{"id":5757,"date":"2026-07-03T17:05:54","date_gmt":"2026-07-03T09:05:54","guid":{"rendered":"https:\/\/frenchfriesproductionlines.com\/?p=5757"},"modified":"2026-07-03T19:27:28","modified_gmt":"2026-07-03T11:27:28","slug":"how-much-money-can-you-make-selling-frozen-french-fries","status":"publish","type":"post","link":"https:\/\/frenchfriesproductionlines.com\/ms\/how-much-money-can-you-make-selling-frozen-french-fries\/","title":{"rendered":"How Much Money Can You Make Selling Frozen French Fries"},"content":{"rendered":"<section class=\"ff-hero\">\n<h2>Frozen French Fry Profit Margins: Engineering Capacity from 500 kg to 3000 kg per Hour<\/h2>\n<p>A 1000 kg per hour line generates 2800 to 3200 USD daily EBITDA when operating at 85 percent peeling efficiency and 8 percent oil absorption. These metrics depend on steam pressure control at 0.7 MPa and precise fryer oil level management within plus or minus 2 mm tolerance.<\/p>\n<ul>\n<li><strong>Steam pressure:<\/strong> 0.7 to 0.8 MPa for optimal peeling efficiency<\/li>\n<li><strong>Starch concentration:<\/strong> 2 to 3 percent in washing water prevents re-deposition<\/li>\n<li><strong>Peeling waste moisture:<\/strong> 85 percent for easy discharge and handling<\/li>\n<li><strong>Fryer oil level precision:<\/strong> plus or minus 2 mm for uniform heat transfer<\/li>\n<li><strong>IQF belt vibration frequency:<\/strong> 15 to 20 Hz for individual piece separation<\/li>\n<\/ul>\n<p>Since 1992 our Shandong facility has commissioned over 200 lines across 50 plus countries, with recent installations in Nigeria and Pakistan achieving 30 percent yield improvements through parameter optimization.<\/p>\n<\/section>\n<figure class=\"ff-image\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4952 size-full\" src=\"https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/12\/French-Fries-In-Pakistan.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/12\/French-Fries-In-Pakistan.jpg 800w, https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/12\/French-Fries-In-Pakistan-300x225.jpg 300w, https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/12\/French-Fries-In-Pakistan-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<div class=\"product-cta-buttons\"><a class=\"cta-primary popmake-39\" href=\"#popmake-39\">Get Your Custom Line Quote<\/a><\/div>\n<section class=\"ff-quickref\">\n<h2>Techno-Economic Snapshot<\/h2>\n<p>Capacity tiers from pilot scale to industrial production determine capital intensity and operational complexity for frozen french fry manufacturing operations worldwide.<\/p>\n<table>\n<thead>\n<tr>\n<th>Kapasiti<\/th>\n<th>CapEx Range<\/th>\n<th>Power Load<\/th>\n<th>Water Demand<\/th>\n<th>Footprint<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>50 kg\/h<\/td>\n<td>120000 to 150000 USD<\/td>\n<td>45 kW<\/td>\n<td>2.5 m\u00b3\/h<\/td>\n<td>120 m\u00b2<\/td>\n<\/tr>\n<tr>\n<td>200 kg\/h<\/td>\n<td>280000 to 350000 USD<\/td>\n<td>85 kW<\/td>\n<td>6 m\u00b3\/h<\/td>\n<td>250 m\u00b2<\/td>\n<\/tr>\n<tr>\n<td>500 kg\/h<\/td>\n<td>580000 to 720000 USD<\/td>\n<td>145 kW<\/td>\n<td>12 m\u00b3\/h<\/td>\n<td>450 m\u00b2<\/td>\n<\/tr>\n<tr>\n<td>1000 kg\/h<\/td>\n<td>980000 to 1250000 USD<\/td>\n<td>220 kW<\/td>\n<td>22 m\u00b3\/h<\/td>\n<td>750 m\u00b2<\/td>\n<\/tr>\n<tr>\n<td>2000 kg\/h<\/td>\n<td>1650000 to 2100000 USD<\/td>\n<td>380 kW<\/td>\n<td>38 m\u00b3\/h<\/td>\n<td>1200 m\u00b2<\/td>\n<\/tr>\n<tr>\n<td>3000 kg\/h<\/td>\n<td>2350000 to 2900000 USD<\/td>\n<td>520 kW<\/td>\n<td>55 m\u00b3\/h<\/td>\n<td>1650 m\u00b2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/section>\n<section class=\"ff-body-1\">\n<h2>Core Process Engineering and Parameter Validation<\/h2>\n<h3>Potato Preparation and Peeling Optimization<\/h3>\n<p>Steam peeling at 0.7 MPa pressure removes 98 percent of skin while maintaining 85 percent moisture content in waste peel. This pressure level optimizes thermal shock without cooking the potato flesh, preserving starch integrity for subsequent cutting operations. The peeling drum rotates at 12 RPM with 3 minute residence time to ensure uniform exposure.