Commercial ice machines are one of the most contamination-prone pieces of equipment in any food service operation. Unlike most HVAC equipment, ice machines have direct food contact surfaces that require regular sanitation.
Service Intervals
Most manufacturers recommend professional service every 6 months. High-use machines in restaurants or hotels may need quarterly attention.
What Gets Serviced
- Scale and mineral deposit removal from water distribution system
- Sanitization of ice bin, evaporator, and water lines
- Condenser coil cleaning
- Water filter replacement
- Float valve and water level inspection
- Door gasket and bin thermostat check
Warning Signs
- Slow ice production
- Small, cloudy, or hollow cubes
- Machine cycling off before completing a harvest
- Visible scale on evaporator plates