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Ice machines can harbor many germs and bacteria. To produce ice that is safe for use in foodservice establishments, they need to be cleaned regularly. Follow these 4 tips from Steritech’s experts.
It’s important to clean and sanitize your ice machine regularly – before any debris or slime can form. If slime develops, it may be pink, green, brown or black, and allow harmful germs such as Salmonella , Listeria, E. coli, Shigella and norovirus to spread through the ice and to your guests.
Follow these tips to keep your ice machine slime-free:
Inspect Ice Machine Weekly - Check for the presence of any debris or slime, especially on interior surfaces. A towel dipped in sanitizer and wrung out can be used to wipe off slime.
Double Check Quality of Cleaning - Follow up on cleaning performed by any vendor or team member to ensure surfaces were properly cleaned and all debris was removed.
Thoroughly Investigate Dim Areas – Use a flashlight to inspect interior areas. This helps to see dim areas, such as around and into the ice chute.
Increase Cleaning Frequency – Increase cleaning frequency as needed. Don’t wait until visible debris or slime develops. Refer to the operations manual for proper cleaning procedures.