<\/p>\n<p>Washing water must maintain 2 to 3 percent starch concentration to prevent re-deposition on cut surfaces. Higher concentrations increase stickiness and cause clumping in the blancher. Our hydrocyclone separation system continuously monitors specific gravity at 1.08 to 1.12 and bleeds concentrated starch slurry at 15 percent solids for animal feed conversion.<\/p>\n<ul>\n<li><strong>Steam pressure:<\/strong> 0.7 MPa for optimal peeling efficiency<\/li>\n<li><strong>Peeling waste moisture:<\/strong> 85 percent for easy discharge<\/li>\n<li><strong>Washing starch concentration:<\/strong> 2 to 3 percent to prevent clumping<\/li>\n<li><strong>Drum rotation:<\/strong> 12 RPM for uniform exposure<\/li>\n<li><strong>Residence time:<\/strong> 3 minutes for complete skin removal<\/li>\n<\/ul>\n<h3>Blanching and Starch Control<\/h3>\n<p>First stage blanching at 75 degrees C for 4 minutes gelatinizes surface starch without complete cell wall breakdown. This temperature is 10 degrees lower than conventional designs because rapid heating to 85 degrees C causes excessive starch leaching and increases reducing sugar content to 0.4 percent, which accelerates Maillard browning during frying and creates acrylamide levels above 400 ppb.<\/p>\n<p>Second stage blanching incorporates 1.0 percent SAPP uptake to chelate iron and prevent enzymatic browning. The dip conveyor maintains 30 second immersion at 65 degrees C with pH controlled at 4.2. PT100 sensors positioned every 2 meters along the 12 meter belt ensure temperature uniformity within plus or minus 1 degree C across the entire zone length.<\/p>\n<ul>\n<li><strong>Zone 1 temperature:<\/strong> 75 degrees C for controlled gelatinization<\/li>\n<li><strong>Zone 2 SAPP concentration:<\/strong> 1.0 percent for iron chelation<\/li>\n<li><strong>Belt speed:<\/strong> 0.8 m\/min for 30 second dip time<\/li>\n<li><strong>pH control:<\/strong> 4.2 to inhibit polyphenol oxidase<\/li>\n<li><strong>Sensor spacing:<\/strong> 2 meters for temperature mapping<\/li>\n<\/ul>\n<h3>Frying and Oil Management<\/h3>\n<p>Fryer oil turnover rate of 8 to 12 hours maintains free fatty acid levels below 0.3 percent and peroxide value under 5 meq\/kg. Faster turnover at 8 hours is required for high-volume lines processing 2000 kg per hour because oil degradation accelerates at 180 degrees C operating temperature with constant moisture influx from potato strips at 85 percent water content.<\/p>\n<p>Oil level precision of plus or minus 2 mm is critical for uniform heat transfer across the 6 meter fryer pan. Level transmitters using hydrostatic pressure sensors modulate makeup oil pumps at 50 liter per minute flow rate. This precision prevents hot spots that increase acrylamide formation beyond 400 ppb regulatory limits and ensures consistent color development across the product bed depth of 80 mm.<\/p>\n<ul>\n<li><strong>Oil turnover:<\/strong> 8 to 12 hours for FFA control<\/li>\n<li><strong>Temperature:<\/strong> 180 degrees C for optimal crust formation<\/li>\n<li><strong>Level precision:<\/strong> plus or minus 2 mm for uniform heating<\/li>\n<li><strong>Moisture influx:<\/strong> 85 percent from potato strips<\/li>\n<li><strong>Acrylamide limit:<\/strong> 400 ppb regulatory threshold<\/li>\n<\/ul>\n<\/section>\n<div class=\"product-cta-buttons\"><a class=\"cta-primary popmake-39\" href=\"#popmake-39\">Request Free Feasibility Study Today<\/a><\/div>\n<section class=\"ff-body-2\">\n<h2>Capital Expenditure (CapEx) vs Operating Expenditure (OpEx) Analysis<\/h2>\n<p>Initial CapEx for a 1000 kg per hour line ranges from 980000 to 1250000 USD, but long-term OpEx determines true profitability. Lines with lower CapEx often use less efficient heat exchangers that increase natural gas consumption by 15 percent annually, negating upfront savings within 3 years of operation.