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

Hey Lestat, i know of one place that uses one here in maine, they are a small lunch kitchen.
 
Since seeing his set up i have been looking into this myself as a cost saver for start up.

His is used over an electric griddle, has full ansi and the owner opted for it over the fully vented because of cost. It has a special filtration system that fulfills local HD requirements and the necessary ANSI system for fire code. 
 
So for a low cost option if you can get it cleared you will save some dough, he got his for under a grand, but most i see are for more the 2500 used.  His is a shade over 2ft in width and he has a 24" griddle running below it. 
Still cheaper than many vented hood systems. he also has a self fryer with a similar system that operates in the same room.
 
in maine they can be used so long as the have ansi and (i believe) so long as it is for a fryer or electric cook top.