EXPERT TIPS: 7 ways to stop your ice machine conking out when it matters most

Hubbard Systems

It’s that time of year when operators are beginning to think about Christmas and for hotel operators in particular it’s a period when parties and events cause a spike in custom on top of the overall higher number of guests.

According to ice machine supplier and Scotsman distributor Hubbard Systems, having a steady supply of ice provides extra peace of mind that there’ll be no problems meeting the increase in demand.

Here’s its top tips for ensuring the ice flows during the Christmas rush and equipment operates efficiently.

1. Most hotels will have ice makers with air-cooled condensers, which means they’ll have an air filter. This needs cleaning. If it gets clogged with dust it will make the ice maker less efficient, so you’ll get less ice. If it’s a quality ice maker this should be a simple, two minute job.

2. Similarly, keep any grills clean and clear of obstructions. Ice machines require a constant airflow around them to ensure correct operation.

3. Got a warning light on? If the machine has self-diagnostics it’ll indicate what’s wrong, and should be sorted straightaway. Don’t wait, if necessary call in the equipment service provider. If the ice maker isn’t being looked after by a service company, get one in sharpish.

4. Make sure the storage bin is emptied, cleaned and sanitised on a regular, weekly basis. If the machine is fitted with an anti-bacterial system, change the anti-bac bag every month.

5. If the pump has a scaleguard, regular cleaning will help prevent scale building up within the water system.

6. Having a maintenance schedule for the components that need regular cleaning will help keep the equipment in peak condition.

7. Water filters generally need to be changed every six months (more often in some areas) to ensure maximum productivity. Make sure the filter has been changed within this timescale.

8. Also check that the ice maker has been descaled and sanitised recently. Again this should be scheduled for every six months or more often in particularly hard water areas.

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