Vollrath

Curly Fry Bagger Dual-Handle Plastic Alloy French Fry Scoop

SKU: 3673
$266.70
/case
Expected delivery date of ,
if ordered within hours and minutes
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Curly Fry Bagger Dual-Handle Plastic Alloy French Fry Scoop

Wider Chute, Heat Resistant from -40°F to 300°F, Silver

Built for efficient curly fry service, this dual-handle bagger offers a wider chute and durable plastic alloy construction for cleaner, easier portioning.

  • Designed specifically for bagging curly fries quickly and neatly.
  • Dual-handle grip provides easier control during prep and service.
  • Wider chute helps fries flow into bags with less mess.
  • Durable plastic alloy construction resists bending and breaking.
  • Withstands temperatures from -40°F to +300°F.
  • Compact 9" x 8" x 2" size fits well in busy prep areas.

Product Weight:

0.475 lb

Dual-Handle Design

Provides a secure, easy-to-control grip during fry prep and bagging.

Curly Fry Bagger Shape

Formed for efficient handling of curly fries at the counter or prep station.

Wider Chute

Helps fries move into bags more easily for faster, cleaner service.

Plastic Alloy Construction

Durable material helps prevent bending, breaking, and food traps.

Wide Temperature Range

Withstands temperatures from -40°F to +300°F for dependable use in foodservice environments.

Compact Scoop Size

Measures 9" x 8" x 2" for a practical footprint in prep areas.

Easy-Clean Design

No crevices or food traps to help simplify cleaning and maintenance.

Type French Fry Scoop
Style Curly Fry Bagger
Material Plastic Alloy
Color Silver
Country Of Origin USA
Selling Unit Each
Units Per Case 6
Shipping Weight 0.47 lb.

Warranty & Protection

Refer to vollrathfoodservice.com for full warranty policy.

Frequently Asked Questions

It is a curly fry bagger designed for scooping and bagging curly fries efficiently.
It is made from plastic alloy.
The bagger measures 9" x 8" x 2".
It has a dual-handle design.
It withstands temperatures from -40°F to +300°F.
It is sold each, and there are 6 units per case.

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