french fries factory

DINWEYS FROZEN FRENCH FRIES

  • Grade A Premium Quality | USDA & Codex Compliant | Global OEM Support
  • Buy Direct from the Source for Maximum Value. Our comprehensive product range ensures you find the perfect cut and quality for any market need.

Our French Fries Factory Production Advantage

  • Advanced, Fully Automated Production Lines (Ensuring consistent, high-volume supply)
  • Rigorous Hygiene and Safety Control (Certified to ISO and HACCP standards)
  • Guaranteed Grade A Quality (Consistently meeting US and European market standards)
  • Scalable Capacity and High Efficiency (Reliable sourcing for large B2B orders)
  • Reliable and Consistent Supply Chain (Optimized for global export logistics)

Frozen French Fries Bulk from Manufacturer Direct

Frozen French Fries Bulk from Manufacturer Direct

Product Specification:

Type of FriesCut Size (Approx.)Packaging & CartonKey Features
Regular Fries1/4″ = 6 × 6 mmPacked in 2 kg bags, 6 bags per carton (12 kg net weight)Classic cut; golden appearance; balanced crispness and tenderness; versatile for restaurants and quick-service chains.
Thick Cut / Steak Fries3/8″ = 9 × 9 mm1/2″ = 12 × 12 mm2 kg × 6 bags/carton (12 kg)Extra-thick fries; soft and fluffy interior; ideal as a hearty side dish for Western meals and steak menus.
Crinkle Cut Fries7 × 7 mm9 × 9 mm2 kg × 6 bags/carton (12 kg)Distinctive wavy shape; enhanced crispiness; retains crunch longer; eye-catching presentation for catering and retail.
Shoestring Fries (Optional)5 × 5 mm2 kg × 6 bags/carton (12 kg)Extra-thin cut; maximum crispiness; perfect for fast-food outlets, children’s menus, and snack servings.
OEM / CustomizedTailored cuts (5–12 mm)Flexible options: 2 kg / 1 kg / retail packs; private label printing availableCustomizable logo, packaging design, cut size, and shape according to client needs.

Frozen French Fries – Product Grading Standard

Grade A (Premium Quality)

  • Appearance: Uniform bright color; practically free from discoloration, dark or black spots.
  • Size & Shape: Uniform length and thickness; straight cuts with minimal curvature; broken pieces ≤ 5%.
  • Defects: Practically free from blemishes, peel residues, eyes, or hollow centers.
  • Texture & Taste: Crisp exterior and tender interior after frying; no sogginess or excessive hardness.
  • Moisture & Oil: Conforms to Codex requirement (≤ 76% moisture for standard cuts).
  • Overall: Equivalent to USDA Grade A (Fancy); suitable for premium retail packs, QSR chains, and high-end export markets.

Grade B (Standard Quality)

  • Appearance: Generally good color; minor discoloration or spotting allowed within limits.
  • Size & Shape: Reasonably uniform; broken or irregular pieces ≤ 15%.
  • Defects: Some blemishes or peel residues are visible but not seriously affecting the overall appearance.
  • Texture & Taste: Acceptable crispness; slight variation in texture between pieces; occasional soft or hard fries.
  • Moisture & Oil: Meets Codex requirements; may show greater variation than Grade A.
  • Overall: Equivalent to USDA Grade B (Extra Standard); commonly supplied to food service, mid-range catering, and institutional markets.

Grade C (Economy / Substandard Quality)

  • Appearance: Noticeable discoloration and uneven color; higher incidence of dark spots.
  • Size & Shape: Irregular; broken pieces up to 25–30%.
  • Defects: More visible defects, including blemishes, peel residues, or excessive fragments.
  • Texture & Taste: Inconsistent frying performance; fries may be soggy, overly dry, or uneven.
  • Moisture & Oil: May not fully conform to Codex uniformity limits, but remains safe for consumption.
  • Overall: Equivalent to USDA Substandard; mainly used in low-cost catering, secondary processing, or price-sensitive domestic markets.

International Grading Comparison

Standard / CountryGrade AGrade BGrade C / Below
USDA (United States)Grade A (Fancy): Excellent flavor, uniform color, minimal defects, high texture quality; total score ≥ 90/100.Grade B (Extra Standard): Reasonably good flavor, color, and uniformity; total score ≥ 80/100.Substandard: Fails to meet Grade B requirements.
Codex CXS 114-1981Conforms to style (straight cut, crinkle cut, etc.), moisture limits (≤ 76–78%), minimal visual defects.Conforms to style (straight cut, crinkle cut, etc.), moisture limits (≤ 76–78%), and minimal visual defects.Below Codex requirements = rejected as non-conforming.
China (Industry Practice)Grade A: Uniform color, minimal blemishes, broken pieces ≤ 5%, premium appearance.Grade B: Minor blemishes, broken pieces ≤ 15%, generally acceptable appearance.Grade C: More blemishes, broken pieces up to 25–30%, used for low-cost markets.

The Data Source of Standards :

  • Codex Alimentarius Commission (CXS 114-1981, revised 2013)
  • USDA AMS (Frozen French Fried Potatoes Grades and Standards, 2016)
  • China SB/T 10631-2011 and related food safety standards

Frozen French Fries Products List