My personal interest would be the very small 10-20L countertop pressure fryers that are manufactured only in the UK. Attempts to correspond with anyone on that side of the pond or down in OZ where they are sold and used has been futile.
The main reason for this quite frankly is the amount of frivolous litigation in the states. Anyone selling a pressure fryer that has not been completely idiot proofed, such as Henny Penny or Broaster, would not even think about selling into the states. My suggestion to you is find someone trustworthy in the UK to get one for you and have them ship it personally to you. There is nothing wrong with this type units, its the people that can't use them that restricts their purchase. BTW, the ones on the UK sites are modified Fagor units, so if you google Fagor pressure fryer you will basically have the same unit, it just needs some temp control, and of coarse the Fagors have no bottom drains. The easiest way to temp control a commercial Fagor is to use a very good high power electric hot plate, and then play with boosting the thermostat on it just before dropping the product. Then reduce again, this helps keeping the initial temp drop lower. Make sure your coated product is at room temp on entry into the fryer also helps keep the temp drop down, and allows your coating to turn into a batter, this is the Broaster method if I remember correctly.
Way off topic and sorry to the OP, but had the time and thought it might be helpful info.