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Julienne 3/16", Skin-On 028635 6/4 24/26 16.125"13.375"9.625" 1.20 97 345 F/2-2½ Shoestring 1/4", Skin-On 232100 6/4.5 27/29 16"13"10.125" 1.22 97 345 F/2½-2¾ Straight Cut 5/16", Skin-On 232018 6/5 30/32 16"13"10.125" 1.22 96 345 F/2¾-3 Straight Cut 3/8", Skin-On 231080 6/5 30/32 16"13"9.625" 1.16 96 345 F/3-3¼ Straight Cut 1/2", Skin-On 021872 6/5 30/32 16"13"8.875" 1.07 97 345 F/4½ Steak 3/8" 3/4", Skin-On 233015 6/5 30/32 16"13"9.125" 1.10 97 345 F/4-4½ s/ Chunk, Skin-On 022473 6/6 36/38 16"13"8.875" 1.07 97 345 F/3½-4 375 F/9-10 Chip 1/8" Slice, Skin-On 026136 6/5 30/32 16"13"11.875" 1.43 97 345 F/4 Crinkle Cut Wedge 10-Cut, Skin-On 021889 6/5 30/32 16"13"12.375" 1.49 97 345 F/3½ Loop 1/4", Skin-Off 028079 6/5 30/32 16"13"8.875" 1.07 96 345 F/2¾-3¼ Shoestring 1/4", Skin-Off 023920 6/4.5 27/29 16"13"10.125" 1.22 97 345 F/2½-2¾ Straight Cut 5/16", Skin-Off 023821 6/5 30/32 16"13"10.125" 1.22 96 345 F/2¾-3 Straight Cut 3/8", Skin-Off 023937 6/5 30/32 16"13"9.125" 1.10 96 345 F/3-3¼ Thick Crinkle Cut 1/2", Skin-Off 026952 6/5 30/32 16"13"10.375" 1.25 97 345 F/3½-4 Deep Fry Griddle 6

s/ Deep Fry Convection Conventional Original Cut SIDEWINDERS Fries 032168 6/4 24/26 16"13"9.375" 1.13 98 345 F/3½-4 425 F/10 425 F/30 Julienne Cut 3/16", Skin-Off 027621 6/5 30/32 16.125"13.375"11.875" 1.48 97 345 F/2-2½ 375 F/8-10 400 F/15-20 Shoestring 1/4", Skin-Off 479987 6/4.5 27/29 16"13"10.125" 1.22 99 345 F/2½-3 375 F/8-12 400 F/15-20 Straight Cut 5/16", Skin-Off 030133 6/5 30/32 16"13"10.125" 1.22 98 345 F/3½ 375 F/12-15 400 F/20-30 Straight Cut 3/8", Skin-Off 471080 6/5 30/32 16"13"9.375" 1.13 99 345 F/3-3¼ 375 F/15-20 400 F/20-30 Crinkle Cut Shoestring, Skin-Off 027638 6/5 30/32 16"13"11.375" 1.37 96 345 F/2¾-3¼ 375 F/10-12 400 F/20-25 Shoestring 1/4", Skin-On 027744 6/4.5 27/29 16"13"10.375" 1.25 99 345 F/2½-3 375 F/8-10 400 F/15-20 Straight Cut 1/4" 5/16", Skin-On 474005 6/5 30/32 16"13"10.125" 1.22 98 345 F/2¾-3¼ 375 F/10-12 400 F/20-25 Straight Cut 5/16", Skin-On 470113 6/5 30/32 16"13"9.875" 1.19 96 345 F/3½ 375 F/12-15 400 F/20-30 Straight Cut 3/8", Skin-On 030140 6/5 30/32 16"13"9.625" 1.16 97 345 F/3-3¼ 375 F/12-15 400 F/20-30 Lattice, Skin-On 029496 6/4.5 27/29 16"13"12.625" 1.52 97 345 F/2¾-3¼ 375 F/10-12 400 F/20-25 s/ Impinger Shoestring 1/4", Skin-Off 036357 6/5 30/32 16"13"11.875" 1.43 96 345 F/1-2 400 F/6-12 425 F/9-14 500 F/5 Straight Cut 5/16" 3/8", Skin-Off 036302 6/5 30/32 16"13"10.875" 1.31 96 345 F/1-2 400 F/7-12 425 F/9-14 500 F/5 Straight Cut 3/8", Skin-Off 036296 6/5 30/32 16"13"9.625" 1.16 97 345 F/2-3 400 F/11-16 425 F/20-25 500 F/5 Wedge 10-Cut, Skin-On 036333 6/5 30/32 16"13"8.625" 1.04 99 345 F/2-3 400 F/7-12 425 F/15-20 500 F/7 Crinkle Cut 3/8", Deep V, Skin-Off 036289 6/5 30/32 16"13"13.125" 1.58 98 345 F/2½-3 400 F/10-15 425 F/20-25 500 F/5 Crinkle Cut 1/2", Deep V, Skin-Off 036319 6/5 30/32 16"13"11.625" 1.40 98 345 F/2½-3 400 F/10-18 425 F/20-25 500 F/5 7

