Exhaust Hoods & Restaurant Exhaust Systems

Foodservice exhaust hoods are the central component to consider when designing and planning restaurant exhaust systems. We use AutoCAD or Revit technology according to your design specifications and space planning.Contact Us

Custom Exhaust Hoods | Restaurant Exhaust Systems | Custom HoodsRestaurant exhaust systems are 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.

Restaurant exhaust systems for commercial kitchens and restaurants are 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 custom exhaust hoods conceived from careful planning and design in order to meet local and state safety codes.

Exhaust Hoods | Restaurant Exhaust Systems | Restaurant Kitchen HoodsInspectors are looking for performance and fire prevention when examining restaurant exhaust systems. Dine Company will never compromise on performance or safety of exhaust hoods and components. After all, the safety of people and property is the number one priority above all else.

A properly operating exhaust hood system will provide the operator with years of safety, comfort, and reliability when professionally installed and maintained.

We know exhaust hoods are central to your kitchen design, functionality, and layout. We will work with your contractor and architects for the hood layout in your commercial kitchen. Contact our professional project design team at 502-637-3232 or store@dinecompany.com and download our hood flyer with some of the first questions to consider.

Exhaust Hood Portfolio

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