Deep Fryer on a Food Truck

I have been going over the sandwich menu for my truck when I thought of 2 issues.
 
1. I only have 2 deep fried items on my menu (garlic fries and deep fried mash potato balls) and none of my sandwiches require fried ingredients.
 
2. How will I travel after a days work with my fryer full of oil? I would have to travel with the fryer empty, which means storing hot oil in a sealed container after I finish for the day.
 
I would love to have the fried items on my truck but I also prefer to go the healthy route (even though I will be serving mostly Southern people who love fried food).
 
I think I will do away with the fryer, this will allow me to get a smaller hoot exhaust vent and a bigger sandwich prep station. I think I will go with cold side items and salads.
 
What do you guys think?