Why Go Ventless?
The dining room. A stadium concourse. A hotel lobby. With ventless cooking equipment, there are no limitations to where you can cook for your guests. More and more operators are discovering the benefits of ventless foodservice equipment and for good reason: it can truly transform your foodservice operation.
Without the need for costly ventilation hood installations and maintenance, along with ductwork and fire suppression, ventless equipment gives operators the freedom and flexibility to place their equipment where they want to, not where they have to. And just like the locations, the menu possibilities with ventless are neverending!
Plexor Automated Ventless Oven
What sets Plexor apart is its modular design and ability to operate three technologies on a single user interface and with a single plug: rapid cook, impingement, convection, or any combination. The Plexor features TurboChef’s patented ventless technology and can be ordered in left, right, or center automated loading / unloading door orientation to offer additional flexibility.
Hoodini Ventless Hood for Convection
break free from hood systems for your commercial ovens. Since hood systems use immense amounts of energy, a good way to help get foodservice in line with carbon neutrality is to invest in ventless equipment. By going ventless, operators avoid taking up valuable hood space in an existing kitchen, saving thousands on installation and maintenance costs.
PS2020E-V Countertop Conveyor Oven
Bring the conveyor oven to the counter with the PS2020E-V from Middleby Marshall. This powerful oven not only doesn’t need a hood, but it’s compact enough to churn out a variety of menu items, from pizzas to wings, at a high volume.
EVent Ventless Griddle
The evo EVent is designed for front-of-house cooking for restaurants, sports arenas, cafeterias, convention centers, resorts, grocery stores, and foodservice operators without an overhead vent hood. The award-winning EVent® 48E includes a high-efficiency electric griddle integrated with a ventilation system that extracts air across the griddle surface through a series of filters including an electrostatic precipitator that removes smoke and grease particulates before exhausting clean air.
Request A Ventless Demo
There’s no better way to learn than a demonstration. We can come to you and show your team how to navigate your new equipment, or you can visit our Test Kitchen and take our lineup of solutions for a spin.
Unlock Your Kitchen’s Potential
From expanding your menu to enhancing your commercial kitchen’s workflow, we’ll give you tips and insight to achieve a more profitable kitchen.
Interact with Culinary Experts
With a demo from the Jay Mark team, you’re working with the industry’s best equipment and the industry’s best culinary team.
