If you want to cook in a commercial kitchen, you need a regular gas-powered oven, correct? While that may have been true for a long time, modern ventless ovens are changing the game. Now, restaurants and foodservice operations of all sizes can utilize the power of ventless equipment to cook more dishes in less time with less infrastructure.
Leading the charge is Southbend, maker of various high-quality commercial ovens that don't need high-cost ventilation systems to operate. Since these devices have some pretty compelling advantages, it's worth taking a closer look at them.
Busting the Myths -- Separating Fact from Fiction With Ventless Equipment
A big reason why most chefs would assume they need a traditional commercial convection oven is that they cook remarkably well. Since gas-powered ovens have been the norm for so long, that's what everyone is used to and what they are trained on. However, ventless ovens are no longer just a novelty or used for specific dishes. Thanks to advances in foodservice technology, these machines can rival the best gas oven any day of the week. Yet, some myths still persist, so let's bust them right now.
First, ventless ovens come in various types, including impingement, rapid cook, or traditional convection. Chefs using ventless equipment can execute any dish on their menu without feeling limited or adapting to an oven that can't cook correctly.
Another myth is that ventless equipment is slower because it uses electricity instead of a flame. These days, ventless ovens can often be faster than traditional ovens, and with automated features, there's virtually no danger of overcooking or burning anything.
Finally, the cost of running an electric oven can be higher than using natural gas, but chefs can offset these costs in a couple of different ways. First, operators can reduce the need for vents to run, which can mitigate the energy used for ventless cooking. Second, these ovens don't need ductwork, so not only are yearly inspections not necessary, but a restaurant can add more machines and deliver more dishes in less time. Overall, ventless cooking is here to stay, and it's much more capable than most chefs realize.
Three Key Benefits of Incorporating Southbend Ventless Convection Ovens in Your Commercial Kitchen
Even after discovering how well ventless ovens work, some chefs may struggle with switching from the commercial oven they're used to. However, there are three core benefits of upgrading.
Faster Output
When operators can put more ovens in the same amount of space without having to install ductwork, chefs and employees can create more dishes simultaneously. During a lunch or dinner rush, this speed can be hugely beneficial.
Automated Features
When the kitchen is busy, it's easy to forget to turn something off or pull something out of the oven. Automated ventless models can pull dishes out by themselves, eliminating the need for redos. Plus, workers can focus their attention on other, more pressing tasks.
Versatility
Chefs can easily expand their menu by incorporating rapid cook or impingement ovens into their kitchens. These options may not have been possible before because of a lack of ductwork, but not anymore. Additionally, cooks can install these ovens anywhere there’s an outlet, even outdoors.
Bake with Ease, Anywhere You Please - Southbend Ventless Convection Ovens Simplify Your Kitchen
Southbend Ventless Convection Ovens are highly useful for a wide array of needs and situations. Chefs and operators can do so much more with these devices, such as:
Pop-Up and Mobile Cooking Operations
Instead of having to lug heavy equipment or worry about gas connections, chefs can install portable ovens in a pop-up stand. Now, the restaurant can offer better catering or mobile options, including working at large events or running a food truck operation.
Space Savings
Since Southbend Ventless Ovens have a smaller footprint, operators can fit more of them into a single kitchen. Plus, with so many cooking options available, a chef can do a lot more in the same amount of space.
Better Safety
Even with ductwork, some regular ovens can generate toxic emissions throughout the kitchen. And broken gas lines also can cause a safety hazard to staff and customers. Ventless oven models from Southbend don't have these issues, helping provide operators with peace of mind.
Get hands-on experience with Southbend ventless ovens to see how they can help your foodservice business:
