Whirlpool W10355450 Aluminum/Carbon Grease & Odor Range Hood Filter Replacement

Description

Compatible Range Hood Models

The RHP0804-1-W10355450 is compatible with the following 1 range hood models. Locate your range hood model number on the label inside the hood canopy before ordering.

Brand	Model Number
Whirlpool	W1035545

How Activated Carbon Odor Filters Work

Activated carbon (activated charcoal) is processed to have an extremely large internal surface area through a network of microscopic pores — a single gram can provide hundreds of square meters of surface area. This physical structure allows the carbon to adsorb a wide variety of organic molecules, including cooking odors, smoke compounds, and volatile organic compounds (VOCs) that pass through and beyond the aluminum mesh grease filter stage.

As the range hood draws air through the carbon filter, odor and smoke molecules contact the carbon surface and are retained there by adsorption. Over time, the available binding sites on the carbon surface become occupied and the range hood grease filter progressively loses effectiveness. Because the carbon is chemically bound to the adsorbed compounds, washing the range hood grease filter in water does not regenerate the carbon — it wets and damages the media. the range hood grease filter must be replaced when effectiveness declines.

Range Hood Odor Filter Replacement Schedule

Replace the RHP0804-1-W10355450 every three to six months under normal residential cooking conditions. Replace sooner if cooking odors are noticeable in the kitchen while the range hood runs at full speed — this is the most reliable indicator that the carbon is saturated. Do not attempt to wash or regenerate this range hood grease filter.

Range Hood Carbon Odor Filter Installation

1. Turn off the range hood before accessing the range hood grease filter bay.
2. Remove the old carbon filter: Slide or unclip the existing odor filter from its track or mounting hooks.
3. Insert the RHP0804-1-W10355450: Slide the new filter into the same track or clip it onto the mounting hooks. Confirm it lies flat and is fully seated.
4. Restore operation: the range hood grease filter is ready for immediate use. Replace every 3–6 months when odor filtration declines.

RHP0804-1-W10355450 Filter FAQ — Compatible with Whirlpool Part #W1035545

Which range hood models are compatible with the Whirlpool W1035545 odor filter?

The RHP0804-1-W10355450 is compatible with 1 range hood models. See the compatible models table on this page.

What part numbers does the W1035545 replace?

The RHP0804-1-W10355450 replaces no listed predecessors. Order the RHP0804-1-W10355450 regardless of which older number appears on your filter.

How does an activated carbon odor filter work?

Activated carbon has a very large internal surface area through microscopic pores. As air passes through the filter, odor molecules, smoke compounds, and volatile organic compounds adsorb — chemically bind — to the carbon surface and are removed from the airstream. Over time the binding sites become saturated and the filter must be replaced.

How often should I replace the carbon odor filter?

Replace every three to six months under normal residential cooking conditions. Replace sooner if cooking odors are noticeable in the kitchen while the range hood runs at full speed — that is the most reliable indicator that the carbon is saturated. Do not wash this range hood grease filter; washing destroys the carbon media.

Is this a genuine Whirlpool part or an aftermarket replacement?

This is an aftermarket replacement range hood grease filter manufactured by American Metal Filter Company, not a genuine Whirlpool OEM part. It is manufactured to meet or exceed the original OEM specifications for dimensions and carbon media, making it a direct drop-in range hood filter replacement compatible with Whirlpool part number W1035545.

About Whirlpool®: A Century of American Home Appliances

Whirlpool Corporation traces its origins to 1911, when Louis Upton and his uncle Emory Upton founded the Upton Machine Company in St. Joseph, Michigan. The company manufactured electric motor-driven wringer washing machines — a product still rare enough in American households that success was far from certain. A critical early contract with Sears, Roebuck and Co. in 1916 established the distribution channel that would fuel the company’s growth for the next century. In 1917, Upton Machine merged with the Nineteen Hundred Washer Company of Binghamton, New York, forming the Nineteen Hundred Corporation and consolidating the two leading Sears washing machine suppliers into a single manufacturer.

The company renamed itself Whirlpool Corporation in 1950, and relocated its headquarters to Benton Harbor, Michigan, where it has remained for more than 70 years. Through the 1950s and 1960s, Whirlpool expanded its product line from washing machines into refrigerators, dishwashers, dryers, ranges, and — critically for the range hood filter business — cooking ventilation products including over-the-range exhaust hoods. As American kitchens were increasingly equipped with powered range ventilation, Whirlpool became a significant manufacturer and supplier of over-the-range microwave ovens and range hood units under several of its brand lines.

Whirlpool’s acquisition history reshaped the American home appliance industry. In 1986, the company acquired the KitchenAid brand from Hobart Corporation, gaining an iconic premium appliance line. A joint venture with Philips N.V. in 1989 — and the subsequent full acquisition of Philips’s appliance business in 1991 — made Whirlpool one of the first truly global home appliance companies, adding the Bauknecht brand in Europe. In 2006, Whirlpool acquired Maytag Corporation for approximately $2.7 billion, bringing the Maytag, Jenn-Air, and Amana brands under the Whirlpool umbrella and making Whirlpool the largest home appliance maker in the world by revenue at the time of the transaction.

