CECLE Machine

YZG-35/50/80/100 Oil-Water Separation Fryer for Fried Chicken & Dough Sticks

Name: YZG-35/50/80/100
Brand: CECLE
Price: 899.0 USD
Availability: InStock

$899.00 USD

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Model YZG-35 YZG-50 YZG-80 YZG-100

Shipping method By sea to door about (45-55days)

Quick Answer: The CECLE YZG-35/50/80/100 is an Oil-Water Separation Fryer with a temperature control range of 50°C – 300°C, engineered for stable, repeatable commercial-scale production.

CECLE YZG-35/50/80/100 vs. Traditional / Generic Alternative

Where the CECLE YZG-35/50/80/100 stands out against manual or generic oil-water separation fryer — measured on the dimensions buyers care about most.

Heating & Temperature Control

CECLE YZG-35/50/80/100Temperature Control Range: 50°C – 300°C (Step-less dial)

Unregulated Heating ElementA single element or burner with no thermostat, so heat varies across the working surface and results drift from the first batch to the last.

Build Material & Cleanability

CECLE YZG-35/50/80/100Chassis Material: Food-grade thickened SUS Stainless Steel

Painted Mild-Steel ShellPaint chips at welded seams and rusts where water collects, and rolled edges trap grease that a normal wash-down cannot reach.

Power & Drive Rating

CECLE YZG-35/50/80/100Rated Heating Power: 7.5 kW

Unrated Wiring & Oversized LoadNo earthing or overload protection for continuous shifts; leads and terminals run hot at peak draw, and the motor bogs down under load.

Footprint & Working Envelope

CECLE YZG-35/50/80/100Inner Tank Dimensions (L×W×D): 53 × 34 × 14 cm (21″×13″×5.5″)

Bench-Scale EnvelopeBuilt around one small working envelope, so anything larger than the sample has to be split across several passes or handed off to an outside shop.

Technical Specifications

Technical Parameters	YZG-35 Standard Commercial	YZG-50 Heavy-Duty Commercial	YZG-80 High-Output Stall	YZG-100 Central Kitchen Flagship
Model	YZG-35	YZG-50	YZG-80	YZG-100
Rated Operating Voltage	110V / 220V (50/60Hz) or 380V 3-Phase	110V / 220V (50/60Hz) or 380V 3-Phase	220V / 380V	220V / 380V
Rated Heating Power	7.5 kW	9.0 kW	10.0 kW	12.0 kW
Temperature Control Range	50°C – 300°C (Step-less dial)	50°C – 300°C (Step-less dial)	50°C – 300°C (Step-less dial)	50°C – 300°C (Step-less dial)
Inner Tank Dimensions (L×W×D)	53 × 34 × 14 cm (21″×13″×5.5″)	63 × 41 × 14 cm (24.8″×16″×5.5″)	75 × 45 × 20 cm (29.5″×17.7″×7.9″)	80 × 50 × 45 cm (31.4″×19.6″×17.7″)
Overall Dimensions (L×W×H)	85 × 50 × 80 cm (33″×19.6″×31″)	95 × 58 × 80 cm (37″×22″×31″)	107 × 60 × 80 cm (40″×23.6″×31.4″)	112 × 68 × 80 cm (44″×26″×31″)
Chassis Material	Food-grade thickened SUS Stainless Steel	Food-grade thickened SUS Stainless Steel	Food-grade thickened SUS Stainless Steel	Food-grade thickened SUS Stainless Steel
Drainage Configuration	Independent Heat-Proof Oil Drain Tap + Wide-Bore Bottom Sludge Purge Valve	Independent Heat-Proof Oil Drain Tap + Wide-Bore Bottom Sludge Purge Valve	Independent Heat-Proof Oil Drain Tap + Wide-Bore Bottom Sludge Purge Valve	Independent Heat-Proof Oil Drain Tap + Wide-Bore Bottom Sludge Purge Valve
Applicable Foods	Chinese crullers (Youtiao), chicken cutlets, wings, french fries, spring rolls, samosas, meatballs, tempura, fish fillets
Global Logistics Solutions	Ocean Freight DDP Door-to-Door (45–55 Days) / Air Express / Freight to Door (7–14 Days)

Compatible Applications & Materials

industrial products — primary target products for this Oil-Water Separation Fryer line
Standard industrial materials compatible with the machine's rated spec range
B2B production lines and contract manufacturing workshops

Standard Operating Procedure (SOP)

To ensure optimal product quality and safeguard the oil-water system, strictly adhere to the following sequence:

Engineering FAQ

Will oil and water splatter or boil over violently when heated together? What is the safety mechanism?
A: It will never explode or splatter. Common kitchen splattering happens when small drops of water fall into hot oil, sink, and instantly vaporize, bursting through the oil surface. In this equipment, a continuous water layer is already placed at the bottom with oil floating above it. Heating elements are installed exclusively in the upper oil layer. The bottom water remains cool (typically below 40°C–50°C), far below its boiling point, completely preventing vaporization, boiling bursts, or splashing hazards.

How do you clean residue collected at the bottom? How frequently should bottom water be purged?
A: The machine incorporates a dedicated bottom purge valve. Operators do not need to constantly skim out floating debris. Every few hours or before closing, simply position a bucket beneath the lower valve and open it slightly to allow gravity to flush out sediment and dirty water. Close the valve and replenish with fresh water along the inner wall.

Exactly how much cooking oil can this fryer save in commercial operations?
A: Field tests across commercial food service operations confirm overall oil cost reductions of over 50% . In traditional fryers, floating crumbs burn continuously in hot oil, turning the entire batch dark and bitter within 1 to 2 days. Because residues settle into cold water in this system, oil oxidation is drastically reduced, extending the usable life of cooking oil by 2 to 3 times.

What routine maintenance keeps the YZG-35/50/80/100 stable for long production runs?
A: Keep the working area clean, verify the rated power/air supply before each shift, and inspect wear parts per the technical manual. Stable input conditions are the main factor in consistent output and long service life.

Which product sizes and formats can the YZG-35/50/80/100 handle?
A: The machine is configured for its rated specification range (see Technical Specifications). For formats outside the standard range, CECLE can advise on tooling or model selection.