After spending more than 23 years in professional kitchens I can identify the many challenges that we face in the industry. One for me and many are always getting more out of less. No matter if that refers to extending product cost, staffing challenges, or overall space in the kitchen. In regards to equipment however, from my humble beginnings, it was how do I get more firepower under the hood to pull off the events, functions, and demands of my club and membership needs? In this day and age, there are many alternate solutions to solving this problem. The answer? You guessed it, Ventless cooking capabilities! Equipment that needs no existing hood to meet your goals of production. The G-Series Half-Size Convection oven from Southbend not only solves the hood issue but also being a smaller footprint can fit into almost any existing space.

Have a small golf turn, pool kitchen, or bakeshop with no means of adding a hood? No problem. I have personally and rigorously tested this oven with everything from breads and Danish to whole roasted chickens, seafood, and steaks and without fail been impressed with its output every time. It’s time to look to new solutions in cooking. Forget the stigma that everything you need to cook has to live under a hood. Choose innovation, choose ventless, choose Southbend, and exceed your production potential.

View our new Ventless Flyer to learn more about our Catalyst Design.