s/ Straight Cut 5/16" 239116 6/5 30/32 16"13"10.125" 1.22 98 345 F/2¾-3½ Straight Cut 5/16" 3/8" 234012 6/5 30/32 16"13"10.375" 1.25 98 345 F/3½ Straight Cut 3/8" 231011 6/5 30/32 16"13"9.875" 1.19 98 345 F/3¾ Entrée 1/4" 1/2" 235019 6/5 30/32 16"13"9.75" 1.17 98 345 F/3-3/4 Griddle Chunk 328209 6/6 36/38 16"13"9.375" 1.13 98 345 F/2¾ 350 F/4 each side Chip 1/8" Slice 231165 6/5 30/32 16"13"11.875" 1.43 96 345 F/4 Kitchen Fry 5/16" Slice 237037 6/5 30/32 16"13"8.625" 1.04 97 345 F/3-3½ Galley Fry 3/8" Slice 237013 6/5 30/32 16"13"8.625" 1.04 96 345 F/4 Loop 239932 6/5 30/32 16"13"12.875" 1.55 86 345 F/3 Lattice 231172 6/4.5 27/29 16"13"13.125" 1.58 87 345 F/3 425 F/10-14 Boat 231264 200 ct 17/19 19.875"9.5"7.625" 0.83 910 345 F/5½ 450 F/10-15 450 F/20-25 Cheddar Twice Baked 239505 48/5 oz 15/17 16.375"10.375"7.375" 0.73 1010 325 F/35-45 375 F/45-50 Sour Cream & Chive Twice Baked 239550 48/5 oz 15/17 16.375"10.375"7.375" 0.73 1010 325 F/35-45 375 F/45-50 Wedge 8-Cut 238027 6/5 30/32 16"13"8.875" 1.07 97 345 F/4-4½ Wedge 10-Cut 238010 6/5 30/32 16"13"8.625" 1.04 99 345 F/4 400 F/8-15 425 F/16-20 s/ Combi: Fan/Steam/Temp/Min Straight Cut 5/16" 027911 6/5 30/32 16"13"9.875" 1.19 97 345 F/3 425 F/11-16 425 F/14-19 75%/50%/400 F/10-13 Straight Cut 3/8" 026709 6/5 30/32 16"13"9.375" 1.13 97 345 F/3½ 425 F/15-20 425 F/18-23 75%/50%/400 F/12-15 8

s/ Shoestring 1/4" 461302 6/4.5 27/29 16"13"10.375" 1.25 98 345 F/3 Straight Cut 5/16" 3/8" 451013 6/5 30/32 16"13"10.375" 1.25 98 345 F/3½ Straight Cut 3/8" 251019 6/5 30/32 16"13"9.125" 1.10 98 345 F/3¾ Steak 259015 6/5 30/32 16"13"9.375" 1.13 98 345 F/4½ Crinkle Cut 5/16" 250302 6/4.5 27/29 16"13"9.625" 1.16 98 345 F/3¼ Crinkle Cut 3/8" 253013 6/5 30/32 16"13"10.375" 1.25 98 345 F/3½ Crinkle Cut 1/2" 030171 6/5 30/32 16"13"9.625" 1.16 98 345 F/3½ 1/2" Deep V Crinkle Cut 226307 6/4.5 27/29 16"13"10.75" 1.29 98 345 F/3½ Deep Fry s/ Shoestring w/ NW Shield 1/4" XLF 462033 6/4.5 27/29 16"13"10.125" 1.22 98 345 F/2¾-3 Straight Cut 5/16" 458029 6/5 30/32 16"13"10.375" 1.25 98 345 F/2-3 Straight Cut w/ NW Shield 5/16" 3/8" XLF 452034 6/5 30/32 16"13"10.375" 1.25 97 345 F/2¾-3½ Straight Cut 3/8" XLF 259411 6/5 30/32 16"13"9.5" 1.14 99 345 F/2½-3 Straight Cut w/ NW Shield 3/8" XLF 259312 6/5 30/32 16"13"9.875" 1.19 98 345 F/3 Steak XLF 259497 6/6 30/32 16"13"9.125" 1.10 99 345 F/4 Steak w/ NW Shield XLF 259299 6/5 30/32 16"13"9.625" 1.16 98 345 F/4 Crinkle Cut Shoestring 1/4" XLF 258018 6/5 30/32 16"13"11.625" 1.40 98 345 F/2¾-3 Crinkle Cut 5/16" XLF 250043 6/5 30/32 16"13"10.75" 1.29 98 345 F/3-3¼ Crinkle Cut 3/8" XLF 259435 6/5 30/32 16"13"10.375" 1.25 99 345 F/3¼ Crinkle Cut w/ NW Shield 3/8" XLF 259336 6/5 30/32 16"13"10.125" 1.22 98 345 F/3¼-3¾ Deep Fry 9

