If one word is trending in the world of foodservice equipment, it’s ‘ventless’.
With the astronomic rise of ghost kitchens, operators are working inside new and different spaces. Flexibility is key.
“Ventless equipment has become popular for a number of reasons,” explains Eugene Beniaminson, Lead Equipment Specialist for Singer Equipment Company. “It has allowed operators to perform cooking functions without the use of a traditional ventilation, making it easier and less costly to setup and operate a foodservice establishment in certain areas of the country.”
TurboChef’s ventless ovens add high-tech convenience to a commercial kitchen.
“Ventless technology also allows operators to bring higher quality and faster food production into areas that didn’t make sense before,” says Beniaminson.
Available in single and double batch configurations, they ensure your worries about investing and maintaining a hood system will be out of sight and out of mind!
“Since 1991, TurboChef Technologies, Inc. has pioneered the world of rapid cooking,” says Justin Miklos, Vice President of Regional Sales at TurboChef. “With innovation and top performance in mind, TurboChef has redefined cooking efficiency by designing both rapid cook and accelerated cook ovens that are versatile, user-friendly with intuitive controls, and save energy. As the original creator and leader of the ventless oven technologies category, TurboChef prides itself with un-matched industry technical support along with oven technology continues improvement. TurboChef Technologies is excited to develop the next breakthrough in Accelerated and Rapid Cook Ventless Oven Technologies that cook faster and produce consistent results without compromising quality.”
With intuitive touch controls available in multiple languages, you can now welcome stackable ventless ovens into your kitchen and customize the programming to your menu; these ovens are USB and Wi-Fi compatible and can store up to 400 recipes per oven.
“The technology that usually accompanies ventless cooking appliances has allowed operators to create consistency, quality, food safety through pre-programming of equipment and basic methods of prep training,” says Beniaminson.
To learn about whether ventless equipment is right for you, please email marketing@singerequipment.com.
Photography credit: SCOPOS Hospitality Group