Captive Aire vs Greenheck: Comparing PCUs and Exhaust Fans for NYC Restaurants

Captive Aire & Greenheck PCUs in NYC Restaurant Ventilation

New York City restaurants depend on powerful ventilation systems to keep kitchens safe, smoke-free, and compliant with strict regulations. Captive Aire and Greenheck are two leading brands providing the restaurant exhaust fans and pollution control units (PCUs) that remove grease and smoke from cooking operations. In fact, CaptiveAire is “the nation’s leading manufacturer of commercial kitchen ventilation systems”​, while Greenheck Fan Corporation is “the leading supplier of air movement, control and conditioning equipment”.

NYC eateries commonly use Captive Aire hood systems and Greenheck exhaust fans to meet FDNY compliance and DEP regulations for air quality and fire safety. Keeping these ventilation systems running effectively is not just about comfort—it’s legally required. The NYC Fire Department (FDNY) mandates regular cleaning of kitchen hoods and ducts to prevent grease fires​.

The Department of Environmental Protection (DEP) enforces rules on emissions and odor control. Restaurant owners must choose wisely between Captive Aire vs. Greenheck equipment and ensure proper maintenance to avoid fines, downtime, or worse.

Both Captive Aire and Greenheck offer comprehensive ventilation solutions for commercial kitchens. These include high-performance exhaust fans (to pull out heat and fumes) and PCUs (to filter out grease, smoke, and odors before releasing air). In this article, we’ll compare Captive Aire vs Greenheck in terms of performance, cost-effectiveness, maintenance, and NYC code compliance. We’ll also share real-world case studies of how poor upkeep can lead to equipment failures, and how Filta Kleen’s services help restaurant owners maintain Captive Aire systems and Greenheck fans in top condition.

Performance Comparison: Airflow, Filtration & Durability of Captive Aire vs Greenheck

When it comes to airflow and efficiency, both Captive Aire vs Greenheck both design their exhaust fans to handle the demanding needs of a busy NYC kitchen. Greenheck’s roof-mounted fans, for example, are known for “efficient backward-inclined centrifugal wheels” and industry-best durability​.

A Greenheck exhaust fan (such as their direct-drive centrifugal models) can move high volumes of air while enduring continuous operation. Likewise, Captive Aire exhaust hood systems are engineered for excellent capture of smoke and grease vapors, keeping the kitchen air clear. CaptiveAire’s PCU (Pollution Control Unit) series is “designed specifically for the removal of grease particles and abatement of smoke from the air stream”.​Ensuring that even heavy grilling or frying doesn’t overwhelm the ventilation.

In terms of grease and smoke filtration, Captive Aire and Greenheck take slightly different approaches but with the same goal. Captive Aire PCUs typically use a combination of multi-stage mechanical filters (e.g. baffle filters, bag filters, and optional HEPA filters) and can include an optional odor control module with carbon filters​.

​Greenheck offers the Grease Trapper series of PCUs, available in a three-stage mechanical filter configuration or an ESP (electrostatic precipitator) model. The Greenheck Grease Trapper PCU uses “a three-stage mechanical filter arrangement to remove grease and smoke particles from the exhaust air”.​

While the Grease Trapper ESP adds electrostatic cells and carbon filters to capture finer smoke and odors​. Both brands’ filtration systems are very effective when maintained — they can typically remove well over 90% of grease particulate from the air, keeping neighboring properties and the environment cleaner.

Durability is a critical factor in NYC, where restaurant ventilation runs for many hours a day. Greenheck fans have a strong reputation for solid construction and long life in commercial settings. Their heavy-duty blower wheels, quality bearings, and weather-resistant housings stand up to rooftop conditions year-round. Captive Aire’s fans and PCUs are also built to meet rigorous standards, using stainless steel where needed to resist corrosion from grease. Captive Aire even offers a two-year parts warranty on many of its exhaust products​.

In practice, both Captive Aire and Greenheck systems will last for years if properly maintained. Failures usually stem from neglected maintenance (like unlubricated fan motors or overloaded filters) rather than design flaws. In summary, Captive Aire vs Greenheck performance is fairly evenly matched: both deliver high airflow, effective grease filtration, and sturdy construction suitable for the high-heat, high-grease environment of NYC restaurant kitchens.