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s/ Combi: Fan/Steam/Temp/Min ROSEMARY FRIES WITH SEA SALT AND GARLIC Julienne 3/16", Skin-On 036647 6/5 lb. 30/32 16.125"13.375"12.875" 1.61 9/7 345 F/2-2½ 400 F/7-12 425 F/22-25 75%/0%/350 F/8-10 Straight Cut 5/16", Skin-On 036395 6/5 lb. 30/32 16"13"9.875" 1.19 9/7 345 F/3-3½ 400 F/12-20 425 F/27 75%/100%/375 F/8-10 Straight Cut 3/8", Skin-On 036418 6/5 lb. 30/32 16"13"9.375" 1.13 9/8 345 F/3-3½ 400 F/13-22 425 F/25-35 75%/0%/375 F/10-12 CRACKED PEPPER FRIES WITH SEA SALT AND GARLIC Straight Cut 5/16", Skin-On 036425 6/5 lb. 30/32 16"13"9.875" 1.19 9/7 345 F/3-3½ 400 F/12-20 425 F/27 75%/100%/375 F/9-11 Straight Cut 3/8", Skin-On 036401 6/5 lb. 30/32 16"13"9.375" 1.13 9/8 345 F/3-3½ 400 F/13-22 425 F/25-35 75%/100%/375 F/11-13 12

s/ Original Cut SIDEWINDERS Fries 032168 6/4 24/26 16 13 9.375 1.13 98 345 F/3½-4 425 F/10 450 F/30 s/ Original Cut SIDEWINDERS Fries 032182 6/4 24/26 16 13 9.375 1.13 98 345 F/3½-4 425 F/10 450 F/30 s/ Original Cut SIDEWINDERS Fries 032175 6/4 24/26 16 13 9.375 1.13 98 345 F/3½-4 425 F/10 450 F/30 s/ Original Cut SIDEWINDERS Fries 029182 6/4 24/26 16 13 9.375 1.13 98 345 F/3½-4 425 F/15-20 450 F/30-40 13

s/ Straight Cut 5/16" 027850 6/5 30/32 16"13"10.375" 1.25 96 345 F/3¾ 400 F/7-10 450 F/20-25 Entrée Cut 1/4" 1/2" 027867 6/5 30/32 16"13"10.375" 1.25 96 345 F/3 375 F/12-15 450 F/25-30 Lattice Cut 027874 6/4.5 27/29 16"13"11.875" 1.43 96 345 F/3¾ 400 F/7-10 450 F/20-25 Original Cut SIDEWINDERS Fries 029182 6/4 24/26 16"13"9.375" 1.13 98 345 F/3½-4 375 F/15-20 400 F/30-40 3/8" Onion Rings 029328 6/2.5 15/17 15.75"11.938"10.375" 1.13 108 345 F/2-2½ 5/8" Onion Rings 029342 6/2.5 15/17 15.75"11.938"10.375" 1.13 108 345 F/2½-3 14

s/ Shoestring 1/4" 475125 6/4.5 27/29 16"13"10.125" 1.22 96 345 F/2¾ 375 F/12-15 400 F/28-33 Straight Cut 5/16" 3/8" 474128 6/5 30/32 16"13"10.375" 1.25 98 345 F/2½ 425 F/25-30 400 F/28-33 Slices 1/4" 047902 6/5 30/32 16"13"9.625" 1.16 96 345 F/3¾ 375 F/12-15 425 F/25-30 Lattice 479147 6/4.5 27/29 16"13"12.375" 1.49 97 345 F/2¾ 400 F/7-10 450 F/20-25 Crinkle Cut Wedge 10-Cut 020646 6/5 30/32 16"13"8.625" 1.04 98 345 F/3 375 F/13-18 400 F/28-33 Julienne 3/16" 479956 6/4.5 27/29 16"13"10.375" 1.25 98 345 F/2½ s/ 375-400 F/12-14 425-450 F/25-30 s/ Straight Cut 3/8" 027515 6/5 30/32 16"13"9.875" 1.19 96 345 F/3-3½ 375 F/14-18 450 F/20-22 15

