Lately, we've been having more and more conversations with clients who are asking about ventless equipment. Whether it's due to building limitations, tight budgets, or simply not wanting to deal with the hassle of installing a full exhaust system, ventless solutions are proving to be the answer for many spaces.
Why Go Ventless?
Traditional exhaust hoods are expensive, invasive, and often require complicated structural changes to your space. Ventless equipment, on the other hand, gives you more flexibility both financially and operationally.
Here are just a few reasons why more chefs, managers, and foodservice operators are leaning into ventless technology:
1. No Renovation Headaches
Ventless units don’t require major renovations like cutting into ceilings, walls, or roofing to install ductwork or exhaust hoods. That means you can get up and running faster, with fewer permits, less downtime, and reduced construction costs.
2. Freedom with Leased Spaces
Many of our clients don’t actually own their building. If you’re leasing or renting, installing a permanent exhaust hood system can feel like a complete loss, you pay for it, but it becomes part of the building. Ventless equipment, however, is portable and completely yours. You can take it with you if you move, or resell it later if your concept changes.
3. Lower Upfront Investment
Compared to the cost of a traditional hood system (which can easily run into the tens of thousands), ventless equipment can be more affordable and usually has a lease to own, or monthly payment option. For many startups, ghost kitchens, or small operations looking to expand with less up front costs, this is ideal
4. Easier Compliance
Ventless equipment often meets health and safety standards more easily, as it typically includes built-in filtration systems (like HEPA or catalytic converters) that capture grease, smoke, and odours. This can be especially useful in older buildings or heritage spaces where full venting isn’t an option. It also avoids the risk of failing a fire or health inspection that so often happens with exhaust hoods as there is more room for error with installation of these.
5. Flexible Layouts and Mobile Setups
Without being tied to fixed ducting or ventilation systems, you have much more freedom to design or rearrange your kitchen layout. This also makes ventless ideal for pop-ups, kiosks, food trucks, or mobile catering operations.
The Most Popular Types of Ventless Equipment
Here are some of the ventless pieces we’ve been recommending most often:
Ventless Combi Ovens
These are a powerhouse for any kitchen, steam, bake, roast, reheat, all in one unit. With built-in converters or condensation hoods, ventless combis offer full functionality without needing external ventilation. Click to LEARN MORE.
Ventless Fryers
Perfect for locations where grease hoods aren't feasible. These units have internal filtration systems that trap vapours and grease, so you can safely fry foods like fries, chicken, or donuts without a traditional hood. Click to LEARN MORE.
Ventless Speed Ovens
Blending microwave and convection cooking, these ovens cook food lightning fast with consistent quality. They’re compact, versatile, and don’t require ducting, making them perfect for cafés, bakeries, or high-volume quick service. Click to LEARN MORE
Is Ventless Right for You?
Ventless isn't for every kitchen but it's ideal for many. If you're opening a new concept, working in a high-rise, retrofitting an older space, or simply want to reduce overhead and increase flexibility, it might be exactly what you need.
Still not sure if ventless will work for your operation? Let’s chat. We can help you find the right solution for your concept and space.
Email Us: sales@sfih.ca | Call Us: 416-744-0606