When kitchen space is tight, or when installing traditional ventilation isn’t possible, ventless cooking equipment opens up new possibilities. Catering operations, small cafés, and other foodservice venues often don’t have the space or budget for bulky hood systems. If you’re starting a business in a building not designed for commercial cooking, ventless solutions help you serve fresh, delicious food while staying within code and on budget.
What is ventless cooking equipment?
Ventless cooking equipment cleans smoke and grease using built-in filters and catalytic converters, then recirculates the purified air back into the kitchen. There’s no need for a traditional vent hood or expensive ductwork.
Cooking equipment can be UL tested and certified as ventless on its own, or ventless hood accessories can be added to certain equipment to eliminate the need for a traditional hood. Since these solutions do not need ductwork or ceiling modifications, they are especially useful for historic buildings or spaces where installing traditional ventilation is not allowed. This flexibility opens new opportunities for creative menus and professional cooking in places that once seemed off-limits, while making it easier for you to comply with health and safety regulations. Check out Vulcan’s ventless equipment offerings below to learn more:
Ventless Combi Ovens
Vulcan has two ventless combi oven solutions to help you adapt to restrictions without compromising food quality or performance: Chef’sCombi™ and MiniJet™.
When your kitchen has the space for a larger footprint (over 500 square feet), the Chef’sCombi oven provides a full combi experience with precise cooking. By outfitting any electric Chef’sCombi model, single or stacked, with the easy-to-install condensation hood (CHEF-HOOD1 or CHEF-HOOD2), you can operate ventless where permitted by local code. The advanced condensing and exhausting fume hood automatically adjusts its suction power, maintaining a comfortable workspace while effectively managing steam and odors. This means you can bake, steam, roast, grill, air fry, and more, all in one piece of equipment while increasing output in any space.
We’re committed to setting you up for success. Every Chef’sCombi comes with a free training from a Vulcan Certified Chef, sent directly to your operation. We tailor training sessions to your signature dishes and unique workflow, so you can master your menu and streamline production. Even without a traditional hood, you can maintain speed and consistency.
For smaller kitchens where every inch counts, the countertop MiniJet Combi Oven delivers the same versatility in a more compact design. It is UL-certified as ventless using built-in technology to eliminate grease-laden effluents. If your operation requires even more assurance, you can add a single condensate hood (MINI-HOOD1 or MINI-HOOD2) to any MiniJet installation, stacked or stand-alone. This provides extra flexibility and peace of mind when required by local codes.
Both models require standard water and drain connections. Still, there’s no need for a full-scale hood installation, expanding what’s possible in unconventional kitchens, and saving on costly hood builds.
Other ventless options
If you’re looking for low-temperature, slow cooking options, our Cook & Hold Ovens are a great addition. These ovens help you enhance flavor and tenderness when roasting, braising, or holding. You can use them for slow cooking overnight—with no oversight required—so you’re always ready for the next meal rush.
When permitted by local codes, there’s no need for added ventilation, which makes installation simpler and more cost-effective. There are also a range of sizes, from small, five-pan options to double deck 32-pan options.
Whether you’re bringing gourmet meals to a small bistro or maximizing a café’s limited back-of-house footprint, Vulcan’s ventless combi solutions make professional results achievable, wherever your kitchen happens to be.
Ready to go ventless? Connect with your local Vulcan Rep for more information.