If your ice machine is making less ice, or thin and cloudy cubes, the cause is often simple: a water tap knocked half closed, a blocked water filter, a dusty condenser, or limescale from London’s hard water. Check those first. If output doesn’t pick up, book an engineer before the Christmas rush, when a slow machine hurts most.
Why ice machines slow down in London
London has hard water. Over time, limescale builds up on the plate where the ice forms and in the pipes that spread water over it. A scaled machine makes thinner, cloudier ice, and less of it. Left long enough, it can stop making ice altogether.
It happens gradually, so most bars and restaurants only notice when they’re busiest: a full bar, a half-empty ice bin and drinks going out warm.
What to check yourself
Run through these before you call anyone. They take a few minutes and often solve the problem.
- Is the water tap fully open? The supply tap is usually on the wall behind or beside the machine, and staff squeezing past can knock it closed. Check the pipe isn’t kinked or squashed too.
- When was the water filter last changed? A blocked filter starves the machine of water, and you may see thin or misshapen cubes before it stops. Filters typically last around six months, depending on water quality. Change it if it’s due.
- Is the condenser dusty? The condenser lets the machine get rid of heat. In a bar or kitchen it collects dust, lint and grease. If you can see a furry grille at the front, back or bottom, switch off and gently brush or vacuum the dust off, or ask us to clean it.
- Is the room too hot? Ice machines slow down a lot in hot spaces, such as next to a glasswasher or in a stuffy back room. Make sure air can flow around the machine.
- When was it last descaled? Most manufacturers recommend cleaning and descaling about every six months. If it’s been a year or more, scale is probably slowing it down.
When to call an engineer
Call us if the checks above don’t help, or if you notice any of these:
- cubes are thin, cloudy, hollow or misshapen
- the machine has stopped making ice, or the bin never fills
- a solid slab of ice is stuck inside instead of separate cubes dropping
- the machine runs but nothing comes out, or it keeps stopping
These can point to a fault that needs an engineer, such as heavy scale, a part that stops the ice releasing, or a refrigeration problem. We repair and service commercial ice machines across London: see our ice machine and blast chiller repairs page. If you also have a blast chiller that keeps needing gas, read why a top-up isn’t a fix.
Get ready for Christmas
The weeks before Christmas are when you need the most ice. A clean, descaled machine with a fresh filter is far less likely to let you down mid-service. If yours hasn’t been serviced in the last six months, book it in now rather than in the middle of December.
Frequently asked questions
Why is my ice machine making less ice than usual?
The most common reasons are a water tap that has been knocked partly closed, a blocked water filter, a dusty condenser, a hot room, or limescale on the part where the ice forms. London’s hard water makes scale a frequent cause.
How often should a commercial ice machine be descaled?
Most manufacturers recommend cleaning and descaling about every six months. If your machine hasn’t been descaled in a year or more, scale is likely to be cutting its output.
When should I call an engineer about my ice machine?
Call an engineer if the quick checks don’t help, if cubes are thin, cloudy or misshapen, if the machine has stopped making ice, or if you can see a solid slab of ice stuck inside instead of separate cubes.