CaptiveAire's integrated kitchen ventilation packages include hoods, exhaust fans, electrical controls, direct-fired heaters, grease duct systems, fire suppression systems, grease filters and utility distribution systems. CaptiveAire's clients include independent restaurants, national chains, and other public and private institutions.
"CaptiveAire's customers are loyal," says CaptiveAire President Bob Luddy. "We are grateful for the opportunity to provide them the best commercial kitchen ventilation products at the best cost. Every one of CaptiveAire's over 1,000 employees works hard to provide the fast, high-quality service our customers need and have come to expect."
CaptiveAire maintains a network of over 90 sales offices in the U.S. and Canada and six strategically located manufacturing plants in North Carolina, Iowa, Oklahoma, California, Pennsylvania and Florida. "CaptiveAire's local sales and engineering offices across the country allow us to respond quickly to customer inquiries and needs," says Luddy.
North Carolina-based CaptiveAire began in a one-room facility in 1976. In 2008, CaptiveAire's sales reached $224 million. INC. magazine has repeatedly named CaptiveAire one of the top 500 fastest growing private companies in America. CaptiveAire is continually voted "Best in Class" by industry dealers and consultants, according to Foodservice Equipment & Supplies magazine. CaptiveAire has been recognized as one of the 100 largest private companies in North Carolina (Business North Carolina magazine) and one of the top 50 fastest growing private companies in the Raleigh Triangle (Triangle Business Journal).
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We are excited to announce that CaptiveAire was voted Best in Class Overall under the Ventilation Systems category for 2014. This is the fourteenth consecutive year for the rating of Best in Class Overall for CaptiveAire. We also won Best in Class for Dealers, Operators and Consultant Class.
This award is based on votes by industry kitchen equipment dealers, broadliners, consultants and operators and is featured in Foodservice Equipment & supplies magazine. Foodservice operators, dealers and consultants evaluated the manufacturer community on seven critical characteristics that affect the way they approach purchasing equipment and supplies.