CaptiveAire is the largest manufacturer of commercial kitchen ventilation systems in the US. If you have a commercial kitchen built or renovated in the last 20 years, there's a good chance your hood system is CaptiveAire.
CaptiveAire System Components
Exhaust Hoods The stainless steel canopy over your cooking equipment. Captures heat, grease, smoke, and steam. Available in Type I (for grease-producing equipment) and Type II (for steam/heat only).
Exhaust Fans The motor that pulls air through the hood and ductwork to the roof. CaptiveAire uses upblast fans (motor on the roof) for most commercial installations.
Makeup Air Units (MAU) When the exhaust fan pulls air out, replacement air must come from somewhere. The MAU provides conditioned (heated or cooled) replacement air to prevent negative pressure issues.
Grease Filters Baffle-style stainless steel filters that capture grease before it enters the ductwork. First line of defense against grease fires.
Fire Suppression ANSUL or similar wet chemical fire suppression system integrated into the hood. Required by code in all Type I hood systems.
Maintenance Schedule
Daily (Kitchen Staff) - Wipe down accessible hood surfaces - Check that grease filters are properly seated - Empty grease cups/troughs - Verify fire suppression system is armed (green light)
Weekly (Kitchen Staff) - Remove and clean grease filters (dishwasher or soak in degreaser) - Wipe interior hood surfaces - Check grease cup levels
Quarterly (Professional Service) - Exhaust fan belt inspection and replacement - Fan bearing lubrication - Motor amp draw reading - Airflow measurement (CFM) at hood face - Makeup air unit filter replacement - MAU heating/cooling function test - Ductwork access panel inspection
Semi-Annually (Professional Service) - Complete air balance test (exhaust vs makeup air) - Makeup air unit deep cleaning - Fan wheel cleaning and balance check - Complete hood cleaning (per NFPA 96) - Fire suppression system inspection (per code)
Annually (Professional Service) - Full system inspection and performance report - Fan motor electrical connections - Ductwork integrity check - Fire suppression recharge/recertification - Code compliance verification
Common Problems
Kitchen Too Hot **Likely cause:** Makeup air unit not providing enough tempered air. The exhaust fan is pulling air out but the replacement air is unconditioned — or the MAU has failed entirely.
Smoke Escaping the Hood **Likely cause:** Exhaust fan speed has decreased (worn belt, failing motor), filters are clogged, or the hood was not properly sized for the equipment configuration.
Grease Dripping from Hood **Likely cause:** Filters not being cleaned frequently enough, filters installed incorrectly, or grease has accumulated in the ductwork beyond the filters.
Excessive Noise **Likely cause:** Fan belt slipping, bearing failure, fan wheel imbalance (usually from grease accumulation), or loose ductwork connections.
Doors Hard to Open **Likely cause:** Excessive negative pressure in the kitchen. The exhaust is pulling out more air than the makeup air system provides. This needs an air balance test.
Air Balancing
Proper air balance is the most overlooked aspect of commercial kitchen ventilation. The kitchen should be slightly negative relative to the dining room — enough to contain odors, not enough to cause door problems or HVAC issues.
Measurement target: -0.02 to -0.05 inches water column (negative relative to dining room)
An air balance test uses a digital manometer and anemometer to measure:
- Exhaust volume at each hood section
- Makeup air supply volume
- Pressure differential between zones
- Supply air temperature
This takes 1-2 hours and should be done semi-annually or whenever cooking equipment is added or changed.
True Commercial Service provides expert CaptiveAire ventilation service including hood maintenance, fan repair, makeup air units, and professional air balancing across Union County, NJ. We understand ventilation from the inside out.
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