Fire-Grilled: Not Always a Good Thing

Everyone enjoys a nice fire-grilled meal, but when the fire-grilled portion is your equipment, the results aren’t nearly as exciting. In order to avoid such a catastrophe, you should ensure that your filters, hoods, and grease traps are cleaned and maintained properly. Our newest vendor, CaptiveAire, can help ensure that your restaurant and equipment is the proper type.

CaptiveAire, like KaTom, began in a garage with a dream and a lot of determination. CaptiveAire was founded by Robert Luddy in 1976 and has grown into the nation’s leading manufacturer of commercial kitchen ventilation systems. Years of hard work and experience has turned the company into what it is today. CaptiveAire is known in the industry for having the fastest and most reliable lead times and ensure the quality of products they produce.

CaptiveAire offers two types of hoods, wall canopy and condensate / dish hoods. Wall canopy hoods provide excellent capture & containment of cooking effluents. These hoods promote energy-efficiency as well, which is great for any business looking to “go green.” Wall canopy hoods are typically used over low heat equipment such as ovens, steamers, kettles, open-burner ranges, griddles, and even fryers. Condensate / dish hoods are ideal or any area where grease vapors are not being produced, such as above a dishwasher, steamer, pizza oven, or other such piece of equipment.

The size of the hood you will need varies greatly depending on the equipment you plan on placing it over. The following chart will be a great reference point when you are trying to decide what size hood to purchase.

*Please note that CaptiveAire will be coming soon to our online store. In the meantime, please contact customer service via email, fax (1-800-821-9130), live chat, or phone (1-800-541-8683 or 423-586-5758) for more information or to order.