TOP-DOWN CUT GEOMETRY

Make every fry cook alike.

Load a calibrated top-down image. OpenCV isolates each potato baton, measures its short side, and marks the pieces worth recutting before they reach the basket.

Bundled sample available · scale required
PREP BENCH

Measure the batch

DETECTED—
MEDIAN WIDTH—
WITHIN ±1 MM—
DIAGNOSISAwaiting image

10 mm starting protocol

  1. Cut near 10 mm; rinse off surface starch and dry thoroughly.
  2. Toss 450 g potato with 1–2 tsp oil; avoid crowding.
  3. Start at 190°C / 375°F for 15–20 min, shaking 2–3 times.
  4. Stop when browned and tender; appliances and potato varieties vary.
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