Today, restaurant owners and managers are looking for ways to do more with less. And ventless commercial kitchen equipment offers the perfect opportunity to do so. Flexibility and versatility are important, particularly when space and labor are at a premium. Ventless equipment offers a variety of benefits, but what do operators need to know?
What is Ventless Cooking?
Ventless cooking takes place when using equipment that does not have a large vent built into the ceiling directly above the appliance.
Given emerging regulations and advancing technology, ventless cooking has become more popular. Commercial kitchens are facing a variety of headwinds, including supply chain issues and rising overhead expenses. Now, many commercial kitchens are looking for cost-effective solutions, and ventless cooking could be a great choice. Ventless cooking is always electric, never gas, and provides new opportunities for commercial kitchens.
Types of Ventless Commercial Foodservice Equipment
There are several types of ventless commercial kitchen equipment that have been released during the past few years. For example, ventless fryers and ventless griddles have become more popular. Ventless ovens and ventless cooktops have also become essential in numerous commercial operations. Even ventless pizza ovens and ventless mini combis have become increasingly widespread in the commercial industry.
Benefits of Ventless Commercial Foodservice Equipment
There are a variety of benefits provided by ventless commercial kitchen equipment. For example, commercial kitchens no longer need to have a ventilation system, which can free up resources that they can spend elsewhere. In addition, this type of kitchen equipment is more compact because it does not require a vent, which means that restaurants can save significant amounts of space that can be used for other purposes.
Generally, ventless kitchen equipment is more energy-efficient, which means that commercial kitchens and restaurants can reduce their utility expenses and enjoy a more sustainable restaurant design. Because the equipment is smaller and does not require as many hookups or outlets, commercial kitchens also have greater flexibility and layout and design. That means the ability to cook in places never imagined, including outside or in tighter areas that were originally wasted space. This helps increase output and profits.
Potential Drawbacks of Ventless Commercial Foodservice Equipment
Even though there are a lot of benefits that come from ventless kitchen equipment, there are some potential drawbacks as well. When compared to traditional equipment, there is usually a higher upfront cost to purchase ventless equipment, but restaurant managers should get this money back with decreased maintenance and utility expenses.
There is also the potential for greater noise and heat output in the kitchen. While this equipment does not necessarily require a vent, it still generates a significant amount of heat.
Choosing the Right Ventless Commercial Foodservice Equipment for Your Operation
Restaurant managers need to make sure they purchase the right equipment for their needs. They need to take a look at the menu, consider the capacity of the equipment, think about how large it is, and ensure they find energy-efficient options that can help them save time and money moving forward.
Flexibility, versatility, and scalability are essential, so restaurant managers should consider working with an expert who can help them find the right commercial kitchen equipment to meet their needs. This could include some of the latest ventless kitchen equipment.
