Ice is food — and health inspectors treat it that way. A neglected ice machine is one of the most common violations in restaurant inspections, and one of the easiest to prevent.
How often should you clean it?
Most manufacturers recommend a full clean and sanitize every six months. In Utah, our hard water means scale builds up faster — busy kitchens should clean every three to four months.
What goes wrong
Scale buildup on the evaporator plate is the big one: it makes the machine work harder, produce less ice, and eventually shut down. Clogged water filters, dirty condenser coils, and failing bin thermostats are close behind.
Warning signs
Smaller or cloudy cubes, slow production, ice that tastes off, or a machine that runs constantly are all signs it's overdue for service. Don't wait for a total failure during a Friday dinner rush.
What a professional service includes
A proper service covers descaling, sanitizing the bin and distribution system, replacing water filters, cleaning the condenser, and checking refrigerant pressures and harvest cycles.
Levao specializes in commercial refrigeration and ice machines for restaurants, bars, and convenience stores across Salt Lake County. Call (801) 300-8132 to set up a maintenance schedule.