Frequently Asked Questions (and Answers) About Ventless Hoods

Ventless foodservice equipment is one of the hottest movements in all of foodservice. While trends tend to come and go, movements are gradual shifts that will impact the industry for years to come, and ventless is one of those shifts.

In many cases, ventless foodservice equipment will include built-in components that allow for cooking without a hood. Ventless griddles, for example, can pull exhaust across the cooking surface, run it through filters, and place clean air back in the room. Ventless convection ovens can do the same thing. But what about ventless hoods?

Ventless hoods are unique systems that allow operators to place approved electrical equipment under a ventless hood. The hood makes the units ventless, not the units themselves. There are some misconceptions about ventless hoods, though. To answer some of those questions, let’s walk through some common FAQs many foodservice professionals have about ventless hoods.

Can I place any type of foodservice equipment under a ventless hood system?

No. Only approved electric equipment can be used. However, systems like Wells universal hoods boast the largest selection of approved electric equipment allowed under the hood.

How do I know if a piece of equipment works under a Wells ventless hood?

Only electric equipment is acceptable to use under a ventless hood. The equipment can be manufactured by Wells or someone else as long as they’re installed in compliance with the manufacturer’s instructions and parameters. They must be controlled by the hood equipment interface contactor through a customer-supplied contactor that disables cooking equipment in the event of a fire or a hood malfunction.

A contactor is a safety feature required by the UL710B certification that acts as a shut off interface between the hood and the equipment under the hood. In the event of a malfunction, the hood will tell the contactors to shut off power to the equipment.

Does a ventless hood have the same fire suppression system as a traditional hood?

Yes. Wells ventless hoods are equipped with an ANSUL fire suppression system. Wells utilizes a R-102 Pre-engineered ANSUL fire suppression system.

Are there size, temperature, or kilowatt limits on the electric equipment placed under the ventless hood?

Yes. There’s a table available on the last page of the spec sheet with a complete list of appliance placement requirements.

What kind of maintenance is necessary on a ventless hood system?

Changing filters is the most critical aspect of maintaining a ventless hood. When the light on the outside of the hood lights up, filter changes are required. Regular hood cleaning and maintenance, as indicated in the owner’s manual, should also be followed.

Are Wells Ventless hoods certified to use in my area?

Wells ventless hoods follow all national standards and certifications. All systems with Ansul are UL710B listed and follow the standards for recirculated hood systems, but be sure to check your local ordinances for additional restrictions. If a Jurisdiction has questions, please contact Wells for assistance.

Can I take a ventless hood when I leave the building?

Yes. Ventless hoods aren’t permanently attached to the building and can be moved from place to place. So investments aren’t made to the building but rather into the business, benefiting the business owner.

Is there a tax benefit for purchasing a ventless hood?

Yes. In most jurisdictions, ventless hoods come with tax benefits because the units depreciate faster.

What are the different types of ventless hoods that are available?

There are three essential types of ventless hoods:

    1. Universal hoods, or WVU, allow for the largest selection in the industry of electric cooking equipment under the unit.
    2. Ventless cooking systems, or VCS, allow for mixing and matching fryers, griddles, or hotplates with customizable base choices, including a half-sized oven, double drawer warmer, or cabinet base.
    3. Ventless canopy hoods can be used with combi ovens, convection ovens, and cook and holds up to 40 inches wide.

In addition, some electric fryers offer an ANSUL system, a ventless hood, and an oil filtration system, all in a self-contained unit that is 16 inches wide. These are great solutions for just about any space.

Discover the features and benefits of a Wells Ventless Hood Cooking System.

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Topics: Foodservice Industry Trends, Ventless