Since ice is classified as a food, the manufacturing of ice comes under governmental scrutiny for cleanliness and equipment maintenance standards. Generally, the ice manufacturing equipment itself functions properly and provides a sanitary environment. However, once water is introduced with its scale causing minerals, the problems begin: clogged water lines, faulty valves, water distributor clogging, evaporator grid problems causing longer freeze and harvest times, malfunctioning of ice thickness and water level probes, and then comes the growth of bacteria and biofilm.
Traditional solutions require the use of toxic chemicals to “descale” the water system equipment. These chemicals are costly, require downtime of the equipment, and ultimately are an environmental hazard.