<\/p>\n<h3>Hidden Infrastructure Requirements<\/h3>\n<table>\n<thead>\n<tr>\n<th>item<\/th>\n<th>Cost<\/th>\n<th>Specification<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Spare parts kit<\/td>\n<td>45000 USD<\/td>\n<td>Motors, belts, sensors for 2 years<\/td>\n<\/tr>\n<tr>\n<td>Piping stainless steel<\/td>\n<td>38000 USD<\/td>\n<td>SUS304, 3 inch diameter, 150 meters<\/td>\n<\/tr>\n<tr>\n<td>Control valves<\/td>\n<td>22000 USD<\/td>\n<td>Pneumatic actuators, 12 units, 0.6 MPa<\/td>\n<\/tr>\n<tr>\n<td>Electrical panels<\/td>\n<td>55000 USD<\/td>\n<td>IP65 rated, 400V, 3 phase<\/td>\n<\/tr>\n<tr>\n<td>Steam boiler connection<\/td>\n<td>28000 USD<\/td>\n<td>0.8 MPa rated, insulated headers<\/td>\n<\/tr>\n<tr>\n<td>Water treatment system<\/td>\n<td>32000 USD<\/td>\n<td>Softening to 50 ppm hardness<\/td>\n<\/tr>\n<tr>\n<td>Compressed air line<\/td>\n<td>15000 USD<\/td>\n<td>0.6 MPa, 50 mm diameter, 80 meters<\/td>\n<\/tr>\n<tr>\n<td>Drainage system<\/td>\n<td>18000 USD<\/td>\n<td>Stainless steel troughs, 200 mm width<\/td>\n<\/tr>\n<tr>\n<td>Platform and access<\/td>\n<td>25000 USD<\/td>\n<td>Galvanized steel, 3 levels, 150 m\u00b2<\/td>\n<\/tr>\n<tr>\n<td>Installation tools<\/td>\n<td>12000 USD<\/td>\n<td>Torque wrenches, alignment lasers, lifts<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Operating Expense Drivers<\/h3>\n<ol>\n<li>Oil absorption: Standard lines achieve 8 percent oil uptake on finished product weight, while high-yield designs with double-stage dewatering reduce this to 6 percent, saving 2000 USD per day at 1000 kg per hour capacity<\/li>\n<li>Electricity consumption: 0.35 kWh per kg for complete line including IQF freezer, with 15 percent reduction possible through VFD-controlled motors at partial load<\/li>\n<li>Natural gas: 0.12 m\u00b3 per kg for steam generation, varying 10 percent based on potato variety and initial temperature<\/li>\n<li>Water usage: 2.2 liters per kg for washing and blanching, with 30 percent recirculation reducing fresh water demand to 1.5 liters per kg<\/li>\n<li>Labor requirement: 8 operators per shift for 1000 kg per hour line, with automation reducing this to 5 operators at 180000 USD additional CapEx<\/li>\n<li>Maintenance intervals: Oil filters every 200 hours, belt replacement every 4000 hours, motor bearing lubrication every 1000 hours<\/li>\n<li>Potato raw material: 0.65 USD per kg purchase price represents 55 percent of total production cost, with 15 percent waste peel and trim<\/li>\n<li>Packaging film: 0.03 USD per kg for 2.5 kg bags, with 5 percent scrap rate from sealing adjustments<\/li>\n<\/ol>\n<h3>Payback Scenario and EBITDA Calculation<\/h3>\n<p>Raw potato cost at 0.65 USD per kg with 85 percent yield produces 1 kg finished fries from 1.18 kg raw material, costing 0.77 USD per kg. Wholesale price of 2.20 USD per kg generates 1.43 USD gross margin. At 1000 kg per hour capacity and 20 hours daily operation, EBITDA reaches 28600 USD per day before overhead allocation, achieving payback in 20 months at mid-range CapEx of 1100000 USD.