The commercial ice maker requires regular cleaning, but surprisingly this is the one area often overlooked by coffee shop and restaurant owners. The effort is however, worth your while as it will prolong the lifespan of the commercial ice maker and prevent low production levels.

The commercial ice maker should be emptied at least once every six months. You can clean the commercial ice maker by using a nickel safe remover of scale. In addition you can also use an icemaker sanitizer. You can contact us for more information about sanitizing possibilities of the unit every few weeks. Clean the air filters twice a year. It should be noted that scale build-up will take place if the air and water filters are not cleaned or replaced once every six months. Grease build-up in the condense fins will lead to low production capacity.

Take the above steps to reduce the cost of maintenance on your commercial ice maker.