Weston 36-3501-W User Manual

If any components of this unit are broken, do not operate properly, or for product returns, please

Phone: [phone] (Outside the U.S. 440-638-3131)

20365 Progress Drive, Strongsville, Ohio 44149

All Trademarks and Registered Trademarks are property of the respective companies.

ATTENTION!

contact Weston Products LLC

WestonProducts.com

RESTAURANT QUALITY

SAVE THESE INSTRUCTIONS!

Refer to t hem o ften and u se th em to inst ruct other s.

FRENCH FRY

CUTTER

MODEL NO. 36-3501-W

Due to constant factory improvements, the product pictured

might differ slightly from the product received.

REV012611

6

Shield

WESTON WARRANTY INFORMATION

SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in
accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase,
the product shall be free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC
within 30 days from purchase date for the warranty to apply. Failure to send the completely lled out Warranty
Card, along with a copy of the original receipt, will void the warranty.

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5

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Handle

The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services,
in either its original packaging or similar packaging affording an equal degree of protection. Damage due to
shipping is not the responsibility of the company. Weston Products LLC charges a $35.00 per hour bench
charge. NOTE: No repairs will be started without the authorization of the customer. The return shipping cost
to the customer will be added to the repair invoice.
Weston Products LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment
of the company, it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of
purchase. Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Weston Products LLC’s Customer Service at 1-800-814-4895 M-F
8am-5pm EST (outside of the United States 440-638-3131) to obtain a Return Merchandise Authorization
Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO

NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC.

LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is
designed. The product must not have been previously altered, repaired, or serviced by anyone else other
than Weston Products LLC. If applicable, the serial number must not have been altered or removed. The
product must not have been subjected to accident in transit or while in the customer’s possession, misused,
abused, or operated contrary to the instructions contained in the instruction manual. This includes failure
caused by neglect of reasonable and necessary maintenance, improper line voltage and acts of nature. This
warranty is not transferable and applies only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied,
including warranty merchantability and tness for a particular purpose, shall apply to this product. Under no
circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with
said product and Weston Products LLC neither assumes nor authorizes any representative or other person to
assume for it any obligation or liability other than such as is expressly set forth herein. Any applicable implied
warranties are also limited to the one (1) year period of the limited warranty.
This warranty covers only the product and its specic parts, not the food or other products processed in it.

CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL
PURCHASE RECEIPT TO:

Weston Products LLC

20365 Progress Drive, Strongsville, OH 44149

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4

3

6

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1

WESTON WARRANTY CARD

SEND T HIS CA RD ALONG WITH A COPY OF Y OUR OR IGINAL PURCH ASE RE CEIPT TO:

WESTON WARRANTY, WESTO N PROD UCTS L LC, 20365 PROGRES S DRIV E, STR ONGSVI LLE, OH 44149

Customer Name: _________________________________

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Address: _______________________________________

City/State/Zip: ___________________________________

Telephone Number: (_________) ____________________

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E-Mail Address: _________________________________

Original Date of Purchase: ______/________/________

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Suction Cup Feet

and Vertical

Mounting Holes

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Product Model #: _________________________________

Serial # (if applicable): ______________________

-11-

FOOD SAFETY

There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

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.

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.

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.

When grilling or cooking raw meats or sh, 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.

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.

CLEAN

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.

CHILL

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 chang 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.

COMPONENT LIST

DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER

1 Push Plate 36-3502
2 3/8” (1 cm) Cutting Plate 36-3503
3 Guide Rod (2) 36-3505
4 Push Rod (2) 36-3506
5 Handle Bolt & Nut Set 36-3525
6 Push Plate Screw 36-3508
7 Push Plate Screw (2) 36-3509
8 Thumb Nut (3) 36-3510

Washer (3) 36-3511

9 Guide Rod Nuts 36-3514
10 Push Rod Bolt 36-3515

Push Rod Nut 36-3516

11 Push Plate Mounting Bracket 36-3504
12 Suction Cup Foot with Nut (4 Piece Set) 36-3519

If any components of this unit are broken or the unit does not operate

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

properly, call Weston Products LLC Toll Free at

1-800-814-4895

ADDITIONAL ACCESSORIES AVAILABLE

PART DESCRIPTION PART NO.

Food-Grade Silicone Spray 03-0101-W

1/2” (1.3 cm) French Fry Cutting Plate 36-3518

1/4” (0.6 cm) French Fry Cutting Plate 36-3517

These products and many more products can be ordered by visiting

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

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

NOTE: Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during eld 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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GENERAL SAFETY RULES

WARNING!

