Stop settling for inconsistent cut quality and slow prep cycles. This wall-mounted vertical fry cutter delivers consistent square cuts while increasing throughput for busy kitchens, schools, hospitals, and bar operations. Its interchangeable blade system allows staff to switch between 1-inch and 4-inch cutting patterns to match menu demands and portioning standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Mount unit securely to wall. Disassemble blade assembly using provided tools. Rinse parts under warm water to remove starch. Apply mild detergent and scrub with non-abrasive brush, focusing on blade edges and hopper. Sanitize surfaces per CSA or local rules. Rinse thoroughly and air dry. Reassemble and test cut before service. Clean daily; degrease and inspect mounting hardware weekly to prevent failures, fires, and contamination.#@@#Additional Info#@#Omcan USA model 41857 wall-mounted vertical fry cutter delivers 1/4" square cuts with 1" and 4" blades. It is designed for commercial kitchens, measuring 16.75" high, 8" wide, 14.5" deep, and weighs 11 pounds; CSA and NSF certified.#@@#General Info#@#Description #@#
Stop settling for inconsistent cut quality and slow prep cycles. This wall-mounted vertical fry cutter delivers consistent square cuts while increasing throughput for busy kitchens, schools, hospitals, and bar operations. Its interchangeable blade system allows staff to switch between 1-inch and 4-inch cutting patterns to match menu demands and portioning standards.
#@@# Blade Interchangeability#@#
Designed with two blade positions, the unit accepts both 1-inch and 4-inch blades to produce uniform square cuts across a range of potato sizes. Operators can change blades quickly to maintain production flow and ensure portion control for high-volume service.
#@@# Vertical Wall Mount#@#
Mounting the cutter vertically on a wall saves counter space and positions the feed chute at an ergonomic height for steady operation. Installers secure the unit to a solid surface, creating a stable platform that reduces operator strain during extended prep shifts.
#@@# Robust Square Cut#@#
The square cut style yields consistent fry geometry that promotes even oil contact and predictable cook times in fryers. Kitchens achieve uniform texture and appearance, allowing chefs to standardize cook schedules and reduce waste from irregular pieces.
#@@# Commercial Construction#@#
Manufactured for commercial use, the cutter features materials and assembly suitable for continuous operation in institutional settings. Staff find the unit resilient under heavy daily use, supporting service models in restaurants, cafeterias, and catering facilities.
#@@# NSF and CSA Compliance#@#
Certifications from NSF and CSA validate the unit for use in regulated foodservice environments and simplify health inspection processes. Purchasing teams gain confidence that the cutter meets recognized safety and sanitation standards.
#@@# Compact Footprint#@#
With a depth of 14.5 inches, width of 8 inches, and height of 16.75 inches, the cutter occupies minimal vertical space while delivering capacity for batch prep.#@@#Delivery Details#@#• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Omcan USA 41857 Vertical Potato Fry Cutter.#@@#Maintenance Guide#@#Inspect mounting hardware monthly and tighten fasteners for safe operation. Lubricate the blade axle with food-grade lubricant after cleaning to prevent seizure. Disassemble blades and wash in warm, soapy water; rinse and dry to prevent corrosion. Verify blade alignment and replace blades when nicks exceed 0.5 mm for consistent 1/4" cuts. Test lever return and replace worn springs. Run sanitized water through contact points after each shift to reduce residue and microbial risk.
