I got a Tefal deep fryer for Christmas (yay!) which has an automatic filtering system so you can re-use oil multiple times. When reading through the manual it says 'Do not use groundnut (i.e. peanut) oil', without any explanation as to why. My understanding is that refined peanut oil has a high smoke point and is a widely used choice for deep frying, but I suspect they have a good reason for this very prominent recommendation.
Why not use peanut oil? Is it due to a relatively high gelling point, does the oil break down in storage, or is there some sort of property I don't know about?