I quote myself, suggestion to change the idea to solve a few
problems.
Do it in food courts like teppanyaki, one chef serve 8-12
customers. You can go a la carte buffet, or set meals like most
teppanyaki.
The chef will do all the cooking, so customer wont get "shot" buy
hot oil. (Dangerous problem solved)
The whole table of customer, even when new customer come, you still
use that same big pot of oil. No need to change new pot of oil for
every new table. (Oil cost reduced.)
Chef will know it well how strong the file should be and how long
to dip it inside for each type of food.(Things will be cooked well
inside out.)
Healthy problem bo bian, since oil pot sure very oily, thus
unhealthy.
If you want to give customer some DIY feel, you put variety of
powder/sacue/dipping at each seat, to give them more option on how
their food will taste like.
Chili powder, use more than one kind, singaporean love chili.
"Jiao Yan" powder.
Chilli sacue, also supply a few type of them.
"salad" type of sacue, also a few type of them.
So the every piece of deep fried stuff will taste different based
on their own preference.