s/ Savory Straight Cut 5/16" 3/8" 474012 6/5 30/32 16"13"9.875" 1.19 98 345 F/2¾ 400 F/25-30 450 F/25-30 Savory Straight Cut 3/8" 471011 6/5 30/32 16"13"9.875" 1.19 99 345 F/3¼ 375 F/12-15 400 F/25-30 Savory Loop 470144 6/5 30/32 16"13"12.125" 1.46 86 345 F/3 400 F/11-16 425 F/27-32 Savory Lattice 479024 6/4.5 27/29 16"13"12.375" 1.49 97 345 F/2½ 400 F/7-10 450 F/20-25 Savory Wedge 6-Cut 473015 6/5 30/32 16"13"8.875" 1.07 99 345 F/5 375 F/14-17 450 F/18-24 Savory Wedge 8-Cut 478089 6/5 30/32 16"13"8.875" 1.07 99 345 F/4½ 375 F/12-15 450 F/25-30 Savory Crinkle Cut Wedge 8-Cut 017745 6/5 30/32 16"13"8.875" 1.07 99 345 F/4½ 375 F/12-15 450 F/25-30 Savory Wedge 10-Cut 478010 6/5 30/32 16"13"8.875" 1.07 99 345 F/3½ 375 F/12-15 450 F/25-30 *Reduced Sodium Savory Straight Cut 5/16" 3/8" 036715 6/5 30/32 16"13"9.875" 1.19 98 345 F/2¾ *Reduced Sodium Savory Wedge 10-Cut 036722 6/5 30/32 16"13"8.625" 1.04 99 345 F/3½ s/ 1 pan - 450 F/10-14 6 pans - 450 F/25-30 1 pan - 450 F/10-14 6 pans - 450 F/22-27 1 pan - 450 F/15-20 6 pans - 450 F/30-35 1 pan - 450 F/15-20 6 pans - 450 F/25-30 s/ Original Cut SIDEWINDERS Fries 032182 6/4 24/26 16"13"9.375" 1.13 98 345 F/3½-4 425 F/10 450 F/30 s/ Pressure Fry Krunchie Wedges Super Krunchie Crinkle Wedge 6-Cut 470335 6/5 30/32 16"13"8.625" 1.04 99 345 F/5 375 F/14-17 450 F/18-24 335 F/3½-5 Krunchie Wedges Crinkle Cut Wedge 8-Cut 473039 6/5 30/32 16"13"8.875" 1.07 99 345 F/4½ 375 F/12-15 450 F/18-24 335 F/3½-5 s/ Original Cut SIDEWINDERS Fries 032175 6/4 24/26 16"13"9.375" 1.13 98 345 F/3½-4 425 F/10 450 F/30 JR Buffalos Stick 3/16" 004172 6/4.5 27/29 16"13"10.375" 1.25 98 345 F/2¼ 375 400 F/12-14 425 450 F/25-30 JR Buffalos Slice 1/4" 479208 6/4 24/26 16"13"8.125" 0.98 98 345 F/3¼ 400 F/12 s/ Deep Fry Convectionn Conventional Sour Cream & Chive Straight Cut 5/16" 3/8" 474029 6/5 30/32 16"13"9.625" 1.16 97 345 F/2¾ 375 F/12-15 400 F/25-30 Sour Cream & Chive Wedge 10-Cut 478027 6/5 30/32 16"13"8.875" 1.07 99 345 F/3 375 F/12-15 450 F/25-30 s/ Griddle Batter Bites Chunk 477273 6/6 36/38 16"13"9.625" 1.16 95 345 F/3½ 375 F/10-14 450 F/20-25 350 F/10 16

