re: Recommend me a fryer

Let me see if I can help you out here. A buddy of mine has one for his restaurant to use for catering purposes & lets me borrow it for our company functions.

The fryer is "V" shaped at the bottom and the cart is designed the same in order to cradle the fryer. The flame comes in towards the middle, not from the bottom. This allows the meal to drop to the bottom and settle without the heat source being directly under the meal.

It holds the temperature of the oil very consistently. I really don't recall having to adjust up or down once frying temp was reached.

There is a spicket on the back. When oil cools down, open spicket and let it drain.

I believe the unit I used was 4 gallons. On my phone or I would link their website.

TIFWIW, I highly recommend it if you plan to either fry frequently or in quantity or both. Hope this helps.