Cost-Effectiveness: Captive Aire vs Greenheck – Upfront Price and Long-Term Value

Cost is often a deciding factor when choosing kitchen ventilation equipment. Restaurant owners must consider the initial purchase price, operating costs (energy usage), and long-term maintenance expenses for Captive Aire and Greenheck systems. Generally, Captive Aire is known for competitive upfront pricing and fast delivery times. Captive Aire also provides complete ventilation packages (hood, exhaust fan, PCU, and controls), which can simplify installation and potentially lower the total initial cost.

Greenheck equipment, on the other hand, is typically purchased through Greenheck distributors and may have a higher price tag for certain models, reflecting its heavy-duty build and broad use in industrial settings.

Price differences depend on the specific fan or PCU model and the capacity required. It’s wise to get quotes for comparable Captive Aire vs Greenheck setups; in some cases Captive Aire might be more budget-friendly, while in other cases Greenheck’s solution could be similarly priced due to competitive offerings.

When it comes to operational costs, both brands offer energy-efficient options that can save money. For example, Greenheck provides EC (electronically commutated) motors and controls (like their Vari-Green® line) to optimize fan speed and reduce power consumption. Captive Aire likewise includes variable speed controls on many direct-drive fan units, so the exhaust can ramp up or down based on cooking activity. This means a Captive Aire or Greenheck exhaust fan will not necessarily drive up your electric bill if properly configured; modern fans are quite efficient. Another operational cost is filter replacements and cleaning.

Both Captive Aire and Greenheck PCUs use filters (mechanical or electrostatic) that need periodic cleaning or swapping. Captive Aire parts like replacement filter cartridges or UV bulbs (if equipped) are readily available from the manufacturer, and Greenheck parts (such as their EZ-Kleen filters) can be purchased through authorized dealers or online – in fact, Greenheck advertises “in-stock products ship the same day” for many replacement filters.​

The cost of these filters and parts over time is similar between the two brands, so neither has a big advantage here. The key is regular maintenance to extend filter life and avoid larger repair costs.

Long-term maintenance expenses will depend on how well the system is cared for. Neglect can lead to expensive fixes regardless of brand. A Greenheck fan with a burnt-out motor or a Captive Aire hood with a damaged control panel will both incur costly repairs. Captive Aire does provide strong factory support and has a network of service technicians​.

Greenheck, being a large corporation, also offers technical support and has many service centers. In practice, many NYC restaurants rely on local service companies like Filta Kleen for maintenance, so the difference comes down to part costs and availability. Greenheck fan parts and Captive Aire parts are comparably priced for common items like motors or belts. As a slight edge in cost-effectiveness, Captive Aire’s integrated systems and competitive pricing​ can yield a good return on investment, especially for smaller restaurants.

Meanwhile, Greenheck’s fans might shine in scenarios where their robustness reduces the likelihood of failure, potentially saving money on replacements in the very long run. Either way, the cost-effectiveness of both brands is maximized when owners invest in preventive maintenance — a small expense for cleaning and servicing will greatly prolong the life of these costly ventilation assets.

Maintenance & Common Issues: Keeping Captive Aire and Greenheck Systems Running

Routine maintenance is absolutely critical for both Captive Aire and Greenheck ventilation systems. When it comes down to Captive Aire vs Greenheck, they share common issues that arise from poor maintenance include motor failures, clogged filters, and grease buildup in the ductwork or fan. These not only reduce performance but can also cause dangerous conditions. Let’s break down a few typical problems and how they can be resolved:

Grease Buildup in Hoods and Ducts:

Over time, even the best Captive Aire hood or Greenheck fan will accumulate grease on the baffle filters, inside the ducts, and on the fan blades. This grease buildup can choke airflow and put stress on the fan motor. If the grease layer becomes thick, it also creates a fire hazard. The solution is consistent cleaning. Restaurant owners should establish a cleaning schedule (monthly or quarterly, depending on volume) to degrease the hoods, duct interiors, and fan housing. Filta Kleen Services specializes in this kind of deep cleaning — using steam cleaners and degreasers to scrape off built-up grease and keep the entire Captive Air system clear and safe. Regular professional cleanings prevent clogs and keep airflow strong, which in turn prevents motors from overheating.

