ATTENTION!
If any components of this unit are broken, do not operate properly, or for product returns, please
contact Weston Products LLC
Phone: 1-800-814-4895 (Outside the U.S. 440-638-3131)
20365 Progress Drive, Strongsville, Ohio 44149
WestonProducts.com
RESTAURANT QUALITY
All Trademarks and Registered Trademarks are property of the respective companies.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
FRENCH FRY
CUTTER
MODEL NO. 36-3501-W
Due to constant factory improvements, the product pictured
might differ slightly from the product received.
COMPONENT LIST
FOOD SAFETY
There are basic rules to follow when handling food.
DIAGRAM
NUMBER
PART
PART
They are COOK, SEPARATE, CLEAN, and CHILL.
DESCRIPTION
NUMBER
1
2
3
4
5
6
7
8
Push Plate
3/8” (1 cm) Cutting Plate
Guide Rod (2)
36-3502
36-3503
36-3505
36-3506
36-3525
36-3508
36-3509
36-3510
36-3511
36-3514
36-3515
36-3516
36-3504
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a
lot of attention lately, and with good reason. When meat is ground, the bacteria present on
the surface is mixed throughout the ground mixture. If this ground meat is not cooked to
at least 160oF to 165oF (71oC to 74oC), bacteria will not be destroyed and there’s a good
chance you will get sick.
Push Rod (2)
Handle Bolt & Nut Set
Push Plate Screw
Push Plate Screw (2)
Thumb Nut (3)
Washer (3)
Guide Rod Nuts
Push Rod Bolt
Push Rod Nut
Push Plate Mounting Bracket
Suction Cup Foot with Nut (4 Piece Set) 36-3519
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the
inside, so they can be served more rare. Still, any beef cut should be cooked to an internal
temperature of at least 145oF (63oC) (medium rare). The safe temperature for poultry is
180oF (82oC) and solid cuts of pork should be cooked to 160oF (71oC). Eggs should be
thoroughly cooked too. If you are making a meringue or other recipe that uses uncooked
eggs, buy specially pasteurized eggs or use prepared meringue powder.
9
10
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days
of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on
the counter.
11
12
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a
clean platter. Don’t use the same platter you used to carry the food out to the grill. Wash
the utensils used in grilling after the food is turned for the last time on the grill, as well as
spatulas and spoons used for stir-frying or turning meat as it cooks.
If any components of this unit are broken or the unit does not operate
properly, call Weston Products LLC Toll Free at
1-800-814-4895
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary
after you have touched raw meat or raw eggs. Not washing hands and surfaces while
cooking is a major cause of cross-contamination.
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
ADDITIONAL ACCESSORIES AVAILABLE
CLEAN
PART DESCRIPTION
PART NO.
Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.
Food-Grade Silicone Spray
03-0101-W
CHILL
1/2” (1.3 cm) French Fry Cutting Plate
1/4” (0.6 cm) French Fry Cutting Plate
36-3518
36-3517
Chilling food is very important. The danger zone where bacteria multiply is between
40oF and 140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below;
your freezer should be 0oF (-17oC) or below. Simple rule: serve hot foods hot, cold foods
cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water
baths to keep cold foods cold. Never let any food sit at room temperature for more than
2 hours - 1 hour if the ambient temperature is 90oF (32oC) or above. When packing
for a picnic, make sure the foods are already chilled when they go into the insulated
hamper. The hamper won’t chill food - it just keeps food cold when properly packed
with ice. Hot cooked foods should be placed in shallow containers and immediately
refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
These products and many more products can be ordered by visiting
W e s t o n P r o d u c t s . c o m or by calling
Weston Products LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
NOTE: Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during field dressing. Venison is often held
at temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further questions or
information on meat and food safety.
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RECIPES
GENERAL SAFETY RULES
READ AND FULLY UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS MACHINE.
MOST IMPORTANT!
