Hoshizaki KM-1301SRH/3, KM-1301SAH/3, KM-1301SWH/3 service manual Float Switch Cleaning

Page 55

8)Reconnect the black float switch connector to the control board BLACK K5 connector, then replace the control box cover in its correct position.

9)Move the control switch to the "ICE" position. Replace the insulation panel and the front panel in their correct positions, then turn on the power supply. After 1 minute, the 1-minute fill cycle should end and the initial harvest cycle should begin. If the initial harvest cycle begins, the float switch is good and the check is complete. If the initial harvest cycle does not begin, continue to step 10.

10)Turn off the power supply.

11)Remove the front panel.

12)Move the control switch to the "OFF" position.

13)Remove the control box cover.

14)Disconnect the black float switch connector from the control board BLACK K5 connector.

15)Check for continuity across the float switch leads. With the water tank full, the float switch should be closed. If the float switch is closed and the icemaker will not switch from the 1-minute fill cycle to the initial harvest cycle, replace the control board.

If open, confirm that the water tank is full. If the tank is not full, check the water supply, water filters, and inlet water valve. If the tank is full, follow the steps in "IV.D.2. Float Switch Cleaning." After cleaning the float switch, check it again. Replace if necessary.

2.Float Switch Cleaning

Depending on local water conditions, scale may build up on the float switch. Scale on the switch can cause the float to stick. In this case, the float switch should be cleaned.

1)Turn off the power supply.

2)Remove the front panel and move the control switch to the "OFF" position.

3)Remove the insulation panel, then remove the cap located on the front bottom part of the ice dropping hole. Drain the water tank.

4)Replace the cap in its correct position. Be careful not to cross thread it.

5) Disconnect the vent tube and the flush

Flush

tube from the top of the float switch, then

 

remove the float switch assembly from the

 

mounting bracket and remove the rubber

 

boot from the bottom of the float switch

 

assembly. See Fig. 1.

 

6)Remove the retainer rod from the bottom of the float switch assembly, then remove the float. Be careful not to bend the retainer rod excessively when removing it.