Today, Whirlpool Corporation (NYSE: WHR) is headquartered in Benton Harbor, Michigan and manufactures or markets appliances under the Whirlpool®, KitchenAid®, Maytag®, JennAir®, Amana®, Consul, and Brastemp brand names in more than 170 countries. The range hood filters carried on this site are compatible replacements for grease filters originally specified in Whirlpool range hoods and over-the-range microwave units, including aluminum mesh grease filters identified by Whirlpool part numbers such as 8190232, 883149, and model designators including the 838H series.

Whirlpool®, KitchenAid®, Maytag®, JennAir®, and Amana® are registered trademarks of Whirlpool Corporation. Range Hood Filters Inc. is not affiliated with, endorsed by, or sponsored by Whirlpool Corporation. References to the Whirlpool® brand and model numbers are used solely for product compatibility identification purposes.

Whirlpool Corporation Whirlpool range hoods Whirlpool over-the-range microwave

The History of the Residential Range Hood

Before Electricity: Hearths, Flues, and Chimney Canopies

The fundamental problem of removing cooking smoke from an enclosed space is as old as indoor cooking itself. Ancient Roman kitchens were constructed with hearths positioned beneath vented roof openings, allowing convective airflow to carry smoke upward and out. Medieval great halls used central hearths under high-vaulted ceilings designed to disperse and dilute smoke before it reached eye level. The refinement of the chimney fireplace in Europe during the 12th and 13th centuries formalized the concept of a capture zone above the cooking source connected by a flue to the exterior — the direct architectural ancestor of the modern range hood.

By the early 19th century, institutional kitchens in large hospitals, military facilities, and hotels were being designed with purpose-built sheet metal canopy flues suspended above cooking ranges. These were passive systems — no fan, relying entirely on the buoyancy of hot air and the draft of the chimney. They were effective at removing heat and some combustion gases, but provided limited capture of grease vapor and smoke at the cooking surface. For these early systems there was no filter, no blower, and no standardized product — each was custom-fabricated by tradespeople as part of the building’s kitchen construction.

Electrification and the Commercial Kitchen Exhaust Hood (Early 1900s)

The electrification of American cities in the 1880s and 1890s made electrically powered exhaust fans practical for large-scale installation. By the 1910s and 1920s, major American hotels, restaurants, hospitals, and institutional food service operations were routinely specifying powered sheet metal exhaust hoods above their commercial ranges. These were custom-fabricated structures: a formed sheet metal canopy sized to span the cooking equipment, connected by ductwork to an exhaust fan that discharged to the building exterior. There was still no standardized filter medium — grease accumulated on the interior hood surfaces and ductwork, which required periodic manual cleaning.

Municipal governments and fire safety organizations took notice. The National Fire Protection Association® (NFPA®), founded in 1896, began developing standards for commercial cooking equipment ventilation in the early 20th century — standards that would eventually be codified as NFPA 96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, which remains the governing standard for commercial kitchen exhaust today. Municipal health departments in major American cities similarly began requiring mechanical exhaust ventilation in permitted commercial kitchens. Demand for the custom-fabricated commercial kitchen hood was thus established not just by occupational comfort but by code compliance — an early example of regulation driving adoption of a safety technology.

One critical manufacturing challenge became apparent almost immediately: grease accumulation in the exhaust ductwork represented a serious fire hazard. A single uncontrolled grease fire in an exhaust duct could rapidly spread to the building structure. The need for a removable, cleanable filter to capture grease at the hood — before it entered the ductwork — was recognized, and early commercial hoods began to incorporate primitive mesh or baffle-style grease collectors. These were the forerunners of the modern aluminum mesh grease filter.

The First Residential Range Hoods: 1932–1933

The range hood as a mass-market residential consumer product — something designed, manufactured, packaged, and sold to American homeowners rather than custom-fabricated for commercial kitchens by tradespeople — was born in the United States in the early 1930s.

In 1932, in the depths of the Great Depression, a manufacturer in Hartford, Wisconsin developed a compact, efficiently motorized kitchen ventilation fan designed for residential installation. Affordable and manufacturable at scale, the product was the first mass-produced powered residential kitchen ventilation device of its kind, and it launched what became a major segment of the American home appliance industry.

One year later, in 1933, a manufacturer in Dallas, Texas introduced what it described as the first purpose-built home cooking ventilation and range hood product. The first range hoods were produced in a small Dallas workshop and sold directly to homeowners. Outside investment in the late 1930s allowed the operation to grow, and by 1961 the company had moved to Richardson, Texas, where it continued to operate for decades.

