Greaseless Fryer vs Convection Oven

Has anyone had any experiences with the above. If so, I hear that greaseless fryers are a big hype and that a convection oven does the same and cost way less. ANY OPINIONS !!

the smaller cavity does a ‘better’ job for lightly breaded items, such as mozz stix & breaded rav…

A 220V one will also do much better than the 110V ones…

You’ll never make it a ‘work horse’, but it may serve a purpose in some/many kitchens…

Your conveyor may/will do a good job on similar items as well…

I do not use a conveyor oven, I have a stone oven, the only reason Im looking at a greaseless fryer is to add burgers, frys etc.

Actually, air impingement ovens have been used to achieve a fried characteristic on certain types of foods for a good number of years now, not really the same as fried, but similar. I’m not aware of any convection ovens capable of achieving this characteristic as the airflow just isn’t sufficiently focused/intense on the product.
Tom Lehmann/The Dough Doctor