Look for Trailrunner's posts, especially her "in action" posts. She has one :)

Here is a link that might be useful: Trailrunner's kitchen

Gaggenau makes a built-in fryer. There are other brands too, but the only one I've actually used was a Gaggenau. It functioned flawlessly.

I think generally, none of these built-in units has a removable oil pan. All that I know of have a drain valve under the unit which allows you to drain the oil from the bottom.

Unless you're planning to deep fry regularly, and in enormous quantities, I wouldn't think a built-in unit would make much sense. The fat reservoir requires between 3 and 3.5 litres (about 1 gallon) of oil for use. The unit cannot be used unless fat comes up to a specified minimum level. To thoroughly clean the unit, you need to drain the oil, then wash out the unit in place, draining the wash and rinse water though the bottom drain. To me, it just seems that a a portable countertop appliance or a pan on the stovetop would be much simpler.

See the link below to look at info on the Gaggenau unit. Click on the download tab to access the pdf user manual.

Here is a link that might be useful: Gaggenau built-in deep fryer

There is no reason to wash with soap and water . We have had the unit for over 2 years and all I ever do it wipe out thoroughly with paper towels. My son never washes his unit with soap and water either.

There is no reason to cook "enormous quantities). We are just two and we use it all the time. It only takes a couple minutes to heat and we make french fries, egg rolls, deep fried Chinese fish and shrimp. Also we do our own corn chips.Also beignets. Look at the pics. We do entertain and use it then too. The oil is stored in the unit. Unless you are using the unit to fix seafood there is no reason to change the oil very often at all. We go for weeks at a time and reheat and use. You can tell when it needs changing. If we do seafood we do it several days in a row and then change. The unit rarely needs oil added after use. The food is prepared correctly prior to cooking and the accurate temp of the oil insures that the food does not soak up excess oil.

It is much much safer to have a built iin unit.OK , off my soap box LOL. We love it. But that is how we live in our kitchen. To each his own. More than happy to answer quesitons. :) Caroline

I would love to have a deep fryer! I can't believe you store the used oil in there. Having to change it so often is what would have kept me from buying one. I assumed it would get rancid. So, how many times can you use it?

What else can you use besides peanut oil? My son is allergic to peanuts, although he has never had a reaction to anything other than real peanuts and peanut butter. If restaurants use peanut oil, then obviously he is fine the peanut oil.

trailrunner-- I would love to see pictures underneath. Can you tell me where you purchased it and how much it was? I looked online at the Miele and it only gave me UK businesses. We do a lot of frying so I know this would be a plus.

Here is a link to it at Ira Wood. It has gone up since I got it over 2 years ago. It was $850 . It will appear under cooktops when you check around for folks that sell it. So I would check the different online appliance dealers. I don't know where my appliance person got it. He added it in with my other appliances. I told him what I had seen it listed for and that is what he charged me.

houseful: when we are not doing meat/fish we use it over and over...for weeks and weeks. It does not get rancid at all. You can certainly use canola oil in it . That is what most restuarants use. Pics will follow in a minute. c

Here is a link that might be useful: Ira Woods Miele fryer

Here you go...Chinese sweet and sour shrimp and buttermilk fried chicken.

Here is a link that might be useful: slide show

bump 1x for those that asked for info...

trailrunner-- Thanks so much. I looked through all your photos yesterday and loved everyone of them. Are you a chef? Everything looked so yummy. Where do you get your recipes from?

No I am not a chef, but thank you for the compliment. My DS1 is a chef , he graduated from NECI. He and his wife , also a chef, are at a restaurant a few miles up the road. He is quite an inspiration but I can't do what he does LOL. I use cook books and blogs and the internet for ideas and then I take them and add and subtract till I get something we like. I just enjoy creating new things. My bread baking has really taken a new turn since I started gorwing my own yeast culture...from wild yeast. I have been explring that area for about a month now. I have baked all our bread since about 1976 so I am enjoying learning new things.

I hope the info I provided helps you. All the dealers have the same price for the Miele. The Gagg is VERY expensive and is no different, except ot comes in 2 sizes. If you Google Miele Combiset, you will get all the dealers. Ira Wood has a very good reputation. Good luck and if I can help in any way to aide your decision let me know. Caroline

Oh, that food looks scrumptious! Not sure about the price of the fryer though. I would probably have to settle for a countertop version. I remember my mom had a countertop fryer. We used to make our own cannoli shells, MMMM!

I have a commercial countertop fryer that I love. I was convinced the $50-$100 home style ones wouldn't do the job. I did a ton of research and ended up buying one on ebay. It's an Anvil ffa8110 which is 220volt (they also have a 110v model). The 220v is $280 and the 110v is $250. I also bought the cover for it (which I think is important). I use it several times a week. It doesn't have a spigot but the oil pan lifts out very easily and I pour the oil through a strainer into a big bowl and that gets all the crumbs out. I do wash mine since it's already out. I don't strain it after every use. And I reuse and store the oil in the fryer for weeks also. I think it's important to have one that reaches the proper temperature and stays there. It's surprising how little oil actually gets used. I use canola oil. It takes a little over 1 gallon to fill.

There is only two of us, so the small size is perfect. Fried chicken is so easy. Just drop it in and come back in 20 minutes. Fish & chips are perfect (with real french fries, not baked ones). I have a lot of fun with mine.

Here is a link that might be useful: ebay store I bought from

That looks GREAT !! WOW>...I would not hesitate to get one of those. You would need to have the wiring for the 220 but that would be simple for a new or reno kitchen. Thanks for showing that appliance. A great and cheaper alternative . C