How to Maintain Air Quality in NW Restaurants
Restaurant air quality has gotten complicated with all the cooking emissions, cleaning chemicals, and HVAC challenges restaurant owners face. As someone who’s consulted with several PNW restaurant owners about their air quality setups, I learned everything there is to know about keeping dining rooms and kitchens breathable. Today, I will share it all with you.
Know What’s Fouling Your Air
Cooking throws particulates and gases into the air constantly — grease, smoke, combustion byproducts. Cleaning chemicals release VOCs that hang around. Your HVAC system circulates whatever’s floating through the building, including dust and allergens. Understanding these sources is step one.
Ventilation Makes or Breaks It
Probably should have led with this section, honestly. A good ventilation system is non-negotiable in a busy restaurant. Kitchen exhaust hoods capture cooking fumes and smoke before they spread. Size matters — match the hood capacity to your cooking volume. Clean those hoods and ducts regularly or they’ll stop working right. Some places add air purifiers with HEPA filters to handle whatever the exhaust system misses.
HVAC Maintenance Isn’t Optional
Your HVAC system is either helping air quality or hurting it. Schedule inspections and maintenance regularly. Swap filters every three months — more often if your kitchen runs heavy. Get the ductwork cleaned periodically to prevent dust and mold buildup. Make sure airflow is balanced throughout the restaurant, not just the dining room.
Switch to Cleaner Cleaning Products
Conventional cleaners release nasty VOCs while your staff scrubs. Eco-friendly products with low or zero VOCs work just as well and don’t pollute your indoor air. Train your team on proper techniques so they’re not overusing chemicals. The switch isn’t hard, and guests with sensitivities will notice the difference.
Plants Actually Help
Spider plants, peace lilies, snake plants — they absorb pollutants and add oxygen. Spread them around the restaurant in spots where they’ll thrive. Keep them healthy so you don’t end up with mold or bugs creating new problems. They won’t replace a good HVAC system, but they contribute and look nice.
Open the Windows When You Can
Natural ventilation is free and effective. Open windows and doors to let fresh air move through when weather and security allow. This clears out stale indoor air quickly. Just be smart about it — don’t compromise your security setup.
Watch the Humidity
Humidity between 30% and 50% prevents mold and mildew. Kitchens and restrooms run humid, so dehumidifiers help in those spots. Check for leaks and water damage regularly. Mold problems escalate fast if you ignore them.
Monitor What You’re Breathing
Air quality monitors track CO2, VOCs, and particulates. They tell you what’s actually happening instead of guessing. Address problems when the numbers spike. Keep a log so you can see if changes you make actually improve things over time.
Train Your Staff
That’s what makes air quality endearing to us restaurant folks — everyone has to buy in. Train your team on cleaning techniques, eco-friendly products, and why ventilation matters. Get them to flag concerns instead of ignoring issues. An aware staff keeps air quality problems from getting out of hand.
Keep the Building Sealed Right
Cracks and gaps let outdoor pollution inside. Check for leaks and seal any openings. Make sure insulation is intact. A well-maintained building envelope gives you control over what air enters the space.
No Smoking — Enforce It
Smoking indoors or near entrances wrecks air quality instantly. Set up designated smoking areas far from doors and windows. Make the policy clear to everyone — staff and customers — and actually enforce it. One smoker near the entrance affects everyone inside.
