IN that case, what are the solution for this since u have many experience in ice manufacturing. This made me cracking my head, because our ingredient is pure water and doesn't add in anything into process till it form ice, so maintaining the pH abit difficult to us.
If you're having issues hitting your pH range then I'd start by looking at your historical data to assess what the actual range of your water source is. Whilst some potable sources are relatively consistent, some are inherently somewhat variable. If there is a large natural variation then it's possibly also worth considering what may cause this, as whilst natural variation is not a problem, you do need to be able to be sure that this is indeed natural and not some sort of other factor that could affect the potability of the supply. If you're using a mains/municipal supply then the authority from whom you source the water will almost certainly be able to provide summary data from their own monitoring, which will be a useful guide/starting point.
Does pH matter in the product? i.e. what is the consequence of it being out of spec? If it's just a guide to reflect the expected range of the raw material then you should be able to align the two based on the nature of that raw material.
Otherwise, making ice with a pH range that is different to the water from which it's made sounds very much like a situation that will create unnecessary challenges!
