Ice machines might be viewed as a pretty innocuous piece of kit, but when the heat is on you really get to find out just how important they are. Top ice maker Scotsman reveals its tips for how operators can make sure that they are equipped to deal with a spike in chilled beverage demand over the next few months.
1) Establishments such as pubs will typically have icemakers 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 icemaker less efficient, so you’ll get less ice.
2) Keep any grills clean and clear of obstructions. Your machine requires a constant airflow around it to ensure correct operation.
3) Got a warning light on? If your machine has self-diagnostics and it’s telling you what’s wrong, and it’s something you can fix (e.g. the air filter needs cleaning), then sort it now. If not, don’t wait, get it seen to by your equipment service provider.
4) Make sure you empty, clean and sanitise the storage bin on a regular, weekly basis. If your 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 your 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 your filter has been changed within this timescale.
8) 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.