A Real Professional Fryer!

This is as good as it gets without going to a commercial unit that costs at least twice as much and requires 220 volts and a $4,000 hood. And it has better features. The temperatures are true if you let it warm for at least 20 minutes and add 5 degrees for used oil. I use mine about twice a week and leave the oil in it with a piece of magnetic plastic over the cover vents to keep the oil odor in. It lasts a month and when the oil starts foaming I fully clean the unit and replace the oil. I don't strain, refrigerate and clean the unit with each use and neither do restaurants. If I did, I'd probably get another week between oil changes.
By using reasonable batch sizes this fryer will out perform any other one you have had with great results. If you don't love it, you need to go out to eat.