English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
Author: Alex Song Publish Time: 2026-09-23 Origin: Site
A 300 kg/h fried chicken strips production line has been manufactured and shipped to a UK food processor — seven modules on a 300 mm belt that take fresh chicken from whole fillet to par-fried, coated strip in one continuous flow.
This is not a coating line with a fryer bolted on at the end, and not a fryer that relies on hand-fed product. The order covers the whole sequence: strip cutting, infeed and alignment, dry flouring with dust extraction, batter application fed by an automatic batter mixer, and electric frying across two fryers, each with its own oil filter, tank and pump. Every product-contact surface is food-grade stainless steel, and the line is CE certified.
Stage | Model | Key specification | Function |
|---|---|---|---|
Rated output | — | 300 kg/h | Continuous output on a 300 mm belt |
Strip cutter | QT260 | 260 mm belt · 0.75 kW · 5–50 mm cut | Cuts boneless fresh meat into strips |
Infeed conveyor | SSJ-1500 | 1,800 mm long · 300 mm belt · 0.45 kW / 380–415 V | Operator alignment, feeds the flouring stage |
Flouring machine | FLU300 | 300 mm belt · 1.41 kW · 15 m/min | Dry-flour predust with integrated dust collector |
Batter mixer | DDJ-200 | 100 L tank · 1.1 kW mixing + 1.5 kW pump | Mixes powder and water, doses batter automatically |
Batter applicator | TBAT300 | 300 mm belt · 0.45 kW / 380–415 V · 3–15 m/min | Applies liquid batter with top and bottom blowers |
Electric fryers (2 units) | LZ-3E + LZ-4.7E | 3,000 mm / 36 kW and 4,700 mm / 60 kW · 350 L oil each · 300 mm belt | Constant-temperature continuous frying |
Oil management (one set per fryer) | Filter + tank + pump | 5,000 L/hr filter · 6 kW tank heating · 1.5 kW pump | Filtration, storage and oil circulation on each fryer |
Overall dimensions of the individual modules run from 1,750 × 630 × 1,450 mm at the strip cutter up to 4,700 × 950 × 2,200 mm at the longer fryer. Every input and output height across the line sits at 900 ± 50 mm, so the modules bolt together as one straight run rather than needing height adapters between stages. The two fryers together put 96 kW of heating power and 700 litres of oil behind the fry.
The QT260 is a strip cutter for boneless fresh meat, not a slicer. Product is fed onto a 260 mm belt and cut vertically by a multi-piece blade set into strips, with belt speed adjustable between 3 and 15 m/min.
Two details decide whether strip output stays consistent across a shift:
Cut thickness is set by hardware, not by a dial. You change the knife holder or the knife spacer, and the machine produces a different strip width between 5 mm and 50 mm. Because the geometry is fixed rather than adjusted, the thousandth strip matches the first — which is exactly what a downstream coater and fryer need in order to run at a stable setpoint.
The floating unloader and the spraying design. The floating unloader is there to stop cut meat sticking to the blade, and the spraying arrangement at the cut keeps the cut section smooth. On fresh poultry, adhesion to the blade is the single most common reason a strip line has to be stopped and cleared.
If strip cutting is not the only cutting operation in your plant, the wider range of industrial meat slicing and cutting machinery covers portioning and dicing duties around the line.
The SSJ-1500 conveying machine is a 1,800 mm infeed running a 300 mm belt at 3–15 m/min, with input and output heights both set at 900 ± 50 mm. It is built in food-grade stainless steel 304 and draws just 0.45 kW at 380–415 V.
Its job sounds trivial and is not: operators arrange the cut chicken strips by hand on this belt so they enter the flouring stage flat, spaced and single-layered. Every coating stage downstream can only add material — none of them can undo a strip that arrives folded, doubled or overlapped. Uneven infeed is the most common cause of flour and batter build-up on the underside of a strip, and it shows up later as a patchy fry colour.
The FLU300 flouring machine applies the dry flour predust that the batter and crumb actually bond to. It runs a 300 mm belt at 15 m/min and draws 1.41 kW.
What matters in operation:
A frequency converter adjusts conveyor speed continuously, so flour pickup can be tuned to the strip surface rather than fixed at the machine's nominal speed.
The air blower removes excess flour from the top and bottom of the product, which is what stops loose flour carrying into the batter bath and thickening it unpredictably over a shift.
Upper and lower flour layer thickness is adjusted by wrench, so the operator sets flour pickup mechanically and repeats it — not by eye each time.
Screw lifting handles the full range of dusting media: plain powder, corn starch, potato starch and wrapping powder. A chicken strip line and a fish finger line can share the machine without a rebuild.
The dust collector captures the flour that floats inside the equipment and returns it, keeping the workshop clean — on a 300 mm belt running continuously, airborne flour is both a hygiene issue and a real product loss.