RECIPES

READ AND FULLY UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS MACHINE. YOUR SAFETY IS
MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY
DAMAGE. REMEMBER: YOUR PERSONAL

SAFETY IS YOUR RESPONSIBILITY!

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 ngers and hands away from
the Cutting Blade may result in personal
injury.

2. KEEP CHILDREN AWAY. NEVER

LEAVE THE FRENCH FRY CUTTER
UNATTENDED.

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.

4. When handling the Cutting Plate, it is
HIGHLY RECOMMENDED to wear cut-

5. The Manufacturer declines any
responsibility in the case of improper use of
this machine.

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.

7. DO NOT USE this French Fry Cutter for
frozen foods, boned meat, sh or anything
other than food stuffs.

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.

9. DO NOT USE the French Fry Cutter while
under the inuence of drugs or alcohol.

resistant Kevlar gloves.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

CAUTION SHARP BLADES!

Keep fingers, hands, other body parts and objects clear
of the blade assembly!

TEXAN STAR FRIES & DIP

5 lb fresh french fries 3 slices cooked bacon/crumbled
4 oz cheddar cheese/shredded

.

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

DIP

Small bottle of ranch dressing 1/2 package taco seasoning

.

Combine all ingredients and mix well

.

Serve chilled

AWESOME AUSI FRIES & DIP

2 lb of fresh french fries 1 cup colby jack cheese/shredded
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

DIP

16 oz bottle ranch dressing 1 tsp black pepper 1 tsp dried thyme
1 tsp cayenne pepper 1 tsp dried oregano 2 tsp paprika
1 tsp white pepper 1 Tbsp kosher salt 1 Tbsp garlic powder
1 Tbsp onion powder

.

Combine all ingredients and mix well

.

Serve chilled

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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HELPFUL HINTS

.

ALWAYS wash the potato to remove any dirt before putting through the cutter.

.

Potato can be cut with the skin or without.

.

If the potato is too big to t 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 rst time, thoroughly wash

all parts that will contact food with warm, soapy water. Rinse with
clean water and dry thoroughly.

.

NOTE: Before and After each use, apply a food-safe lubricant to the Guide

Rods and Cutting Plate for smooth operation.

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 avor. 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.

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).

Great french fries can be made by keeping the skin on to enhance the appearance and
avor. 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.

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 Cut­Resistant Gloves when handling the Cutting Plates.

1. Remove French Fry Cutter from the
packaging and verify that you have received all

Push Rods

Figure 1

of the parts.

2. Remove the protective lm covering the
Shield.

Push Rod Bolt

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

Handle

the whole way down, so that it rests on top of
the Cutting Plate.

4. Locate the Handle, Handle Bolt, Handle
Washers and Handle Nuts.

Handle Washer,

Handle Nut

and Handle Bolt

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).

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.

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).

COOKING INSTRUCTIONS

OIL COOKING INSTRUCTIONS

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 ll the fryer. Overlling may result in limp or the
french fries may stick together.

OVEN METHOD

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.

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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.

3. Once the Push Plate Screws are removed, raise the Handle and remove the

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.

NOTE: The Cutting Plate needs to be facing inward
(Figure 2). The dull portion of the Blades should be

Cutting

Plate

Blades

facing

inward

facing outward.

-5-

VERTICAL MOUNTING INSTRUCTIONS

CUTTING POTATOES

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.

When mounting the French Fry Cutter, position
it at a distance from the oor that is a comfortable
height and will provide the best leverage for cutting
a potato.

Mount the French Fry Cutter through the mounting
holes on the 4 feet using appropriate sized bolts (not

included) (Figure 3).

Mounting

Hole

on the

Foot

Figure 3

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).

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.

Mounting

Hole

on the

Foot

HORIZONTAL SUCTION CUP

MOUNTING INSTRUCTIONS

To install the Suction Cup Feet to your French Fry Cutter,
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 rmly 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.

NOTE: The Suction Cups are not meant to be used on
a vertical surface. Use the Suction Cups for horizontal
mounting purposes only.

Suction Cup

Feet (Sold

Separately)

-6-

Nylock Nut

Suction Cup

Bolt

Figure 4

1. Raise the Handle of the French Fry Cutter so
that the Pushing Plate is away from the Cutting
Plate.

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.

3. Push down on the Handle and the potato will
be forced out through the bottom of the Cutting
Plate (Figure 5).

NOTE: For large potatoes, it is necessary
to cut a small at edge on the end of the
potato. Place the sliced at end of the
potato against the blade and cut.

Figure 5

CAUTION! DO NOT hold onto the

potato while pulling the Handle Down.
Serious injury will result.

CLEANING 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 Cut­Resistant Gloves when handling the Cutting Plates.

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.

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 ngers!

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.

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.

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