Where can I find information on the availability, cost (including
purchase cost new/used, cost of shipping to the US Mainland, and cost
of operation) and commercial use of Belgian style deep fryers popular
in the fries shacks or "frietkots" of Belgium?  What if any
modifications (electrical, safety standards, etc.) would be necessary
to import these fryers to the States?  And, although it may be a
matter of subjective judgement, are there good reasons to use
authentic Belgian equipment vs. standard US friers to create the
"frietkot"-style fries?

Well, I'm not sure about the techincal side of the commerical deep fat
friers -I'm pretty sure you'll hit problems i.e. voltage will be 220
or 280v vs. the normal US 110v.

However, you can re-create perfectly the Belgian style frit as
follows:-

1.  Use firm white potatoes, with a high starch content

2.  When cut do NOT wash

3.  Use good quality vegetable oil

4.  Method:

4.1  Heat oil to approx 130c in a deep fat frier.  When it's hit 130c,
use a wooden spoon to "mix" the oil - this will ensure a uniform temp.

4.2  Plunge frits into the oil - allow to cook for approx five
minutes, after this time period remove from the oil.

4.3  Turn up the heat on the oil to 180C - as in 4.1 wait for a
while/stir to ensure even temp.

4.4 Plunge the frit back into the hot oil - allow to cook for 1 to 3
minutes - until crispy brown.

That's it!  Above works perfect.  Ar stage 4.2 for general interest,
take on of the frits and "snap" it - should be light and fluffy i.e.
cooked the second stage is just to brown them off.

Enjoy..

Also remember that slightly used fry oil tends to fry better than
brand new oil, unless the used oil has smoked or gone rancid. Never
deep fry in oil that has smoked, that has gone above 400 degrees F
(205 deg. C), that has darkened appreciably, or that smells "off".