The cleaning frequency and operational difficulty of commercial ice cream machines directly affect store operational efficiency and food safety. Indel's vertical ice cream machine, with its built-in pasteurization system, achieves "15 days of cleaning without disassembly," significantly reducing maintenance costs. Its cleaning system can be divided into daily light maintenance and regular deep cleaning.

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I. Daily Light Maintenance

Key parts are cleaned in 10 minutes daily, which is the foundation for ensuring stable equipment operation. Since the equipment automatically starts pasteurization after closing at night (achieving 65℃ constant temperature sterilization for 2 hours through compressor hot gas circulation), the storage cylinder and freezing cylinder do not need to be disassembled and washed daily. Only the three easily contaminated parts need to be cleaned:​

1. Stirring blades and expansion tube: After stopping stirring, remove the blades and expansion tube. Brush the gaps with clean water and neutral detergent to remove residual milk, preventing it from affecting the next day's stirring efficiency after solidification. Rinse and reassemble.

2. Dispensing nozzle: Directly remove the dispensing cap, rinse thoroughly with clean water and neutral detergent, then wipe the dispensing nozzle with a clean cloth.

3. Drip tray and side drip box: Remove them, discard the milk, rinse thoroughly with clean water and neutral detergent, dry, and then put them back in place.

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II. Regular Deep Cleaning

Deep maintenance is performed once every 15 days and requires operating the equipment in "cleaning mode."

1. Inject 3-4 times clean water and run for 5 minutes while wiping the cylinder walls with a soft cloth to discharge residual material until clean water is discharged.

2. Inject the prepared disinfectant and run for 10 minutes while wiping the cylinder walls with a soft cloth. Drain the disinfectant, then inject clean water again and run for 5 minutes before draining.

3. Disassemble the storage cylinder, expansion tube, and other components. Soak them in disinfectant and rinse with clean water. After deep cleaning, reassemble. The equipment will automatically calibrate the sterilization program to ensure hygienic safety for the next cycle.

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It is worth noting that if the store frequently changes raw materials daily or uses high-fat milk, the deep cleaning interval can be appropriately shortened to 10 days. Indel's "automatic sterilization + precise maintenance" cleaning system complies with food safety standards and adapts to the efficient operation needs of chain stores, ensuring stable equipment performance during high-frequency use.