ps303 …I see that you asked about fryers for a mobile unit, but I see no replys or suggestions.  That is a question I would like to pose…If a mobile unit is moving to a 2nd location in one day, how can that be done with red hot oil sloshing around ?  ….I am new to the mobile food idea, but been working in the restaurant world for years.  Learning this message board deal is a little tricky too .   Thanks to all…..Karen