Clogged PCU Filters:

In pollution control units, the filters (whether mesh pre-filters, electrostatic cells, or carbon blocks) will eventually fill up with grease particles and soot. A Greenheck Grease Trapper with three-stage filters, for instance, can capture enormous amounts of grease, but those filters need to be washed or replaced on schedule. Ignoring filter maintenance can lead to the PCU becoming so clogged that exhaust air can’t pass through, forcing smoke back into the kitchen. We’ve seen Captive Aire PCUs shut down because safety sensors detected extreme backpressure from saturated filters. The remedy is straightforward: clean or swap filters frequently. Filta Kleen offers routine filter exchange services to NYC restaurants — technicians will remove and clean Captive Aire filters or supply new ones, and similarly handle Greenheck filters. This ensures the PCU is always running at peak efficiency, capturing smoke as designed and preventing costly downtime.

Fan Belt and Motor Failures:

Both Captive Aire and Greenheck have offerings in direct-drive fans (no belt) and belt-driven fans. In belt-driven exhaust fans, the fan belt can wear out or slip if not tensioned, causing reduced airflow or a complete stop. Motors, whether direct-drive or belt-drive, can overheat and fail, especially if they’re overworked trying to pull air through a dirty system. A common scenario is a Greenheck exhaust fan motor burning out because grease-coated fan blades threw it off balance over time, straining the bearings. Or a Captive Aire fan might fail to start because a safety interlock was triggered by an overly dirty precipitator downstream. Filta Kleen’s repair team addresses these issues frequently. They provide Captive Aire service and Greenheck fan repairs on the spot — replacing worn belts, lubricating bearings, and installing new motors when needed. In many cases, a proactive maintenance visit can catch these problems early. For example, Filta Kleen techs will inspect fan motors and controls during routine service, so they can replace a fraying belt or a weak capacitor before it breaks during the dinner rush.

Electrical and Control Issues:

Modern ventilation systems often include control panels, fire suppression links, and sensors. Captive Aire systems might have advanced panels (like their CORE fire protection interface) that shut off the fan if a fire is detected. Greenheck fans can be tied to building management systems. Grease and heat can take a toll on wiring and sensors, causing fans not to turn on or precipitators to shut down. It’s important to have a professional periodically check the electrical connections and sensor functionality. Filta Kleen’s technicians are certified for fan motor repair and control panel troubleshooting​. They can diagnose issues like a tripped high-limit switch on a Captive Aire PCU or a faulty speed controller on a Greenheck fan. Prompt repairs keep the system reliable.

Overall, the ease of maintenance comes down to having the right partner and plan. Neither Captive Aire nor Greenheck will give trouble if you adhere to maintenance schedules. Both brands also offer technical support lines (Captive Aire’s factory tech support and Greenheck tech support through reps), but the quickest resolution in NYC is often through companies like Filta Kleen that can be on-site immediately. Rather than waiting on Captive Air tech support phone queues, restaurant owners find it more effective to have Filta Kleen perform regular check-ups. By addressing common issues like grease clogs and worn parts, Filta Kleen keeps Captive Aire exhaust hood and Greenheck fan systems running smoothly, ensuring minimal downtime for the restaurant.

NYC Compliance: Avoiding FDNY & DEP Violations with Proper Ventilation Maintenance

New York City has some of the nation’s toughest fire safety and environmental regulations for restaurants. Failing to maintain your Captive Aire or Greenheck exhaust system isn’t just a safety risk – it can lead to serious legal penalties. FDNY compliance requires that commercial kitchen exhaust systems be cleaned and inspected on a regular schedule, and that records (and cleaning certificates) are kept. The FDNY and national fire code (NFPA 96) mandate these cleanings to prevent grease fires​.

If an inspector finds heavy grease buildup or non-functional equipment (like an inoperable fan or missing filters), they can issue violations on the spot. Fines for first offenses can range into the hundreds of dollars, and repeat offenses or severe violations (for example, an exhaust system so dirty it poses an imminent fire hazard) can incur substantial fines and even force a restaurant to shut down until the issue is fixed​.

