| You can order ice makers and dispensers with | | | | clean enough to see through to allow the refrigerant |
| automatic cleaning features, such as air filters and | | | | to reach the right temperature to finish the freezing |
| self-rinsing ice contact surfaces, or you can do it the | | | | process. Inspect and clean fins at least every three |
| old-fashioned way. Either way, ice that is dirty, melts | | | | months. |
| too quickly, or lacks uniformity usually signals a dirty | | | | If your machine has a condenser, it should also be |
| or malfunctioning machine. Here are the most | | | | cleaned regularly with a brush or vacuum cleaner. |
| common problems and ways to prevent them: Dirty | | | | These few problems are easily handled by your |
| ice. Clean and sanitize the machine regularly to | | | | staff, but there are times it's probably best to call |
| remove algae, slime, and mineral deposits from the | | | | the factory-authorized service person: when the |
| water. Bin walls can be washed with a neutral | | | | ice-making cycle takes far too long, or when ice is |
| cleanser as long as you are sure to rinse them | | | | not made even though the water supply seems fine. |
| thoroughly. Always remove ice with clean hands and | | | | By health code standards, ice is a food. A mandatory |
| a sanitized plastic scoop, and never use the bin as a | | | | part of employee training should include handling ice |
| convenient place to stash foods or beverages. Check | | | | so that it remains safe and sanitary for human |
| the air filter on air-cooled models at least twice a | | | | consumption. |
| month, and wash it whenever it is dirty. Small, cloudy, | | | | This means: use dedicated containers for ice. Don't |
| or broken cubes. | | | | use containers that have also been used to store |
| This usually signals a problem with the water filtration | | | | food. Store ice containers by hanging them upside |
| system. Perhaps the water is not entering the | | | | down, far from the floor. Don't nest them in stacks, |
| machine at sufficient pounds per square inch because | | | | which is unsanitary. Clean and sanitize every ice |
| it's being partially blocked. Try replacing the water | | | | scoop regularly. Have plenty of scoops, and store |
| filter by turning off the water first, then slowly | | | | them by hanging them outside the machine-not sitting |
| opening the filtration cartridge or canister. Blocks of | | | | in the ice. Employees must wash their hands before |
| ice stuck to bottom of bin. Keep the ice machine | | | | they scoop or bag the ice; and technically, they're |
| level and the drain unclogged to prevent melting ice | | | | not supposed to touch it at all without using clean |
| from puddling at the bottom of the bin and | | | | disposable gloves. |
| refreezing to form blocks. Lack of ice. First, confirm | | | | No one can eat, drink, or smoke around the ice |
| that the electric circuit breakers (for both the | | | | machines. Filtering water before it enters the machine |
| machine and the condenser) are on. | | | | will improve ice quality as well as protect your |
| If it's a self-cleaning machine, be sure it is set to | | | | machine from lime scaling, chlorine buildup, and slime. |
| make ice instead of clean; the switch may have been | | | | (Slime, incidentally, has a scientific name: biofilm.) One |
| tripped to the wrong position. Check the sensor | | | | popular manufacturer, Manitowoc Ice of Manitowoc, |
| inside the bin; tighten it if it seems loose. Finally, | | | | Wisconsin, now uses an antimicrobial chemical to |
| inspect the water supply. A partially closed valve or | | | | make all plastic parts that come intocontact with |
| insufficient water pressure can interrupt or reduce | | | | water or ice. This retards, but does not completely |
| the ice-making cycle. Melting cubes. The fins on the | | | | eliminate, biofilm growth. Today's ice machines can be |
| condenser become clogged when they are dirty, | | | | programmed to clean themselves automatically during |
| which can interrupt the freezing process or make | | | | the hours they are not in use, a process which takes |
| partial cubes instead of full ones. The fins should be | | | | about half an hour. Cleaning is recommended weekly. |