Tips for Using and Maintaining a Commercial Ice Machine
How complicated is an ice machine — water goes in and ice comes out, right? There is definitely more to these important restaurant staples. For example, did you realize that ice machines can be a breeding ground for mold and mildew?
Learn more about how to use and maintain the right commercial ice maker for your foodservice business.
Capacity and Recoup Time
While there’s no perfect temperature for producing ice, a well-performing machine should maintain a constant zero-degree temperature, says Robert Powitz, a food safety consultant based in Old Saybrook, CT. “What you don’t want are temperature fluctuations that result in ice cubes melting slightly and then sticking together.” Those fluctuations can encourage mold and other nasty stuff.
The capacity of your ice machine and the time required to make ice are both important considerations too. “The machine needs to be big enough to produce the quantity of ice needed and powerful enough to recoup quickly to supply the volume of ice required,” says Jason Hayes, who has managed both restaurants and hotels and is currently general manager of the Residence Inn Midtown in Raleigh, NC. By planning well and knowing how much ice is needed on a regular basis, restaurateurs and bar owners can avoid making the mistake of having too much or too little ice in their machine at any given time.
Proper Use and Maintenance
Keeping an ice machine sanitary and free of mold and mildew means following some common-sense guidelines, says Powitz. Workers who handle ice should be taught to follow these rules:
- Wash hands before scooping ice
- Don’t handle ice with bare hands
- Hold the ice scoop by the handle only
- Don’t dip into the ice with a glass (or anything other than the designated scoop)
- Don’t return unused ice to the ice storage chest or ice maker
To keep an ice machine free of contamination:
- Keep the access doors closed except when removing ice
- Use an ice scoop with a smooth surface and store it on an uncovered stainless steel, water-resistant plastic or fiberglass tray when not in use. Clean the tray and scoop daily in the dishwasher
- Clean the ice storage chests or bins on a weekly basis if possible, but at least once a month
- Keep a close eye on the door gasket. That’s usually the first place mold and mildew form
- Never store food items inside ice storage chests or bins
Hayes has his staff take a hot water hose and bleach to the ice machine bins at least twice a month. He also has employees receive training in how to clean and maintain the tubing and mechanical aspects of the machine to ensure that dust and mold don’t collect there as well. In addition, it’s a good idea to have water testing done to eliminate problems with off flavors or hard water that will likely deposit lime and other mineral build-up on ice maker parts.
Your local health department will be glad to help with additional recommendations on safely maintaining your ice machine and adhering to local code requirements.
“Clean ice, clean ice storage bins and sanitary handling practices are the key factors,” says Powitz. “The higher the level of sanitation and hygiene, the safer the end product.”
Linda Morris Gupton is a freelance writer based in Raleigh, NC, who specializes in articles related to health, great food and sustainable living. Find her on Google+.
