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

Models: KM-1301SWH/3 KM-1301SRH/3 KM-1301SAH/3

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3)1-Minute Fill Cycle – LED 4 is on. WV and X2 relay (auxiliary code T-0, U0),

X11 relay (auxiliary code U-1 and later) energize and the 1-minute fill cycle begins. After 1 minute, CB checks for a closed F/S. If F/S is closed, the harvest cycle begins. If closed, continue to step 4. If open, WV remains energized through additional 1minute fill cycles until water fills the tank and closes F/S (low water safety). Diagnosis: If WV does not open, check the supply voltage at WV terminals, check continuity on the coil, confirm the screen or external filter isn't plugged (no water flow). If unit fails to start harvest, check for open F/S or bad 1-minute timer in CB. See "IV.D. Float Switch Check and Cleaning" and "IV.B. Control Board Check."

4)Initial Harvest Cycle – LEDs 1, 4, and 2 are on. WV and X2 relay (auxiliary code

T0, U-0), X11 relay (auxiliary code U-1 and later) remain energized, HGV, X1 relay (auxiliary code T-0, U-0), X10 relay (auxiliary code U-1 and later), Comp, and FMR energize. CB monitors the warming of the evaporator via the thermistor located on the suction line. When the thermistor reaches 48°F (9°C), CB reads a 3.9 kΩ signal from the thermistor and turns harvest termination over to the harvest timer (S4 dip switch 1 & 2). The harvest timer has settings of 60, 90, 120, and 180 seconds. For details, see "II.C.3.b) Harvest Timer (S4 dip switch 1 & 2)." When the harvest timer expires, the harvest cycle is complete. CB checks the position of F/S and proceeds to the next cycle if it is closed, or calls for a 1-minute fill cycle if it is open. The minimum total time allowed by CB for a complete harvest cycle is 2 minutes.

WV is energized during harvest for a maximum of 6 minutes or the length of harvest minus 0 or 50 seconds (harvest pump timer (S4 dip switch 7)), whichever is shorter. LED 4 goes off when WV and X2 relay (auxiliary code T-0, U-0), X11 relay (auxiliary code U-1 and later) de-energize. LED 3 comes on and PM energizes and runs for the last 0 or 50 seconds of harvest depending on S4 dip switch 7 setting. CAUTION! Do not adjust S4 dip switch 7 out of the factory default position on this model. Adjustment outside of the factory default position may result in damage to the icemaker. For details, see "II.C.3.e) Harvest Pump Timer (S4 dip switch 7)."

PM is energized through the #5 pin (DBu wire) on the CB K1 ten-pin connector and the X1 relay (auxiliary code T0, U-0), X10 relay (auxiliary code U1 and later). When the harvest timer expires, the harvest cycle is complete. CB checks the position of F/S and proceeds to the next cycle if it is closed or calls for a 1minute fill cycle if it is open. The minimum total time allowed by CB for a complete harvest cycle is 2 minutes. Diagnosis: Check if Comp is running, HGV and WV still energized. Average harvest cycle at factory setting is 2 to 3 minutes. How long does initial harvest last? 1.5 minutes after initial harvest begins, touch Comp discharge line. Is it hot? If not, check refrigerant pressures and Comp operation. If it is hot, touch the inlet line to the evaporator. Is it hot? If it is hot and the freeze cycle is not starting, check the harvest timer adjustment (S4 dip switch 1 & 2), the thermistor for open circuit, the discharge line temperature, Comp efficiency, and if HGV is fully open. For a thermistor check, see "IV.E. Thermistor Check." Check that PM circulates water over evaporator for the last 50 seconds of harvest. If not, check X1 relay (auxiliary code T0, U-0), X10 relay (auxiliary code

U1 and later) and S4 dip switch 3 & 4. If 1-minute fill cycle starts, see "IV.D. Float Switch Check and Cleaning."

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

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.