The foodservice exhaust hood is the central component to consider when designing and planning a restaurant ventilation system. We use AutoCAD technology for your design.
Exhaust ventilation is important to safely deal with both smoke and grease. Factors in the design of such systems include the flow rate (which is a function of the fan speed and exhaust vent size) and noise level.
Foodservice exhaust ventilation for commercial kitchens and restaurants are typically engineered according to building and kitchen specifications. Exhaust hood systems are designed to remove cooking or steam vapors from the kitchen and replenish with tempered fresh air. Proper restaurant ventilation is important both for the safety of the kitchen but also for the health of the patrons in the establishment.
While some foodservice equipment only requires simple ventilation, such as dishmachines and pizza ovens, cookline equipment requires careful planning and design in order to meet local and state safety codes.
Inspectors are looking for performance and fire prevention when examining the restaurant ventilation system. Dine Company will not compromise on performance or safety. After all, the safety of people and property is the number one priority.
A properly operating exhaust hood system will provide the operator with years of comfort and reliability when professionally installed and maintained.
If you are interested in a custom ventilation system please contact the professionals at Dine Company by calling 1-877-346-3830 and ask for Contract Sales. You may also contact us through our website or by emailing firstname.lastname@example.org.
Some of our recent exhaust hood system installations include:
Memorial United Methodist
Holiday Inn, Georgetown
Russell County Detention Center
Huck’s Convenience Store, Simpsonville
GE, AP-1 & AP-5
St. Joseph’s Hospital
Clarksville Fire Station #2
Early Childhood Development, Scottsburg
Morgan Elementary, Palmyra