Same as in the picture, pressure frying Joe.
It seems to be the answer for less oil displacement and sits down very low. Low oil line of about 2-3″ is critical to the process, so you need all the available surface area. Regular baskets have risers and lip hooks that require a higher oil line and have a smaller diameter then the vessel. I’ve been using a chinese skim with good sucess, but this seems to be an inexpensive and elegant solution.