YOUR SAFETY IS
FAILURE TO COMPLY
WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY
DAMAGE. REMEMBER: YOUR PERSONAL
SAFETY IS YOUR RESPONSIBILITY!
WARNING!
5. The Manufacturer declines any
responsibility in the case of improper use of
this machine.
1. KEEP FINGERS CLEAR of the Cutting
Blade at all times. NEVER hold the product
with your hands in line of the Cutting Blade.
Failure to keep fingers and hands away from
the Cutting Blade may result in personal
injury.
6. Be sure the French Fry Cutter is stable
during use. All four feet should be securely
mounted to a level, sturdy, work surface,
and the machine should not move during the
cutting process.
TEXAN STAR FRIES & DIP
5 lb fresh french fries
4 oz cheddar cheese/shredded
3 slices cooked bacon/crumbled
2. KEEP CHILDREN AWAY. NEVER
LEAVE THE FRENCH FRY CUTTER
UNATTENDED.
.
Cook fries according to directions (cook to golden brown)
Sprinkle on cheddar cheese and crumbled bacon
Place into a 350°F (177°C) oven until cheese is melted
.
.
7. DO NOT USE this French Fry Cutter for
frozen foods, boned meat, fish or anything
other than food stuffs.
DIP
3. CHECK FOR DAMAGED PARTS. Before
using the French Fry Cutter, check that all
parts are operating properly, and perform
the intended functions. Check for alignment
of moving parts, binding of moving parts,
mounting and any other conditions that may
affect the operation.
Small bottle of ranch dressing
1/2 package taco seasoning
.
Combine all ingredients and mix well
Serve chilled
8. The French Fry Cutter should not be
mounted to drywall, paneling or particle
board. Only mount the French Fry Cutter to
a solid surface, such as wall studs.
.
AWESOME AUSI FRIES & DIP
2 lb of fresh french fries
1 cup colby jack cheese/shredded
9. DO NOT USE the French Fry Cutter while
under the influence of drugs or alcohol.
4. When handling the Cutting Plate, it is
HIGHLY RECOMMENDED to wear cut-
resistant Kevlar gloves.
6 pieces of cooked bacon/crumbled
.
Cook fries according to directions (cook to golden brown)
.
Sprinkle on colby jack cheese and crumbled bacon
.
Salt according to taste
Place into a 350°F (177°C) oven until cheese is melted
.
SAVE THESE INSTRUCTIONS!
DIP
Refer to them often and use them to instruct others.
16 oz bottle ranch dressing
1 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp dried oregano
1 Tbsp kosher salt
1 tsp dried thyme
2 tsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
.
Combine all ingredients and mix well
Serve chilled
CAUTION SHARP BLADES!
Keep fingers, hands, other body parts and objects clear
of the blade assembly!
.
FRENCH FRIED SWEET POTATOES
4 sweet potatoes*
*Yams are too soft to french fry
.
Peel and slice raw sweet potatoes in 1/2” (1.3 cm) slices
.
Soak the slices in ice water for 30 minutes, drain, and dry on paper towels
Fry in hot oil a few at a time, for about 5 minutes
.
.
Salt to taste, or sprinkle with cinnamon sugar
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-4-
HELPFUL HINTS
ALWAYS wash the potato to remove any dirt before putting through the cutter.
ASSEMBLY INSTRUCTIONS
CAUTION! Use extreme care when handling the Cutting Plates and the Blades!
The Blades are extremely SHARP! It is suggested that you wear Kevlar Cut-
Resistant Gloves when handling the Cutting Plates.
.
.
.
.
.
.
Potato can be cut with the skin or without.
1. Remove French Fry Cutter from the
packaging and verify that you have received all
If the potato is too big to fit into the French Fry Cutter, simply cut it in half.
Place a pan or bowl under Cutting Plate to catch the fries as they are cut.
NOTE: Make sure all bolts are tight before using the French Fry Cutter.
