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.

 

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