On average, a commercial ice machine can last anywhere from 7 to 10 years depending on the brand, water quality, ambient conditions, and whether it has been properly maintained. Although, you may be able to squeeze a few more years out of a machine after you the 7-10 year mark, you then have to consider the cost to repair vs replace. Note – Many service companies will not work on equipment after it hits a certain age.  We typically recommend a replacement once an ice machine is 7 years or older.

Tips to Prolong the Life of a Commercial Ice Machine

Water Quality

The tap water quality connected to your ice machine will have an affect on the longevity of your equipment. The harder the water, the more wear and tear it will cause. In order to extend the life of your equipment, it is highly recommended to have a proper water filter system installed and consistently replace the cartridge as specified. This will help prevent scale buildup and the subsequent damage it can cause.

Ambient Conditions

When ice machines are running, they release hot air out of the vents in order to reach cool enough temperatures to freeze the water and make ice. If there is not enough room for the hot air to escape from surrounding the equipment, the hot air will recirculate back into the machine, forcing the machine to work much harder in order to reach the appropriate freezing temperatures. This overworked machine will breakdown much faster than a machine that has adequate space for ventilation.

Ice Machines also work most efficiently in a climate controlled space for similar reasons stated above. But even inside, commercial kitchen temperatures may run quite a bit hotter than the ideal 70 degree F ambient temperature, so this may pose another challenge to prolonging the life of your ice machines. We recommend you consider the placement of your ice machines when planning your kitchen space and keep it away from ovens or other hot-side equipment as much as possible.

Maintenance

Ice machines are, in fact, machinery which require maintenance. Most ice machine manufacturers recommend deep cleaning and sanitizing AT LEAST once every 6 months. This recommendation may increase (or decrease) in frequency depending on the volume of usage and the factors mentioned above (water quality and ambient conditions). Other factors to consider could also include the type of restaurant or kitchen you run. For example, in bakeries, pizzerias or, even restaurants that serve fried chicken or breaded items, where there is likely heavy flour usage, the yeast or flour in the air will easily get inside the ice machine equipment, requiring much more frequent cleanings.