s/ Combi: Fan/Steam/Temp/Min Julienne 3/16" 027799 6/2.5 15/17 16"13"7.125" 0.86 9/6 345 F/1½-2¼ 400 F/5-7 400 F/17-19 75%/100%/350 F/7-9 Slims 3/16" 3/8" 027928 6/2.5 15/17 16"13"6.125" 0.74 9/11 345 F/1¾-2¼ 375 F/8-10 400 F/20-30 75%/0%/350 F/8-10 Shoestring 1/4" 024651 6/2.5 15/17 16.25"12.25"7.625" 0.80 10/10 345 F/1¾ - 2¼ 375 F/8-12 400 F/18-24 75%/100%/375 F/8-10 Vanilla Sugar Straight Cut 5/16" 027843 6/2.5 15/17 16"13"6.125" 0.74 9/9 345 F/1¾-2¼ 375 F/10-12 400 F/20-25 75%/0%/375 F/10-12 Thin Cut 5/16" 3/8" 016441 6/2.5 15/17 16"13"7.125" 0.74 10/10 345 F/1¾-2¼ 375 F/8-10 400 F/20-30 75%/100%/375 F/10-12 Regular Cut 3/8" 027805 6/2.5 15/17 16"13"6.125" 0.74 10/9 345 F/1¾-2 400 F/8-10 400 F/20-24 75%/100%/375 F/9-11 Entrée 1/4" 1/2" 016458 6/2.5 15/17 16"13"6.125" 0.74 9/11 345 F/2-2½ 375 F/10-12 400 F/25-30 75%/100%/375 F/11-13 Crinkle Cut 3/8" 020356 6/2.5 15/17 16"13"6.125" 0.74 9/11 345 F/2-2½ 375 F/10-12 400 F/25-30 75%/100%/400 F/8-9 Crinkle Cut 1/2" 027812 6/2.5 15/17 16"13"6.125" 0.74 9/11 345 F/1¾-2¼ 425 F/5-8 400 F/20-30 75%/0%/400 F/8-10 Lattice Cut 027829 6/2.5 15/17 16"13"6.625" 0.80 9/10 375 F/2-2¼ 375 F/18-20 400 F/20-25 75%/0%/375 F/12-15 Crinkle Cut Wedge 10-Cut 027836 6/2.5 15/17 16"13"5.375" 0.65 9/11 375 F/2¾-3¼ 375 F/20-25 400 F/30-40 75%/0%/350 F/15-17 Gems 024361 6/2.5 15/17 16"13"6.125" 0.74 9/11 345 F/2¼-2½ 350 F/15-18 400 F/18-24 75%/20%/375 F/11-16 Mashed Sweet Potatoes Page 18 Roasted Sweet Potatoes Page 20 17

s/ Steamer Combi: 100%/212 F M: Microwave S: Stove Top Convection THAWED FROZEN THAWED FROZEN THAWED FROZEN THAWED ONLY NOTE: Thawed product will look watery but will correct as it is heated to 165 F. Plain Mashed 299257 6/4 24/26 14.875"9.625"7.125" 0.59 138 18 22 16 21 Homecooked Mashed 299264 6/4 24/26 14.875"9.625"7.125" 0.59 138 18 22 16 21 Redskin Mashed 299202 6/4 24/26 14.875"9.625"7.125" 0.59 138 18 22 16 21 Garlic Redskin Mashed 299271 6/4 24/26 14.875"9.625"7.125" 0.59 138 18 22 16 21 Roasted Garlic Mashed 291190 6/4 24/26 14.875"9.625"7.125" 0.59 138 18 22 16 21 Seasoned Mashed 022398 6/4 24/26 14.875"9.625"7.125" 0.59 138 18 22 16 21 NEW SWEET POTATO FROZEN MASHED Roasted Sweet Potato Pulp 034520 12/2 24/26 18.5"8"6.125" 0.52 127 12-15 15-18 10-13 15-18 Roasted Sweet Potato Mashed 034537 12/2 24/26 18.5"8"6.125" 0.52 127 12-15 15-18 10-13 17-20 M:15 S:35 M:15 S:35 M:15 S:35 M:15 S:35 M:15 S:35 M:15 S:35 M:11-14 S:11-14 M:9-12 S:15-18 M:25 S:35 M:25 S:35 M:25 S:35 M:25 S:35 M:25 S:35 M:25 S:35 M:18-21 S:13-16 M:15-18 S:20-23 350 F/25 350 F/25 350 F/25 350 F/25 350 F/25 350 F/25 350 F/25-28 350 F/20-23 s/ Stove Top (Simmer) Old Fashioned Way (3/8" Slice) 292302 6/4.5 27/29 16"12"9.375" 1.04 108 5-10 18

