Keeping It Cool: How to Clean Your Commercial Ice Machine
So, you picked up a commercial ice machine for your bar or restaurant. That’s great! Things were going great for a while—your cocktails were cold, and your customers were refreshed. But a few months later, you started to notice some issues:
- Cloudy ice cubes that left white deposits in your cups.
- A funky odor coming from the iced water.
- Low levels of prepared ice in the tray.
So, what happened? And what should you do about it?
The Ice of Life: Regular Cleaning is the Name of the Game!
If you’re not cleaning your commercial ice maker regularly, you could be in for all kinds of issues—think mineralization, algae, machine failure, and the most dreaded of all: mold. A regular cleaning routine will keep your ice machine running smoothly and prevent costly replacements like compressors, pumps, hoses, and valves.
It’s also important to remember that the FDA classifies ice as a food, and just like any other food, ice is susceptible to bacterial growth, contamination, and even food-borne illnesses. So, keep your customers safe, happy, and cool as a cucumber by keeping your ice squeaky clean!
Party Supplies: Do You Have the Tools and Equipment You Need?
Many cleaning essentials needed to maintain your ice machine are things you already have in your kitchen. These include buckets, a soft cloth, sponges, and soft-bristle brushes. You will also need an air compressor and specific nickel-free sanitizing chemicals for ice machines.
When choosing a sanitizer, you’ll want to find one approved for your ice machine’s specific brand and model. Using the wrong solution could harm your equipment or fail to kill the bacteria/algae/mold/slime in your machine. And, of course, make sure you choose a sanitizer that is NSF (National Sanitation Foundation) certified for food safety!
Helpful Tip: Always remember to use cleaning supplies that are clean, food-safe, and specifically designated for your ice machine. The last thing anyone wants is an ice machine to be cleaned with a cloth just used to wipe bacon grease or dirt!
A Race Against Grime: How Often Should You Clean Your Ice Machine?
Most ice machine manufacturers recommend deep cleaning your ice system every six to nine months. However, if you’re running a high-traffic establishment or live in a place with hard water or high humidity, you should aim for every four to six months. Having hard water will also mean replacing your water filtration system about every six months to help prevent mineral buildup and residue.
That said, there are some specific telltale signs that your ice machine needs cleaning, even if it hasn’t been six to nine months yet:
- Substandard ice quality (cloudy or misshapen)
- Reduced or slower ice production
- Foul-smelling/tasting ice
- Ice machine does not automatically run cleaning cycles
Here Froze Nothing: How to Clean Your Ice Machine
The deep cleaning process happens in several phases: preparation, cleaning, and sanitizing. While different machines may have slightly different requirements, the general process should be the same.
Note: ice machine cleaners and sanitizers are two different chemicals!
Cleaning Procedure
Pre-cleaning: Before you begin sanitizing the ice machine, you’ll want to ensure that the outside is clean. That way, you don’t risk contaminating your cleaning cycle with food residue or dirt.
- Mop, vacuum, and clean the area around the ice machine.
- Wipe surfaces with a clean, damp cloth to remove residue, dust, and food.
- Use mild dish soap and a non-abrasive pad to degrease the machine’s exterior surfaces.
- Consult the manufacturer’s guide to determine the correct cleaning solutions to use on your machine.
Prepare the Machine: Fully power down your ice machine and empty the ice tray. All ice must be removed before the cleaning begins!
Clearing the Water System: Push the button to start the automatic cleaning or wash cycle. Most machines will run an initial cycle and then tell you to add the cleaning solution. This usually takes around one minute. At that point, go ahead and add the recommended amount of ice machine cleaner, then let the cycle complete. This process rids your system of mineral deposits and scale buildup.
Remember: turn off your machine and unplug it before moving on to the next step!
Initial Cleaning:
- Dilute your cleaning chemical with warm water per the product instructions. Most cleaners use a ratio of one gallon of water to sixteen ounces of product.
