ce machines are known for being among the highest-maintenance items in food and beverage outlets. Filters get clogged from poor water sources, resulting in falling pressure and production decreases. Even ice machine vendors admit that—because of the demanding application and variables in water sources and maintenance standards— most operators can expect an average of seven to ten years of life from an ice machine.

MAKING NICE ICE
Most ice machines use an inline filter on the water valve to screen out sediments. Certain parts of the country, particularly the Deep South, have dirty incoming water, says Chris Gajdostik, marketing analyst with Manitowoc Ice of Manitowoc, Wisconsin. Gajdostik speculates that water from the South is more likely to come from reservoirs filled with sediment. Joe Rumberger, technical support specialist with Kold-Draft of Erie, Pennsylvania, claims New Orleans has some of the worst water in the country but adds that he even takes the screen off his kitchen faucet periodically to clear it of debris. Whatever the reason, Gajdostik says, dirty water “can take a toll on internal components.”

“If the filter is kept clean and decent water is used, the machine should be okay,” says Rumberger. Some of Kold-Draft’s clients have bad pipes—especially galvanized pipes, which tend to degrade— and/or bad water, he notes. When filters get clogged, pressure drops and production is cut. Dirty filters can also affect other components and decrease the lifespan of a machine.

Jeff Biel, product manager for Scotsman Ice Systems in Vernon Hills, Illinois, agrees that ice machines are more prone to breaking than other big appliances. “They do a lot of work. It’s a fairly energy-intensive process, and, when relying on air and water temperatures, it can take a toll.”

An ice machine’s water filter only eliminates impurities greater than .5 microns. Other impurities are distilled out during the icemaking process. Some machines “freeze out impurities,” thereby creating ice that is purer than the supply water and equivalent in purity to distilled water. As Biel points out, “When you freeze water, only the water freezes.”

Minerals concentrate in a small quantity of water that doesn’t freeze and get flushed out of the machine after each “harvest.” This regular purging prevents a buildup of impurities and mineral deposits that can lead to evaporator corrosion, what one service-man describes as a “cancer” of the machine.

CLEAN MACHINES
The most important step in maintaining and prolonging the life of an ice machine is regular cleaning, following a schedule that depends largely on water and air quality but which all manufacturers recommend doing at least twice a year. Better machines feature an automatic notification light that illuminates every six months, reminding users to clean the machine. The light (a timer, not a sensor) gets people in the habit, says Biel, “of actually opening the ice machine, cleaning it, and ensuring that everything is okay.”

Vendors strongly recommend cleaning more frequently, however, if a machine is located in an area with poor air quality or hard water. Gajdostik cautions that if an ice machine is near an area where bread is baked, owners must be more scrupulous about cleaning, because airborne yeast tends to colonize in machines. At the same time, Biel admits there is little value in servicing machines more than once each quarter because it creates too much production downtime.

At each service cycle, the air filter should be removed and cleaned. Most machines use plastic mesh filters that can be rinsed under warm water. Keeping air filters clean is like maintaining a healthy set of lungs; they help the ice machines breathe. Most machines are air-cooled, says Biel, meaning they suck in dust, which both shortens their lives and leads to microbial growth. One of the worst environments for an ice machine is one with a lot of grease, Biel observes, because the filter gets covered with grease and dust, “which slimes over the entire filter and prevents air from running through the machine.”

Rinsing air filters is a simple do-it-yourself task, but manufacturers recommend a technician be used for a complete cleaning. “You could do it yourself,” says Biel, “but we sometimes find that people don’t do it correctly. If too much cleaning agent is used and it isn’t flushed out correctly, there is the risk of getting nasty-tasting ice.”

TIPS FOR LONGER LIFE
Although ice machines are typically treated like work horses, there are things that can be done to coddle them, notes Biel. Keep them in a cool environment, optimally around 50 to 60°F. A water-softening system can lower the mineral content of water and help pamper a machine. The cooler the water entering, the better, because less heat must be removed before the water turns to ice, meaning the machine isn’t overtaxed.

Finally, Biel says, “Make sure there is space around the ice machine so it can readily intake and discharge fresh air. If it’s in cramped quarters, ice production can be affected. Also, if it’s more accessible, people are more likely to clean it on time.”

To ensure machines are serviced at least twice a year, vendors will email reminders to the hotel. Biel admits many people aren’t diligent about maintenance, so the company introduced silver-based, antimicrobial agents that prevent bacteria and mold buildup. “That’s why we put the light on the outside and why we’ve introduced the antimicrobial agents. People just don’t do it.”

Everyone agrees that keeping machines in a prominent location makes it more likely they will be maintained, simply because they are harder to overlook. “No one wants to stop and do preventive maintenance,” says Rumberger. “It costs more money because a serviceman has to take the machine down, and if a cleaner is used, all the ice must be dumped. It can be a real waste of ice.”

But when ice machines are neglected, it’s inevitable that expensive repairs will follow. “Just like a car,” Biel says, “if nothing is done to it for the first four years, it won’t run that well.” Adhering to a regular maintenance schedule, says Rumberger, can keep ice machines running strong. One vendor claims to have machines up to 30 years old still in service.

To reinforce the message of regular maintenance, vendors have introduced an optional “smart board” that can be fitted onto their machines and connected to the Internet, letting users view data remotely. Ideally, a reminder light alone should be sufficient, admits Biel. “But not everyone, especially in a busy hotel, is looking at that light.”

Beth Rogers is a frequent contributor to HOTEL F&B.