The machine is built in food-grade SUS304. For other coating configurations, the full coating machine range and the industrial coating and breading solutions overview set out how predust, batter and crumb stages are combined.
Battering is two machines working as one system.
The DDJ-200 batter mixer holds a 100 litre mixing tank and does two jobs: it mixes powder and water into liquid batter with a special stirrer, and it pumps that batter to the battering machine automatically. Mixing power is 1.1 kW and the transfer pump is 1.5 kW. Because it can hold the batter at a defined consistency and deliver it in defined quantities, batter pickup becomes a set figure rather than something that drifts as the bath level falls.
The TBAT300 batter applicator then coats the floured strip. Its built-in pump handles liquid batters across a wide viscosity range, so a thin tempura-style batter and a thick adhesion batter both run through the same machine. An air blower removes excess batter from the top and bottom of the product, and a liquid level meter closes the loop: when the batter reaches the required level the mixer stops adding, and when it drops below the set point the mixer injects automatically. That removes the most common manual task on a battering line — and the most common cause of weight variation, which is an operator topping the bath up by hand.
The machine runs a 300 mm belt at 3–15 m/min and draws 0.45 kW at 380–415 V, with input and output heights at 900 ± 50 mm. If your product needs crumb rather than batter, the breading machine and batter applicator product pages cover the separate options, and the JF150-II batter and breading machine combines both stages in one unit for smaller footprints.
The frying stage uses two LZ-series electric fryers rather than one: an LZ-3E with a 3,000 mm conveyor at 36 kW, and an LZ-4.7E with a 4,700 mm conveyor at 60 kW. Together they put 96 kW of heating power and 700 litres of oil behind the fry, which is what allows the line to hold 300 kg/h. Both run a 300 mm chain-plate conveyor, hold 350 L of oil each (or a customized volume), use a 0.4 kW drive motor, and share the same control logic: frying temperature, frying time and conveyor speed are all adjustable.
Splitting the fry across two units also gives the process two independent setpoints. A single fryer runs one temperature for the whole dwell; two fryers let the first unit set the batter and crumb so the coating locks in place, and the longer second unit complete the cook and colour. On a 300 kg/h coated-strip line that separation is what keeps coating adhesion and final colour from fighting each other.
Three design points matter on strips specifically:
The chain-plate conveyor prevents the coated product from sticking. A mesh or plain belt lets wet batter and crumb sink and bond; chain plates carry the strip through the oil without it welding to the belt.
Frying is constant-temperature and timed, so strips are immersed for a defined dwell and emerge shaped and evenly coloured — the same result at the start of a shift and at the end.
A gantry lifter raises the conveyor so the fryer bottom can be cleaned after daily production. In practice this is what decides whether oil filtration actually happens or gets deferred.
Each fryer is supplied complete with its own oil filter, oil tank and oil pump, so both keep filtration running through production independently. On a continuous strip line this is not an accessory:
Unit | Specification | What it does |
|---|---|---|
Oil filter | 400 × 400 × 800 mm · 5,000 L/hr (83 L/min) · 0.12 kW | Filters oil and automatically removes large dregs during frying, improving oil quality and extending oil service life |
Oil tank | 300–500 L (customized) · 6 kW heating | Receives oil back when the fryer is cleaned, and automatically tops the fryer up when the level drops |
Oil pump | 1.5 kW | Recirculates oil continuously so temperature stays uniform across the bath |
Filtration running during production rather than after it is the difference between a fryer that holds its setpoint for weeks and one that drifts as the oil degrades. For batch and other configurations, the continuous deep frying machine and the frying machine category set out the rest of the range.
Single continuous line | Separate standalone machines | |
|---|---|---|
Product handling | Laid out once at the infeed; no manual relaying between stages | Re-laid by hand between every machine |
Coating adhesion | Flour → batter → fry inside one bounded time window | Window stretches with handling and queueing |
Height alignment | Every module at 900 ± 50 mm, one straight run | Adapters or raised platforms needed per machine |
Oil management | Filter, tank and pump supplied with each fryer | Added later, usually partially |
Labour | Operators needed at infeed and at packing | An operator at or near each machine |
Changeover | Settings adjusted per module, line runs as one | Each machine set independently and re-synchronised |
The time window point is the one that decides product quality. Flour that has sat on a strip for several minutes before it reaches the batter — because product is queued between standalone machines — has already started drawing moisture out of the surface. The batter then bonds to a wet layer instead of a dry one, and the coating lifts during frying. Keeping the stages mechanically linked is what keeps that window short and predictable.
The SSJ-1500 infeed and the TBAT300 batter applicator are both specified at 0.45 kW / 380–415 V. That sits inside the three-phase band used in the UK, where the legacy industrial supply was 415 V 50 Hz and the harmonised European figure is now classified as 400 V 50 Hz. Confirm the figure your site actually receives before the order is placed — an electrical mismatch is the single most common reason a finished line sits in a corner after delivery, and it is far better to specify at enquiry stage than to correct with a transformer afterwards.
