Question on Ventless Hoods

Hello roadfood.com forum members. While browsing for restaurant equipment ventless hoods caught my interest. If I were to open a restaurant with no outlet, it seems ventless hoods would be the best choice. Which ventless hoods are the best, curious about one around 8 to 10 feet. Thanks for your time.

I think your restricted on the size of hood..........
 
The Ventless Exhaust Hood System is approved for electric equipment and fryers with oil capacities of up to 85 pounds; not to exceed 470 square inches of cooking area
 
 

I thought that was only for fryers. Anyway what's the biggest I could legally use in a restaurant and the best brand for it. I heard Gilles and Wells make some good ones, but maybe there are some other ones I don't know about.

You need a vented hood if nothing else to remove heat and smoke from the equipment in a high volume kitchen.   ... Kitchens are very difficult and costly to cool with an AC.

I see, the thing is there is no outlet for the kitchen at this location. What do you recommend I do.

I don't know your kitchen configuration, but hopefully you have an outside wall.  Run a duct at ceiling/wall (corner) and cut a vent thru the wall.  ... A 10" dia duct & fan should be OK.    If no outside wall, then no choice but thru the ceiling & Roof. It's a little more work, but not difficult.
 
Now a little info;   ... Most codes originally only required vented hoods over GAS equipment to remove carbon monoxide resulting from the burning gas.  Electric equipment did not required hoods.   ... Now many HD Codes today do require hoods over electrical equipment too.   I'm not sure what their thinking is here.   ... But the great advantage in a commercial kitchen  is to help control heat & smoke.    .......  Check your HD requirements, you may not have to have a hood at all. But I would still recommend one.

If you are doing any kind of volume, you want a hood, a vented hood for the reasons stated above, smoke and heat.

I can't speak to ventless hoods in general but if you are just looking for a fryer one "all in one solution" is the autofry made by MTI, inc.  In low volume envrionments they work well.  Google "autofry" and you will find it.  

edwmax


You need a vented hood if nothing else to remove heat and smoke from the equipment in a high volume kitchen.   ... Kitchens are very difficult and costly to cool with an AC.

I have 1, 25,000 BTU window unit, along with Central air, blowing on warm days, Kitchen is still hot as Hades.

www.hoodmart.com   

A detailed explanation of hoods can be found here.
http://www.jeansrestaurantsupply.com/Vent-Hoods-Explained-W136C565.aspx