Ice Machine - Cleaning & Sanitizing Service

Safe Clean Ice - Guests - Family - Friends

Cost? - $182.00 to $272.00 - for a thorough cleaning and sanitizing - that can pass a health inspection.

Time? 2 - 3 Hours

It usually takes from 2 to 3 hours -  depending upon the condition of the ice machine: water scale buildup, rust, and black mold.

Ice For Guests?

While I'm working, I will have ice available for your guests.

Every 3 to 6 Months - See the information at this website. 

"The simple answer is that your commercial ice machine needs to be cleaned at least once every six months. However, depending on the type of ice machine and its location, it may need deep cleaning every three months... even though you just have ice and water running through your machine there is still a chance for contamination. Having contaminated ice can get you into trouble with health inspectors. The FDA classifies ice as food. One piece of bad ice can ruin the entire batch, and being at fault with FDA guidelines during health inspections can result in a hefty fine."

See the information at this website.

"According to FDA regulations, ice needs to be stored and handled like food, and that means ice machines need to be regularly cleaned. Food Law 2009 Chapter 4 specifies that ice machines must be cleaned and sanitized at the frequency recommended by the manufacturer, which is generally at least 2 to 4 times per year. Depending on your usage volume, the location of the machine, and the water conditions, you may need to clean it more often. 

For very heavily used units located near a cooking line inside a restaurant kitchen, you may need to clean the machine as often as every month. If you haven’t been doing this, or not doing it properly or frequently enough, it’s likely that you have mold, slime and scale buildup inside your machine that’s contaminating your ice. And it gets even worse. 

When a contaminant is introduced into an ice machine, the ice can actually preserve the germs and the moisture allows them to reproduce. As they grow in a colony, those dangerous microorganisms excrete sticky substances called biofilms that make them very difficult to remove once established. Getting rid of mold and other dangerous microorganisms is not so easy; it requires physically scrubbing with specialized chemicals. And if you miss a spot, mold can regrow again very quickly.

Once your machine is clean and sanitized regularly, follow these guidelines from Food Safety Magazine to prevent contamination between cleanings:

• When removing ice, use scoops with handles that prevent hands from touching the ice. Don’t touch any other part of the scoop except the handle.
• Keep the scoop outside the ice bin, so the handles don’t touch the ice. The scoop should be kept on a stainless steel, impervious plastic or fiberglass tray.
• Keep doors closed except when removing ice.
• Consider periodically testing your ice and ice machine surfaces for the presence of contaminants.