Why Cleanings Matter
Ice is food. In shops like Dunkin’, Honey Dew, and independent cafés, neglected ice machines grow biofilm, mold, and scale—hurting drink quality and inviting violations.
Cleaning Frequency (What Inspectors Expect)
- Deep clean & sanitize: At least every 3 months; heavy-use locations every 6–8 weeks
- Filter changes: 6 months (or per spec)
- Between deep cleans: Wipe door gaskets, ice bin, and splash zones weekly
Signs You Need Service Now
- Musty or chemical taste/odor in drinks
- Slime or discoloration on the drop zone or in the bin
- Slow ice production or misshapen cubes
- Visible scale on the evaporator or water distribution parts
What Our Professional Ice Machine Cleaning Includes
- Food-safe descale + sanitize of the evaporator, distribution tubes, bin, and sensors
- Water filter replacement (if due) and pressure/flow check
- Inspect float valves, pumps, harvest sensors, and bin thermostats
- Production test & temperature verification
Brand Experience
We clean and service Hoshizaki, Manitowoc, Scotsman, Ice-O-Matic and more—single machines to multi-store routes.
CTA
Book your ice machine cleaning today: 508-521-9477. Ask about multi-location plans for chains and franchises.
FAQ
Can staff clean it? Light wipe-downs are fine. Deep cleaning needs pro chemicals and disassembly.
Will cleaning improve output? Yes—scale and biofilm reduce harvest efficiency.