NOTE: Before using the French Fry Cutter for the first time, thoroughly wash
Push Rods
Figure 1
of the parts.
2. Remove the protective film covering the
Push Rod Bolt
Shield.
and
Push Rod Nut
3. Position the Shield into the French Fry
Cutter body. NOTE: Be certain that the
Shield is positioned in the notches and pushed
the whole way down, so that it rests on top of
the Cutting Plate.
all parts that will contact food with warm, soapy water.
clean water and dry thoroughly.
Rinse with
Handle
.
NOTE: Before and After each use, apply a food-safe lubricant to the Guide
Rods and Cutting Plate for smooth operation.
4. Locate the Handle, Handle Bolt, Handle
Washers and Handle Nuts.
Handle Washer,
Handle Nut
and Handle Bolt
CHOOSING YOUR POTATO
French Fries are a popular side dish that are quick to prepare and low cost. Not all
potatoes will make good french fries. For good fries, potatoes need a high solids content
to ensures a distinct, mealy texture and hearty flavor. They also absorb less oil, producing
crispier fries. Most russet potatoes will produce good french fries, although you can also
use purple potatoes and Bintje potatoes.
5. Line up the holes in the Handle with the
corresponding holes in the handle base of the
French Fry Cutter.
6. Insert the Handle Bolt through the handle base and Handle, then secure using
the Handle Nuts and Handle Washers (Figure 1).
Proper storage temperatures are necessary to avoid sweet or dark french fries.
Refrigeration of potatoes is not recommended, store raw potatoes at 55°F (13°C).
7. To attach the Push Rods to the Handle, position the Push Rods on each side of the
Handle and line up the corresponding holes.
Great french fries can be made by keeping the skin on to enhance the appearance and
flavor. French fries made from peeled potatoes should be chilled after cutting in cold
water for 10 to 30 minutes before frying, to ensure maximum crispiness and eliminate the
chance of the fries sticking together. To prevent darkening, add citrus acid or vinegar
to the water solution. Spin dry before frying, to avoid water spattering and to reduce fat
absorption.
8. Insert the Push Rod Bolt through the Push Rod and the Handle, then secure
together using a Push Rod Nut.
CHANGING THE CUTTING PLATE
To yield ten - 4oz. (113 g) servings of fresh cut french fries you will need approximately
7 lbs. (3.2 kg) of potatoes. The fries should be cooked for 3 ½ minutes with the oil at
360°F (182°C).
1. Remove the 3 Thumb Nuts and Washers from the French Fry Cutter. NOTE:
When removing the last Thumb Nut, hold on to the Cutting Plate, failure to do so, may
result in the Cutting Plate falling causing damage.
2. To remove the Pushing Plate, with the Handle in the down position, remove the 2
Push Plate Mounting Screws from the top of the Pushing Plate.
COOKING INSTRUCTIONS
OIL COOKING INSTRUCTIONS
3. Once the Push Plate Screws are removed, raise the Handle and remove the
Always use clean oil to fry potatoes. Vegetable or peanut oil is suggested. Make sure oil
is at the proper temperature. Frying potatoes in cold oil will result in more oil absorption.
The oil is the proper temperature when the fries don’t sink when dropped in and bubbles
remain on top of the oil. Never over fill the fryer. Overfilling may result in limp or the
french fries may stick together.
Pushing Plate.
Figure 2
4. Replace the Pushing Plate and secure with the 2
Push Plate Thumb Screws.
5. Replace the Cutting Plate and secure with the 3
Thumb Nuts and Washers.
Cutting
Plate
OVEN METHOD
Blades
facing
inward
Another method of making french fries is to bake them. Soak the fresh cut french fries in
cold water for 10 minutes. Place on a cooking pan with raised edges. Salt and coat with
oil. Bake in the oven at 450°F (232°C) for 30 minutes turning them occasionally.
