Typically, cooking with a fryer or a grill means having a vent to capture the steam, smoke, and hot grease. Otherwise, these vapors can fill the kitchen immediately, leading to various hazards and a dangerous working environment.

But what if operators and chefs didn't have to use a vent? Ventless cooking is quickly becoming the norm in foodservice operations nationwide, thanks to equipment and technology innovations. Now, operators are no longer bound by traditional constraints, enabling them to do more with their spaces. Simply put, hoodless cooking is poised to revolutionize the industry.

Understanding Hoodless Cooking

As the name suggests, ventless cooking simply means cooking without vents. However, on a more technical level, it means utilizing equipment that captures vapors and smoke at the source rather than allowing them to flow upward. Typically, a hoodless unit will use an internal system to trap and filter vapors before releasing them back into the kitchen.

Best of all, modern ventless cooking equipment is just as reliable and versatile as traditional options. Now, chefs and operators can install new equipment virtually anywhere without costly renovations or remodels. For example, if a bar wants to expand its menu to include hot food, it doesn't need to invest in a new duct system. Instead, the operator can add a ventless griddle and fryer to the kitchen and start pumping out orders immediately.

Similarly, operators can upgrade outdated equipment with hoodless models that cook faster and more efficiently. Plus, all ventless equipment is electric, which will become necessary as some states and cities start regulating gas devices to mitigate health concerns.

Techniques and Strategies for Hoodless Cooking

Fortunately, ventless cooking equipment only requires a few different methods than traditional devices. However, many modern ventless machines are automated, meaning a chef doesn't have to be on hand to handle each dish. In many cases, the equipment can take care of duties like shutting themselves off, removing cooked dishes when finished, or adjusting the temperature according to the recipe.

That said, chefs and cooks may need to adjust where they cook different items to ensure that smoke and grease are captured more effectively. For example, if the internal vent is at the rear of the griddle, it may make sense to put items with a lower smoke point at the back of the grill. This way, the machine doesn't have to work as hard.

Better yet, ventless fryers are self-contained units, so operators and employees don't have to do anything different when using them. Ventless fryers can often lead to better productivity and stronger margins, helping to increase profits. Broaster Ventless Countertop Fryers are compact and include a built-in fire suppression system and an auto-lift feature that raises and lowers the fry basket, helping to save on labor and protect employees. 

Another alternative is a greaseless fryer from Quik n' Crispy. By using hot air instead of oil, a healthier option is available to customers. From French fries to onion rings, fried wings to shrimp, stand out with fried food options that don't sacrifice any taste.

Equipment and Tools for Hoodless Cooking

For a commercial kitchen to go ventless, they must replace traditional equipment with hoodless versions. Fortunately, manufacturers have created fryers, griddles, grills, and ovens that don't need ductwork.

However, because replacing the entire kitchen with new machinery is expensive, investing in a ventless hood system is an alternative. This hood system allows operators to get all the advantages of ventless cooking while using traditional equipment.

Overcoming Challenges and Safety Measures

Although ventless equipment doesn't require extensive ductwork, it still has its own venting and filtration system built inside. So, workers must clean the filters and monitor the vents to prevent clogs and unnecessary wear and tear.

Another point to consider is the exhaust vents for these machines. Since they need to blow the clean air back into the kitchen, these vents must be clear of obstructions. Otherwise, the circulation system won't work correctly or capture smoke and grease effectively.

Overall, ventless equipment does have a bit more maintenance and upkeep, but considering the cost savings of not installing ductwork, they provide a net benefit for commercial kitchens.

Future Trends and Innovations

The foodservice industry is already embracing hoodless cooking, and the trend will only continue in the future. For example, operators must switch to ventless cooking to keep up with demand as more states start banning new gas installations.

Similarly, ghost kitchens, food trucks, and pop-up restaurants continue to be popular, so chefs and operators need equipment that can work anywhere without expensive infrastructure.

While hoodless cooking equipment can still not match the same output as traditional stoves and grills, it's only a matter of time before the technology catches up. Also, thanks to innovations in automation and "smart" devices, commercial kitchens will be able to operate more efficiently while using less labor dollars.