Beyond fines, there’s also liability – a grease fire caused by negligence can lead to insurance refusing to cover damages​

To avoid FDNY violations, NYC restaurants must schedule hood cleanings at proper intervals (monthly for high-volume kitchens, quarterly for low-volume, etc.) and ensure an FDNY-certified cleaning company (holding the requisite certificates of fitness) does the job. After each cleaning, a decal should be posted on the hood to prove compliance. Filta Kleen, for instance, carries an FDNY Certificate of Fitness and provides the required sticker showing the date of service, so clients have peace of mind that they won’t get hit with a “failure to clean” violation.

On the environmental side, DEP regulations focus on air pollution and odors. In recent years, NYC has tightened rules on emissions from commercial kitchens, especially those with char-broilers and high-volume cooking. In fact, “In 2020 NYC mandated that all existing kitchens that meet volume requirements must install an electrostatic precipitator within five years”​ to comply with new air quality standards.

This means by 2025, many restaurants are required to have a PCU (like a Captive Aire pollution control unit or Greenheck Grease Trapper ESP) if they produce a lot of smoke and grease. The DEP can issue violations if a restaurant’s cooking exhaust is pouring out visible smoke or strong grease odors into the neighborhood. Establishments also need a valid permit to operate cooking equipment that produces grease-laden vapors – “A permit is required to maintain or operate commercial cooking systems… which produce grease vapors, smoke or odors that are required to be removed through a local exhaust ventilation system”​.

In short, you must have the proper exhaust system (including PCUs) in place and keep it working, or you’re operating illegally. The DEP can levy fines and even require a restaurant to halt cooking on certain equipment if emissions controls are not adequate.

To stay compliant with NYC laws, restaurant owners should treat ventilation maintenance as a non-negotiable routine. This includes: keeping detailed maintenance logs, performing professional hood cleanings and filter replacements, and fixing any mechanical issues promptly. Being proactive is key – for example, if a Captive Aire PCU has an alert for a clogged filter, address it immediately rather than risking a citation for excessive smoke.

Likewise, ensure your Greenheck exhaust fans are running whenever cooking is happening, as required by code (kitchens have been written up for not using their ventilation). Filta Kleen helps clients navigate compliance by offering preventive maintenance programs and on-call services.

By entrusting experts to maintain their Captive Aire systems and Greenheck fans, restaurant owners can avoid the common pitfalls that lead to FDNY or DEP violations. In the long run, the cost of regular maintenance is far cheaper than the fines and business disruptions that come with non-compliance.

Real-World Case Studies: Filta Kleen Solving Captive Aire & Greenheck Failures

Nothing underscores the importance of proper maintenance better than real examples. Here are two Filta Kleen service call case studies from NYC restaurants – one with a Captive Aire system and one with a Greenheck system – where critical failures occurred due to poor upkeep, and how they were resolved:

Captive Aire PCU Failure:

A popular Manhattan barbecue restaurant had a Captive Aire pollution control unit installed to handle heavy smoke from its charbroilers. Over time, the restaurant became lax with maintenance; they did not clean or replace the PCU filters as needed and skipped a couple of scheduled hood cleanings. Eventually, the neglect caught up with them.

The first sign of trouble was smoke occasionally wafting into the dining area – a clear indicator that the Captive Aire hood and PCU were not pulling enough air. One evening, the kitchen exhaust fan shut down completely, and smoke started billowing into the kitchen. The cause: the PCU’s filters were so clogged with grease that the fan motor was overheating and tripped off. This was an emergency – the restaurant had to stop cooking and could have faced an FDNY violation on the spot. Filta Kleen was called in for an urgent repair.

The Filta Kleen team discovered that the PCU pre-filters and secondary filters were packed solid with grease, and the exhaust fan’s motor had burnt out from the stress. They immediately went to work: the power was secured and the crew removed every filter from the Captive Aire unit for thorough cleaning. The precipitator section (ESP) was also cleaned to remove carbonized grease deposits. A replacement motor, sourced from Captive Aire parts the same night, was installed to get the fan running again.

Within a few hours, Filta Kleen had the system back online. After the fix, the restaurant signed up for Filta Kleen’s monthly maintenance program to ensure this never happened again. The lesson from this case was clear – even a top-of-the-line Captive Aire PCU will fail if you don’t maintain it. Thanks to Filta Kleen’s intervention, the restaurant avoided what could have been a catastrophic fire or a multi-day shutdown. As an added bonus, once cleaned, the ventilation system performed like new: airflow increased noticeably and smoke complaints ceased, keeping the DEP satisfied as well.