Size Mashed 022848 24/13 oz. 20/22 19.5"9.25"11.563" 1.21 104 Mashed 022770 12/26 oz. 20/22 15.5"11.063"10.813" 1.07 104 Mashed 022800 6/3.24 lb. 19/22 17.25"12.063"8.5" 1.02 85 Mashed 022763 1/50 lb. 50/51 16"24"6" 1.33 510 Simply Reds Redskin Mashed 022817 24/16.44 oz. 25/27 19.5"9.25"11.563" 1.21 104 Mashed with Vitamin C 022787 12/26 oz. 19/22 15.5"11.063"10.813" 1.07 104 Low Sodium Mashed 032632 12/25.5 oz. 19/21 15.5"11"10.75" 1.06 114 s/ Prep Instructions Size s/ Mashed Potatoes 033448 12/23 oz. 17.25/19.25 15.5"9.375"10.25" 0.86 134 Low Sodium with Vitamin C Mashed Potatoes 036371 12/23 oz. 17.25/19.25 15.5"9.375"10.25" 0.86 134 Mashed Potatoes 036470 1/39 lb. 39/40 Bulk Bag N/A 510 Prep Instructions Combine potatoes with boiling water. Let stand for two minutes, then fluff gently. Mashed Potatoes Complete 401025 6/5.44 (#10 Can) 32.6/37.44 12.625"7.313"18.875" 1.01 88 Mashed Potatoes Complete 077701 1/50 50/52 24"16"4" 0.89 510 Mashed Potatoes Complete w/vitamin C 401322 6/5.44 (#10 Can) 32.6/37.44 12.625"7.313"18.875" 1.01 88 Mashed Potatoes Complete w/vitamin C 402428 12/2.72 (Fle Bag) 32.62/35.06 18.25"9.5"8.875" 0.89 106 Potato Granules (Plain) w/vitamin C 401520 6/6 (#10 Can) 36/40.53 12.625"7.313"18.875" 1.01 88 Potato Flakes 022831 1/40 40/41 30"18"5" 1.56 312 s/ Prep Instructions Slowly add potatoes to boiling water and salt; mi for 30-60 seconds. Add desired seasonings and whip for 2-3 minutes until fluffy. Transfer to warmed steam table pan. 19

A GARDEN OF FRESH-ROASTED FLAVOR s/ Convection Deep Fry M: Microwave S: Stove Top Flat Top Grill Roasted Baby Bakers 000488 6/2.5 15/16.25 13.375"9.625"8.125" 0.61 1510 375 F/13-18 350 F/6-7 M: 1100 Watt/10 Roasted Potato Medley 000464 6/2.5 15/16.25 13.375" 12" 6.875" 0.64 1210 375 F/12-17 Roasted Redskin Potatoes 777663 6/2.5 15/16.25 13.375"9.625"9.375" 0.70 158 375ºF/12-17 375ºF/15-18 Roasted Rosemary Redskins 757672 6/2.5 15/16.25 13.375"9.625"8.625" 0.64 159 375ºF/12-17 375ºF/15-18 Roasted Rosemary Redskin Halves 776772 6/2.5 15/16.25 16"10"6.625" 0.61 1210 375ºF/15-20 Roasted Yukon Golds & Redskins 751663 6/2.5 15/16.25 13.375"9.625"7.875" 0.59 1510 375ºF/15-20 375ºF/23-20 Roasted Herb & Garlic Russets 977773 6/2.5 15/16.25 13.375"9.625"8.125" 0.61 1510 375ºF/12-18 S: MED-HIGH/7-10 375ºF/7-10 Roasted Redskins & Vegetables 791768 6/2.5 15/16.25 13.375"9.625"8.125" 0.61 1210 375ºF/12-17 S: MED-HIGH/9-12 375ºF/8-10 Roasted with Sweet Potatoes Roasted Maple Sweet Potatoes 707561 6/2.5 15/16.25 15.625"11.625"5.875" 0.62 1013 375ºF/15-20 M: 1100 Watt/7 Roasted Sweet Potatoes 027058 6/2.5 15/17 13.375"9.625"8.125" 0.61 1510 375ºF/15-20 M: 1100 Watt/7 Roasted Sweetlings 024521 6/2.5 15/17 16"10"6.625" 0.61 1013 375ºF/13-18 M: 1100 Watt/10 Roasted Root Vegetables 029298 6/2.5 15/17 13.375"9.625"7.375" 0.55 1510 375ºF/15-17 M: 1100 Watt/10 20