This line is CE certified, and the CE documentation ships with it. That matters more for a UK destination than it first appears, because two frameworks apply and they are not the same:
Great Britain. CE marking continues to be accepted for machinery placed on the GB market — the UK has extended CE recognition indefinitely for the sectors where UKCA was introduced, so a CE-marked machine is not blocked at the border.
The EU. Machinery placed on the EU market is currently covered by the Machinery Directive 2006/42/EC. From 20 January 2027 that is replaced by the Machinery Regulation (EU) 2023/1230, which tightens and standardises the conformity requirements.
If you are specifying a line now for installation after January 2027, confirm that the supplier is already working to the incoming framework rather than discovering the gap at customs. Ask for the declaration of conformity and the technical file reference as part of the enquiry — not after the shipping date is fixed.
Every product-contact part in this line is food-grade stainless steel — SUS304 on the flouring machine, the battering machine and the infeed conveyor — and the batter mixer is built entirely in stainless steel to food hygiene standards. The dust collector on the flouring stage and the oil-management loop on the fryer are the two places where a coating line normally fails a hygiene audit, and both are designed in rather than added.
The same module set covers a wider UK product range than the name suggests. Strip cutting sets the format; the coating and frying stages are format-agnostic:
Chicken goujons and breaded chicken strips
Crispy coated chicken portions and tenders
Fish fingers and breaded fish portions
Breaded cheese and vegetable products
Schnitzel and cutlet formats
If your range runs to formed products as well as cut strips, the chicken nugget processing line and the industrial schnitzel and cutlet processing solution cover the forming and crumb routes on the same coating principle.
This delivery combines three capabilities that TINDO also supplies as separate projects: the coating stages, documented in the chicken fillet coating line delivered to Mexico; dedicated fresh-poultry cutting, covered by the QT300 strip cutter delivered to Greece; and the frying stage on its own. This UK order links all three into one continuous flow.
Q: What capacity does the line run at? A: 300 kg/h on a 300 mm belt. Actual output is set by strip size, belt speed and frying dwell, so the figure holds across the normal range of coated strip products. Belt speeds across the conveying, flouring and battering modules adjust between 3 and 15 m/min, and each fryer's temperature, dwell time and conveyor speed are independently adjustable. Send us your strip dimensions and target output per shift and we will confirm the settings for your product.
Q: Can the same line run breaded products as well as battered ones? A: Yes. The flouring and battering modules are independent, so a breaded route adds a crumb stage after battering, and a flour-only route bypasses the batter and crumb stages. The screw lifting on the flouring machine handles plain powder, corn starch, potato starch and wrapping powder without a rebuild.
Q: How much oil does the line hold, and does it need changing often? A: 350 L per fryer — 700 L across the two units — or a customized volume on each. Every fryer has its own filtration unit running at 5,000 L/hr during production that automatically removes large dregs, which is what preserves oil quality and extends oil service life. Each oil tank holds 300–500 L and tops its fryer up automatically as the level falls.
Q: Can we run the fryers on gas instead of electricity? A: Both units specified here are electric-heated. Frying heat source is a specification decision and can be discussed at enquiry stage — it depends on your site's energy supply and your running preference.
Q: How is the line cleaned between products? A: Each fryer has a gantry lifter that raises the conveyor so the bottom of the bath can be reached after daily production, and the oil loop moves oil back to the tank for that operation. The coating modules are built in SUS304 with removable elements, and the flouring stage's dust collector captures the airborne flour inside the machine rather than letting it settle across the workshop.
Q: What CE documentation comes with the line? A: The line is CE certified and the CE documentation is supplied with it. Alongside that, ask for the electrical specification against your site's actual supply and the food-contact material documentation for the SUS304 parts — at enquiry stage, not after delivery.
Q: Is this line suitable for a plant that also makes nuggets or fish fingers? A: Yes — the cutting stage sets the format and the coating and frying stages are format-agnostic. Goujons, breaded strips, tenders, fish fingers, breaded cheese products and schnitzel formats all run on the same module set with different cutting and coating settings.
The equipment list in this order was not chosen by model number first. It was chosen from four inputs, and those are the four numbers that decide any strip line:
Strip dimensions — width and thickness, which fix the cutter's knife holder and knife spacer.
Product temperature — fresh and chilled product behaves completely differently from part-frozen under the blade and through the batter bath.
Coating route — flour only, flour plus batter, or flour, batter and crumb.
Fry profile — the dwell time and temperature your product needs, which sets the fryer conveyor length between 3,000 mm and 4,700 mm.
Bring those four figures, plus your target output per shift, and the belt widths, module lengths and electrical configuration for a fried chicken strips production line follow from them. Every TINDO line is built to order rather than assembled from stock, so the specification is set against your product and your site's supply — talk to our engineers here.
