Hoshizaki DCM-500BWH-OS service manual IV. Service Diagnosis Diagnostic Procedure

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IV. Service Diagnosis

A. Diagnostic Procedure

This diagnostic procedure is a sequence check that allows you to diagnose the electrical system and components. Before proceeding, check for correct installation, adequate water supply (minimum of 10 PSIG, maximum of 113 PSIG) and proper voltage per unit nameplate. Always choose a white neutral wire to establish a good neutral connection when checking voltages. LEDs on the control board correspond to the components as they energize.

1)Move the control switch to the "OFF" position, then turn off the power supply. Remove the upper and lower front panels. Confirm the power switch is in the "ON" position and the door switch is engaged.

2)Turn on the power supply, then move the control switch to the "ICE" position. The "POWER" LED is on. The "POWER" LED will not come on if the door switch is not engaged.

3)Fill Cycle – The inlet water valve energizes. The reservoir fills. The lower float switch closes. Nothing occurs at this time. The reservoir continues to fill until the upper float switch closes, energizing the water control relay, which closes the low water safety circuit and de-energizes the inlet water valve. Diagnosis: Check that the inlet water valve fills the reservoir. If not, check for water supply line shut-off valve closed, clogged water filters, clogged inlet water valve screen, power circuit to the inlet water valve (power switch, door switch, power protect relay contacts, transformer, fuses, high pressure switch, bin control, control switch, float switch, water control relay contacts), and the coil on the inlet water valve. Check that the inlet water valve shuts off when the upper float switch closes. If not, check the float switch, water control relay, and inlet water valve.

4)Ice Purge Cycle – "GM" LED is on (60 second short cycle protection). The 60 second timer starts, the gear motor protect relay and gear motor energize. Diagnosis: Check that the gear motor starts. If not, check that the water control relay is energized (inlet water valve should be closed). Check the low water safety circuit on the water control relay (terminals 4 and 6), check for 115/120V at the K1 connector "COM" terminal to neutral and "NO" terminal to neutral on the control board (see wiring diagram), check the gear motor fuse (overload protector), thermal protector, gear motor capacitor, and motor windings. If the gear motor starts, but the auger does not turn, check the gear motor coupling between the auger and the gear motor. If the compressor starts at the same time the gear motor starts, check the X2 compressor relay on the control board.

5)Freeze Cycle – "GM", "COMP" LED are on. The compressor and fan motor energize, the gear motor protect relay, gear motor, and water control relay remain energized. Ice production begins 4 to 6 minutes after the compressor and fan motor start depending on ambient and water temperature conditions. Diagnosis: Check that the compressor and fan motor are running. If not, check for voltage on and to the compressor (X2 relay on the control board). Check that the gear motor protect relay circuit terminals 3 and 5 are closed, check the compressor internal overload (thermal protector), the compressor capacitors, fan capacitor, and voltage to the fan motor.

