Commercial kitchens have gotten smaller and externally vented air systems more expensive resulting in a need for a ventless cooking equipment alternative. Restaurant designers, architects and operators are evaluating ventless cooking solutions, especially for non-traditional sites. The biggest advantage of using ventless cooking technologies is that you can place a kitchen almost anywhere, without menu limitations.
What used to be impractical is now practical with ventless cooking equipment. Former dead spaces now become functional and create new pockets of revenue as the kitchen can be set up anywhere including non-traditional locations, a growing trend in commercial foodservice. Imagine a stadium concessionaire now preparing burgers and fries under an escalator where it would not be possible to install traditional ventilation.
Proven operational excellence
Across the globe, Middleby has nearly 300,000 ventless kitchen installations with all types of cooking equipment including rapid-cook ovens, fryers, combi ovens, griddles and pizza ovens. Middleby ventless technology allows operators to have thriving foodservice operations in traditional locations, including restaurants and cafes, as well as in non-traditional spaces such as historical buildings, kiosks, airports, arenas, grocery stores and convenience stores. Designers working with Middleby can provide operators with ventless equipment for virtually any restaurant concept or unique site layouts.
Middleby ventless cooking technologies offer operators foodservice solutions that enhance their business, save time, energy and costs. And most important of all, a ventless solution does not compromise quality or cooking consistency. For example, the TurboChef™ ECO rapid-cook oven with a stackable footprint of just 16” wide by 22” deep is equal to larger ovens without the space or energy cost requirements.
Designing ventless equipment into a commercial kitchen reduces the initial capital expenditure of expensive HVAC equipment and external air systems, especially in multi-story buildings. The ongoing costs of exhausted heat in the winter and air conditioning in the summer are reduced dramatically, resulting in reduced electric utility bills.
Ventless equipment pays for itself rather quickly due to a reduction in labor, energy and water costs. Combining the cost savings with less food waste, faster cooking time and a consistent end-product makes operators extremely satisfied with the results of their ventless kitchen.
Middleby ventless innovations also make it possible to add more equipment to a smaller space and greatly enhance food preparation. Employees can be easily trained and pre-programming equipment is an option to free up kitchen staff to tackle other tasks instead of constantly keeping an eye on the equipment.
The future is ventless
The ventless cooking portfolio created and refined by Middleby Corporation provides the ultimate in kitchen design and flexibility. Essentially, any site could become a possible restaurant venue, even those non-traditional locations with impossible ventilation issues. No longer is the hood location and accommodating external air systems a priority. In fact, it shouldn’t be considered a limitation at all.