- Consult the manufacturer’s guide to learn how to disassemble your machine. (Note: flake and nugget ice makers often have more removable components than other machines.)
- Remove the internal components of your ice machine and use a soft brush to scrub the parts thoroughly, then rinse with clean water. You may repeat this process if necessary.
- Use more of the diluted cleaning solution to clean the exposed surfaces, ice reservoir, and exterior of the ice machine.
Sanitizing Procedure
After thoroughly cleaning, it’s important to sanitize everything before reassembling the machine. Remember, even though cleaning removes dirt and grease, sanitizer solutions remove bacteria and mold!
Prepare Your Solution: Mix your sanitizing solution per the product’s instructions. Most sanitizers use a ratio of around three gallons of water to two ounces of ice machine sanitizer.
Sanitizing: Soak your now-clean ice machine’s internal components in about half of the sanitizing solution, or use a spray bottle to thoroughly apply the solution to all removable parts.
- Remember: you do NOT need to rinse off the sanitizers. Simply let the components air dry before reassembling your machine.
External Sanitation: Use the remaining solution to wipe down the machine, ice reservoir, surrounding areas, and any food-handling surfaces.
Rinsing and Reassembly:
- Reassemble your ice machine and wait twenty minutes before powering it on to give the sanitizer time to work its magic.
- Power your machine back on and start the automatic wash/clean cycle again.
- Wait for the water trough to refill fully.
- Add the recommended amount of sanitizing solution to the water trough when instructed. (See specific product instructions for proper measurements.)
Post-Cleaning Operation:
- Once the wash cycle is complete, set your machine to automatically make ice.
- Let the ice-making cycle run at least twice, and discard the ice harvests from these cycles before resuming regular ice production.
Make a List, Check it Ice: Don’t Forget the Condenser and Water Filter!
To keep things simple, you should clean your condenser and water filters at the same time you are sanitizing the rest of your machine.
- Start by ensuring that your machine’s power is off.
- Check for dirt and residue on the fins of the condenser fan. You may need a flashlight. Wipe any dirt with a clean cloth.
- You can remove any dirt in the condenser’s filter by blowing compressed air through. You can also rinse it with clean water.
- Replace the ice machine’s water filter per the manufacturer’s service manual.
Once Bitten, Ice Shy: Be Extra Safe
Here are a few extra helpful tips to keep your ice machine running smoothly and safely:
- Always store your cleaning and sanitizing chemicals away from other chemicals or foods to prevent contamination.
- Read your manufacturer’s instructions to ensure that you are using the correct products and processes for your machine.
- Regularly check the water supply quality in your kitchen or building. If your water is hard or full of chlorine, you may need to service your ice machine more frequently.
- Make sure to use rubber gloves and goggles when handling cleaning chemicals. Nobody wants an accidental splash in the eyes!
- By using equipment and tools designed especially for use with a commercial ice machine, you can keep your machine running in tip-top shape for years to come. Remember, Eleven36 carries ice scoops, filters, replacement parts, cleaners, and everything else you need to keep those cocktails and sodas coming out cold and fast!
A Lean, Clean Ice Machine
At the end of the day, there are a few things that you as a restauranteur can always do to set yourself up for long-term success:
- Know your market.
- Invest in the right tools and equipment.
- Keep on top of your commercial kitchen’s regular maintenance schedule and cleaning routines.
Following these simple principles will save you time and headaches, prevent unnecessary repairs, and save you tons of money in the long run!
Eleven36 cares about keeping your doors open and seeing you thrive. That’s why we only stock the highest quality equipment that won’t break down a month after you buy it! So, when it comes to keeping your commercial ice machine in good shape, you can trust us when we say that the most important thing you can do is prevent potential problems before they happen. By regularly cleaning and sanitizing your machine, you’ll sleep easy, knowing your customers will never experience stinky or cloudy ice cubes on your watch again!