Regular cleaning with a commercial ice maker helps prevent scale buildup, mold, slime, off-tasting ice, and reduced production. Most manufacturers recommend cleaning and sanitizing every 3–6 months, though hard water or high-volume operations may require more frequent service.

What You’ll Need

• Ice machine cleaner (approved by the manufacturer)
• Food-safe sanitizer
• Soft cloths or sponges
• Soft brush or nylon brush 
• Warm water
• Gloves

Avoid abrasive pads, steel wool, or harsh chemicals that can damage components.

Step 1: Turn Off the Ice Machine

• Turn off the ice-making cycle.
• Disconnect power if recommended by the manufacturer.
• Shut off the water supply if required.

Step 2: Remove All Ice 

• Empty the ice bin completely.
• Discard any ice produced during the cleaning process.

 Step 3: Remove Components 

Depending on the model, remove:

• Water curtain
• Distribution tubes
• Water trough
• Evaporator cover
• Filters

Check the equipment manual for parts that can be safely removed

 

 

 

 

 

 

 

 

Step 4: Clean Mineral Scale

• Mix the manufacturer’s approved ice machine cleaner according to directions.
• Apply the solution to scaled surfaces.
• Soak removable parts if needed.
• Gently brush away mineral deposits.

Hard water often causes white or chalky buildup on evaporators and water distribution components.

 

 

 

 

 

 

 

 

 

 

 

 

Step 5: Run the Cleaning Cycle

Many commercial ice machines have an automatic cleaning mode.

• Add the cleaning solution as directed.
• Start the cleaning cycle.
• Allow the ice machine to circulate the cleaner through the system.

 

Step 6: Rinse Thoroughly

• Drain the cleaning solution.
• Rinse removable parts with clean water.
• Run fresh water through the system to remove any cleaner residue.

 

Step 7: Sanitize the Machine

• Mix a food-safe sanitizer according to label instructions.
• Apply it to interior surfaces, the ice bin, and removable components.
• Run the sanitizing cycle if your machine includes one.

Sanitizing kills bacteria, mold, and yeast that cleaning alone may not remove.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Step 8: Reassemble and Restart

• Reinstall all components.
• Restore power and water.
• Restart the ice maker.
• Replace the old filter 

Step 9: Discard the First Batch

The first batch of ice after cleaning should be discarded to ensure no cleaning or sanitizing residue remains.

Signs Your Ice Machine Needs Cleaning

• Reduced ice production
• Smaller ice cubes
• Cloudy or foul-smelling ice
• Slime or mold in the bin
• Increased service calls
• Visible scale buildup

Best Practice for Restaurants

A good maintenance schedule is:

• Weekly: Wipe down exterior surfaces and inspect the ice bin.
• Monthly: Check filters and water quality.
• Every 3–6 months: Full cleaning and sanitizing.
• Annually: Professional preventive maintenance inspection.

Consistent cleaning extends equipment life, improves ice quality, and helps maintain food-safety compliance.

Not all ice machines are the same. If you have questions about cleaning or need new filters, give us a call. We can help identify the right filter and take a look at your machine to make sure it’s operating properly.