Custom French Fry Boxes.

Tell us grams per portion and your cut style — those two together decide it, and dimensions alone will mislead you.

Bulk density varies a lot between cuts. Thin shoestring fries pack tightly; steak-cut, crinkle and curly fries trap far more air, so the same weight needs noticeably more volume.

Rough starting points: a regular serve is around 100–120 g, a large around 150–180 g, and sharing portions above that.

One thing worth deciding deliberately: fries are usually served heaped above the rim, and that visible overfill is part of the perceived value. Size the box for the heaped portion, not for the fries sitting flat.

Steam, almost always — and it is why fry containers are open-topped.

A hot fry gives off water vapour. In open air it disperses. In a closed or poorly vented container it condenses back onto the fry surface, and that moisture softens the crust that the fryer just created. It happens within a few minutes.

Three things to check:

• Are they lidded? Any lid, even a vented one, slows vapour escape enough to cost texture.
• Are they bagged immediately? A sealed paper bag around an open scoop recreates the same problem.
• Are they stacked in a delivery bag? Insulated bags hold vapour in around the whole order.

The open scoop is the format precisely because it vents continuously. Anything that closes it is trading texture for tidiness.

Yes, but it needs specifying for this case rather than treated as a general grease barrier — and that distinction is worth understanding.

The fluorochemical coatings the industry used were exceptionally good at repelling very hot oil. They are now restricted in food packaging across California, New York, Washington, Minnesota, Oregon, Illinois and a growing list of others, targeting intentionally added PFAS with total organic fluorine thresholds around 100 ppm.

PFAS-free replacements perform well, but they are not interchangeable across applications. Oil viscosity drops sharply with temperature, so fryer-temperature oil penetrates far more aggressively than the warm grease on a sandwich wrap. A barrier rated for the second is not automatically right for the first.

We specify fry containers against the hot-oil case. If you are reordering from a spec sheet written a few years ago, it is worth re-checking.