A Ventless Griddle That Can Go Just About Anywhere

Foodservice equipment that lives outside of the kitchen can have the ability to turn previously unused spaces into points of profit. As it relates to some of the most profitable menu items, this can only be achieved with ventless cooking technology such as a ventless flat top griddle.

From stadiums looking to turn foyers into food courts to senior living facilities looking to make dining more convenient, having the ability to use a single unit in a wide variety of locations increases the impact and profitability of any foodservice program.

Why Does Ventless Matter?

Ventless cooking is the most effective way to cook high-profit menu items in otherwise unusable spaces. On the surface, it’s this potential for profit that makes ventless griddles valuable, but there are even more factors to consider when reviewing the value of a ventless cooktop.

Ventless cooktops help operators make use of non-traditional sites. As we mentioned, whether it’s a corridor in a stadium or a corner in a hotel ballroom, ventless cooking provides operators with the ability to actually cook foods in unconventional spaces. The cooking process results in grease and exhaust, making hoods a requirement for commercial kitchens. Because hoods are required, many spaces are often unusable due to size, shape, and the ductwork required. Ventless griddles can change that.

Select a location based on demographics. Now that the boundaries have been lifted, operators can choose a data-driven location. Consider the technical data that can lead to success, things like selecting locations where there’s higher foot traffic and analyzing the motivations and drivers of potential new customers. Knowing how much time they will have and what types of cuisines they prefer makes it easy to tailor a menu exactly to their needs.

Clean site lines and cooking transparency. As we’ve seen in fast casual and quick serve restaurants over the last decade or so, the ability for the customer to see and self-select their foods is highly desirable. With flattop griddles, operators can provide open visibility and transparency as to what and how foods are cooked, which also allows them to promote the ever-important concept of freshness.

Electrification Is Coming

One thing many operators may not know about ventless cooking is that it’s only achieved with electric cooking equipment. Simply put, gas-powered equipment can not be ventless. At the same time, the use of electric cooking equipment is one of the hottest trends in foodservice, and it’s not just a trend. It’s the future.

Over the course of the last decade, more and more commercial (and residential) kitchens in Europe have made the switch from gas to electric, and those numbers are continuing to rise exponentially across the continent. Here in the United States, the use of electric equipment has also started to take hold over the past few years, as trend-setting cities like Berkley are mandating the use of electric cooking equipment over gas. Two areas that can expect to see an increase in frequency because of this are induction cooking and ventless cooking.

EVO’s EVent: The Ventless Griddle that Makes It All Possible

That’s the secret behind EVO’s EVent Ventless Griddle. You can cook a whole range of fun, appetizing menu items right in front of the customer, and you can do it anywhere, without the need for a vent or hood.