Case Study 2 – Greenheck Exhaust Fan Emergency:

In Brooklyn, a multi-kitchen food hall relied on a large Greenheck upblast exhaust fan on the roof to vent several cooking stations. This Greenheck fan had been running non-stop for years, and while the facility managers did occasional filter changes in the hoods, they paid little attention to the fan itself or the interconnected ductwork. Over time, grease had accumulated not just in the hoods but all the way up the duct and into the fan housing. One busy weekend, the worst happened – the exhaust fan’s shaft and bearings gave out, causing the fan to seize.

Suddenly, none of the kitchens could vent smoke properly; the entire food hall filled with a haze as cooking continued. Patrons noticed the smoke and smell, and management realized they had to shut down the kitchens until it was fixed. Filta Kleen’s 24/7 emergency line received the call and dispatched a crew immediately. Upon inspection, the team found that the Greenheck fan was coated with thick grease deposits. The motor had actually fried and the fan blades were stuck.

First, the Filta Kleen technicians donned safety harnesses to work on the roof unit and separated the motor from the fan. They procured a matching Greenheck fan motor (thankfully a common model, available via a local distributor) and installed it. Next, they focused on the grease issue: using industrial degreasers and scrapers, the crew thoroughly cleaned the fan blades, the interior of the fan housing, and as much of the vertical duct as possible. Down below, additional Filta Kleen staff cleaned all the hood ducts and filters for each kitchen station. By early the next morning, the entire exhaust system was clean and a new motor and belts were in place on the Greenheck fan.

The food hall was able to reopen for business that day, narrowly avoiding both a fire hazard and health department issues from the smoke. The management was amazed to see how much more airflow their Greenheck exhaust fans had after the service – what they thought was just “normal operation” before was actually a choked system. They immediately scheduled routine quarterly cleanings with Filta Kleen. This case study highlights that even a reliable Greenheck fan will fail under extreme grease buildup. In this instance, Filta Kleen’s quick action resolved a potentially disastrous situation (lost revenue, angry regulators) in less than 24 hours. The takeaway: preventive maintenance is far cheaper and easier than emergency repairs, no matter which brand of equipment you use.

These real-world examples show that both Captive Aire and Greenheck systems require consistent care. When issues do occur, having experienced professionals like Filta Kleen just a phone call away can save the day. Filta Kleen’s familiarity with Captive Aire systems and Greenheck fans meant they had the right parts and knowledge to fix the problems rapidly. For NYC restaurant owners, partnering with a service provider who understands your specific ventilation setup (be it Captive Aire or Greenheck) is invaluable for keeping your kitchen running safely and smoothly.

Choosing the Right System: Captive Aire or Greenheck for Your Restaurant?

How should a restaurant owner or contractor decide between Captive Aire vs. Greenheck for a new installation? Both brands have proven track records, so the “right” system depends on your specific needs and priorities. Here are some guidance points to consider when choosing the best PCU and exhaust fan setup for your kitchen:

Ventilation Requirements:

Start by evaluating the cooking appliances and volume of your kitchen. If you operate a high-volume charbroiler or fryer station, you’ll need robust filtration (likely a PCU with ESP or heavy-duty filters) and a high-CFM exhaust fan. Both Captive Aire and Greenheck can meet these needs, but Captive Aire offers integrated packages specifically tailored to commercial kitchens, while Greenheck (often through its kitchen-focused brand Accurex) also provides a range of hood and fan combinations. For smaller kitchens or food trucks, Captive Aire’s systems might offer a more plug-and-play hood and fan solution, whereas Greenheck fans can be paired with various hood brands. Consider consulting with a kitchen ventilation designer or Filta Kleen expert to calculate the required airflow (CFM) and the type of hood/PCU needed to meet code.

