[d] Controls and Adjustments

The dip switch is factory-adjusted to the following positions:

DIP SWITCH NO.

1

2

3

4

5

6

7

8

9

10

2A1410-01

KM-1300SAH

 

 

 

 

 

 

 

 

 

 

 

KM-1300SWH

OFF

OFF

ON

ON

ON

ON

OFF

OFF

OFF

OFF

 

KM-1300SRH

 

 

 

 

 

 

 

 

 

 

 

 

KM-1300SWH3

 

 

 

 

 

 

 

 

 

 

 

KM-1300SAH3

OFF

OFF

ON

ON

ON

ON

OFF

OFF

ON

OFF

 

KM-1300SRH3

 

 

 

 

 

 

 

 

 

 

 

Switch Nos. 1 and 2:

Used for adjustment of the defrost timer. The defrost timer starts counting when the thermistor reads a certain temperature at the evaporator outlet.

Switch Nos. 3 and 4:

Used for adjustment of the drain timer. When a freeze cycle is completed, the pump motor stops, and the icemaker resumes operation in 2 seconds. Then the pump motor drains the water tank for the time determined by the drain timer. The drain timer also determines the time to restrain completion of a defrost cycle, i.e. the minimum defrost time.

Switch Nos. 5 and 6:

Used for adjustment of the drain counter. The pump motor drains the water tank at the frequency determined by the drain counter.

Switch Nos. 7 and 8:

Used only for checking the controller board. Usually set in OFF position.

Switch Nos. 9 and 10:

Used for adjustment of freeze timer. The freeze timer determines maximum freeze cycle time. Upon termination of freeze timer, machine initiates the harvest cycle. After 2 consecutive timer terminations, machine will shut down, possibly indicating a problem.

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Hoshizaki KM-1300SRH3, KM-1300SAH3 Controls and Adjustments, Dip switch is factory-adjusted to the following positions

KM-1300SRH3, KM-1300SWH, KM-1300SRH, KM-1300SAH, KM-1300SWH3 specifications

The Hoshizaki KM-1300 series ice makers are designed to meet the demands of high-volume establishments requiring consistent, high-quality ice production. Among the models in this series are the KM-1300SAH3, KM-1300SWH, KM-1300SRH3, KM-1300SWH3, and KM-1300SAH, each boasting a variety of features and technologies to enhance efficiency and reliability.

One of the standout features of the KM-1300 series is its impressive ice production capacity. Each model is capable of producing up to 1,300 pounds of ice in a 24-hour period, making them ideal for busy restaurants, hotels, or bars that serve a high volume of customers. The machines are designed to create crescent ice, known for its pellet-like texture that is perfect for drink service and food display.

Energy efficiency is another key characteristic of the Hoshizaki KM-1300 models. They are equipped with a highly efficient refrigeration system that minimizes energy consumption while maximizing output. Many of the models in this series are certified by Energy Star, helping operators reduce their environmental footprint and lower operational costs.

Durability and ease of maintenance are also prominent features of the KM-1300 series. Constructed with stainless steel exteriors, these ice makers are built to withstand the rigors of a busy kitchen environment. Additionally, Hoshizaki has incorporated a unique air-cooled condenser design, which reduces the need for frequent servicing and minimizes downtime.

The KM-1300SAH3 and KM-1300SAH models come with advanced touch controls and a user-friendly interface, allowing operators to monitor and adjust settings with ease. The built-in self-diagnostic system alerts users to potential issues before they escalate, improving reliability and ensuring consistent ice production.

For those seeking flexibility, the KM-1300 series also offers modular designs, enabling operators to stack units or configure them in various layouts to optimize space. This adaptability makes these ice makers a smart choice for establishments with limited room or specific design requirements.

In summary, the Hoshizaki KM-1300 series ice makers combine efficiency, durability, and high production rates with advanced technology and user-friendly features. Ideal for high-demand environments, these machines deliver reliable performance and consistent ice quality, making them a valuable asset for any food service operation.