Today, space is at a premium. It is important for commercial foodservice operations to make sure they get the most out of every square inch. Going with ventless equipment can help commercial operations save space, increase efficiency, and compete in the current environment while still making a profit.
Don’t Let Space Hold You Back
Even though there are plenty of reasons to go ventless, one of the biggest reasons is that it can save a significant amount of space. Given the rising cost of real estate, many commercial operations find themselves located in smaller spaces. Using ventless cooking equipment allows commercial operations to still access high-quality options without taking up too much space. Ventless equipment has a smaller footprint, freeing up valuable space for other appliances.
Furthermore, ventless equipment is always electric and never gas, so no extra additions like gas lines are necessary. Just plug in and start cooking.
No Need for Pre-Existing Ductwork
Another thing that traditional kitchen appliances need is ductwork and ventilation. The kitchen won’t pass inspection without ventilation and might pose a safety risk. And when appliances are required to go where ductwork can be fit, it limits how a commercial kitchen operates and what other equipment it can have.
In some cases, foodservice businesses are situated in historic structures where renovations are prohibited, in rental properties where landlords forbid any changes, or in spaces where ductwork simply cannot be installed. With ventless foodservice equipment, the option to cool at full power still exists.
Because a ventless oven does not require a building with pre-existing ductwork, the "back of the house" can be located just about anywhere. In addition, without any ductwork, businesses don’t have to worry about yearly maintenance and inspections, which can save time and money.
Ventless Is Portable
It is challenging to predict the future, and there are some circumstances in which restaurants may need to relocate. Due to its ductwork, hood, and numerous lines, especially if it runs on gas, a traditional oven is not very portable. A ventless oven can be moved from one location to another without the need for any special tools. HVAC investments made by an operator remain even if the operation leaves the building. It may come with ventless equipment.
Easier Permitting Process
Right now, lots of municipalities are backlogged with permit applications. Installing a traditional commercial oven may require extensive paperwork and permits, which can be costly and time-consuming. With ventless equipment, none of that is needed, which is another money-saving opportunity for restaurant owners.
Ventless cooking equipment meets the approval requirements in all states, reducing the chances of running into issues when deploying a commercial kitchen operation. Therefore, in addition to saving valuable space, a ventless oven could save time and money because it does not require an extensive permitting process.
Learn more about how ventless equipment can help your foodservice business grow by clicking below for our free assessment.
