Break Barriers with Ventless Cooking Equipment

Every square foot of your foodservice operation counts. Space limitations under the hood don’t have to hold you back from having the right cooking equipment to serve a consistent, high-quality product more efficiently.

Ventless cooking equipment gives you the freedom to better utilize your space throughout your operation. 

These hard working commercial ovens can be placed where you need them most.




Conveyor Ovens

The Aperion® 24 Series of Impinger Conveyor ovens by Lincoln feature adjustable airflow and multiple belt widths to deliver faster cook times and higher output in a compact footprint. Available in gas, electric, or electric ventless for countertop or free-standing applications, Aperion ovens offer high-performance design and Eco Mode to reduce energy use without sacrificing throughput.

Ventless models not only save time and money during installation but also provide you with increased flexibility in choosing where you want to place them. The Aperion Series is KNLZ certified by UL (Underwriters Laboratories), a commercial cooking equipment designation that means the oven has an internal system to limit air emissions and no venting hood is required (local codes prevail).

 

High Speed Ovens

The Merrychef conneX® 12 delivers consistent, high quality food, up to 80% faster than conventional cooking methods, making it an unbeatable value. 

With a 14" x 23.5" footprint, its compact size, stylish design, and cool-to-the-touch exterior make it a great fit just about anywhere.


Ventless technology, no need for a ventilation hood, makes it easy to install wherever you need it, front or back of house. A catalytic converter filters emissions internally, which enables the oven to meet safety standards for ventless operation.

Merrychef conneX 16 offers the same functionality in a slightly larger footprint with a cavity large enough to cook a 16" pizza in under 2 minutes.

 

 


Cook and Hold Ovens


FWE’s new generation Low Voltage Low Temp Cook and Hold Oven saves space and money while improving food quality with high yield, high production results from a single 120V, 20A outlet. With a combination of 85% radiant heat and 15% forced air convection, this oven allows meats to brown naturally, reducing drying, shrinkage, and flavor loss while increasing profitability. 

UL certified for ventless operation, it is not required to be placed under a ventilation hood (local codes prevail).


 


Combi Ovens

The 19.6" wide Convotherm mini pro combi oven is designed to meet today’s biggest challenges – smaller spaces, shortage of trained staff and high energy and water costs. A full-fledged combi oven with steam, combi-steam, and hot air cooking, it delivers high volumes in limited time and space.

Designed for front-of-house and easy operation, even with minimal training, operators of all skill levels are able to consistently produce great quality food. Convotherm mini pro is UL KNLZ listed for ventless operation.

 

Ventless commercial ovens can save valuable hood space, make use of underutilized spaces, and save on installation and energy costs. For help identifying the right cooking equipment for your foodservice operation, contact us.

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