[a] Cleaning Procedure

1)Dilute 27 fl. oz. of the recommended cleaner Hoshizaki “Scale Away” or “LIME-A-WAY” (Economics Laboratory, Inc.) with 5 gal. of water.

2)Remove all ice from the evaporator and the storage bin.

Note: To remove cubes on the evaporator, turn off the power supply and turn it on after

3 minutes. The defrost cycle starts and the cubes will be removed from the evaporator.

3)Turn off the power supply.

4)Remove the front panel and then remove the insulation panel by first removing the thumbscrew, lifting the panel slightly and pulling it toward you.

5)Drain the water tank by removing the cap located on the front bottom part of the ice dropping hole. See Fig. 4.

6)After tank has drained, replace the removed parts in their correct positions.

7)Pour the cleaning solution into the water tank.

8)Fully open the cleaning valve on the left side wall of the machine compartment.

9)Move the control switch on the control box to the “WASH” position.

10)Replace the insulation panel and the front panel in their correct positions.

11)Turn on the power supply, and start the washing process.

12)Turn off the power supply after 30 minutes.

13)Remove the front panel and the insulation panel.

14)Drain the water tank. (See step 5 above).

15)Replace the cap and the insulation panel in their correct positions.

16)Move the control switch to the “ICE” position.

17)Close the cleaning valve.

Note: The icemaker will not operate unless the cleaning valve is completely closed. 18) Replace the front panel in its correct position.

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Hoshizaki KM-1300SAH3, KM-1300SWH3, KM-1300SRH3 service manual Cleaning Procedure
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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.
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