2,330Current price is: 2,330. 
3,500Current price is: 3,500. 
FRYMASTER HEATED LANDING ZONE hlz18 – used
Original price was: 1,800.400Current price is: 400. * VAT will be applied at checkout
Model / Brand: Frymaster HLZ18 Heated Landing Zone
Country of Origin: USA
Physical Footprint (W x D x H): 47.0 cm x 61.0 cm x 19.6 cm
Actual Holding Area: 30.5 cm x 55.9 cm (12″ x 22″)
Electrical Power: ~2100W – 2500W / 220-240V (1-Phase)
Key Features: Dual heating matrix (heated floor plate + forced hot air blower), digital temperature controller, low-profile ergonomic footprint, and easily removable air intake filter.
Description
Manufactured in the USA by Frymaster (a premier Welbilt brand), the Frymaster HLZ18 Heated Landing Zone (18-Inch) is an industry-leading countertop holding station engineered specifically for high-volume fry lines. Designed to satisfy the relentless daily workloads of international fast-food chains, busy burger joints, hotel kitchens, and fast-paced quick-service restaurants, this specialized “dump station” ensures that freshly fried french fries, onion rings, and crispy proteins remain piping hot, perfectly textured, and ready to serve without drying out or turning soggy during peak rushes.
Delivering outstanding thermal retention without continuous cooking, the HLZ18 operates on a standard 220–240V single-phase electrical supply, drawing an optimized power load of approximately 2.1 kW to 2.5 kW. Unlike basic overhead heat lamps that only warm the top layer of food while leaving the bottom cold, this advanced unit features a dual heating matrix. It combines a thermostatically controlled heated base plate with a precision convective hot-air blower that cascades a uniform blanket of warm air over the entire holding area. This constant thermal envelope safely holds internal food temperatures while simultaneously sweeping away moisture, preserving that crucial “just-fried” crispness for extended periods.
Measuring an ultra-compact, low-profile footprint of exactly 47.0 centimeters wide by 61.0 centimeters deep and standing just 19.6 centimeters high, this appliance is designed for maximum ergonomic line velocity. It slots seamlessly right next to your active fryers, allowing cooks to instantly dump, salt, and stage fried goods without taking extra steps. The actual heated holding area spans a generous 30.5 by 55.9 centimeters (12″ x 22″), providing a massive staging ground to portion large batches of fries efficiently.
Built for heavy multi-batch daily runtime, this dependable platform delivers exceptional structural longevity and strict hygiene compliance, making it a reliable solution for commercial kitchen equipment. The entire chassis is constructed from heavy-duty commercial stainless steel, making it highly resistant to salt corrosion and stray grease. The intuitive front interface is managed by a recessed digital controller, giving line cooks absolute operational visibility. With a highly accessible, easily removable air filter screen and smooth, wipe-clean surfaces, it allows cleanup teams to execute nightly back-of-house sanitation routines with total convenience, empowering operators to scale their fried food programs with zero bottlenecks.
1. What primary electrical power does the Frymaster HLZ18 require? A: This commercial heated holding station operates on a standard 220–240V single-phase utility connection. Drawing roughly 2.1 kW to 2.5 kW, it can easily integrate into your hot-line electrical grid without requiring heavy-duty three-phase wiring modifications.
2. How does the HLZ18 keep fries crisp compared to standard overhead heat lamps? A: Traditional heat lamps simply blast infrared heat from the top, causing the surface of the food to dry out while the bottom layers get cold and soggy. The HLZ18 is a dynamic system—it actively heats the stainless steel floor plate while simultaneously blowing a curtain of hot, circulating air down from the top cowl, driving away moisture and keeping the entire batch universally crisp.
3. What is the difference between the HLZ18 and the HLZ22? A: The difference strictly comes down to footprint size. The HLZ18 is 18.5 inches wide with a 12" x 22" holding plate. The larger HLZ22 expands the chassis to 22 inches wide, providing a larger 15.5" x 22" staging plate for mega-volume kitchens.
4. Where is the best place to install this machine on a prep line? A: For maximum line velocity, it should be placed on a sturdy stainless steel equipment stand or prep counter immediately adjacent to your deep fryers. This creates a highly efficient "dump, salt, and serve" staging zone, preventing line cooks from carrying dripping baskets across the kitchen.
5. Are the temperatures manually adjustable? A: Yes. The machine is governed by an intelligent digital controller that closely monitors both the base plate temperature and the circulating air temperature via built-in RTD/thermocouple probes, allowing you to fine-tune the holding environment to match specific menu items.
6. What is the recommended daily maintenance and cleaning routine? A: Nightly sanitation is incredibly easy. First, turn the unit off and let the metal cool completely. Wipe down the stainless steel base plate and outer cowl with a sanitized towel (avoid abrasive scrubbers). Then, pull out the rear air filter screen and wash it out to ensure the internal blower fan maintains optimal hot air flow for the next shift.
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