Potato cutting is the mechanical shaping of peeled tubers into strips, cubes, slices or wedges using blade arrays, where cut uniformity and minimal fines are critical to consistent frying performance and product appearance.
In trade practice
Blade sets are selected to match the contracted cut dimensions, and calibration records are maintained as part of process documentation. QA teams check cut dimensions and fines content at defined intervals during production runs. Common defects include off-size pieces from worn blades and excessive fines generated by high-starch or low-dry-solids tubers. Buyers typically specify tolerances for both cut dimensions and fines percentage in the product specification.
In a specification
Specifications state the nominal cut dimensions and permitted tolerances, the maximum fines fraction by weight, and the surface quality requirements such as smooth faces and absence of feathering.