Postwar Expansion and the Aluminum Mesh Grease Filter (1940s–1950s)

The end of World War II and the subsequent American housing boom transformed range hood installation from an occasional luxury into a standard feature of new home construction. Under programs including the GI Bill, millions of new single-family homes were built across the United States between 1946 and 1960. Builders, architects, and building code authorities began standardizing the residential kitchen — and powered range hood ventilation became a built-in design expectation rather than an optional upgrade.

It was during this critical postwar period that the aluminum mesh grease filter was developed and refined for residential range hoods. For the ducted hoods of that era, the aluminum mesh grease filter was the complete filtration solution, mechanically capturing grease particles before they entered the ductwork. The ductless recirculating hood, however, required a second filtration stage to address what the aluminum mesh grease cannot: cooking odors, smoke compounds, and volatile organic compounds. That second stage — the activated carbon filter — became the defining technology of the recirculating range hood when it emerged in the following decade.

In 1955, the residential ventilation products industry formed the Home Ventilating Institute (HVI), a trade association dedicated to establishing standardized testing protocols and performance certification for residential range hoods, exhaust fans, and related products. HVI developed the standardized measurement of hood airflow in CFM (cubic feet per minute), established noise level (sone) ratings, and created certification programs that allowed building codes to reference verifiable, third-party-tested performance data. HVI certification — the familiar HVI seal found on range hood packaging — became the industry standard for performance claims and remains the governing certification program for the North American residential ventilation market today.

The Ductless Hood and Activated Charcoal Filtration (1970s)

Through the 1960s, virtually every residential range hood sold in the United States was a ducted model: it required a sheet metal or flexible duct penetrating the wall or ceiling to carry exhaust air to the building exterior. This constraint limited range hood installation to locations where ductwork routing was feasible — generally exterior kitchen walls or ceilings with accessible attic or soffit space.

The rapid expansion of apartment and condominium construction in American cities during the 1960s and 1970s created a large and underserved market: kitchens in multi-unit buildings where exterior duct penetration was impractical, structurally constrained, or prohibited by building management. The ductless — or recirculating — range hood was developed for this market. Ductless hoods filter air in two stages and return it to the kitchen rather than exhausting it outdoors. The first stage is the familiar aluminum mesh grease filter; the second stage is an activated charcoal (activated carbon) filter that adsorbs cooking odors, smoke compounds, and volatile organic compounds that the aluminum mesh grease cannot capture. Activated charcoal has a finite adsorption capacity and must be periodically replaced — typically every three to six months under normal residential cooking conditions, or sooner in households that cook frequently at high heat.

The Baffle Filter and Professional-Grade Residential Hoods (1980s–2000s)

In the American residential market, baffle filters became available in premium hoods through the 1990s and found their largest audience in a new product category that transformed American kitchen design: the professional residential range. Beginning in the mid-1980s, the first ranges designed to bring the power and performance of commercial cooking equipment — high-BTU burners, heavy-gauge construction, commercial-grade controls — to the residential kitchen created strong demand for range hoods that could handle higher grease and vapor loads, accelerating adoption of baffle filter designs and larger, higher-CFM hood configurations in American homes.

The Range Hood Today

Today, the residential range hood is a standard fixture in virtually every American kitchen. The industry is served by manufacturers across the United States, Italy, China, South Korea, and beyond, with products ranging from builder-grade aluminum-housing ducted hoods to architectural statement pieces with custom stainless or glass finishes costing several thousand dollars. HVI certification remains the authoritative standard for performance verification in the North American market. NFPA standards continue to govern commercial cooking ventilation, and residential building codes in most jurisdictions reference minimum ventilation requirements for kitchen spaces.

Despite nearly a century of product development, the activated carbon odor filter — introduced alongside the ductless recirculating range hood in the 1970s — remains the standard medium for cooking odor and smoke compound capture in kitchens where exterior duct penetration is not feasible. Unlike the aluminum mesh grease filter, which is washed and reused indefinitely, the carbon filter must be replaced periodically as its adsorption capacity is exhausted — typically every three to six months under normal residential cooking conditions. Regular replacement maintains effective odor control and keeps the recirculating hood performing as intended.

Why Order from Range Hood Filters Inc.?

These are precision compatible replacement filters, not OEM originals — and that’s intentional. Range Hood Filters Inc. has been manufacturing precision replacement range hood filters for all brands for more than 40 years, building each filter to exacting specifications using precision machining techniques. Every filter is proudly made in the U.S.A. and engineered to meet or exceed the performance of the original brand part it replaces. Any range hood filter that is no longer available from the original manufacturer can be replaced with confidence using our precision compatible filters.

When you order through Range Hood Filters Inc., you get:

• 40+ years of manufacturing expertise — filters built to precision-machined specs, not rebranded imports
• Made in the U.S.A. — every filter manufactured domestically to consistent quality standards
• Hundreds of filter models in stock — one of the largest in-stock inventories of range hood replacement filters available anywhere
• Fast shipping — most orders ship the same or next business day
• Free shipping on qualified orders
• Free 30-day returns — if it’s not the right fit, return it at no cost