Fireplace & Grill Center

Commercial ice machines should be professionally cleaned and sanitized every 6 months at minimum, or more frequently in hard water areas. The FDA Food Code requires ice machines to be clean and sanitized to prevent mold, slime, and bacterial growth. Between professional cleanings, staff should clean the exterior, ice bin, and scoop holder regularly. Many operators who skip cleaning face costly repairs from scale buildup and potential health code violations.

Common causes include: faulty igniter or ignition module, failed heating element (electric ovens), thermostat or temperature probe failure, gas valve issues, or clogged burner ports. Start by checking error codes on the control panel if equipped. If the oven lights but doesn't reach temperature, the thermostat or temperature probe is often the culprit. A certified technician can diagnose the root cause quickly.

1) Do NOT operate any electrical switches, phones inside, or create any sparks. 2) Evacuate all staff and customers immediately. 3) Call 911 from outside the building. 4) Call your gas company's emergency line. 5) Do NOT re-enter until emergency responders clear the building. 6) Contact a certified kitchen equipment technician to inspect and repair gas connections before reopening. Gas leaks can cause explosions — always take them seriously.