s/ Griddle - (Temp/side1, side 2) FreezerFrige Shredded Hash Browns 364573 6/3 18/20 16"13"7.875" 0.95 910 375 F/8, 3-4 FreezerFrige 1/8" Sliced Hash Browns 366492 4/5 20/21.5 16"13"10.125" 1.22 98 375 F/10 FreezerFrige 1/8" Sliced Hash Browns 366010 6/5 30/32 16"13"12.125" 1.46 97 375 F/10 FreezerFrige 1/2" Hash Brown 367499 4/5 20/21.5 13.125"12.125"7.375" 0.68 1211 350 F/3½ 375 F/12 IQF Shredded Hash Browns 364580 6/3 18/19.5 16"13"7.875" 0.95 910 375 F/7-8, 3-4 IQF Shredded Hash Browns Plus 361480 6/3 18/20 16"13"7.875" 0.95 910 375 F/7-8, 3-4 Simplot Traditions Hash Browns (dehydrated) 022794 6/2.125 12.75/16 17.25"12.063"8.5" 1.02 85 450 F/8-10 525 F/12-15 350 F/3-4 Skincredibles Chunks 328209 6/6 36/38 16"13"9.375" 1.13 98 345 F/2¾ 350 F/4, 4 Select Recipe Chunk, Skin-On 022473 6/6 36/38 16"13"8.875" 1.07 97 345 F/3½-4 375 F/9-10 s/ Old European Potato Pancakes 377016 6/5 30/32 16"13"11" 1.32 98 345 F/3½ 375 F/14-19 400 F/19-21 Spudsters Original Buttery Flavor 299028 4/5 20/21 13.375"11.625"8.75" 0.79 1010 350 F/3¾ Tater Bucks 374220 6/5 30/31.75 16"13"10.125" 1.22 98 345 F/2¾ 450 F/10 450 F/20 Tater Gems 004189 6/5 30/32 16"13"10.125" 1.22 98 345 F/3 450 F/10-15 450 F/20-25 Tater Sticks 372271 6/4 24/26.75 16"13"9.625" 1.16 98 345 F/2 450 F/10 450 F/20 Tiny Triangles 283010 6/5 30/32 16"13"10.125" 1.22 96 345 F/2½-3 400 F/10-15 Tri-Taters 280224 6/5 30/31.75 16"13"10.375" 1.25 98 345 F/ 4½ 400 F/10-15 450 F/20-25 101 s Hash Brown Patties 430018 6/5 30/32 16"13"12.125" 1.46 97 345 F/3 450 F/10 450 F/20 Simplot Retail 101 s Hash Brown Patties 343301 Simplot Retail 101 s Hash Brown Patties 340416 120/ 2.25 oz. 240/ 2.25 oz. 16.9/18 13.625"13.5"6.25" 0.67 1210 345 F/3 400 F/7-10 450 F/22-25 33.8/36.75 18.125"13.25"9.125" 1.27 87 345 F/3 400 F/7-10 450 F/22-25 s/ Tater Pals 1/4" Shoestring Ovenable 221241 6/4.5 27/29 16"13"10.125" 1.22 98 450 F/10-15 450 F/22-26 Tater Pals 1/2" Crinkle Cut Ovenable 221227 6/5 30/32 16"13"10.375" 1.25 99 450 F/10-15 450 F/22-26 Stove Top (Simmer) s/ Cottage Fries 467014 6/5 30/32 16"13"9.875" 1.19 98 350 F/3 Home Fries 466017 6/5 30/32 16"13"9.375" 1.13 96 350 F/3¼ Simplot Traditions Sliced Potatoes (dehydrated) Simplot Traditions Au Gratin Potato Casserole (dehydrated) Simplot Traditions Scalloped Potato Casserole (dehydrated) Stove Top (Simmer) 022855 4/5 20/23 21.313"14"12.125" 2.09 63 15-20 022862 022879 12/ 20.35 oz. 12/ 20.35 oz. 15/18 15.438"13"12.313" 1.43 94 400 F/20-25 400 F/40-45 15/18 15.438"13"12.313" 1.43 94 400 F/20-25 400 F/40-45 Recipe Quick Dehydrofrozen Stew Cuts (1/2" 1" 1") Recipe Quick Dehydrofrozen Dinner Cuts (1/2" ) s/ Stove Top (Simmer) 315018 6/5 30/32 16"12"10.125" 1.13 68 20-25 316015 6/5 30/32 16"12"10.375" 1.15 107 20-25 Dehydrofrozen Dinner Cuts (1/2" ) 316725 1/40 40/42 19.875"13.375"6.875" 1.06 88 20-25 21

