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.