[b]SANITIZING PROCEDURE - Following Cleaning Procedure

1)Dilute a 5.25% Sodium Hypochlorite solution (chlorine bleach) with water (Add 3.5 fl. oz. of sanitizer to 7 gal. of water).

2)Remove the Insulation Panel, if it is in its normal position.

3)Pour the sanitizing solution into the Water Tank.

4)Replace the Insulation Panel and the Front Panel in their correct positions.

Note: Make sure that the Control Switch is in the “WASH” position and the Cleaning Valve is in the “Open” position.

5)Turn on the power supply, and start the sanitizing process.

6)Turn off the power supply after 15 minutes.

7)Remove the Front Panel and if necessary, the Insulation Panel.

8)Drain the Water Tank. See the above step 5) in “[a] CLEANING PROCEDURE.”

9)Replace the removed parts and the Insulation Panel in their correct positions.

10)Repeat the above steps 16) through 28) in “[a] CLEANING PROCEDURE” two times to rinse thoroughly.

11)Close the Cleaning Valve.

12)Move the Control Switch to the “ICE” position.

13)Replace the Front Panel in its correct position.

14)Clean the Storage Bin with water.

15)Turn on the power supply, and start the automatic icemaking process.

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Hoshizaki KM-2000SWH3, KM2000SWF3, KM-2000SRH3, KM-2000SRF3 service manual Sanitizing Procedure Following Cleaning Procedure
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KM-2000SWH3, KM-2000SRF3, KM-2000SRH3, KM2000SWF3 specifications

The Hoshizaki KM-2000SRH3 and KM-2000SWH3 are two of the latest innovations in the world of ice-making machines, designed for high-demand commercial settings where reliability and efficiency are key. Known for their durability and performance, these machines are ideal for restaurants, bars, hotels, and other businesses that require a steady supply of ice.

One of the standout features of the KM-2000 series is its production capability. Both models are designed to produce a staggering amount of ice—approximately 2,000 pounds per day. This high output ensures that establishments are never left wanting, meeting the needs of peak service hours without interruption.

Hoshizaki has integrated advanced technologies into these machines to enhance efficiency and reduce downtime. The KM-2000SRH3 and KM-2000SWH3 come equipped with a reliable, self-contained refrigerant system that operates efficiently even in warmer environments. This is particularly important for businesses located in hotter climates, as it ensures that ice production remains consistent throughout the year.

Another notable technology included in both models is the unique crescent-shaped ice that they produce. This type of ice is not only aesthetically pleasing but also offers several functional advantages. The crescent shape allows for excellent cooling properties, making it perfect for drinks, while its hardness and density facilitate longer melting times, ensuring that beverages stay chilled for longer periods.

Additionally, Hoshizaki has incorporated a cleaning and sanitizing system in the KM-2000 series, ensuring that the ice produced is safe and hygienic. This built-in feature is crucial for maintaining health and safety standards in food service operations, reducing the need for manual cleaning and increasing operational efficiency.

In terms of design, both the KM-2000SRH3 and KM-2000SWH3 boast a compact footprint, making them suitable for spaces where size is a constraint. Their stainless steel construction not only adds to their durability but also enhances their visual appeal, fitting seamlessly into any commercial kitchen or bar environment.

Overall, the Hoshizaki KM-2000SRH3 and KM-2000SWH3 ice machines represent a convergence of efficiency, technology, and user-friendly design, making them a top choice for businesses that rely heavily on ice as a part of their service offerings. With their high production capabilities, advanced features, and commitment to quality, these models deliver reliable performance that operators can depend on day in and day out.
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