Intro to Evo Ventless Griddles

Posted by Eaton Marketing on Apr 4, 2019 12:58:15 AM

Intro to Evo Ventless Griddles

Quite often, big improvements occur when we look at something we took for granted in a new light. Take ventilation systems in commercial kitchens, for example. Traditionally there have always been two assumptions.

One, the place where you cook needs to have a hood.

Two, that hood must be placed above the cooking area.

Evo challenged these rules, and developed the award-winning EVent 35E and 48E cooking stations. They are electric griddles with an integrated downdraft ventilation system placed right where the action is: at the cooking-surface level, just to the side of the chef.

The system captures steam, grease, and smoke and puts them through a 4-stage system: a grease filter, a particulate filter, an ESP (electric static precipitator), and a charcoal filter to remove any odors. The exhaust is placed near the bottom on the same side.

Check out Evo EVent in this short video: 

EVent 35E & 48E are 24”-wide with a length of and 35”and 48” respectively. The station incorporates four patented microheaters and a self-contained fire suppression system. The 48E version also includes an optional wooden dining table.

Evo put kitchen ventilation -- quite literally -- in a different perspective. Restaurants, resorts, sport arenas and stadiums, grocery stores, and hospitals: All types of foodservice operations can create new dining experiences front-of-house or wherever it wouldn’t be possible or cost-effective to have a ventilation system.

Learn more about the Evo EVent griddle, or even better, see one in person. Schedule an equipment assessment with your friends at Eaton Marketing. 

Eaton Marketing Foodservice Equipment Assessment

Topics: Ventilation, ventless, EVent, Evo