With overhead hoods, the hood is fixed to the ceiling and the table must line up beneath it. The Hood-Line is built to be positioned once and stay there: a heavy square pedestal, a top with a centered grill cutout and a trim ring, and enough width for banchan, plates and the tongs-and-scissors routine of Korean BBQ.
Construction
- Heat-zone top in sintered stone or compact laminate, wood frame outside the heat zone
- Square pedestal base, steel structure clad in wood or powder-coated steel
- Grill cutout to your insert's template, with stainless trim ring
- Optional floor fixing so the table cannot drift from the hood's center line
Shown beneath a black exhaust drop beside a bamboo-view window, with a patterned-fabric booth and a matching wood chair. We set the booth back height on the same drawing so hood, table and booth clear one another.
Grills that produce grease-laden smoke are normally treated as commercial cooking under NFPA 96 and your local mechanical code; the hood system must be designed and approved locally. We build the furniture to the approved layout.
Options: top size, single or twin grills, pedestal finish, floor anchors, matching booths and chairs.