<\/p>\n<\/section>\n<figure class=\"ff-image\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-5015 size-full\" src=\"https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/12\/Frozen-French-Fries-Production-Line-Cost.jpg\" alt=\"Kos Barisan Pengeluaran Kentang Goreng Sejuk Beku\" width=\"800\" height=\"600\" srcset=\"https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/12\/Frozen-French-Fries-Production-Line-Cost.jpg 800w, https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/12\/Frozen-French-Fries-Production-Line-Cost-300x225.jpg 300w, https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/12\/Frozen-French-Fries-Production-Line-Cost-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<section class=\"ff-case\">\n<h2>Project Report: Capacity Line Commissioned in Nigeria<\/h2>\n<p>A 1500 kg per hour frozen french fry line installed in Lagos processes local Bintje variety potatoes for national supermarket distribution and quick service restaurant supply chains.<\/p>\n<ul>\n<li><strong>Customer:<\/strong> The customer operates a vertically integrated agribusiness with 2000 hectares of potato cultivation and existing cold storage facilities. They sought to add value through processing rather than selling raw tubers at 0.45 USD per kg farmgate price. Their business model targets institutional buyers including hotel chains and quick service restaurants across Nigeria, requiring 5 ton daily production to meet initial contracts with Shoprite and Chicken Republic.<\/li>\n<li><strong>Challenge:<\/strong> Logistical hurdles included transporting a 40 foot container of equipment through Lagos port with 14 day clearance time. Local water hardness measured 280 ppm calcium carbonate required additional softening capacity beyond standard design. Power grid instability necessitated 500 kVA generator integration with automatic transfer switches. Potato variety Bintje contains 22 percent reducing sugars compared to 18 percent in typical processing varieties, requiring blancher temperature reduction to 72 degrees C to prevent excessive browning and acrylamide formation above 400 ppb.<\/li>\n<li><strong>Configuration:<\/strong>\n<ul>\n<li>Washing tank with 7.5 kW motor and SUS304 perforated drum at 5 mm hole size for Bintje variety<\/li>\n<li>Blancher with 15 kW circulation pump and 12 meter belt length at 0.6 m\/min speed for 4 minute residence<\/li>\n<li>Fryer with 45 kW thermal oil heater and 6 meter pan length with 3 zone temperature control at 180 degrees C<\/li>\n<\/ul>\n<\/li>\n<li><strong>Outcome:<\/strong>\n<ul>\n<li>Secured 3 year contract with Shoprite supermarket chain for 2 ton daily supply at 2.50 USD per kg wholesale price<\/li>\n<li>Achieved 30 percent yield increase through optimized cutting grid and reduced sliver generation from 8 percent to 3 percent<\/li>\n<\/ul>\n<\/li>\n<li><strong>Key Lesson:<\/strong> Local potato variety adaptation requires blancher temperature adjustment of 3 to 5 degrees C below standard settings to manage reducing sugar content. Water hardness above 200 ppm demands oversized softening capacity by 40 percent to prevent scale formation on heat exchangers. Generator integration must include 20 percent power overhead for motor starting currents to avoid voltage sag that trips VFD controllers.<\/li>\n<\/ul>\n<\/section>\n<div class=\"product-cta-buttons\"><a class=\"cta-primary popmake-39\" href=\"#popmake-39\">Get Factory-Direct Price Breakdown<\/a><\/div>\n<section class=\"ff-insights\">\n<h2>Advanced Engineering Insights for Plant Optimization<\/h2>\n<h3>Infeed Throughput and Residence Time Management<\/h3>\n<p>Infeed throughput of 1500 kg per hour requires vibratory feeder amplitude at 3 mm and frequency at 25 Hz to prevent bridging in the hopper. Residence time in the blancher must be precisely 4 minutes at 0.6 m\/min belt speed to achieve 75 percent starch gelatinization without excessive cell rupture. PT100 sensors at 2 meter intervals provide real-time feedback to PID controllers that adjust steam valve position within 5 seconds of deviation, maintaining temperature within plus or minus 1 degree C across the 12 meter zone length for consistent quality.