A commercial kitchen should not rely on one filter for every appliance.
A commercial kitchen should not rely on one filter for every appliance.
Steamers and combi-ovens need treatment designed to control scale, ice machines need sediment and taste/odour reduction, cooking and beverage lines need suitable flow and contaminant control, while dishwashers may require hardness reduction to help limit spotting and scale. The correct setup depends on source-water test results, peak flow, equipment specifications, and the manufacturer’s requirements—not simply the number of filter stages.
Steamers and combi-ovens need treatment designed to control scale, ice machines need sediment and taste/odour reduction, cooking and beverage lines need suitable flow and contaminant control, while dishwashers may require hardness reduction to help limit spotting and scale. The correct setup depends on source-water test results, peak flow, equipment specifications, and the manufacturer’s requirements—not simply the number of filter stages.
Suggested Genuine References
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Solventum/3M — Foodservice Water Filtration for Chlorine, Scale and More — Covers water-related risks for ice and foodservice equipment, including particles, chlorine/chloramine, and scale.solventum
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3M — Restaurant Facility Water Filtration Guide — Maps common water-quality issues to applications such as ice machines, steam equipment, and combi-ovens.
29 Sep 2026
