Keeping your ice machine spotless is not glamorous work, but it is non-negotiable if you care about safety, taste, and profit. The FDA treats ice as food, and health inspectors check the bin before anything else. A dirty machine grows slime, harbors bacteria, chokes output, and drives your power bill up. Great Lakes Tap Cleaning gives you a straight, professional solution so your drinks stay crisp, your guests stay healthy, and your equipment keeps printing money.
Biofilm forms inside neglected evaporators and water lines in as little as six weeks. Once the film matures, bacteria and mold migrate into every cube you serve. That bacteria tastes bad, smells worse, and can ruin your reputation overnight.
We check all components of your beer dispensing system, including lines, taps, and couplers, to ensure everything is functioning correctly.
A gunk-free system freezes faster. Faster freeze cycles mean fewer compressor starts, fewer defrosts, and a direct cut in kilowatt hours.
A gunk-free system freezes faster. Faster freeze cycles mean fewer compressor starts, fewer defrosts, and a direct cut in kilowatt hours.
Manufacturers quote ten-plus years of service life, but only if the machine is cleaned on schedule. Protect your capital; do the maintenance.
We leave signed logs, sanitizer specs, and photos of key components. When the health officer walks in, you already have the paperwork in hand.
Recommended for bars, restaurants, hotels, hospitals, and any venue with high daily volume or hard well water.
Acceptable for lower-traffic sites such as office break rooms, seasonal concessions, or slow-turn retail.
Required if your machine has not been sanitized in six months, was stored idle, or failed an inspection.
These intervals follow manufacturer guidance from Manitowoc, Hoshizaki, Scotsman, and Ice-O-Matic. Skipping a scheduled clean voids most warranties, so stay on the calendar.
If you drop a scoop of ice into a customer’s drink, you qualify. Current clients include:
We stock OEM-grade chemicals and parts for:
Own a niche or legacy unit? Call, and we will verify compatibility before scheduling.
| Detail | Inclusions |
|---|---|
Frequency | Every 90 days |
Scope | Disassemble critical components, descale evaporator, sanitize bin interior, purge and flush water lines, inspect condenser, wipe exterior, replace gaskets if needed |
Documentation | Signed log, sanitizer SDS, performance test sheet |
Time on-site | Roughly 90 minutes per machine |
This plan suits busy restaurants, hospitals that run 24 / 7, and any business battling hard water deposits.
| Detail | Inclusions |
|---|---|
Frequency | Every 6 months |
Scope | Identical to quarterly plan with added filter swap |
Documentation | Signed log, sanitizer SDS, performance test sheet |
Time on-site | ~90–120 minutes per machine |
Perfect for moderate-volume kitchens, seasonal operations, and break-room machines.
| Detail | Inclusions |
|---|---|
Condition | Machine has never been professionally cleaned or has exceeded six months since last service |
Scope | Full disassembly, hand-scrub of every removable part, acid descale of evaporator plate, replacement of worn valves and pumps (parts extra), bin liner polish, condenser coil clean, water filter install |
Documentation | Pre- and post-service photos, harvest-time benchmark, parts list |
Time on-site | ~2–3 hours depending on condition |
After the deep clean, choose quarterly or semi-annual to keep the unit on track.
Equipment meltdown right before a holiday weekend? We offer 24-hour on-call service with priority response for contract clients. Call our direct line, and a tech rolls with the chemicals and parts required to get you back in business.
We check cube clarity, taste, and harvest rate, then pull a water hardness reading at the tap.
You see labor, chemicals, and any anticipated part costs in writing. No padded hours, no hidden fees.
Choose downtime that fits your flow. Early morning, mid-afternoon lull, or after close.
Staff bags existing ice for temporary storage, tech completes cleaning, sanitizes tools, and reloads the bin.
We run a test cycle, confirm harvest time, and taste the first batch of cubes before leaving.
You receive a signed log sheet, chemical data sheet, and next-service sticker inside the bin.
Email and text alerts hit your inbox 30 days, 14 days, and 3 days before the next appointment.
Headquartered in Midland, we cover the entire Tri-Cities region and most of Central Michigan:
Need help farther out? Ask, and we can group you with the next county run.
Expect 60 to 120 minutes per unit. We schedule around service periods, so customers rarely notice.
In theory, yes. In practice, they often skip critical hidden components and use the wrong chemicals. A $250 professional clean twice a year is cheaper than an $800 compressor repair.
NSF-approved alkaline and acid cleaners plus food-grade sanitizer. We carry SDS sheets and leave a copy in your compliance packet.
Yes. Our CRM sends automated text and email reminders, and a live person calls if necessary.
