FAQ
Commercial Ice Machine Cleaning FAQ
Straight answers for restaurant, hotel, store and facility managers.
How often should a commercial ice machine be cleaned?
Follow the manufacturer’s schedule for the exact model. Many Manitowoc and Scotsman machines call for cleaning/descaling and sanitizing at least every six months, while Hoshizaki guidance for some units recommends annual cleaning. Hard water, heavy use or environmental buildup can justify more frequent service.
Is cleaning the same as descaling?
No. Cleaning removes soil and film. Descaling targets mineral deposits. Sanitizing is a separate step after cleaning to reduce microorganisms on appropriate food-contact surfaces.
Do you clean the storage bin or dispenser?
Yes, where applicable and accessible. Manufacturer guidance commonly treats the bin or dispenser as part of the sanitation process.
Do you work on restaurants and hotels?
Yes. The commercial service is intended for restaurants, bars, hotels, stores, offices and other commercial facilities.
Do you repair refrigeration systems?
This service is positioned around cleaning, descaling and sanitizing. If a machine has a refrigeration or electrical failure, describe the symptoms when you call so the correct specialty service can be identified.
Can you set up recurring service?
Yes. Recurring schedules can be based on the manufacturer interval, water conditions, usage and number of machines.