How can you guarantee that you are doing the right soft serve thing? Cleaning and servicing of your industrial ice cream machines daily, that’s how! Daily ice cream machine cleaning and sanitization help ensure food safety and standards.

One drop of that celestial blend will establish a heaven for bacterial growth. Study local health codes for cleaning commercial ice cream machines before you begin. Many would need to disassemble and clean every day or twice a week. Follow these four basic steps for cleaning and maintenance of your machine after that.

Empty the machine: 

Start by emptying from the freezing chamber any unused mix. Wipe any affected ice cream that has hardened out of the scraping blades’ control. Make sure that there is a direct path for water to pass through the machine entirely. Flush it out a couple of times before you see the water is clear.

Take it apart:

Bring the user manual and find all the recommended pieces when cleaning for removal. Disassemble the ice cream maker entirely, eliminating any detachable components that come into contact with the ice cream. There are dispensing handles and tips for industrial devices that frequently contact fingers and ice cream.

Soak & Scrub: 

You should pour a mixture of hot soapy water into your machine’s freezing chamber. Many ice cream makers come with a setting for the wash cycle; run this if this feature is included in your ice cream maker. If it does not, to clean all the inner moving parts, a kitchen scrub brush with a handle is recommended.


Eventually, with a clean, dry cloth, wipe down your machine and components and reassemble your machine as instructed by the manufacturer.

Keeping the condenser coil clean requires additional best practices for ice cream machine repair. You should use a degreaser and then wash the coil clean if it has a buildup of grease and dirt. Cover up the condenser fan motor and any other electrical components that could get sprayed when you wash the coils of your commercial ice cream machine.

Note if there is a buildup of dry dust and lint on the coil. The only way to disinfect it is to wash it with water thoroughly. Also, open your commercial ice cream machine’s side and back panels and check the inside for debris.

Finally, check the drive belts to ensure that they are in good shape and calibrated to the correct tension, and ensure that the drive pulleys are correctly balanced. You would want to hold O rings, caps, gaskets, food-safe lubricant, sleeves, bushings, and beater blades in spare tune-up bits. These things are going to wear out and have to be altered every three to six months.