Maintaining an Ice Cream Machine

Regular cleaning and sanitization of ice cream machines helps ensure food safety. Foodservice operators can also take a number of other steps to ensure they properly maintain these units.

It's important to follow local health codes when cleaning ice cream machines.

Here are five steps foodservice operators should follow when maintaining an ice cream machine. Keep in mind, though, that the manufacturer's instructions need to take precedence.

  • Completely disassemble and clean the unit either daily or twice weekly, depending on local health department regulations and usage.
  • O rings, rear seals and scraper blades wear out and the foodservice operator should change them every three to six months.
  • On air-cooled units, annually clean condenser coils to prevent the buildup of dust, lint and debris.
  • Water-cooled units require the water to be checked regularly.
  • Some units have lights that signify target areas that are in need of maintenance.

Changing scraper blades regularly is important, because blades that are not in good condition leave a film of frozen product on the cylinder walls. This buildup can compromise the unit, causing longer freeze times.

Some manufacturers offer heat treatment soft-serve equipment that only has to be disassembled and cleaned once every 14 days. This saves cleaning time, water and chemicals as well as enhances food safety.

More in Ice Cream Machines:

Ice Cream Machines: An Overview
How to Know When to Replace an Ice Cream Machine
Ice Cream Machine Applications
Spec Check: Ice Cream Machines
Energy Efficiency and Ice Cream Machines

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