When you’re on the hunt for a commercial oven, you’ve got many variables to consider. One of the first questions you might ask yourself is whether to go ventless or not. Both vented and ventless ovens come with their advantages, but ultimately, the decision comes down to your operational needs. Here are four signs that a ventless option might be the right choice for your school.
You’re on a budget.
If you need to watch your wallet, ventless ovens are a good option. They don’t produce the same combination of smoke, steam, grease and odor that vented ovens do, so they don’t need a hood ventilation system to evacuate those byproducts. And because they don’t require a hood, their upfront price can be two to three times less expensive than a vented oven. On top of that, they don’t come with installation costs. They also have fewer ongoing operational costs like ductwork repairs and professional cleaning, so they’re more cost-effective to maintain.
You have limited staff.
While we’re on the topic of ongoing operational costs, let’s talk labor. When labor can be as much as 35% of gross sales, it’s no wonder schools try to cut back on those costs. If you’re operating with a streamlined staff, vented ovens can be more stressful to maintain. Since they release more byproducts like grease, they require more cleaning, which means they’re more labor-intensive. And when you’re trying to operate with lower labor costs, labor-intensive equipment gets in the way.
You have less (or non-traditional) space.
Perhaps you’re working with limited back-of-house space in your school’s kitchen layout. Or, you have a tricky kitchen configuration. Whatever the case, if you’re looking for an oven that saves you space and affords you more flexibility, a ventless oven may be your answer. Without the necessity of a hood, you have more freedom with where you can put a ventless oven. They can go on any wall — not just an exterior-facing wall. They don’t take up as much square footage. And, as an added bonus, they’re less complicated to install, so they can be moved from one location to another fairly easily.
Your menu is evolving.
Now more than ever, school menus are constantly changing to keep up with student demands. Not only that, but they’re offering more variety to appeal to diverse tastes. If this sounds familiar, the right ventless oven can help you keep up with the times. Reason being, many ventless ovens have more innovative features that support the diverse demands of diners today. Take the Ovention Shuttle® 2000, for example. It’s a traditional conveyor oven and closed-cavity oven wrapped into one, which means it’ll accommodate just about any menu option. And with over 1,000 unique cook settings, it’s easy as can be to operate — no matter what’s being served.
Want the best of both worlds? We’ve got you covered.
While there are a number of benefits to going ventless, it’s not always the answer. If you’re working in a space that heats up quickly, for example, the hood required for a vented oven can help keep kitchen temperatures down by eliminating steam and humidity produced by other kitchen equipment. And if you’re going for a certain look with the hood, a vented oven could help you realize that vision.
With that said, the right ventless oven will check these boxes (and then some). A ventless oven, like the Ovention Shuttle® 2000, is sharp lookin’ and has the added benefit of “shuttle mode,” which produces less heat in the kitchen. Get all this, without the added expenses and lack of versatility that often comes with vented alternatives. But, don’t take our word for it. Find out how the University of New Hampshire benefited from an Ovention Oven.
Our goal is to partner with you to help you build your business. We will set up a demonstration that suits your needs, whether you want us to cook your current product, show you a range of new products, or do a side-by-side comparison with another oven we are ready to show you what Ovention can do.
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