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When to Change Commercial Air and Water Filters in Your Foodservice Facility

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  • #Air Filtration & Purification
  • #Preventative Maintenance & Cleaning
  • #Water Filtration
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Picture - When to Change Commercial Air and Water Filters in Your Foodservice Facility

On top of the regular cleaning and maintenance tasks you need to keep up with in your commercial kitchen, filter maintenance should always be a top priority. Knowing when to change out your water and air filters will not only keep your equipment running smoothly, but it will also keep your customers and staff healthy and safe. Learn when to regularly replace your air and water filters in the guide below.

When Should You Change Your Commercial Air Filters?

Air filters should be changed every 4-8 weeks (or at least once a month) in a foodservice facility like a restaurant, depending on the amount of customers that are coming in each week, and the type of filter being used. Since commercial restaurants and other foodservice facilities generate a greater amount of smoke and grease, regular filter changes are necessary.  Changing your air filters consistently not only keeps your HVAC system running properly, but it also diminishes potential fire hazards and contamination risks to your staff and customers.

It’s also good practice to check the air filter about once a week for any major debris deposits or other issues, and clean out (or have it professionally cleaned) when necessary.

When to Clean and Replace the Filter in an Exhaust Hood

Similarly to air filters, it’s important to clean and maintain an exhaust hood in your kitchen every 4-6 weeks—around the same timeframe you would be replacing your air filters. Replace the hood filter when signs of corrosion, dents, patina and other wear-and-tear signs are present, as these can negatively affect the filter and the exhaust hood system in general.

When Should You Change Your Commercial Water Filters?

Water filters should be changed every 6 months to properly filter mineral deposits and contaminants. Since water is such a prevalent and important aspect in the foodservice industry—from drinking water, its use in equipment like steamers, combi ovens and dishwashers, and ice production—making sure it’s properly filtered is critical to production. If the filter is left unchanged, or isn’t changed regularly, it can cause issues like scaling, mineral deposit build-up, corrosion and possible bacteria, fluoride and lead contamination.

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