Foodservice Exhaust Hoods & Restaurant Ventilation

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 Hood Design by Dine CompanyExhaust 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 is typically engineered 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 ventilation is important for the safety of the kitchen and the health of everyone 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.

Exterior Duct RunInspectors 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 safety, comfort, and reliability when professionally installed and maintained.

If you are interested in a custom exhaust ventilation system, please contact the professionals at Dine Company by calling 1-800-467-6631 or 502-637-3232 and ask for Contract Sales. You may also contact us through our website or by email at



Recent Blog Posts

Pan-Handling – A Guide to Cookware. Part 3: Induction Cookware

So far in this series, we have talked about nonstick cookware and also the different types of aluminum and stainless steel cookware. We now turn our attention to a special category: induction cookware. Here, we will discuss what exactly induction cooking is, how it works, and the specifics of induction-ready cookware. What is Induction Cooking? Induction cooking works through electromagnetism. Electricity is sent through an induction coil that generates a magnetic field just above the cooking surface. When induction-ready cookware is placed on the cooktop, the magnetic field rapidly vibrates the molecules in the cookware, heating the pan. It is important to note that it is only the cookware and not the cooktop surface being heated. Since the tempered ceramic or glass cooking surface is unaffected by the magnetic field, it stays cool to the touch. However, you can’t use just any cookware on induction cooktops. So what makes cookware induction-ready? To put it simply, for cookware to be induction-ready, it needs to be ferrous, which means it needs to be made of materials with strong magnetic properties. Therefore, when cooking with induction, cast iron and stainless steel are going to be the metals you want to use. Cast iron has strong magnetic qualities so in most cases, you can count on your cast iron cookware to be induction ready. We say ‘in most cases’ because there are other factors (which are addressed below) that can affect the induction readiness of your cookware. When it comes to stainless steel, it is important not to assume that all stainless steel is induction ready, because not all stainless steel alloys are... read more

Pan-Handling – A Guide to Cookware. Part 2: Types & Metals

Cookware comes in many different shapes, sizes, materials, and applications. All of these factors need to be taken into consideration when selecting cookware for your foodservice establishment. This is because the unique features of a particular piece of cookware are not accidental. They are designed with specific uses and applications in mind. Just as it is important to select the best knife for a specific cutting task, it is just as important to select the piece of cookware that is best suited for the cooking task at hand. There are two main factors we need to consider when it comes to cookware, and those are types and metals. Types No matter the shape or size, all cookware may be generally categorized into three types: skillets, sauce pans, and stock pots. There are differences and variations within these three types, but most cookware within these three categories will share the same general characteristics. A skillet is a pan featuring a flat bottom, relatively low, sloped sides, and a long handle which is typically proportional to the diameter of the pan. Skillets are found in common sizes, usually 8, 10, and 12 inches in diameter. Depending on the amount of product you need to cook at one time, you should select the pan size that best accommodates your recipe. Your pan should not be so small that the food is crowding the pan. On the other hand, it should not be so big that there is wasted space, and therefore, wasted heat on the surface of the pan. Skillets are ideal for sautéing, searing, pan frying, and poaching. A common feature... read more

Pan-Handling – A Guide to Cookware. Part 1: Nonstick Coatings

As with most products in the restaurant industry, when it comes to cookware, there are a variety of manufactures, materials, and designs to choose from. With all of these options, the task of shopping for cookware may seem daunting. Do not be discouraged. In this blog series, our aim is to equip you with the product knowledge you need to select the best cookware to meet your specific needs. Nonstick We will begin our discussion with nonstick coatings, which may be found on a variety of cookware, but are most often featured on skillets. There are a number of benefits to nonstick coatings. Nonstick pans are easy to clean, saving time in the kitchen. They require little to no oil or butter during the cooking process, which means added health benefits and cost savings. Nonstick pans make some cooking techniques such as sautéing, egg cookery, or even plating much more effortless. However, this does not mean that nonstick cookware is applicable in every cooking scenario. For example, when searing or braising a cut of meat, many chefs like to use the “fond” (the flavor-packed bits that stick to the bottom of a standard pan) to make a quick pan sauce using the deglazing technique. Stock or wine is poured into the bottom of the still-hot pan, loosening the fond and incorporating it into the deglazing liquid. This liquid is then reduced or thickened to make a sauce. The releasing properties of a nonstick pan create little to no fond at all, and thus, no pan sauce. Many cooks and chefs also prefer standard pans over nonstick for searing meats... read more

Keeping Your Edge: Knife Sharpening

There are a number of options on the market for sharpening knives such as electric sharpeners, hand held sharpeners, and whetstones. The sharpener you choose depends on the knife you have. To extend the life of your knife you want to maintain your edge as long as possible through regular honing using a honing steel. It is very important to remember the difference between honing and sharpening. Honing maintains the edge you already have. Sharpening removes a small portion of steel to put a new edge on the knife. Thus, a knife can only be sharpened so many times in its lifetime. When it comes to stamped knives, most restaurants will purchase these knives for community use. This also means that these knives will be heavy-use knives and will be subject to additional wear and tear. Stamped knives do not hold an edge as long as forged knives and will need to be sharpened more frequently. For these reasons, stamped knives have a shorter life span but are also less expensive. There are more options available for sharpening stamped knives. You can use more convenient sharpening tools on a stamped knife that you would not want to use on a forged knife. For example, a good option for a stamped knife would be a hand held Accusharp sharpener. This type of sharpener utilizes two intersecting steel sharpening surfaces that form a “V” shape which are drawn across the edge of the knife a few times until the knife is sharp again. Accusharp “V” sharpeners are safe, easy to use, and easily stow away in a utensil drawer. In most cases... read more