The Bakemax BMDGF5 is a double-stacked greaseless air fryer engineered for high-volume operations that need fryer-style output without a hood system. Each of the two independent cooking chambers handles a 5 lb batch, giving the unit a combined 10 lb capacity per cooking cycle. Forced hot air and radiant heat work together to produce a crisp exterior and a moist interior on frozen and par-cooked foods without submerging product in oil.

Because the BMDGF5 is built around an integrated catalytic converter and multi-stage filtration package, it is certified for ventless operation in approved installations. That eliminates the need for a Type I hood, grease duct runs, makeup air balancing, and roof penetrations in many sites. Operators can deploy it in retrofit kitchens, kiosks, stadiums, clubs, and front-of-house service zones where a traditional hooded fryer would not fit.

Key Features

• 10 lb total batch capacity across two independent cooking chambers (5 lb each)
• Double-stacked floor design for maximum throughput in a single footprint
• Greaseless cooking using forced hot air and radiant heat - no oil, no shortening, no boil-out
• Ventless certified with integrated catalytic converter - no hood system required for approved applications
• Color LCD touchscreen control interface for direct operator input
• 15 programmable recipes for repeatable cook cycles across menu items
• USB port for exporting and importing recipe files between locations
• Cooking basket dimensions: 16.5" W x 16.5" D x 3" H per chamber
• cULus and UL Classified for code compliance and site-level approval
• Compatible with standard, mini, and pizza basket configurations

Specifications

Download the BMDGF5 spec sheet (PDF)

How the BMDGF5 Works

The BMDGF5 uses a dual-heat methodology built around two coordinated processes. Forced convection circulates high-velocity heated air around the product to strip away the moisture boundary layer, while radiant heating elements provide infrared energy that penetrates the food product. The combination produces fryer-style surface texture with a 20 percent to 40 percent reduction in fat content compared to immersion frying, at speeds 30 percent to 40 percent faster than standard convection ovens.

Each chamber operates as an independent unit with its own touchscreen controller, so an operator can run different recipes simultaneously on the top and bottom decks. That flexibility supports multi-item service patterns common in stadium concession, club, and entertainment venue applications where fries, wings, and appetizers all need to fire in parallel.

Ventless Operation

The ventless designation is achieved through the integrated catalytic converter and filtration train. As cooking vapors and grease aerosols move through the system, the filtration package removes particulate and airborne grease fractions. The heated catalyst then oxidizes remaining vapors into water vapor and carbon dioxide before the air is recirculated or discharged.

That eliminates the need for a traditional vented hood in many approved installations. Removing the hood requirement can substantially reduce mechanical buildout costs, especially in kiosks, retrofit spaces, and locations where roof penetrations or duct routing would otherwise drive the project scope. Final ventless acceptance still depends on the local authority having jurisdiction, health department, and fire marshal at the install location.

Recipe Programming and Data Portability

The color LCD touchscreen stores up to 15 programmable recipes. Each programmed entry locks in cook temperature, cook time, stage sequencing, and any holding or finish parameters required for the menu item. That repeatability reduces variability between shifts because operators select named programs instead of manually entering time and temperature for every batch.

The USB port allows recipe sets to be exported to a data stick and imported into other BMDGF5 units at the same location or shared across multi-site operations. That portability is useful for chain operators who need consistent execution of the same recipes across multiple locations.

Target Applications

• Stadiums and arenas with high-volume concession demand
• Clubs and entertainment venues running continuous service
• Family entertainment centers
• Ghost kitchens producing fryer-style menu items without hood infrastructure
• Convenience and retail foodservice operations needing batch throughput
• Multi-site operations requiring recipe consistency across locations

Cleaning and Maintenance

Daily maintenance includes basket and drip tray removal, chamber wipe-down with an approved greaseless fryer cleaner, and filter inspection. Weekly maintenance includes a 2 to 4 hour deep soak of baskets and drip trays in a dip tank cleaning solution, convection fan inspection, and verification of filter loading. Carbon or electrostatic filters typically require replacement every 1 to 3 months depending on production volume. Maintaining a clean catalytic converter and filtration package is what preserves the ventless certification over time.