I have the 2.5 gallons SS model. Cooks great and is faster than I thought. As stated here, you can cook for a crowd when you get it going. A few pointers from setting mine up:
-Calibrate your fryer thermometer like the instructions say. Mine reads 10 degrees cooler than the oil actually is.
- Once at frying temp. you can adjust the flame down and just about leave it alone after it is set. Have someone breading for you and you can just about get a steady pace going and your oil temp doesn't fluctuate very much.
.- This is how I handle my oil; I buy whatever store brand vegetable oil is available. I don't like paying the extra for peanut oil, nor do I care for the taste. The day after frying, I empty the oil back into the containers I purchased it in and then put these containers in the freezer. You should be able to get 2 to 4 fryings out of you oil if you freeze it. I've kept used frying oil in the freezer close to a year and it was fine. Just take it out about 3 hours before you fry to let it go back into a liquid state. The big issue is to never let you oil overheat. If it overheats (above 400) throw it immediately.
- I clean mine by filling with water up to the fill mark. adding a little dishwashing liquid and heating the water to 140 degrees. After turning the gas off, I use a long handle scrub brush from the hardware store to scrub the inside out. Drain, rinse, let dry and cover when you put it up. That way it's clean when yu need it.
You will love the quick recovery time and the way it cooks. The only down side is the noise.
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