At a glance
- Always follow the manufacturer's cleaning instructions.
- Every part in contact with the product needs thorough cleaning and sanitising.
- Gaskets, O-rings and moving parts should be checked regularly for wear.
- Correct cleaning does not replace preventive maintenance and annual service.
01
Draining and rinsing
The process starts by removing the product according to the instructions for the specific machine and giving the system an initial rinse.
The aim is to remove mix residues before the components are disassembled.
02
Disassembly and cleaning
The parts in contact with the product - such as the dispensing head, valves, beaters, gaskets and O-rings - are removed and cleaned thoroughly with products suitable for food equipment.
The prescribed thorough washing procedure then follows, before reassembly.
03
Checks before restarting
Cleaning is a good opportunity to check consumables and sealing points for wear, tears or deformation.
Correct reassembly and, where specified, proper lubrication of the components are necessary before the machine is put back into operation.
04
How often should it be cleaned?
There is no single frequency that applies to every ice cream machine. The process depends on the model, the way it is operated, the usage and the manufacturer's instructions, which must always be followed.
At Plaza we recommend cleaning the machine every 2-3 days. Beyond the guidance we give in person and by phone when the machine is installed, we also provide video material with instructions on correct use and cleaning, which you can refer back to at any time.
In parallel, preventive service is recommended at least once a year, and more often when the machine is used particularly intensively.
05
A clean machine means better operation
Systematic care helps maintain hygiene, the quality of the soft serve and the good operation of the equipment, and can help identify wear early, before it develops into a bigger failure.
Related: professional ice cream machines, granita machines and technical support.