English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
 |
LZ-1.8
TINDO
Product Description
The BQ-1200 is a compact continuous fryer designed for small-to-medium operations. If your daily output is under 3,000 kg, this machine handles it comfortably. If you run 24/7 at 1,500+ kg/h, consider our full-scale Continuous Deep Frying Machine instead.
| LZ-1.8 Compact Fryer | Full-Scale Continuous Fryer | |
|---|---|---|
| Belt Width | 400 mm | 600–1,200 mm |
| Typical Capacity | 100–300 kg/h | 500–1,500 kg/h |
| Oil Volume | 96 L | 200–600 L |
| Floor Space | 1.65 × 0.56 m | 4–8 m length |
| Oil Filtration | Manual skimming | Continuous automatic filtration |
| Best For | Small factory, family business, startup | Large factory, 24/7 operation, export-scale |
| Heating | Electric 36 kW or gas | Electric / gas / steam / thermal oil |
Rule of thumb: If you have a dedicated operator monitoring the fryer, LZ-1.8 is enough. If the line must run unattended for 8+ hours, go full-scale with automatic oil filtration.
First-line buyer tip: Start with a LZ-1.8. Once your orders exceed 2,500 kg/day, add a second unit or upgrade to the full-scale line. The LZ-1.8 retains strong resale value and can also become your R&D or small-batch machine.
Most small fryers use a single belt system — the product is pulled through oil, and crumbs settle at the bottom where they burn and degrade oil quality.
The LZ-1.8's dual conveyor belt design works differently:
Bottom belt carries product through the oil
Top belt gently holds product submerged for even frying
Both belts lift manually — access the entire tank for cleaning in under 10 minutes
Because cleaning is fast and easy, operators clean more often → oil stays cleaner longer → up to 20% less oil consumption per ton of product
| Product | Typical Output | Frying Time |
|---|---|---|
| Chicken nuggets | 150–250 kg/h | 2–3 min |
| French fries | 200–300 kg/h | 3–4 min |
| Fish fillets | 100–180 kg/h | 3–5 min |
| Doughnuts | 120–200 kg/h | 1.5–2 min |
| Spring rolls | 100–180 kg/h | 2–3 min |
| Peanuts / nuts | 150–250 kg/h | 3–6 min |
Daily: Skim floating particles after every shift. Wipe down conveyor belts.
Weekly: Lift both belts, drain oil, scrub tank bottom. Inspect heating elements for carbon buildup.
Monthly: Check belt tension and alignment. Lubricate motor bearings.
Quarterly: Deep-clean electrical cabinet. Calibrate temperature sensor against a reference thermometer.
For comprehensive maintenance guidance, see our Meat Processing Machine Maintenance Checklist.
