Airborne kitchen material
Flour dust, yeast and grease vapor circulate constantly and settle onto damp internal surfaces.
Industry
Ice Machine Cleaning for Restaurants & Bars
A restaurant ice machine runs harder than almost any other piece of equipment in the building — and it sits in the warmest, greasiest air in the room.
Industry Challenges
Why ice machine care matters here
Continuous production cycles
Bar and dining service demand means the machine rarely idles.
High-traffic bins
Bins are opened dozens of times per shift by multiple staff.
Ice goes straight into the glass
What comes out of the machine is served without any further cooking step.
Recommended Schedule
A practical starting point
Standard Guard — Quarterly Service
Actual frequency should be adjusted for machine volume, water quality, surrounding environment and condition.
Ready When You Are
Ready for cleaner ice?
Tell us about your equipment and location. We’ll recommend the right service schedule.
