An exhaust hood defines the cooking area by removing airborne grease, combustion products, fumes, smoke, odors, heat, and steam from the air by evacuation and filtration. The current hood is made by Gaylord, an Oregon company and part of the ITW Food Equipment Group that includes Vulcan, Wolf, Berkel,,and Hobart. Gaylord manufactures superior products supplying the US Navy and Coast Guard. Moving or expanding our hood would be a large and unnecessary expense. We can work within the 8 foot wide area provided by the existing hood.
Cooking grease is not just foul smelling, it is also a fire hazard. Most grease fires occur due to a buildup within the ductwork of the hood. Flames on the cooking line can ignite this grease causing a fire within the ventilation unit. Typically, restaurants have their hoods steam cleaned regularly to prevent a grease buildup. Our Gaylord system has built in spray heads that are circulated within the ducts and hood to greatly reduce the film of grease.