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Canopy Hoods are the most common hood in the market today. They are used to remove grease-laden air from directly above the cooking equipment. They capture and contain the effluent air before filtering it and ultimately exhausting it outside of the building. Available in any length they come in standard sizes of 30”, 24”, 18”, and 12” tall by 48”, 54”, 60”, 66” or 72” deep. Custom hoods of any size can be made upon request.
Backshelf and Low Proximity Hoods
When overhead space is limited, the Low Proximity (or Backshelf) hood is an excellent solution. Named for its proximity to the cooking equipment, these hoods can achieve very low exhaust rates, and some models are even designed to provide a shelf for plates, utensils, spices, etc.
Not every cookline is against a wall. Lots of expo style cooking stations require not only a functional hood system but also an aesthetically pleasing one as well. The Island hood is constructed with welded stainless steel corners and a finished back so they look great from both the chef and the customer's point of view.
Perforated Supply Plenum (PSP)
The perforated supply plenum is an engineered plenum specifically designed for the make-up air in your hood system. The perforation slows down the incoming air, allowing it to lose all velocity as it passes the bottom lip of the hood. It can then mix with the affluent air being drafted up creating an Air Curtain.