With some hotels operating dozens of cube ice machines and dispensers at each facility, making sure equipment is operating at peak performance can be a daunting task. However, new technology can make the job easier by indicating when there are problems with the ice machine and reminding operators of scheduled deliming and sanitizing.

It is worth the effort; caring for ice machines can boost profits by reducing maintenance costs and ensuring guests have a positive experience. As the temperature heats up throughout the summer months, it is more important than ever that ice is always available for guests and hotel foodservice operations.

Delime and sanitize to reduce maintenance costs
One important way to reduce unplanned ice machine maintenance is to delime and sanitize equipment at least twice a year. Depending on the ice machine's environment, the frequency of scheduled preventive maintenance may need to be increased. For example, ice machines operating near equipment for baking bread require more frequent attention due to airborne yeast particulate. Some ice machines feature an external light that reminds operators when a machine needs to be cleaned.

Failing to properly delime and sanitize ice machines can result in poor-quality ice. Ice cubes may be smaller or irregularly shaped, and the ice machine's production capacity can be reduced or fail completely. The taste, odor and clarity of the ice can be negatively impacted.

Deliming and sanitizing an ice machine includes disassembling the water-related components in the machine and circulating a cleaning solution through the water system to remove buildup, and repeating the same steps for sanitizing. The water sump, evaporator and every component that comes in contact with water should be cleaned and sanitized.

In hotel environments, it is important to clean and sanitize the hopper, which collects the ice. To accomplish this task, operators must empty the machine of all ice, either by removing and storing ice or by halting ice production and waiting for the machine to be emptied through normal use. Once the hopper is free of ice, the area should be thoroughly cleaned and sanitized before restarting the ice machine.

Check the water supply
Approximately 70 percent of ice machine problems are a direct result of poor water quality, slow water fill, insufficient water supply or no water supply.

Unfiltered hard water contains particulates that restrict water flow to the ice machine and can be introduced into beverages as the ice cubes melt. When water containing lime is frozen, the heavier particles fall out of the water during the ice-making process and build up on surfaces inside the ice machine, acting as an insulator on the refrigerated surface.

All of these problems cause ice machines to work harder to make the ice, which reduce their efficiency and increase maintenance costs.

Filtered water is preferred and selection of the correct water filtration system makes a significant difference in the taste and odor of the ice, and it impacts ice machine performance. As previously mentioned, 70 percent of ice machines fail due to water conditions. High levels of turbidity, dissolved solids and hardness can reduce capacity and cause ice machine damage. It is important to fully understand the type of water supplied to the ice machine. In some cases, a water test can help inform the water filtration choice.

Technology simplifies maintenance
Recent advances in ice machine technology make it easier for operators to keep their machine operating at maximum efficiency. Indicator lights on the outside of some machines can alert operators to four important factors that impact the ice-making process: power supply, water supply, ice-making status and cleaning schedule.

The external power indicator assures operators that power is available to the machine. The external water signal lights up if a problem with the water supply needs to be addressed. Another light indicates if the machine is making ice so operators can easily check to see that no problems are hindering ice production without opening up the machine. A cleaning reminder lights up on the outside of the ice machine to alert operators when the ice machine needs to be serviced based on a predetermined schedule.

Regular maintenance key to reliability
A regular ice machine and dispenser maintenance schedule is a must for any hotel facility. During that time, important components within the equipment should be checked.

However, not all ice machine manufacturers use the same type of components. Refer to the owner's manual for parts used in the water system. Repairs needing more detailed service require a qualified technician. Before calling for service, have the model and serial number available; most manufacturers operate a 24/7 technical help desk.

Examples of important equipment components are noted below:

• Ice-thickness sensor: Located on the evaporator, the ice-thickness sensor triggers the harvest cycle when the ice has reached the correct thickness.
  
  
• Water-level sensor: Also called a conductivity probe, the water-level sensor signals to the control board when to bring in water to make a complete batch of ice. It is located on the sump and requires regular maintenance because it is in constant contact with water.
  
  
• Component inspection window: Inside some ice machines is a component inspection window, which quickly indicates the status of all the components in operation during the freeze or harvest mode.
  
  
• Ice-catch pan: Ice dispensers used in hotels often feature an insulated ice-catch pan that captures spilled ice. This pan should be removed for cleaning and sanitization during scheduled maintenance.
  
  
• Sweep arm: The ice machine dispenser sweep arm rotates in the hopper and allows the ice to be dispensed freely. It should be regularly checked for proper operation.
  
  
• Condenser and air filter: Blow out the air condenser and air filter and make sure the floor drain is clear of debris. Water found under dispensers is most often a result of a clogged pan drain, leaky plumbing or misalignment with the floor drain.

Sizing ice machines
Sizing ice machines depends on the type of convenience offered to a facility's customers. Ice used for lodging, restaurants and catering may factor into your calculation for capacity.

The average ice-per-room usage is between 3 to 5pounds per guest room. However, this figure is only an estimate and could change depending upon the number of floors and rooms. Hotels located near sporting facilities should anticipate that customers often fill their own ice coolers, which is another key factor to consider when calculating ice consumption.

Once the correct ice machine size is selected, it is important to use a certified refrigeration technician to install the equipment properly and in accordance with all local codes.

By taking the time to correctly care for ice machine equipment, hotel owners and operators ensure that ice is always available for guests and foodservice operations. The latest ice machine technology helps operators keep machines running at peak performance to reduce costs and keep guests happy on a hot summer day.

Les Tatum, national field service manager for Scotsman Ice Systems, has 22 years of experience in the foodservice industry.