Restaurant Equipment Buyers Guide : ventless cooking
Why is ventless operation so important? Because hoods consume extra energy, drive up utility and installation costs, and restrict the ability to install cooking equipment in a location that best suits your needs.
Conveyor Oven, Countertop, Electric, 20" Wide Belt with Catalytic Converter for Ventless Operation
Convection Rapid Cook Oven, Electric, Ventless
Convection Microwave Rapid Cook Oven, Ventless, Countertop - Cooks with Metal!
Convection Microwave Rapid Cook Oven, Electric, Ventless, Countertop - Cooks with Metal!
Convection Microwave Rapid Cook Oven, Ventless, Countertop
Tornado 2 Convection Microwave Rapid Cook Oven with Impinged Airflow, Ventless, Countertop
Ventless (1) Fryer, (1) Griddle 17-1/4" Wide x 18-1/4" Front to Back, Thermostatic Controls, Cabinet Base, Self Contained Hood System, Electric
Ventless (1) Fryer, (1) Griddle 17-1/4" Wide x 18-1/4" Front to Back, Thermostatic Controls, (2) Drawer Warmer Base, Self Contained Hood System, Electric
Why Ventless?Does the location of your food service area prohibit the use of a traditional ducted ventilation hood and rooftop exhaust fan?
Have you found the cost traditional hoods prohibited in looking for an alternative solution?
Maybe you would like to add a kitchen but the only space available would not allow, or is cost prohibitive for you to add a hood and fan.
Do you need more cooking capacity under your existing ventilation hood but can’t expand the cook line because you are out of space under the hood?
Traditional hoods become the building owner’s property after installation whereas ventless hoods remain part of the equipment package keeping valuable investment dollars in the operator’s pocket.
Maybe your landlord does not like the idea of adding a hood and fan to his building.
If you thought it was impossible to cook hot food in your establishment because of the lack of available kitchen ventilation, think again. Ventless kitchen equipment provides a cost effective solution for locations in which it is too difficult or expensive for a traditional ventilation system in places such as stadiums, arenas, high rise or historical buildings or a restaurant located in a basement or an interior room of a large building.
How It WorksFirst stage - The stainless steel baffle filter catches larger grease particles and starts to cool the vapor which will increase the particle size before it hits the second stage filter. The baffle filter is usually the same type filter you will find on a typical vented kitchen hood and should be cleaned daily in the sink, or some can even be runthrough the dish machine.
Second stage - A fire rated fiberglass filter (pre-filter) will remove a portion of the grease and smoke vapor. The fiberglass filters will become more efficient as they are used until they become fully saturated at which point they will restrict airflow and will need to be replaced. (Fiberglass filter only on VCS2000 models).
Third stage - The HEPA and high carbon charcoal filter pack will remove the very fine particulates and some odors. This filter is replaced less frequently provided the two pre-filters are properly cleaned and maintained.