NOTE: The Cutting Plate needs to be facing inward
(Figure 2). The dull portion of the Blades should be
facing outward.
-8-
-5-
VERTICAL MOUNTING INSTRUCTIONS
CUTTING POTATOES
Mounting
Figure 3
Make sure the French Fry Cutter is mounted to a
solid surface. DO NOT mount to drywall that has
no structural support behind it. The French Fry
Cutter needs to be mounted to the studs of the
wall or any other solid surface.
1. Raise the Handle of the French Fry Cutter so
that the Pushing Plate is away from the Cutting
Plate.
Hole
on the
Foot
Figure 5
2. Insert a potato into the cutter length- wise
(standing on end) and slowly lower the Handle
until the potato is held securely between the
Pushing Plate and Cutting Plate.
When mounting the French Fry Cutter, position
it at a distance from the floor that is a comfortable
height and will provide the best leverage for cutting
a potato.
3. Push down on the Handle and the potato will
be forced out through the bottom of the Cutting
Plate (Figure 5).
MounttheFrenchFryCutterthroughthemounting
holes on the 4 feet using appropriate sized bolts(not
included) (Figure 3).
NOTE: For large potatoes, it is necessary
to cut a small flat edge on the end of the
potato. Place the sliced flat end of the
potato against the blade and cut.
HORIZONTAL MOUNTING
INSTRUCTIONS
To mount your French Fry Cutter on a table top or stand, simply
lay the French Fry Cutter down onto the legs and secure to the
work surface using the appropriately sized screws (not included).
Mounting
Hole
on the
Foot
CAUTION! DO NOT hold onto the
potato while pulling the Handle Down.
Serious injury will result.
NOTE: Even though Horizontal Mounting is an option, it is recommended to mount
the French Fry Cutter vertically on a structurally supported wall. More leverage can be
applied when mounted vertically than can be applied mounted horizontally.
CLEANING INSTRUCTIONS
HORIZONTAL SUCTION CUP
MOUNTING INSTRUCTIONS
CAUTION! Use extreme care when handling the Cutting Plates and the Blades!
The Blades are extremely SHARP! It is suggested that you wear Kevlar Cut-
Resistant Gloves when handling the Cutting Plates.
ToinstalltheSuctionCupFeettoyourFrenchFryCutter,
Figure 4
It is recommended to thoroughly clean your French Fry Cutter before and after
each use. Clean with hot, soapy water, then rinse with clean water and dry
thoroughly.
place the Bolt of each Suction Cup through the holes in
the Feet of the French Fry Cutter. Thread the Nylock
Nut onto each Bolt tightly (Figure 4). Press firmly down on
the French Fry Cutter to create suction between the work
surface and the French Fry Cutter. Suction Cups work
best on smooth, horizontal surfaces. To create more of a
suction, a damp cloth can be swiped across the Suction
Cup prior to adhering. Be certain to check the stability of
the French Fry Cutter to the work surface, prior to using.
1. Remove the 3 Thumb Nuts and Washers from the French Fry Cutter. NOTE:
When removing the last Thumb Nut, hold on to the Cutting Plate, failure to do so, may
result in the Cutting Plate falling causing damage.
2. To clean between the Blades of the Cutting Plate, use a long bristle brush to remove
debris. DO NOT use your fingers!
NOTE: The Suction Cups are not meant to be used on
a vertical surface. Use the Suction Cups for horizontal
mounting purposes only.
3. To remove the Pushing Plate, with the Handle in the down position, remove the 2
Push Plate Thumb Screws from the top of the Pushing Plate.
4. Once the Push Plate Screws are removed, raise the Handle and remove the
Pushing Plate.
Nylock Nut
5. To clean the Push Plate, remove any remaining debris with a blunt object, such as a
butter knife, then thoroughly clean with a long bristle brush.
Suction Cup
Suction Cup
Bolt
Feet (Sold
Separately)
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