Stick To A Schedule
Nearly every beverage served by your business contains ice. In order to deliver a clean food product, it’s essential that you regularly clean your ice machine. Developing and sticking to a cleaning schedule also keeps the ice machine working efficiently throughout the years.
Because so many types and models of ice machines are used by bars and restaurants, keep the instruction manual handy so you can refer to it directly. The cleaning guidelines within will help you properly clean and maintain the machine. For instance, a flaker ice machine often contains more moving parts than a cube machine and may require some disassembly, along with special cleaning solutions.
But with any type of ice machine, the removal of scale is usually the main goal while cleaning. Scale buildup can impact the freezing process and result in a reduction of capacity or longer harvest times. While cleaning, take your time and carefully inspect machine parts that come in direct contact with water for signs of scale or mold.