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16 FEDA News & Views Foster Frable The Ventless Kitchen: The good, the bad, and the ugly By Foster Frable Jr., Clevenger Frable LaVallee fosterf@cfl design.com V entless cooking is a timely topic these days. A quick read of any industry publication or a walk down the aisle of a trade show will tell you that one of the most signifi cant trends in kitchen ventilation is going hoodless. And who wouldn't want the simplic- ity of no-hood-required cooking—if it works? Hoodless systems include self- contained ventless hood systems, vent- less high-temperature dishwashers, and individual ventless cooking appliances like high-speed ovens and fryers with built-in grease capture systems. Ventless or hoodless technology has opened up possibilities in locations without access to external venting, allowing operators to consider opening restaurants in these types of locations and offer menu items that would oth- erwise have been impossible. For many it's been a good experience and worth the investment. On the fl ip side, the concept has the potential to be hyped and oversold, particularly in locations where local code rules prohibit ventless cooking because of inadequate air cir- culation in the cooking space. In these situations, correcting code violations can get expensive, and outcomes go from bad to ugly. The Science The break-through in ventless tech- nology came with the introduction of high-speed ovens that proliferated in the quick-service market and can be seen in thousands of Subways, Dunkin Donuts, and Starbucks all over the world. They are manufactured in a variety of sizes from companies like TurboChef, Duke, Bakers Pride, Amana, and Merrychef. Most of these systems combine convec- tion or impingement technology with microwave energy. Some models include browning elements, built-in panini press- es, and ceramic pans that allow grilling. High-speed ovens can produce a wide variety of high-quality menu items quick- ly and effi ciently and are used in many hotels and fi ne dining restaurants. Some models double as standard convection ovens for baking cookies, muffi ns, etc. Cooking and baking occurs in a closed cavity with grease-laden air fi ltered through a catalytic converter before it's released into the space. However, there is no cooling system for that exhausted air, nor is there any odor control. One of the reasons this type of equip- ment doesn't release as much heat or odor as conventional equipment is because they cook small quantities of food: a single plate, a single pizza, a sand- wich or two. This works fi ne for toast- ing a sub, but unless there is a stack of these $7,000-9,000 ovens, they just can't deliver the kind of volume a convection oven, griddle, or six-burner range can produce. And if there is a stack of them, a lot of heat and odor will be the result. Still, a high-speed oven is a good tool for many lower volume applications, and some higher-capacity units are coming on the market that will provide greater production capacity. When menus demand more capacity or variety, a self-contained ventless hood system like the ones offered by Wells and Giles may be a solution. Ventless hoods are installed over electric cooking appliances like electric griddles, rang- es, and fryers and have built-in grease, smoke, and odor fi lters. These systems have built-in fi re suppression systems to reduce the likelihood that a fl are-up can start a fi re in the ventless hood's fi l- ters. Consequently, these systems require daily cleaning and, for some menus, daily fi lter replacement. While most self-contained ventless hood systems are wall- or ceiling-mount- ed, there are kiosk-type systems where the air is drawn down the back or sides of the cooking area to a fi lter system under the equipment. Some are part of a mobile cart that can be rolled into a din- ing room or ballroom for catering and special events. The Reality Induction is often considered a vent- less solution but it's important to note that while induction cooking reduces the heat given off by the cooking process, it doesn't eliminate the need for capturing grease or providing fi re protection from fl are-ups on a pan or griddle. Induction helps the ventless cooking process by reducing heat generation into the space and speeding up the cooking time, but it doesn't equal ventless. Without external ducts, most ventless hood systems have little or no impact on reducing heat or odor generated by the cooking process. Ventless hoods or appliances used in non-traditional loca- tions like hotel and offi ce lobbies, atrium spaces, and small pantries, etc. (where general ventilation is limited) can pro- duce odor when it's drawn into the continued on page 38