Continuous Fryer Sizing Path Calculator

Enter what you are frying and how much of it. This returns the cook area and belt length the duty needs, maps that onto the four ST-YZJ model lengths, and checks the result against the loading floor below which oil quality starts to suffer.

Your Line

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The Method

Cook area equals production rate multiplied by frying time, divided by product loading per unit area. Belt length is that cook area divided by belt width.¹ With belt width fixed at 800 mm, length is the only variable left, which is why the ST-YZJ range steps by overall length rather than by widening the conveyor.

The calculator also reports where your duty sits against machine capacity. Running a fryer below 80% of nominal capacity stretches oil turnover time and reduces oil quality,² and operating below design capacity also raises oxidative stress and shortens finished-product shelf life.¹ Sizing for headroom is the expensive mistake in both directions.