--- title: How Sous Vide Automation Benefits Restaurants Without Smoke Vents description: Sous Vide cooking setups offer many benefits for restaurants. However, few people realize the value that Sous Vide automation offers for restaurants without smoke vents. Let’s examine some of the key ways this technology is useful for such restaurants. --- [Skip to content](https://janby.kitchen/en/blog/2022/10/how-sous-vide-automation-benefits-restaurants-without-smoke-vents#main-content) English - [Español](https://janby.kitchen/es/blog/2022/10/la-automatizacion-del-sous-vide-en-restaurantes-sin-salida-de-humos) - [English](https://janby.kitchen/en/blog/2022/10/how-sous-vide-automation-benefits-restaurants-without-smoke-vents) English This is a search field with an auto-suggest feature attached. - There are no suggestions because the search field is empty. 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However, few people realize the value that Sous Vide automation offers for restaurants without smoke vents. Let’s examine some of the key ways this technology is useful for such restaurants. ## **1. Maintaining a Smoke-Free Cooking Environment** Smoke vents are part of the effective ventilation systems used in restaurants across the world. These vents help remove smoke, airborne grease, and fumes that arise during the cooking process. Such emissions can be harmful to both kitchen staff and the premises itself if a proper ventilation system isn’t in place. Certain kinds of restaurant kitchens and food preparation environments may not be able to install smoke vents due to kitchen location or cost constraints. Such restaurants can utilize Sous Vide cooking methods because they do not produce smoke, airborne grease, or the fumes associated with traditional stovetop and oven cooking methods. ## **2. Added Portability** Sous Vide setups can also be moved around a commercial kitchen relatively easily. This is because you simply need to find a stable surface to rest your water pot or tub in before installing the Sous Vide circulator. By contrast, stoves and ovens are in fixed locations. These cooking setups can’t be moved around as easily because they are connected to fixed gas lines and must be under a smoke vent at all times. ## **3.** **Using Multiple Cooking Set Ups At Once Safely** Restaurants without smoke vents may be hesitant to prepare multiple food items at once due to the increased risk of fires breaking out if restaurant staff aren’t there to continually supervise the cooking process. Such problems can be even more dangerous for restaurants without smoke vents. Sous Vide automation prevents such issues from occurring. For example, Janby Track allows staff to remotely monitor multiple Sous Vide setups at once and become informed if any issues arise. Please contact us to learn more about Janby Track and how it can help restaurant kitchens without smoke vents. [Learn more about the JANBY Track](https://europe.janby.kitchen/janby-track/?hsLang=en)   ## Related Articles [Pasteurization](https://janby.kitchen/en/blog/tag/pasteurization), [Food safety](https://janby.kitchen/en/blog/tag/food-safety), [Sous Vide](https://janby.kitchen/en/blog/tag/sous-vide), [HACCP](https://janby.kitchen/en/blog/tag/haccp), [Stabilization](https://janby.kitchen/en/blog/tag/stabilization) ### [Essential Glossary of Terms for Successful Restaurant Sous Vide System Implementation](https://janby.kitchen/en/blog/essential-glossary-of-terms-for-succesful-restaurant-sous-vide-system-implementation?hsLang=en) August 25, 2023 In an ever-evolving landscape of the culinary world, implementing innovative technologies like sous vide systems can... [Read more](https://janby.kitchen/en/blog/essential-glossary-of-terms-for-succesful-restaurant-sous-vide-system-implementation?hsLang=en) [Pasteurization](https://janby.kitchen/en/blog/tag/pasteurization), [Sous Vide](https://janby.kitchen/en/blog/tag/sous-vide) ### [Low-temperature cheeks with the Hot Hold method](https://janby.kitchen/en/blog/2022/01/low-temperature-cheeks-with-the-hot-hold-method?hsLang=en) January 10, 2022 Discover how chef Enrique Fleischmann applies the Hot Hold process in his restaurants to regenerate sous-vide cheeks. [Read more](https://janby.kitchen/en/blog/2022/01/low-temperature-cheeks-with-the-hot-hold-method?hsLang=en) [Sous Vide](https://janby.kitchen/en/blog/tag/sous-vide), [Digitalization](https://janby.kitchen/en/blog/tag/digitalization), [Business case](https://janby.kitchen/en/blog/tag/business-case) ### [Business case: Lincoln 32](https://janby.kitchen/en/blog/2022/01/business-case-linconl-32?hsLang=en) January 10, 2022 Lincoln 32 is a new restaurant located in the Sant Gervasi area in Barcelona. 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