Ventless Cooking Equipment
Versatile and Innovative Ventless Solutions from Middleby
Traditional cooking methods, and the equipment to handle them, will always have their place in our favorite restaurants or commercial kitchens. But versatility is one thing that traditional equipment lacks. With ventless cooking equipment, versatility is what it’s all about.
Middleby’s ventless cooking portfolio is designed to to give any commercial kitchen, both large and small, traditional and non-, the flexibility and freedom to cook anything, anywhere. From cost savings to menu expansion, energy compliance and throughput, ventless solutions are an ideal component for any foodservice operation looking to transform their processes.
It’s time to lose the hood for good.
One myth about ventless cooking is that your menu is limited. Sure, you can cook a pizza, but don’t you need a fryer for wings? Fortunately, the menu variety available with ventless cooking equipment is as robust as the types of equipment themselves. Ventless ovens, ventless fryers, and ventless cooktops are just a few examples of the cooking solutions at your disposal that no longer require traditional ventilation. Griddles, pizza ovens, mini combis and more have ventless counterparts that allow operators to cook any menu in any location.
In high volume environments like schools or stadiums where diners need to be fed quickly, ventless commercial kitchen equipment cooks rapidly and can be moved into unused spaces where people can be served faster.
With ventless restaurant cooking equipment, any site can be considered for a foodservice operation. Even non-traditional locations without ventilation are prime spaces for ventless cooking. With ventless hoods and ventless technology, no longer are operators limited by the location of their hood or air systems.
Ventless cooking for foodservice operations helps expand profit potential by selling in high-traffic areas that aren’t necessarily dining rooms or traditional front-of-house spaces. What was once reserved for just beverage services, hallways, lobbies, and concourses can now offer full menus, cooked on the spot. Plus, the costs associated with traditional ventilation are eliminated.
