Ice machine cleaning & sanitizing

Applies to: the periodic deep clean of an ice machine. Ice is a food — this is a food-safety-critical procedure, not a cosmetic wipe.

1. Empty all ice from the bin and discard it — never keep ice through a clean.
2. Remove the washable parts (deflectors, water curtain, distribution tube) and wash them separately.
3. Apply the ice-machine cleaner to the evaporator and interior to dissolve scale and mineral build-up per the label.
4. Scrub away any pink or black slime — that is biofilm/mould and the whole reason this clean is food-safety-critical.
5. Pink/black slime must be fully removed, not just wiped over.
6. Rinse every surface thoroughly with clean water until no cleaner remains.
7. Sanitize the interior and parts with the ice-machine sanitizer at label dilution, respecting the full contact time.
8. Contact time is what makes it safe — do not rinse it off early.
9. Air-dry, reassemble, restart the machine, and discard the first full batch of ice it produces.