What Is a Ventless Fryer?

What is a Ventless Fryer

Ventless fryers are specially made deep fryers that capture all the greasy vapors that escape during the frying process and trap them with a filter. Ventless, or hoodless, fryers circumvent one of the most expensive parts of serving fried food: installing a hood to keep the establishment safe. Even a tiny hood will run operators thousands of dollars per foot, and not every operation even has the option to install one. Mobile operations such as food trucks can't install a hood in their truck, and businesses located in certain building types won't be able to install the ductwork needed for a commercial hood to vent.

None of that means these operators can't offer delicious fried foods, though, thanks to the availability of ventless fryers. Though small, a ventless fryer can augment your menu to provide crispy, golden french fries, fried chicken, seafood, or whatever fried food your customers will best enjoy.

Why Use Ventless Fryers Over Traditional Hoods?

Deep fat fryers release greasy vapors into the air during use – these vapors will suffuse the ceiling, walls, and ductwork of your building if left uncontrolled, which creates a massive fire hazard. To counter this, food safety authorities have mandated the use of hoods that can capture all the greasy vapors and vent the air outside to prevent fire hazards from forming. This has been the method used to fry foods indoors for a long time, but it doesn't work for everyone. Here are a few reasons a traditional hood might not be the best solution:

  1. Commercial kitchen ventilation hoods can be expensive. If you don't already have a big enough hood, adding one will run at least several thousand dollars.
  2. Mobile foodservice styles can't install traditional hoods. Food trucks, concession stands, and event-oriented operators don't have suitable locations for a vent hood.
  3. Old buildings, especially historical ones, can't be modified in the necessary way to fit a vent hood. Some buildings don't have room, and some are historical landmarks, with laws in place preventing their modification.

For all operators who fall under these and other categories, ventless fryers can help. Small-volume deep fat fryers can enhance your menu without requiring the installation of a full kitchen hood.

How Do Ventless Fryers Work?

Instead of taking the grease-laden air outside, ventless fryers take the grease out of the air via powerful filters. Just like a water filtration system, the ventless fryer sends air through a filter and the filter traps particles of a particular size, removing dangerous grease from the air. The clean air is then recirculated into the kitchen, the same way it is with a refrigerator or freezer exhaust system. This setup alleviates the need to run ductwork from the hood to the outside of the building and can save significant money.

Does an electric fryer have to be under a hood?

Yes, electric deep fryers need to be under some sort of hood just like their gas-powered brethren. Many chefs prefer equipment powered by natural gas, which results in some kitchens being almost exclusively powered by gas, but the natural gas powering this cooking equipment isn't the only reason you need a hood. Cooking anything with grease – which includes all meats and, of course, fryer oil – is going to introduce grease-laden vapors into your environment, regardless of what utility provides the heat. Even electric fryers need a hood, vented or ventless.

Do countertop fryers need a hood?

Even small countertop fryers must have a hood of some sort, but we carry an array of countertop ventless fryers that come with all necessary filtration to safely cook with hot oil. The smaller a fryer is the less grease vapor it produces and the easier it is to operate without a traditional vented hood.

Ventless Fryer Pros & Cons

Pros

  • No costly hood
  • Usable anywhere
  • Portable

Cons

  • Low-volume fryers
  • Filters must be replaced regularly

What Types of Ventless Fryers Are Available?

If the benefits of a ventless fryer outweigh the drawbacks, you'll have to decide which type of ventless fryer is best for your business by answering a few questions.

Countertop or Floor Model?

This choice comes down to space and volume. If you want to fry high volumes of food and have the requisite space in your kitchen, choose a floor model. Otherwise, countertop models will be your only option. Floor models can produce more food, but countertop models are more mobile and easier to fit in a cramped kitchen.

Flat Bottom or Open Pot?

Open frypots have a cold zone at the bottom in which sediment will fall and stop cooking. This makes open pots best for french fries, hash browns, and frozen food. Flat bottom pots don't have a cold zone, so any sediment that falls will continue cooking and eventually burn, changing the flavor of the oil. This makes flat bottom pots best for foods made of or coated in wet batter or dough, such as doughnuts, onion rings, and chicken.

So, What Is a Hoodless Fryer?

Hoodless fryers aren't technically hoodless at all – they have a built-in hood that filters grease out of the air without venting that air externally. Ventless fryers, which are sometimes called hoodless, do not need a commercial range hood to maintain compliance with legal guidelines or to prevent potential fire hazards. The individual fryer you choose will have unique features which will be explained on the product specifications page, or you can visit our deep fryer buyers' guide here. Ventless fryers are perfect for food trucks, catering, and concession stands because they don't require the same significant venting of traditional deep fryers. If you're looking to offer delicious fried foods without the cost or hassle of installing a venting hood, ventless fryers are the best solution.