Space and Layout Constraints:

The physical layout can influence your decision. Captive Aire systems often shine in tight urban installations – for instance, a low-profile Captive Aire exhaust hood with a direct-drive fan might fit where a bulkier solution won’t. Greenheck fans come in many configurations (downblast, upblast, inline, etc.), so if you have a tricky duct route or roof limitation, there may be a Greenheck model that is ideal. Also, consider where the PCU will go: Will it sit on the roof or inside a mechanical room? Captive Aire PCUs are modular and can be shipped in sections to fit through doorways​, which is useful in retrofits. Greenheck PCUs also have flexible arrangements but verify dimensions and installation requirements.

Initial Budget vs Long-Term Outlook:

If your budget is tight, you might lean towards the option with the lower initial cost (often Captive Aire). Captive Aire’s direct sales model and competitive pricing​ can make their systems quite cost-effective upfront. However, think long-term as well. Greenheck equipment, while sometimes pricier initially, is a solid investment known for longevity. If you plan to operate for many years, the difference of a couple thousand dollars up front might be less important than which system will run more reliably over a decade. Both brands are built well, but you may want to ask for references: e.g., talk to other restaurant owners who have Captive Aire or Greenheck and ask about their experiences after 5+ years. This can provide insight into real-world durability and maintenance costs.

Service and Support:

Another factor is the availability of service and parts. In NYC, Captive Aire has a local presence (they have regional offices and factory tech support teams) and Greenheck works through distributors and reps. If you choose Captive Aire, you might get a turnkey installation with direct factory involvement and a clear line for warranty support. With Greenheck, you may buy through a distributor who can support the product. In either case, having a reliable service contractor like Filta Kleen on call is wise. Consider which brand your installer or maintenance company is more familiar with. Filta Kleen services Captive Aire systems and Greenheck systems alike, but if you already have other locations or equipment from one brand, standardizing can make maintenance easier. For example, if your other restaurants use Captive Aire, sticking with Captive Aire might allow you to stock common Captive Aire parts and filters across all locations. Conversely, if you have a good relationship with a Greenheck distributor who gives you quick access to Greenheck fan parts, that might sway you towards Greenheck.

Compliance Needs:

Ensure the system you choose is fully NYC code approved. Both Captive Aire and Greenheck have models that carry the required UL listings and NYC Department of Buildings approvals (check for things like MEA numbers or FDNY Certificates of Approval). For instance, Captive Aire’s PCU has an NYC Certificate of Approval​ and Greenheck’s Grease Trapper is likewise FDNY-approved​. Your choice should include an appropriate fire suppression system integration as well. Captive Aire can provide an integrated fire suppression (they market a CORE system that’s built-in), whereas with Greenheck you might pair a third-party suppression system. The important part is that the hood, duct, fan, PCU, and fire suppression all work together as a compliant system.

Ultimately, both Captive Aire and Greenheck are excellent choices for restaurant ventilation. Many NYC kitchens successfully use Captive Aire hoods with Greenheck fans, and vice versa, so you aren’t limited to one brand for every component. What matters is selecting quality equipment that fits your needs and then committing to maintaining it. If you’re unsure, consult with professionals. Filta Kleen often advises new restaurant build-outs on ventilation choices — they’ve seen what works and what doesn’t in the field. The right system for you will be one that handles your cooking output, fits your budget, and can be supported in the long run.

Filta Kleen’s Services: Maintaining & Repairing Captive Aire and Greenheck Systems in NYC

Whether you choose Captive Aire or Greenheck for your kitchen, having a reliable partner for maintenance is the key to longevity and compliance. Filta Kleen is a leading service provider in New York City that specializes in keeping commercial kitchen ventilation systems clean, safe, and efficient. Their team is fully equipped to maintain, install, and repair Captive Aire and Greenheck systems for restaurants, hotels, cafeterias, and other food service facilities.

Here’s how Filta Kleen supports NYC restaurants using Captive Aire or Greenheck equipment:

Regular Preventive Maintenance:

Filta Kleen offers scheduled maintenance plans that include thorough hood cleaning, filter replacement, duct cleaning, and fan inspections. They adhere to NFPA 96 and FDNY guidelines, ensuring your FDNY compliance is never in doubt. For Captive Aire systems, Filta Kleen will service everything from the hood and fan to the PCU and fire suppression link. For Greenheck setups, they will clean the hoods and ducts and service the Greenheck fans/PCUs with equal expertise. By keeping to a regular maintenance schedule, Filta Kleen prevents the kind of buildup that leads to breakdowns or violations. They even document each service with before-and-after photos and provide the necessary certificates or decals to prove your system was cleaned – a lifesaver during inspections.

