Is Ventless Cooking Equipment Right for Your Restaurant?

What is Ventless Cooking Equipment?

First, we need to understand what qualifies as ventless cooking equipment, and how it’s different from other commercial cooking equipment.

Typical cooking equipment such as fryers and griddles have hoods that hang over them. This hood acts as a way for any debris such as smoke, odors, heat, steam, and fumes to be exhausted outside.

While traditional cooking equipment requires overhead ventilation, ventless cooking equipment is fully enclosed. Meaning, ventless cooking equipment does not require an overhead vent. It is designed with filters and traps inside the equipment to catch and stop vapors.

Here are the pros and cons of using ventless cooking equipment in a commercial kitchen.

Pros of Ventless Cooking Equipment

1. Consistent Food Quality

Consistent food quality is made easier with fully-enclosed ventless fryers. This is because most ventless commercial fryers are partially or fully automated, minimizing human error while food is being produced.

Most ventless cooking equipment is powered by electricity, there’s no difference in temperature. Something you’ll likely see in traditional gas-powered fryers. Temperature control is made easy.

Some ventless fryers can automatically alter cooking time based on the size of whatever is being cooked or fried, preserving the food’s quality.

2.  More Spacious and Flexible Layouts

The added flexibility of ventless equipment is helpful when kitchen space is at a premium. You don’t need to install a hood or a complex ventilation system. You can put the fryer wherever you want.

As well as being flexible in placement, ventless equipment can also be moved more easily. Most systems even come with wheels. And, if you’re extremely low on space, manufacturers make mobile cart cooking equipment systems. These can help you move equipment even more easily, making them great options for concession stands and smaller booth-like vendors.

3. Longer Cooking Oil Life

The two main factors that degrade fryer oil are light and debris particles. Because ventless deep fryers are enclosed, no light or debris can get into the fryer oil. Having a closed system will extend the life of your oil, and your food will taste fresher.

Having longer-lasting oil is also a cost-saving measure. With the rising price of fryer oil, buying oil less often will positively affect your restaurant’s bottom line.

Cons of Ventless Cooking Equipment 

1. Hidden Maintenance Costs 

When comparing ventless and traditional fryers, you’ll notice that traditional fryers are usually cheaper. Some of that cost difference can be changed due to the cost of a kitchen hood and also installation costs. Equipment with an internal ventilation system typically has a higher initial cost.

The internal systems in a ventless fryer require regular maintenance. The filter that catches all the debris and fumes needs to be replaced regularly. These vary in price, and could become a high cost for your monthly orders.

Plan for this cost factor when comparing ventless or traditional cooking equipment.

2. Your City or Province May Not Permit Ventless Equipment

Certain building regulations set by local municipalities do not permit the use of ventless fryers. Before purchasing one, check your local area’s policy and your building’s guidelines. It is up to your inspector and your local health department to determine if ductless equipment is allowed in your building.

3. It May Not be Right for Your Food

Not all kinds of cooking work well with automation. Eliminating the human element from the cooking process is good for certain kinds of food, but not for others. Food items that require more care are not good for fully enclosed kitchen equipment like ventless equipment.

More delicate food items are also not conducive to ventless cooking equipment. Due to the closed system, not all heat is stopped immediately as it recirculates within the unit.

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