Some of the appliances in your home may be simple to take for granted. One appliance that is frequently forgotten when it comes to routine cleaning and other maintenance tasks is ice makers. You might not consider how long it has been since the machine was cleaned when you go to get some ice from it, and you might not even notice that the flavour and quality of your ice have started to deteriorate.
Like any other item you own, your ice maker will function optimally with regular cleaning and maintenance.
Why Cleaning Is So Important
Water naturally contains a wide variety of minerals and tiny debris, especially hard water. These minerals might gradually accumulate within your ice maker if they are not filtered. Eventually, everything in your water is visible to the naked eye. And it’s not attractive.
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Two of the biggest reasons that might block up your machine over time are dirt and rust. Mold and limescale can also accumulate, which could make it challenging for your equipment to manufacture ice.
All of this accumulation inside the appliance may cause your ice maker to work harder than necessary if it isn’t cleaned. Even if you utilise a filter, your machine will eventually require cleaning.
How Often You Should Clean It
This can change depending on the manufacturer, model, and how you use the machine. Your ice maker probably needs to be cleaned soon, and there will probably be some obvious signals and physical indicators.
You should clean your ice maker if you see any of the following symptoms:
lesser than usual.
appears to become hazy.
faster to melt and feels softer.
has an odd flavour or smell.
A good rule of thumb is to clean the ice maker and change the filter if your ice maker has a filter every three to six months.
Cleaning Different Types of Ice Makers
How you approach the cleaning process will also depend on the type of ice machine that it is.
Some units may require manual cleaning, while others have an automated system. A portable unit will differ from a built-in, which is why you should always read through the owners manual that came with your ice maker to learn how to clean that specific model.
Different types of Ice Machines Australia will require different steps in the cleaning process. The manual should tell you whether or not your machine has an automated cleaning system, which can really change up the process. When in doubt, make sure to follow the manual’s instructions as far as cleaning recommendations go.
Materials & Cleaning Supplies
Gather together everything that you will need to clean your ice maker. In many cases, all you need is some nickel-free ice machine cleaner and a soft rag for wiping. Even if your machine has an automatic cleaning system, the owner’s manual may suggest some ice machine cleaner for it. A nickel-free cleaner tends to work well for most machines. There is a wide variety of accessories and cleaners to help you get your ice maker back in its best condition.
Step-by-Step Instructions:
Now that you have your supplies, here’s how you will clean your ice machine.
- Turn off the ice maker and make sure it is unplugged.
- Turn off the water supply to the ice machine.
- Empty the machine and throw out all of the ice and water.
- Remove the parts of the machine to be cleaned as per your owner’s manual instructions.
- Using one part ice machine cleaner to three parts water, clean all machine parts thoroughly.
- Rinse parts with clean water.
- Replace the parts and wipe down all surfaces with a soft rag.
- Let the machine air dry.
- Plug the machine in and restart the ice maker.
- Once the first batch of ice is made, discard it.
- Enjoy your ice for another three to six months!
If your machine has an automatic cleaner, you may just need to turn the cleaner on. Follow the instructions in your owner’s manual to get your machine producing clean ice again.
Tips for Restaurants & Commercial Properties
If you’re using an ice machine for commercial purposes, it is required by law that you clean it on a regular basis, as ice is classified as a food. The FDA has their own “food code” that should be followed, but it’s also possible that local ordinances may be in place that specify how often you need to clean and sanitize an ice machine.
Not only is this best for the quality of food you serve, but your customers will surely appreciate it.
Final Thoughts:
Much like any other appliance that you own, your ice machine needs regular care and cleaning.
You know that your ice maker needs cleaning if the ice it produces has changed in size, look, or even taste. We recommend cleaning your machine every three to six months for optimal performance. You should consult your owner’s manual before cleaning, especially for machines with automatic cleaners. For manual machines, the steps listed above should help you get off to a good start on keeping your machine clean.
Imagine walking into a restaurant that’s been highly recommended, looking forward to the meal you’re about to eat, ordering your drink and then…being served your soda, tea or water without ice. The horror.
With some notable exceptions (hot tea and beer, for instance), most drinks only feel right if they come with ice. With “iced tea” it’s even right there in the name. Chances are, you even know someone who’s willing to go out of their way to get a drink at a place with the type of ice they like.
If you run a restaurant, bar, cafeteria, or anywhere that serves food and drink, a commercial ice maker is an absolute necessity. It’s not as simple as finding any old machine that will freeze water though. You might be surprised at just how many options there are and all the factors you should consider to find the best ice maker for your needs.
Types of Commercial Ice Makers
The first choice you have to make in your search for a commercial ice maker is which type to go with. You have two main categories to choose from. If you have a pretty good idea of the quantity of ice you’ll need to have on hand, this choice should be relatively easy.
Self-Contained Ice Machines
Self-contained machines include both the icemaker and the container for storing it in one unit. They’re bigger and produce more ice than your typical consumer models, but smaller than modular ice machines. They come in both undercounter and countertop configurations and are easier to fit into tight spaces than modular ice machines.
The tradeoff, as you would expect, is that they don’t make as much ice as modular machines, and don’t provide as much storage space. For smaller bars or cafes, they may well suffice, all while allowing more space for other needs in the kitchen. For larger cafeterias or restaurants, you’ll likely need to go with a modular ice machine.
Modular Ice Machines
Modular ice machines only make the ice; you’ll have to buy a separate storage bin to keep the ice in once it’s made. They’re the best choice for any commercial kitchen that needs to be able to keep a lot of ice on hand and ready. They produce large amounts of ice quickly and are designed to be easy to attach to a storage bin that’s the size of your choosing.
They do take up more space than self-contained ice machines, but they provide more capacity in the bargain. If you need a significant amount of ice produced every day, then a modular model is likely the best commercial ice maker for you.
Types of Ice
One of the key considerations every commercial kitchen must make is what type of ice to provide for patrons. People are rarely disappointed at receiving the standard cube or crescent ice in their drinks, but they also rarely get excited by it. On the other hand, nugget ice (think Sonic) or ice flakes will make some patrons more likely to head your way when they get thirsty.
These are just a few of the different shapes available. Here are the main types you’ll come across are:
- Cube — Probably the most standard option.
- Half Cube — Comes in smaller pieces than cube ice, also pretty common.
- Crescent Ice — Common in many home freezers, usually come in larger pieces than other types.
- Nugget — Small, chewable pieces of ice that are very popular.
- Flake — Commonly used for cocktails and keeping foods chilled in a buffet display.
- Gourmet — Used for some high-end cocktails, usually have a unique shape like an octagon or cylinder and promise 100% water-to-ice ratio.
