Our tiny kitchen has no deep fryer, and that's fine by me. No mess. No smell. No Oil expense. Besides, there's no room even if I wanted one. There are times I do like to fry a special or two, and the Dutch oven is just a pain, and potential hazard.
I'm considering getting a small countertop unit (that I can hide when the health inspector comes calling). Something to do zeppole and beignet in the morning, maybe add tots in the afternoon, and the occasional fish and chips special on Fridays. So it needs to have decent recovery time and capacity, but a small footprint. Anyone have personal experience with one in a commercial setting and any brand/model recs? Thanks.