Kitchen spaces are shrinking, and in some operations, nonexistent. As costs continue to rise, operators now have to do more with less space, working to save money on building costs, monthly rent, labor and overhead.
As a solution to their space challenges, operators are discovering ventless cooking equipment. Ventless equipment provides added flexibility in terms of kitchen design. Operators are able to place this equipment anywhere outside of a traditional kitchen hood—maximizing floor space while improving efficiency and workflow.
Additionally, ventless equipment makes sense financially. Operators are able to save on expensive traditional ventilation systems, which can cost as much as $2,000 per linear foot (350mm) to install and approximately $30 per eight-hour day to operate.
In order for cooking equipment to be certified ventless, it must meet EPA emission standards. Most commercial cooking equipment releases some combination of smoke, heat, steam, odors and grease, which must be evacuated from the building by an overhead ventilation system. Certified ventless equipment limits the emission of grease-laden air into the room to under 5.0 mg/m3 avg.