Oct 25, 2024
The benefits of a kitchen without ventilation hoods
Opening a new restaurant or adding food service to a business, such as a pub or convenience store, can be challenging. Along with finding a space, an operator must develop a menu, secure equipment, and hire and train staff. These challenges, and others, are prompting budding restaurateurs to seek smaller spaces to operate and constantly look for ways to cut costs. With ventless commercial kitchen equipment, operators can reap various benefits that can help increase their chances of success, including minimizing costs and space restrictions.
But what is ventless kitchen equipment? Ventless commercial cooking equipment does not require an overhead traditional ventilation system. The ovens are designed to carry away grease, smoke, or other cooking vapors. Instead, the ovens use built-in catalysts or optional ventless hood technology to convert grease and other volatile organic compounds into harmless CO2 and H2O.
While it may be easy to see some of the benefits of using ventless equipment, others may not be so apparent. Here are three benefits of choosing ventless cooking equipment for your restaurant venture and four that aren’t so obvious.
OFFERING CLEAR BENEFITS
- Lower startup costs
A recent survey of restaurant operators pegged the cost of opening a new food business at $375,000, with some dining establishments coming in at $1 million or more. Using equipment that requires ventilation can dramatically increase those costs. In some areas, the average price of installing a commercial hood system is as much as $2,000 per linear foot. A typical hood system is 12 feet long, bringing the installation cost as much as $24,000 or more. And that’s just installation. Daily operation can significantly increase utility costs. With ventless cooking equipment, all of these expenses are eliminated.
- Lower operating costs
Installation costs are just the beginning. A ventilation system will likely operate every hour someone works in the kitchen, dramatically increasing utility costs. Those systems also need to be cleaned, driving up labor costs. Because those systems include parts such as fans that are constantly moving while at the same time being exposed to smoke, grease, and heat, they’ll require regular -and costly- maintenance. And because kitchen operations depend on those ventilation systems, a breakdown could force the restaurant's closure until repairs can be made. Finally, over time, they may perform better in operating costs. For example, operating a commercial oven without ventilation, such as the Cook & Hold ovens by Alto-Shaam, costs less than $2 per day.
- Maximize space options
A host of locations would make an excellent site for a restaurant but prohibit the type of renovation required to install a ventilation system. Consider the first floor of a busy downtown office tower or a historic building that’s being adapted for commercial use. The neighbors may not appreciate the smoke and odor even if a ventilation system could be installed. On the other hand, ventless commercial cooking equipment can be placed anywhere with no space restriction. Along with increasing the number of potential restaurant sites, ventless cooking equipment makes it easy for a convenience store or other location to add new food options. Even a countertop oven can be the foundation of a profitable food service operation.
THE HIDDEN ADVANTAGES
- Simplified staff training
Anyone who’s been remotely involved in the restaurant industry knows that staffing—or the lack of it—has been a significant issue for operators. Chances are that if you’re managing a restaurant, you’re doing so without an entire staff, and many of the people you have working in the kitchen have only been doing so for weeks or months. Many of today’s ventless ovens include features that make them easy to operate with minimal training. Alto-Shaam’s Vector® H-Series multi-cook ovens, for example, include up to four ovens in a single unit and the ability to program recipes via an easy-to-use interface, reducing the need for skilled labor and ensuring consistency.
- Expanded menu options
A product incorporating this specific technology and features enables chefs to expand their menu and reorganize their kitchen. For example, Alto-Shaam’s Vector® multi-cook ovens allow restaurant operators to eliminate the grill and fryer, making adopting new cooking applications a breeze and reducing the amount of equipment in the kitchen.
- Reduced waste
Some menu items are best cooked at lower temperatures for ultimate tenderness. Alto-Shaam Cook & Hold Ovens improve yields for many menu items. Using Halo Heat® technology, this even and consistent radiant heat can boost yields by 15 to 20 percent compared to conventional cooking technologies. And less product is wasted since there is no harsh heat, forced air, or added humidity to degrade food quality.
The ventless design of these Cook & Hold ovens means they can be placed anywhere, with no traditional oven hood or outside venting required. Their waterless design reduces installation and operating costs without plumbing, drains, filtration, or associated maintenance.
- Lower risk of fire
Last on the list, but of paramount importance, is the reduction in fire risk that ventless equipment provides. A 2017 report published by the National Fire Protection Association indicated that before the COVID-19 pandemic, there were 7,410 structure fires at eating and drinking establishments in the United States each year. In many cases, those fires began in the ventilation systems. Oven hoods, ductwork, and exhaust systems can pose a substantial fire risk if not adequately cleaned and maintained. The closing crew typically cleans oven hoods, and skipping the task for one or two nights can result in a dangerous grease buildup. Cleaning ductwork, fans, and rooftop equipment will require the services of a specialized cleaning crew. That will come at a significant cost, and a struggling operator may be tempted to put off that cleaning until cash flow improves, which can lead to minor but severe problems in the event of a fire.
So, consider the benefits of ventless technology if you’re designing a new restaurant, making changes to an existing location, or contemplating adding a food service program.
Contact one of our experts for more information.
