Abstract: A slicing machine includes a tapered slicing gate for use in cutting products such as potatoes or the like into a plurality of slices each having a tapered thickness. The slicing machine generally corresponds to U.S. Pat. No. 3,521,688 and includes a rotary impeller for carrying the products by centrifugal force against an interior surface of a nonrotating cylindrical outer impeller housing, a portion of which defines an adjustable slicing gate forming a cutting slot of controlled thickness relative to a stationary slicing knife for cutting the products into the plurality of slices. A tapered ramp is formed or mounted at a downstream end of the slicing gate so that the cutting slot and the resultant slices have a tapered configuration. The tapered slices may be cut further into elongated strips, such as French fry potato strips, having a tapered lengthwise thickness.

Abstract: A slicing machine includes a tapered slicing gate for use in cutting products such as potatoes or the like into a plurality of slices each having a tapered thickness. The slicing machine generally corresponds to U.S. Pat. No. 3,521,688 and includes a rotary impeller for carrying the products by centrifugal force against an interior surface of a nonrotating cylindrical outer impeller housing, a portion of which defines an adjustable slicing gate forming a cutting slot of controlled thickness relative to a stationary slicing knife for cutting the products into the plurality of slices. A tapered ramp is formed or mounted at a downstream end of the slicing gate so that the cutting slot and the resultant slices have a tapered configuration. The tapered slices may be cut further into elongated strips, such as French fry potato strips, having a tapered lengthwise thickness.

Abstract: Improved batter coated French fried potato strips and a related preparation process are provided, wherein the potato strips are suitable for fast finish preparation in an oven and exhibit overall taste, appearance and textural characteristics closely emulating frozen parfried potato strips which have been finish prepared by frying. The preparation process comprises cutting and blanching fresh potato strips, and then coating the strips with an aqueous starch slurry. The batter coated potato strips are then subjected to a first parfry step after which the strips are promptly frozen. The once-parfried and frozen potato strips are next subjected to a second parfry step followed by freezing a second time and packaging for storage and/or shipment. The thus-prepared potato strips can be finish cooked in an oven for consumption, with a short preparation time and with quality characteristics similar to French fried potato strips which have been finish prepared by frying.