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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.

Emergency repair typically costs 1.5-2.5x normal rates. After-hours service calls usually run $150-$300 for the diagnostic fee, plus parts and labor. Weekend and holiday rates can be higher. However, the cost of downtime — lost revenue, food waste, and staff idle time — almost always exceeds the emergency service premium. Most providers charge $100-$200 diagnostic fees that apply to the total repair.