Resources
The model manual and applicable food-service rules should drive the cleaning schedule and procedure.
Tennessee rules specifically address enclosed equipment such as ice makers and require cleaning at the manufacturer-specified frequency, or often enough to prevent soil or mold when no interval is specified.
Tennessee food rules →The FDA Food Code is a model used by regulators for retail and foodservice sanitation practices.
FDA Food Code →Current Indigo NXT guidance calls for descaling and sanitizing every six months for efficient operation, with more frequent attention when water conditions require it.
Manitowoc Ice →Prodigy ELITE guidance separates scale removal, sanitizing and condenser/filter maintenance and calls for water-system cleaning and sanitizing at least twice per year.
Scotsman Ice →Hoshizaki publishes model-specific procedures and notes that more frequent cleaning may be necessary in poor-water areas.
Hoshizaki Support →Ice-O-Matic service literature requires ice removal before cleaning/sanitizing and specifies food-equipment sanitizer for the sanitizing process.
Ice-O-Matic →