over 3 years ago

Commercial ice makers often need water filters to reduce the concentration of dissolved minerals in the unit. Minerals like this are generally harmless to people, but they can build up on internal restaurant ice maker components, reducing energy efficiency and causing system failures. Operators who use filters on their ice machines still have to clean the units to get rid of deposits, but filters decrease the volume of minerals entering the unit.

How often should ice machine filters be changed? Most manufacturers recommend replacing the cartridge in your ice machine filter assembly every six months, though that number may vary. For instance, if water in your area is especially hard – that is, if it includes a large volume of particulates and dissolved solids – you will probably need to change the cartridge more often to keep water clean and flowing.

Mineral accumulations in the different types of ice machines will vary. In half-cube and cube ice makers, the minerals typically accumulate on the evaporator plates and in the sump pan. Meanwhile, the particulates that collect inside the evaporators of nugget and flake ice machines may get scraped off the walls of the evaporators and end up in customers' drinks or cause damage as they move through the system.

How long should commercial ice machines last? Because of the high number of variables, from the durability of the unit to the demands put on it, it's impossible to give a specific answer. If they're well maintained, cleaned regularly, and kept in appropriate conditions, most ice machines last between eight and 10 years, though some can last even longer.

How often should commercial ice makers be cleaned? This answer also depends on the unit's specific conditions. A good baseline is the manufacturer's recommendation, which can be found in the owner's manual. Most call for a thorough cleaning – including a clean cycle with a sanitizer – at least twice a year, while some suggest cleaning be done quarterly. The exact process for cleaning will be described in the unit's guide.

The time allowable between cleanings may be shortened by several factors. Ice machines operating in any of these applications may need to be cleaned much more frequently:

Bakeries, sandwich shops that make their own bread, and other facilities where there is a large amount of yeast in the air Outdoor areas or indoor areas with significant exposure to outdoor air Operations in regions with high levels of particulates in their water supplies Any setting in which the unit is visibly dirty and/or produces ice that is cloudy, has a color, or carries visible particulates In addition to these intensive cleanings, regular work should be done to keep the food-zone parts of the ice machines and their exteriors clean. Air-cooled units will also require regular cleanings of their condense coils as other refrigeration equipment might.