Recommended EQUIPMENT (and methods)
Assuming you have the normal equipment for fries of deep fat fryer etc., here we outline the equipment that can help turn your Fish & Chip Shop or Takeaway into a VERY BUSY Twice Fried Chip retailer too.
Here again is the video of Queens Chips in Italy getting it right using Manna Slott Sauces to give you a feel for the equipment and use…
DON’T USE FROZEN CHIPS
QUALITY BRINGS REPEAT CUSTOM – FRESH POTATOES TASTE MUCH BETTER
SACKS OF FRESH POTATOES ARE CHEAPER TOO
& WITH THE VOLUME YOU SHOULD DO NOW, YOU WON’T HAVE THE FREEZER SPACE!!
LEAVE THE SKINS ON
THIS IS ONE AREA WHERE THE THOUSANDS OF MANNA SAUCE FRIES EUROPEAN RETAILERS ARE GOING WRONG IN OUR OPINION. THEY BUY THEM IN PEELED & MANY OF YOU WILL HAVE POTATO RUMBLERS BUT…
THE CHIPS TASTE BETTER & LOOK BETTER WITH THE SKINS LEFT. (HEALTHIER TOO)
WE HAVE BEEN DOING TRIALS FOR MONTHS NOW & NOT ONE SINGLE CUSTOMER HAS MENTIONED THE SKINS NEGATIVELY. MANY MENTION IT POSITIVELY. IT IS EASIER AND CHEAPER TOO. WE BUY SACKS OF WASHED POTATOES, READY TO CHIP, WHERE WE RECOMMEND YOU USE…
HAND OPERATED CHIPPING MACHINE
The hand operated chipping machine looks steampunk so cutting chips with it gets a lot of attention. You will hear “I wish we had one of those at home” numerous times a day. It adds a bit of theatre, quirkiness and specialism making you look an expert compared to those buying in chips or getting them peeled and cut by mechanically.
But don’t let it’s quirkiness fool you – these is a very useful piece of kit – you will see all of the thousands of outlets in Europe using them…because they can chip 100-150KG of potatoes per hour.
You can choose 8, 10 or 12mm diameter cutting blades for your fries – we use 10mm so thick enough to be crunchy & fluffy at the same time….the chips look better when a uniform size too.
TWICE FRY CHIP STORAGE
We recommend frying chips in bulk at 160c until they are just starting to turn brown. You then need to store them hygienically until your customers order their twice fried chips. Naturally you can use bain maries or other stainless steel containers but there are numerous of dedicated chips holding trays as used in Holland & Belgium. Some sit on surfaces, others fix to walls.
THE SECOND FRY
You should obviously play about with the temperature and timings on your own equipment, but a second dip into the fryer of cooled chips on customer demand can only take 40 seconds at a higher temperature. We have lots of books giving varying times and temperatures for twice fried chips but 190c is the general consensus. A few trials will soon get your timing depending on your potatoes and fryer perfect. for our trials we are outdoors in varying temperatures with potatoes starting at different temperatures too so do a test daily, but yours should be consistent. So your staff can just whack them back in the fryer with a timer set. You will find the 40 seconds can be used lining up another customer or taking payment, serving drinks etc.
But when the fries are ready it is time for the next bit of sensible theatre…
THE SALT SHAKER
When you tip each batch of fries into the fries shaker you can offer to add sea salt (Flavoured salts come later). Shaking the fries with the salt in the shaker mixes the salt through the fries rather than just on top. Not only that but in the bottom of the shaker are a grid of holes that let excess oil get shaken off and escape – making the chips less greasy – so 3 advantages.
Of course you can choose whatever fries container you wish, but would recommend the Dutch style type cones that we use, rather than downmarket polystyrene containers that suggest the chips contained will be pretty standard too.
The cones come in a series of sizes (bigger fries franchises offer a range of sizes to customers to suit their budget). We would suggest at least a decent standard size and a kids size.
There are lots of cone designs too. We opted for the popular, traditional red check look opposite. For an extra cost on volume you can have your own designs.
Forks or sticks are a choice too. In Europe long sticks are widely used to get the last chip from the bottom of a deep saucy cone.
Napkins are always asked for with sauce orders. Cones can be doubled up at 180 degrees to hold more and offer more protection from hot chips.
ADDING SALTS & SAUCES
Everyone can go their own route but with the flavoured salts being so cost effective, we offer the seasonings free when customers upgrade to saucy fries. With a choice of salt & sauce this gives over 100 permutations of chip toppings. You will be surprised the mixes people make. People have fun choosing and trying different flavours on each visit – there is something for every visit.
Having over 100 options of chips is a strong tool for local media PR too…
And don’t forget the specials.. we will be offering special flavours on a regular basis to catch people’s attention on your signage or facebook page… such as truffle salt … or salted caramel fries…
& POINT OF SALE
We are more than happy to just supply existing fish & chip shops, fast food restaurants & takeaways with the fantastic Manna sauces and our seasonings. But if anyone wants any input on premises, counters, menus, signage and publicity, we have researched the fries market extensively and seen the best and the worst.
For new starters who want a ready package that includes help finding suitable premises, planning permission, store fitting, marketing, local media public relations and more, we will be offering this too. Please register your interest now at firstname.lastname@example.org .
The Marketing Manager at Saucy Fries has over 30 years marketing experience for major UK companies.
Our Franchise Manager has over 20 years experience in UK national franchising.
Do not hesitate to get in touch – we don’t bite (except to sample perfect chips).
You will find more info and examples on our Facebook page