When your commercial ice machine stops producing ice, leaks, or delivers poor ice quality, your business can’t wait. We specialize in ice machine repair for restaurants, hotels, cafés, bars, grocery stores, and hospitals
Commercial Service call fee $120
We repair, clean, and maintain every type of ice-making system used in food service and hospitality, including: Hoshizaki, Manitowoc, Scotsman, Ice-O-Matic, Koolaire, Cornelius, Bluestone, Follett, and Maxx Ice.
We handle:
Modular ice machines
Undercounter and countertop ice makers
Ice dispensers and bins
Water-cooled and air-cooled systems
Commercial combination machines
We make the repair experience smooth, transparent, and stress-free:
Call or book online. We prioritize restaurants and hospitality clients for fast, same-day visits.
We perform a full mechanical, electrical, and water-line diagnostic to pinpoint the root cause.
We replace damaged parts, clean internal components, and restore factory performance.
We confirm proper ice shape, cycle speed, and sanitation compliance before leaving your business.
If you notice any of these signs, it’s time to schedule service:
No ice production or slow ice cycles
Ice cubes misshaped, soft, or cloudy
Leaking water or overflow
Loud humming, grinding, or buzzing sounds
Ice with strange taste or odor
Freezing over or low output
Ice melting quickly inside the bin
Clogged filter or scale buildup
We use OEM parts and commercial-grade descaling solutions to restore proper cooling, sanitation, and ice production quickly.
We've compiled FAQs for your convenience. If your question isn't listed
contact us via phone or email for a knowledgeable response.
The most common reasons include low water flow, clogged filters, or scale buildup on the evaporator plate.
Electrical faults, dirty condensers, or sensor malfunctions can also interrupt ice production.
A professional technician can clean and recalibrate the system to restore proper ice cycles.
This often happens when there’s insufficient water pressure, mineral buildup, or dirty filters.
Cloudy or hollow cubes can also mean air trapped in the water lines. Regular filter changes and descaling keep ice clear and solid.
Health and safety standards recommend cleaning every 3 to 6 months, or more frequently in high-use environments.
Professional cleaning removes mold, algae, and scale buildup — preventing foul odors and bacteria growth.
If your ice melts too fast, the bin thermostat or insulation may be faulty, or ambient heat is entering through a damaged seal.
We can inspect, replace worn gaskets, and recalibrate temperature controls to maintain optimal storage.
Yes — we offer scheduled maintenance plans for restaurants, bars, and hotels.
These include cleaning, filter replacement, temperature testing, and performance checks — helping prevent breakdowns and ensure compliance with health standards.
