Versatile, Ventless Solutions For Any Application
Multi-Cook Applications
Multi-Cook Ovens are designed to significantly increase production capacity in a compact, ventless footprint. Cook up to four different food items simultaneously with independent temperature, fan speed and cook time control with Vector® H Series Ovens. Want more menu variety? Converge® Ovens offer controlled humidity in each independent oven chamber.
Low Temp Cooking Applications
Halo Heat® technology provides low and slow heat to cook and hold a number of menu items – all without the use of harsh heating elements, fans, or added humidity. Gentle heat allows these ovens to be placed anywhere, with no traditional kitchen hood required for operation.
Steam Cooking Applications
Prodigi™ ovens are designed to effortlessly execute multiple cooking functions while providing high quality, consistent food. For menus with food items that require cooking with convection heat, steam or a combination of both, these ovens can do it all – with no kitchen hood required.
Certified Ventless for Raw Proteins.
Applicable Alto-Shaam equipment is UL listed for ventless operation. This ventless certification is for all food items, including foods classified as “fatty raw proteins.” These foods include bone-in, skin-on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. Always consult local HVAC codes and authorities to ensure compliance with ventilation requirements.
For further information, including testing criteria and results, view our ventless certificates and approvals in the DOWNLOADS tab below.
Ventless Technology Resources
What is Ventless? The Types of Ventless Ovens
New to Ventless technology? Learn more about ventless ovens and why they're perfect for many commercial kitchen applications.
Which Ventless Oven is Right for You?
Every operation has individual requirements and restrictions. Ventless equipment can ease pain points to streamline processes and execute entire menus -- anywhere it's needed.
7 Benefits of Choosing Ventless Equipment
Opening a new restaurant or adding food service to a business? Learn more about the benefits of choosing ventless commercial kitchen equipment.
Ventech™ Condensation Hoods
Designed to maximize space and savings for foodservice operations that require cooking with convection heat, steam or a combination of both, Ventech™ and Ventech™ PLUS Type 1 hoods are available on a variety of Prodigi™ ovens to meet the needs of your foodservice operation.
MAXIMIZE SPACE.
REDUCE COSTS.
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. Read more to see how they're making the most of ventless equipment.
Downloads
Combi Ovens
Multi-Cook Ovens
Cook & Hold / Smoker
Cook & Hold/Smoker EPA 202 UL Letter (Beef)
Cook & Hold/Smoker EPA 202 UL Letter (Chicken)
Certificate of Compliance UL 197 Redesigned Cook & Hold/Smoker
Certificate of Compliance NSF 4 Redesigned Cook & Hold/Smoker
Certificate of Compliance UL 197 Classic Cook & Hold/Smoker
Support
While model building and mechanical codes allow ventless installation, some local jurisdictions do not. Alto-Shaam’s dedicated Regulatory Compliance team works closely with code authorities to smooth the permitting processes. If you require further assistance, or local authorities and/or jurisdictions reject your request, please contact our dedicated Regulatory Compliance team.
If you are looking for additional product information or for product pricing, please click here.
