Professional kitchens no longer operate a single setup. Central kitchens use ovens, satellites use airfryers, hotels rely on mixed equipment. Standard fries often behave unpredictably across these systems — drying too fast in convection heat or softening too quickly outside the fryer.
Advanced coating formulations, like those used in Lutosa’s professional ranges, stabilize performance across cooking technologies. Their balanced composition ensures even dehydration, controlled browning and consistent texture whether fries are fried in oil, baked in an oven or air-fried.
Instead of depending on a single cooking method, operators get reliable color, crunch, and yield from every system in use.
The dense coating layer regulates surface dehydration, ensuring even color and crispness whether fried in oil, convection-baked, or air-fried.
Texture and bite remain uniform regardless of cooking speed or airflow intensity. That means fewer operational variables and reliable results even outside the perfect fryer scenario.
All Lutosa coating - whether flavoured or not - are gluen-free, i.e. they do not contain wheat or derivatives of wheat. This makes them well-suited for people who suffer from celiac disease and for those who prefer to stick to a gluten-free diet.
For multi-location brands, training and calibration time shrink dramatically. Staff get repeatable results without mastering fryer curves or adjusting batch sizes per device. Ultra Crunchy standardizes performance across fryers, ovens, and airfryers — delivering consistent crispness, predictable yield, and lower variability between outlets.
Different equipment, same signature crunch.
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