<\/p>\n<ul>\n<li><strong>Feeder amplitude:<\/strong> 3 mm for uniform flow without bridging<\/li>\n<li><strong>Belt speed:<\/strong> 0.6 m\/min for 4 minute residence time<\/li>\n<li><strong>Sensor response:<\/strong> 5 seconds for steam valve adjustment<\/li>\n<li><strong>Temperature uniformity:<\/strong> plus or minus 1 degree C across zone<\/li>\n<\/ul>\n<h3>Oil Quality and FFA Control<\/h3>\n<p>Free fatty acid levels must remain below 0.3 percent to prevent off-flavors and maintain smoke point above 200 degrees C. Oil turnover at 8 hours for high-capacity lines ensures FFA accumulation stays within limits. Specific gravity monitoring at 0.92 indicates moisture contamination above 0.1 percent, triggering automatic filtration through 25 micron filter bags. Reducing sugar content in potato strips below 0.25 percent minimizes Maillard reaction products and acrylamide formation during frying at 180 degrees C for 90 seconds residence time in the 6 meter fryer pan.<\/p>\n<ul>\n<li><strong>FFA limit:<\/strong> 0.3 percent for flavor stability<\/li>\n<li><strong>Turnover rate:<\/strong> 8 hours for 2000 kg\/h lines<\/li>\n<li><strong>Filter size:<\/strong> 25 micron for contaminant removal<\/li>\n<li><strong>Reducing sugar:<\/strong> 0.25 percent maximum for acrylamide control<\/li>\n<\/ul>\n<h3>Dewatering Centrifugal Force and IQF Belt Dynamics<\/h3>\n<p>Dewatering centrifuge must generate 300 G-force to reduce surface moisture from 85 percent to 12 percent before frying. This G-factor is critical because residual moisture above 15 percent causes oil splattering and increases oil absorption by 2 percentage points, reducing profit margin by 0.04 USD per kg. IQF belt vibration frequency of 15 to 20 Hz with 2 mm amplitude ensures individual quick freezing at minus 35 degrees C evaporator temperature. Belt speed of 0.4 m\/min provides 12 minute residence time in the 5 meter long freezer, achieving core temperature of minus 18 degrees C within 20 minutes of total freezing time for optimal texture preservation.<\/p>\n<ul>\n<li><strong>G-force:<\/strong> 300 G for moisture reduction to 12 percent<\/li>\n<li><strong>Vibration frequency:<\/strong> 15 to 20 Hz for product separation<\/li>\n<li><strong>Evaporator temperature:<\/strong> minus 35 degrees C for rapid freezing<\/li>\n<li><strong>Core temperature:<\/strong> minus 18 degrees C final product specification<\/li>\n<\/ul>\n<\/section>\n<figure class=\"ff-image\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4559 size-full\" src=\"https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/11\/French-Fry-Line-to-Sierra-Leone.jpg\" alt=\"Laluan French Fry ke Sierra Leone\" width=\"800\" height=\"600\" srcset=\"https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/11\/French-Fry-Line-to-Sierra-Leone.jpg 800w, https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/11\/French-Fry-Line-to-Sierra-Leone-300x225.jpg 300w, https:\/\/frenchfriesproductionlines.com\/wp-content\/uploads\/2024\/11\/French-Fry-Line-to-Sierra-Leone-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<section class=\"ff-standards\">\n<h2>International Food Safety and Engineering Standards<\/h2>\n<ul>\n<li><strong>HACCP:<\/strong> Critical control points at blancher temperature, fryer oil FFA level, and metal detector sensitivity at 2.5 mm ferrous detection ensure product safety.<\/li>\n<li><strong>ISO 22000:<\/strong> Integrated food safety management system with documented procedures for allergen control and supplier verification across 50 plus countries.<\/li>\n<li><strong>BRCGS Issue 9:<\/strong> Site security protocols include sealed access doors, visitor logging, and tamper-evident packaging for finished product integrity.<\/li>\n<li><strong>IFS Food:<\/strong> Risk assessment covers chemical contamination from lubricants with food-grade NSF H1 classification mandatory for all equipment.