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 Run

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 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 info@dinecompany.com.

 

Recent Blog Posts

The Power of Clean, Part 4: Front of the House Care

Welcome back to our blog series The Power of Clean. We have been discussing the power of clean and sanitary facilities to make an impact in your food service establishment. So far, we have talked about cleaning and sanitizing cookware, food contact surfaces, and...

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The Power of Clean, Part 3: Floor Care

So far in this blog series, The Power of Clean, we have talked about cookware in Part 1 and cleaning and sanitizing in Part 2. In Part 3, we will be discussing floor care. The floors in your establishment have the potential to be a hazard to your patrons and staff if...

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The Power of Clean, Part 2: Cleaning and Sanitizing

Welcome back to our blog series, The Power of Clean. In this series, we are discussing the power of clean and sanitary facilities to make a positive impact in your foodservice establishment. In Part 1, we talked about the impact of clean and sanitary cookware. In Part...

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The Power of Clean, Part 1: Cookware

One of the most important factors, if not the most important factor that commercial foodservice operations must manage on a daily basis is the cleanliness of their facilities. The cleanliness of your establishment is important for several reasons: the health and...

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