Repairs & Emergency Service:

If something goes wrong with your exhaust system, Filta Kleen is one phone call away, 24/7. They have certified exhaust repair technicians ready to tackle issues like fan motor failures, broken fan belts, control panel glitches, and precipitator faults. Importantly, Filta Kleen is “certified to service all major brands” including Captive Aire and GreenHeck.​

Installations and Upgrades:

Planning a new restaurant or upgrading an old ventilation system? Filta Kleen can assist with installation and retrofits as well. They install electrostatic precipitators (ESP) and PCUs, including both Captive Aire vs Greenheck units, making sure they are set up correctly and integrated with your existing hoods and fans. If you need to add a pollution control unit to meet new DEP rules, Filta Kleen can recommend the right solution (for example, adding a Captive Aire PCU onto an existing duct, or installing a Greenheck Grease Trapper upstream of an old fan). Their technicians will handle the heavy lifting of fitting the new equipment, and coordinate any needed ductwork or electrical connections. With Filta Kleen’s experience, the installation will meet all code requirements from day one.

They also offer hood fabrication and installation services​, so if you’re starting from scratch, they can deliver a complete Captive Aire hood and exhaust fan setup that’s custom-fitted to your kitchen. By having the same team install and later maintain the system, you ensure a seamless lifecycle for your ventilation.

Consultation and Compliance Support:

Filta Kleen isn’t just about cleaning and fixing; they are a partner in compliance. They stay updated on the latest FDNY and DEP regulations and can advise restaurant owners on how to stay within the law. For example, if you’re not sure whether your establishment is required to have a precipitator under the new DEP rules, Filta Kleen can assess your cooking volume and let you know.

They can also help prepare you for inspections by doing a compliance audit of your ventilation system — checking things like hinge kits on fans (required for rooftop fan cleaning access), proper clearances, and the condition of fire suppression nozzles in the hood. By identifying any issues in advance, Filta Kleen helps you avoid fines and operate with confidence. And if you ever do get an FDNY violation for your exhaust system, Filta Kleen can perform the necessary corrections and provide documentation to clear the violation quickly.

In summary, Filta Kleen Services provides end-to-end care for Captive Aire hoods, Captive Aire exhaust fans, and Greenheck fans and PCUs in NYC. With over 60 years of experience in the industry and FDNY-certified crews, they bring both technical skill and peace of mind to restaurant owners.

By entrusting your kitchen ventilation to Filta Kleen, you ensure that whether you have a Captive Aire system or a Greenheck system, it will remain clean, efficient, and compliant with all FDNY and DEP requirements. The result is a safer kitchen, a longer-lasting exhaust system, and one less thing for a busy restaurant operator to worry about. It’s often said in the industry that “it’s not clean until it’s Filta Kleen,” and that level of diligence is exactly what makes the difference in keeping NYC kitchens running smoothly under the most demanding conditions.

Conclusion

Captive Aire vs Greenheck both offer top-tier solutions for commercial kitchen ventilation, and each can serve an NYC restaurant well if chosen to match the kitchen’s needs. The performance of your exhaust system will hinge not only on the brand you select but on how you maintain it day-to-day. By comparing airflow, filtration efficiency, cost, and maintenance factors of Captive Aire vs Greenheck, we see that both have strengths and neither will disappoint in a well-managed kitchen. The deciding factors often come down to specific use-case, budget, and support. Most importantly, staying on top of maintenance and compliance is non-negotiable in New York City. The best fan or PCU in the world can turn into a liability if it’s choked with grease.

That’s why partnering with experts like Filta Kleen is so valuable – they ensure your Captive Aire hood or Greenheck exhaust fan remains an asset, not a source of headaches. With regular cleaning, prompt repairs, and compliance guidance, you can focus on cooking great food while your ventilation system operates reliably in the background, keeping the air clear and the fire marshal happy. In the end, whether you choose Captive Aire vs Greenheck, you’re investing in the safety and success of your restaurant. Equip it well, take care of that equipment, and your kitchen will pass inspections with flying colors and run smoothly for years to come.