Commercial Ice Maker

Before starting the machine, you must check whether the automatic water supply device is normal and whether the water tank water volume is reasonable (the water level has been adjusted when the machine leaves the factory, and the user does not need to adjust it).

Plug in the power supply, the commercial ice maker starts working, first the water pump starts running (the water pump has a short air exhaust process), about 2 minutes later the compressor starts to start, and the machine enters the ice making state.

When the thickness of the ice reaches the set thickness, the ice plate probe starts to start, the defrost solenoid valve starts to work, the water pump stops working, the hot air enters the evaporator, and the ice falls in about 1 minute.

When the ice falls, flip the ice baffle and open the reed switch.

When the reed switch is closed again, the machine enters the ice making process again.

The compressor does not stop during the entire ice making and ice removal process.

When the ice storage bucket is full of ice and the reed switch cannot be closed automatically, the machine automatically stops working. When enough ice cubes are taken away and the reed switch is closed again, the machine starts after a delay of 3 minutes and re-enters the ice making process.

Adjustment of ice bridge thickness.

The thickness of the ice bridge should be about 3mm, and the distance between the probe and the evaporator should be about 1.5mm thicker than the actual ice bridge thickness. Turn the adjustment screw clockwise to increase the ice bridge thickness.

Check the wiring and connection bracket of the ice plate probe, and ensure free rotation so that it can return to the correct position after each ice making process.

The commercial ice maker must be kept horizontal, otherwise it will not shed ice and generate noise during operation.

The gap between the back and left and right sides of the commercial ice maker should not be less than 30cm, and the gap at the top should not be less than 60cm.

The commercial ice maker should use an independent power supply, a dedicated power supply line, and be equipped with a fuse and a leakage protection switch, and it must be reliably grounded.

The water used by the commercial ice maker must meet the national drinking water standards, and a water filter device must be installed to filter impurities in the water to avoid clogging the water pipes, polluting the sink and ice molds, and affecting the ice making performance.

When cleaning the commercial ice maker, the power should be turned off. It is strictly forbidden to use a water pipe to directly flush the machine body. Use a neutral detergent to scrub it. It is strictly forbidden to use acidic, alkaline and other corrosive solvents to clean it.

The commercial ice maker must unscrew the water inlet hose head every two months and clean the water inlet valve filter to prevent sand and mud impurities in the water from clogging the water inlet, causing the water inlet to decrease, resulting in no ice making.

The dust on the surface of the condenser of the commercial ice maker must be cleaned every two months. Poor condensation and heat dissipation will cause damage to the compressor components. When cleaning, use a vacuum cleaner, a small brush, etc. to clean the oil and dust on the condenser surface. Do not use sharp metal tools to clean, so as not to damage the condenser.

The water pipes, sinks, storage bins and protective films of the commercial ice maker should be cleaned every two months.

When the commercial ice maker is not in use, it should be cleaned and the ice mold and the water in the box should be blown dry with a hair dryer. It should be placed in a place without corrosive gases and ventilated and dry.