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Contents DCM-500BAH DCM-500BAH-OS DCM-500BWH DCM-500BWH-OS Hoshizaki AMERICA, INC Contents Page Specifications Icemaker DCM-500BAHDCM-500BAH-OS Water TEMP. FDCM-500BWH Water TEMP. FDCM-500BWH-OS Potable Water Water Cooled CondenserII. General Information Construction DCM-500BWH-OS Ice Making Unit DCM-500BAH-OS, DCM-500BWH-OSSequence of Operation Startup Control Board Control Board Layout DCM-500BAH, DCM-500BWH Control BoardPart Number 2A2649-01 Features LED LightsControls and Adjustments Portion Control Control Board Check ProcedurePower Supply Ice Making ComponentsDispensing Components DCM-500BAH, DCM-500BWH Float Switch DCM-500BAH-OS DCM-500BWH-OS Wiring Diagrams Wire Color CodeDCM-500BAH-OS, DCM-500BWH-OS Sequence of Electrical Circuit Ice Making DCM-500BWH-OSIce Purge Cycle Freeze Cycle Hour Drain Cycle / Drain Switch Shutdown Low Water Safety High Pressure Switch Sequence of Electrical Circuit Dispensing Continuous DispensePortion Dispense Performance Data ICE ProductionTotal IV. Service Diagnosis Diagnostic Procedure Ice Production Check Diagnostic Charts No Ice ProductionProblem Possible Cause Remedy Problem Possible Cause Remedy Low Ice Production Other Dispensing Opti Serve OS Sensors 5a. Ice Dispensing Continuous Mode 5b. Ice Dispensing Portion Mode5c. Water Dispensing Removal and Replacement of Components Service for Refrigerant LinesRefrigerant Recovery BrazingEvacuation and Recharge R-404A Removal and Replacement of Compressor Removal and Replacement of Expansion Valve Removal and Replacement of Evaporator Assembly Components Removal and Replacement of Extruding Head Upper Bearing Wear CheckRemoval and Replacement of Auger Removal and Replacement of EvaporatorPage 5b. Lower Housing Removal and Replacement of Gear Motor Page Removal and Replacement of Water-Cooled Condenser Page Adjustment of Water Regulating Valve Water-Cooled Model Only Removal and Replacement of Fan MotorRemoval and Replacement of Inlet or Dispensing Water Valve Removal and Replacement of Drain ValveRemoval and Replacement of Dispensing System Dispensing Auger and AgitatorDispensing or Agitating Motor Page VI. Cleaning and Maintenance Cleaning and Sanitizing InstructionsCleaning Solution Water SystemSanitizing Solution Dispensing ComponentsBin Control Bracket Snap Pin Maintenance Frequency Area TaskPreparing the Icemaker for Long Storage
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DCM-500BWH-OS specifications

The Hoshizaki DCM-500BWH-OS, DCM-500BWH, DCM-500BAH, and DCM-500BAH-OS are advanced ice makers designed to meet the needs of busy commercial environments. Hoshizaki is a renowned manufacturer known for producing high-quality refrigeration and foodservice equipment, and their DCM series of ice makers exemplifies this commitment to excellence.

One of the main features of the DCM-500 series is its ability to produce a significant amount of ice, ideally suited for restaurants, bars, and hotels. With a production capacity of up to 500 pounds of nugget ice per day, these units provide an efficient solution for establishments that require a steady supply of ice.

The nugget ice produced by the DCM-500 series is not only soft and chewable but also retains the cold temperature longer, making it perfect for beverages. This appealing characteristic of nugget ice caters to growing customer preferences for premium ice options.

These models also incorporate advanced ice-making technology, ensuring consistent quality. The DCM-500BWH-OS and DCM-500BAH-OS variants feature a self-contained design that makes installation simple and efficient, providing enhanced portability that makes them versatile for different locations within a commercial space.

The DCM-500BWH and DCM-500BAH models are equipped with features like a built-in ice bin that allows for storage convenience. The ice bins have a substantial holding capacity, reducing the frequency of refills and improving overall operation efficiency.

Additionally, the DCM-500 series is designed with energy efficiency in mind. Integrated with modern refrigeration systems, these ice makers comply with energy-saving standards, helping to reduce operational costs. User-friendly controls allow for easy adjustment and monitoring, ensuring that operators can manage their ice production without hassle.

Moreover, the robust construction materials used in these models increase durability, making them suitable for high-demand environments. Features such as easy-to-clean surfaces and self-diagnostic systems further optimize maintenance, ensuring prolonged performance without significant downtime.

Overall, the Hoshizaki DCM-500BWH-OS, DCM-500BWH, DCM-500BAH, and DCM-500BAH-OS ice makers are excellent choices for businesses seeking reliable and high-capacity ice production. Their advanced features, energy efficiency, and user-friendly operation make them a valuable addition to any commercial kitchen or bar setup.
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