A new exciting franchise: Friitz Belgian Fries!
Tue, 9/11/10 – 18:00 | 75 Comments

A new Belgian Fries franchise was recently launched. It is named Friitz (with double i, pronounce as
[/' f r i: t s /]), inspired by Fritz, the first man known to have opened a fry …

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Home » Fry Equipment, Fry variations

Hexagonal fries: roll-frit

Submitted by mich on Thursday, 11 December 2008One Comment - 18,566 views

Many years ago, Giuseppe Bonsignore made the news with his “invention”: the hexagonal fry! Since not a lot has been heard from him, but I recently found out he has a website, explaining his invention and the advantages of hexagonale fries (six sides instead of the traditional 4).

”In a comparison test of colour and consistency, Roll Fries required a shorted cooking time” Resulting in reduced fat content, 20% less than square fries!

Giuseppe Bonsignore claims his Roll Frites need up to 20% less fat to be cooked.

  • Roll-Fries save your money :  With a 20% fat decrease you not only save on cooking fat but also energy bills, due to the reduced cooking time.
  • Save your time : Thanks to Roll-fries faster cooking.
  • Save potatoes : The hexagonal cutting is 8 -9% more efficient than the square cutting. Which mean you get more whole fries from your potatoes.
  • Roll Fries unique round shape give you hotter fries for longer.

I can understand some advantages using a 6-sided cutting grid. Especially the absorbtion of oil is a point (the bigger the surface, the less oil is absorbed by the fries – that is also the reason why thickly cut fries are less greasy than thinly cut). But I don’t understand his argument about cutting more efficiently: I have no waste at all using a traditional 4-sided cutting grid or cutting by hand … 

Roll Frites website
Video from RTL-tvi (Windows Media Player)

A very interesting “scientific” article on the subject can be found here (in German).

One Comment »

  • G.Bonsignore says:

    Dr Harry J Duncan,boss Department of Chemistry UNIVERSITY ofGLASGOW GLASGOW G12 8QQ…Work of french fry exagonal.

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