Have you ever done this type of cooking before?
Funnel cake fryers are shallow fryers. Potato fryers are deep fryers. Another issue is heat recovery times. I've not seen a good GAS fryer with good recovery time for under $1000.
I'd think trying to cook both on one unit would be difficult in a high volume situation. Different Temp requirements, crossover of flavors in the oil. Don't know how potato starch will react with funnel cake batter and vise versa?
What do you do if a customer comes up and asks for 3 fries & 3 funnel cakes? What do you cook first???
How long do you think a customer is willing to wait?
With one fryer, you'll only be able to handle one serving and one customer at a time.
Unless you have the worlds best product, people aren't going to stand in line very long.
What you're selling is readily available from other vendors who will be better equipped to handle the volume than you.
If you can't afford 2 fryers then pick one product and do it well.
I'd suggest re-thinking this whole idea and the logistics involved more thoroughly.
<message edited by Foodbme on Thu, 10/13/11 3:14 AM>