BLUE RIBBON P. 9B CLASSIC P. 9A SELECT RECIPE P. 6 SKINCREDIBLES P. 8A SIMPLY GOLD P. 8B INFINITY P. 7B CONQUEST P. 7A KITCHEN CRAFT P. 12 SWEETS P. 17 THUNDER CRUNCH P. 15C MEGACRUNCH P. 15B NATURALCRISP P. 15A BENT ARM ALE BEER BATTER P. 14 SEASONEDCRISP P. 16 3/16" Julienne 3/16" 3/8" 1/4" Shoestring 1/4" 5/16" Straight 5/16" Straight 5/16" 3/8" Straight 3/8" Straight 1/2" Straight 1/4" 1/2" Entrée 3/8" 3/4" Steak 1/4" Crinkle Shoestring 5/16" Crinkle 3/8" Crinkle 1/2" Crinkle 1/2" Deep V Crinkle The thinnest, crispiest, highest-yielding cut we offer. Great for casual, midscale and family-style operations in a vertical appetizer presentation. A distinctive, slim-cut sweet potato fry great for casual and family dining. Perfectly sweet for an ecellent second or third fry option. Etra crispy and cooks fast. Long and thin to maimize plate coverage and perceived value. Perfect as a base under protein to reduce plate cost. Quick cook times, etra-long hold time and great plate coverage yield a fry perfect for fast food and takeout operations. All the versatility of the 3/8" fry but cut slightly thinner for a quicker, crisper eterior. Delicious real potato flavor and ecellent plate coverage. Ideal for fast food, family and casual operations. A rectangular cut combining the heartier bite of a 3/8" fry with the faster cook time and higher yield of a 5/16" fry that gives operations a great signature fry option. Noted for flavor, teture and versatility. A traditional favorite with plenty of options. Great potato flavor and fluffy baked potato teture in a homemade look. Premium etra long length for big yield and customer satisfaction. The wide body flavor of a steak fry, with shorter cook time and more servings per pound. A standard favorite for premium potato flavor with no added coating or batter and great hold time. Thin etra-crispy ridges to deliver full potato flavor. Ecellent for casual, mid-scale & family dining and fast food too. Distinctive etra-crispy ridges deliver full potato flavor. Ecellent for casual, mid-scale & family dining and fast food too. Hearty appearance and full-bodied potato flavor. Ecellent for family and casual dining stays hot and crispy a long time. Perfect for holding signature dips and toppings. Distinctive appearance enhances plates, baskets & platters. Maimizes condiment catching and stays crisp longer than a straight fry. Etra-crisp ridges outside, fluffy potato inside. Deep V ridges enhance plates, baskets & platters. Maimizes condiment catching and stays crisp longer than a straight fry. Etra-crisp ridges outside, fluffy potato inside. 22

BLUE RIBBON P. 9B CLASSIC P. 9A SELECT RECIPE P. 6 SIMPLY GOLD P. 8B SKINCREDIBLES P. 8A INFINITY P. 7B CONQUEST P. 7A SWEETS P. 17 THUNDER CRUNCH P. 15C MEGACRUNCH P. 15B NATURALCRISP P. 15A BENT ARM ALE BEER BATTER P. 14 SEASONEDCRISP P. 16 ORIGINAL CUT SIDEWINDERS FRIES A unique shape with fun plating potential creates menu versatility for the ultimate twist to appetizers and signature dishes. Only from Simplot. See page 13. Straight Cut Crinkle Cut Homemade skin-on appearance, big potato flavor and long hold time a favorite for dashboard dining. Ideal for signature dishes and appetizers in casual dining and deli applications. Straight Cut Crinkle Cut Distinctive appearance, big potato flavor and long hold time make these a favorite for dashboard dining. Popular for deli and takeout operations. Straight Cut Homemade skin-on appearance and big potato flavor. Ideal for signature dishes and appetizers in casual dining, steak Crinkle Cut houses, home-style burger joints and delis. Lattice Loop Chunk Hearty cut makes dining fun and creates the best nacho base. Suitable for casual family and fast-food operations. An interesting cut that makes dining fun. Suitable for casual family and fast-food operations. Skin-on hand-cut appearance in random sizes. Ecellent hold time plus bake-or-fry versatility makes these an etremely popular breakfast bar and breakfast skillet potato. 1/4" Slice Ridged for etra crispness and superb bakeability. Great for sports bars and casual dining. Chip Fresh-cooked 1/8" chips can be made-to-order or pre-cook to free up fryers and quickly reheat to serve hot. Replace ordinary bagged chips to create menu interest and maimize profits. Kitchen Fry Skin-on 5/16" slices for a thick chip that stands up to even the heartiest toppings and dips. Galley Fry 3/8" thick slices are perfect for home-style potato dishes served anytime throughout the day. Boat Hand-scooped potato halves perfect to refill for scratchmade twice baked potatoes, top with cheese and sour cream for a classic potato skin appetizer. Twice Baked Choose from Sour Cream & Chive or Cheddar Cheese two of the all-time favorite potato toppings. Convenient prep in conventional oven, convection oven or microwave. Perfect for hotel buffet and catering operations. Gems Bite-size, formed sweet potatoes full of big flavor a great 2nd or 3rd fry option, or use as an appetizer base. Also an ecellent addition to any K-12 menu. 3/8" Ring Made using Vaquero Sweet Spanish Onions and the right amount of batter for the perfect crunch with every bite. Great plate coverage makes both cuts a terrific appetizer 5/8" Ring or upgraded side. 23