Rubber Boot

and Hose

Vent

Shaft

Float Switch

Housing

Float

Retainer Rod

Fig. 1

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Contents Superior Degree Reliability Hoshizaki AMERICA, INC Contents Page Page Unit Important Safety InformationSerious injury Indicates important information about the use and careKM-1301SAH air-cooled Specifications IcemakerKM-1301SAH3 air-cooled KM-1301SWH water-cooled KM-1301SWH3 water-cooled KM-1301SRH remote air-cooled KM-1301SRH3 remote air-cooled URC-14F Unit inches mm Condenser UnitSpecifications KM-1301SAH, KM-1301SAH3 air-cooled II. General Information ConstructionKM-1301SWH, KM-1301SWH3 water-cooled KM-1301SRH, KM-1301SRH3 remote air-cooled Initial Harvest Cycle Sequence of OperationSequence Cycles and Shutdown Minute Fill CycleShutdown S4 Dip Switch Setting Pump-Out 1st Pump-Out FrequencyPump-Out Cycle Harvest CycleIcemaker Off Sequence Flow ChartIce Level Lowered Control Board Control Board Control Board LayoutMaximum Water Supply Period 6 minutes Harvest Backup Timer and Freeze TimerHigh Temperature Safety Low Water SafetyEnergized Time LEDs are On Components Min Max Avg LED Lights and Audible Alarm SafetiesNo. of Beeps Type of Alarm Every 3 sec Sequence StepDefault Dip Switch Settings Controls and AdjustmentsHarvest Timer S4 dip switch 1 Pump-Out Frequency Control S4 dip switch 5 Pump-Out Timer S4 dip switch 3S4 Dip Switch Setting Time seconds Inlet S4 Dip Switch Setting Pump Motor Time seconds Harvest Pump Timer S4 dip switchFactory Use S4 dip switch Freeze Timer S4 dip switch 9Refill Counter S5 dip switch 2 through Float Switch Control S5 dip switchThermistor Float SwitchControl Switch Bin ControlTank Water Tank Valve KM-1301SAH air-cooled Wiring DiagramsPressureSwitch Auxiliary Code T-0, U-01301SWH water-cooled High Pressure SwitchAuxiliary Code T-0, U-0cKM Water KM-1301SRH3 remote air-cooled Auxiliary Code U-1 and Later a KM-1301SAH air-cooled KM-1301SWH water-cooled KM-1301SRH remote air-cooled KM-1301SAH3 air-cooled and KM-1301SWH3 water-cooled 1301SRH3 remote air-cooled Performance Data 2220 12981159 20901760 13181323 17401840 13331300 1770479 13531222 2010463 13391197 2140Diagnostic Procedure IV. Service DiagnosisPage S4 Dip Switch Setting Pump-Out 1st Pump-Out Frequency Shutdown Control Board Check Float Switch Check Float Switch Check and CleaningBin Control Check Float Switch Cleaning Thermistor Check Problem Possible Cause Remedy Diagnostic ChartsNo Ice Production BC Closed LED Problem Possible Cause Remedy Evaporator is Frozen Up Problem Possible Cause Remedy Low Ice Production Abnormal Ice Other Service for Refrigerant Lines Removal and Replacement of ComponentsRefrigerant Recovery Evacuation and Recharge R-404A BrazingRemoval and Replacement of Compressor Removal and Replacement of Expansion Valve Page Removal and Replacement of Evaporator Removal and Replacement of Air-Cooled Condenser Removal and Replacement of Water-Cooled Condenser Removal and Replacement of Remote Air-Cooled Condenser Page Adjustment of Water Regulating Valve water-cooled model Removal and Replacement of Thermistor Removal and Replacement of Inlet Water Valve Removal and Replacement of Pump Motor Removal and Replacement of Control Board Cleaning and Sanitizing Instructions VI. Cleaning and MaintenanceCleaning Procedure Sanitizing Procedure Following Cleaning Procedure Preparing the Icemaker for Long Storage Maintenance InstructionsDrain the water tank Remove the water from the icemaker water supply line
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KM-1301SWH/3, KM-1301SRH/3, KM-1301SAH/3 specifications

The Hoshizaki KM-1301SRH/3, KM-1301SWH/3, and KM-1301SAH/3 are advanced ice makers designed for commercial use, addressing a wide variety of needs in restaurants, hotels, and bars. These models are known for their efficiency, durability, and innovative technologies that ensure the production of high-quality ice.

One of the standout features of these units is their ability to produce a high volume of ice, reaching up to 1,300 pounds per day, which is crucial for establishments with heavy ice demands. The machines utilize advanced cooling technology, allowing for faster ice production and minimizing the time required to refill ice bins. This makes them ideal for busy settings where speed and efficiency are paramount.

The KM-1301 series employs a unique stainless steel exterior that not only ensures longevity and resistance to corrosion but also enhances the aesthetic appeal of any commercial kitchen or bar. The interior is designed for easy cleaning, helping to maintain hygiene standards vital for food safety.

These ice makers utilize the proprietary Hoshizaki Cubelet Ice system, producing small, chewy ice cubes that are perfect for various beverages and food displays. The advanced design of the ice-making mechanism ensures that ice is formed quickly and efficiently, reducing energy consumption. Additionally, Hoshizaki’s CycleSaver technology optimizes the production process by reducing the amount of water used, making these machines environmentally friendly.

Another characteristic is their self-diagnostic capability, which allows for real-time monitoring of unit performance and quicker troubleshooting, minimizing downtime. The built-in alerts notify operators of any issues or maintenance needs, ensuring that the ice-making process remains uninterrupted.

The KM-1301 series also provides user-friendly controls that allow easy adjustments and monitoring of ice production settings. This flexibility enables businesses to meet varying ice demands based on seasonality or special events.

In summary, the Hoshizaki KM-1301SRH/3, KM-1301SWH/3, and KM-1301SAH/3 ice makers are exemplary choices for commercial ice production. With their high output, durable design, energy efficiency, innovative technologies, and user-friendly features, they cater effectively to the rigorous demands of the foodservice industry while maintaining a commitment to quality and sustainability.
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