Whether to install a ventless hood or a traditional hood, can be a challenging decision to make for a restaurant owner. While the thought of not having to pierce the membrane of the roof or bust through a brick wall in order to install a traditional system in your kitchen might seem like the less expensive option, the reality is that pricing for the ventless option is actually close to the traditional method.
In general, if your commercial kitchen can accommodate a traditional hood, then the rule of thumb is that you should install one.
However, when there are barriers to installing a traditional hood, the ventless option is a very effective alternative, and carries with it several benefits you may have not considered before.
So, when to go with a Ventless Hood?
If you are opening a restaurant in a historical building, an airport or within a skyscraper, then ventless is the way to go. Or, if you want to own your own system and save the capital cost of building a traditional hood system just to leave it behind in the building when your lease is up.
Some of the less obvious benefits of going ventless are:
- You can lease ventless systems just like you would any other restaurant equipment
- You can actually disassemble and take the unit with you if you eventually move your business
- You can expand the cooking line to accommodate a growing delivery element to your business (SkipTheDishes, UberEats etc.)
If you do go with a ventless hood system you can only use electric equipment and, keep in mind that you will need to do daily maintenance, such as removing the baffles and running them through the dishwasher.
The great thing about the ventless option is that you have an engineered solution to former roadblocks of where you can open your business.
If you’d like to hear more ask us about Wells Ventless Hoods, just ask us! We represent this leader in Ventless cooking systems across Canada.
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