<\/li>\n<li><strong>FDA 21 CFR 117:<\/strong> Preventive controls for hazard analysis include validated kill step at 75 degrees C blanching for 4 minutes to eliminate pathogens.<\/li>\n<li><strong>EU Regulation 2017\/2158:<\/strong> Acrylamide mitigation through reducing sugar monitoring below 0.25 percent and frying temperature control at 180 degrees C.<\/li>\n<\/ul>\n<\/section>\n<section class=\"ff-faq\">\n<h2>Soalan Lazim<\/h2>\n<h4>What is the typical payback period for a 1000 kg per hour frozen french fry line?<\/h4>\n<p>Payback period ranges from 18 to 24 months for a 1000 kg per hour line operating 20 hours daily. EBITDA margin of 65 percent on 2800 USD daily revenue accelerates return when oil absorption is maintained at 6 percent through proper dewatering. Raw material cost at 0.65 USD per kg represents 55 percent of operating expense, so local sourcing reduces payback by 6 months compared to imported potatoes at 0.85 USD per kg.<\/p>\n<h4>How does water hardness affect production efficiency and maintenance costs?<\/h4>\n<p>Water hardness above 200 ppm calcium carbonate increases scaling on heat exchangers by 40 percent, reducing thermal efficiency and requiring cleaning every 300 hours instead of 600 hours. Softening investment of 32000 USD pays back in 14 months through 15 percent gas savings and 30 percent reduction in unplanned downtime. Hard water also increases blancher cleaning frequency from weekly to twice weekly, adding 8000 USD annually in labor and chemical costs.<\/p>\n<h4>What automation level reduces labor costs without compromising quality?<\/h4>\n<p>Automated lines with PLC control and HMI interfaces reduce labor from 8 to 5 operators per shift at 1000 kg per hour capacity. Additional CapEx of 180000 USD for automatic defect sorting and packaging pays back in 22 months through 120000 USD annual labor savings. Critical quality parameters including blancher temperature and oil FFA level remain under PID control with PT100 sensor accuracy of plus or minus 0.5 degrees C, ensuring consistent product regardless of automation level.<\/p>\n<\/section>\n<div class=\"product-cta-buttons\"><a class=\"cta-primary popmake-39\" href=\"#popmake-39\">Download Full Investment Plan<\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Frozen French Fry Profit Margins: Engineering Capacity from 500 kg to 3000 kg per Hour A 1000 kg per hour &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"How Much Money Can You Make Selling Frozen French Fries\" class=\"read-more button\" href=\"https:\/\/frenchfriesproductionlines.com\/ms\/how-much-money-can-you-make-selling-frozen-french-fries\/#more-5757\" aria-label=\"Read more about How Much Money Can You Make Selling Frozen French Fries\">Baca lagi<\/a><\/p>","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-5757","post","type-post","status-publish","format-standard","hentry","category-blog","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50","no-featured-image-padding"],"_links":{"self":[{"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/posts\/5757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/comments?post=5757"}],"version-history":[{"count":2,"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/posts\/5757\/revisions"}],"predecessor-version":[{"id":5797,"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/posts\/5757\/revisions\/5797"}],"wp:attachment":[{"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/media?parent=5757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/categories?post=5757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/frenchfriesproductionlines.com\/ms\/wp-json\/wp\/v2\/tags?post=5757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}