Spending time and money on harmful chemical cleaners that are not effective does not make sense for any business. Your kitchen surfaces need to be more than topically clean, they need to be removed of all potentially harmful microorganisms. In addition, bacteria and mold build up in commercial ice machines creates a host of problems in your restaurant including: down time for traditional cleaning methods, high costs of expensive filter replacement, and health issues related to bacterial exposure to your customers. Ensure exposed surfaces that come in to contact with food are more than clean.
Since the recognition of ice as a source of microbial contamination, science has given us a better understanding of biofilm production and its control. Here’s what we know: