Ice machines and hygiene: the overlooked risk in hospitality
Hygiene is taken seriously across most hospitality venues, kitchens, prep areas and service zones are all closely managed. But one piece of equipment often doesn’t get the same attention: the ice machine.
Ice goes straight into a customer’s drink, it’s a food product, but it’s not always treated that way.
Inside an ice machine, you’ve got water, airflow and enclosed surfaces that aren’t visible day to day. If cleaning is missed or delayed, it doesn’t take much for build-up to occur. The issue isn’t always that operators don’t care, it’s often that cleaning the machine is awkward, time-consuming, or easy to put off during a busy service.
That’s where ice machine design starts to matter.
Manitowoc Ice Machines are built to make cleaning simpler, with rounded internal corners, better visibility inside the unit, and parts that can be removed without tools all make a difference.
When staff can see what needs to be cleaned and access it quickly, it’s more likely to get done properly.
Access is another factor. In many venues, ice machines are tucked into tight spaces. Front-facing components and straightforward layouts make routine maintenance more practical, especially when time is limited.
Some machines now include basic prompts or tracking for cleaning as well.
Ice machines aren’t always top of mind, but they directly impact what the customer receives. When hygiene is easier to manage, like with the Manitowoc range, it becomes part of the routine, not something that gets missed.
28th May 2026
