26
Guide to Warewashing & Janitorial Equipment
Ventless vs. Non-Ventless
Warewashing — What Does
It Mean?
In commercial warewashing, one of the
most important — and least understood —
distinctions is between ventless and non-
ventless (traditional vented) dishmachines. This
designation affects installation requirements,
energy consumption, kitchen air balance,
and often determines whether a facility can
accommodate a high-temperature machine
without a costly ventilation system. Put simply,
the difference comes down to how a machine
manages steam and humidity — especially
during the final rinse and door-opening phases.
What is a Ventless Dishmachine?
A ventless dishmachine is equipped with an internal heat recovery or condensate recovery
system that takes the steam generated during the dishwashing cycle before it can escape into
the room. Instead of releasing moisture into the air (as a non-ventless unit would), the machine
condenses the steam back into water and typically uses that heat to pre-warm incoming rinse
water. This process allows the machine to operate without the need for a Type 2 (condensate)
hood, which would otherwise be required for high-temperature units under most provincial
building and health codes.
How it works:
• During the final rinse, steam is drawn
into a heat exchanger or condenser
module
• The steam cools and condenses back
into liquid water
• The captured heat is then used to
preheat rinse water, improving energy
efficiency
• Minimal moisture escapes into the
room, and no external venting is needed
Ventless systems are available in:
• High-temp undercounter machines (e.g.
Hobart Advansys LXeR)
• Some door-type or hood-type models
with integrated condensate removal
• Certain glass washers and bar machines
where space and aesthetics matter