate and microwave on high for up to 2 minutes. Or, parboil for 10 minutes. Use Caution when handling -- cooked potatoes will be hot! Let cool a few minutes; then slice. You'll find the potatoes easier to cut and the cooking time can be shortened. Product Features Heavy-duty cast-iron body with stainless-steel blades cuts 8-lb. of potatoes in less than 10 minutes Stands up to the demands of everyday restaurant use, quickly cutting 50-lb. of potatoes in less than an hour Long push-arm operation provides full leverage and easy, drop-down control for fast, precise cutting Includes one stainless-steel blade head for slicing 3/8"-sq. fries, up to 6"L Triple, heavy-duty wingnuts firmly secure the blade to the cast-iron body, easily withstanding the constant back-and-forth pressure of the cast-iron push-arm Restaurant-quality cutter produces uniform slices of virtually any kind of potato: Idaho, sweet potato, Yukon or red potatoes Quality blade will not stain or discolor Can be mounted to a wall or will suction to a to counter surface with 4 rubberized suction grips Utilized in restaurants to produce hundreds of French fries daily, this commercial-quality cutter is also the preferred choice of concessionaires Disassembles to clean
When I'm in the Kitchen, I become: Self-proclaimed Gourmet
I tend to cook meals that are:Comfort
Cooking Idol/Inspiration:Jacques Pepin
This is a serious kitchen tool found often in restaurants. Mounting it horizontally with the suction cups works well however it requires more than average strength. The handle needs to be "pumped" hard several times before the potato gets through the cutters. Best to mount it vertically with industrial strength bolts maybe in the garage. Then do a chin up holding the handle. This will work. Whatever strategy you follow the result is perfectly cut potatoes.