[e] NORMAL HARVEST CYCLE

LEDs 5, 6, and 8 are on. Comp continues to run, HGV remains open and HWV opens. As the evaporator warms, the thermistor reaches 9ºC. The control board then receives the thermistor’s 3.9k

maximum of 6 minutes or the length harvest minus 0, 10, 30, or 50 seconds (adjustable by S1 dip switch 7 & 8), whichever is shorter. LED 8 goes off when HWV closes. PM energizes and runs for the last 0, 10, 30, or 50 seconds of harvest depending on S1 dip switch 7 & 8 setting. LED 7 comes on when PM energizes. At the end of harvest, the control board checks for the position of LF/S and proceeds to the freeze cycle if it is closed or calls for a 1-minute fill if it is open.

The unit continues to cycle through [c], [d], and [e] sequence until the bin control is activated and shuts the unit down. When the bin control is activated, the “POWER OK” LED flashes.

Note: To prevent incomplete batches of ice from foaming on the evaporator, the control board will only shut down the machine within the first 5 minutes of the freeze cycle after the thermistor temperature reaches 2°C. If ice pushes the bin control actuator in (open) after this minimum freeze period, the control board will allow the machine to complete the freeze cycle and the following harvest cycle before shutting down the machine.

Legend: Comp–compressor; DV–drain valve; FMS–self-contained fan motor; FWV–fill water valve; HGV–hot gas valve; HWV–harvest water valve; LF/S–lower float switch contacts; UF/S–upper float switch contacts; PM–pump motor

6

Page 10
Image 10
Hoshizaki KMD-410MAH, KMD-410MWH manual Normal Harvest Cycle

KMD-410MWH, KMD-410MAH specifications

The Hoshizaki KMD-410MWH and KMD-410MAH are premier ice makers, designed for commercial establishments that require high-efficiency ice production. These units stand out for their advanced features and technology that cater to the diverse needs of restaurants, bars, and hotels.

One of the primary features of the KMD-410 lineup is its impressive ice production capacity. With a production rate of up to 410 pounds of cube ice in a 24-hour period, each model ensures a steady supply of ice, which is essential for businesses with high demand. The ice produced is in the form of clear, hard cubes, ideal for beverage cooling, cocktail preparation, and food presentation.

Both models showcase the unique Hoshizaki ice-making system, which employs a direct cooling method. This technology uses individual stainless steel evaporators to produce ice, resulting in more uniform cubes and less waste. The stainless steel construction contributes to the durability of the units, making them suitable for rugged commercial environments.

Energy efficiency is another hallmark of the KMD-410MWH and KMD-410MAH. These machines are designed with an energy-saving mode that reduces power consumption without compromising ice production. This is critical for businesses looking to minimize operational costs while maintaining high standards of service.

User convenience is prioritized in these models through features like the easy-to-clean design. The internal components can be accessed quickly, allowing for simpler maintenance and sanitation processes. Additionally, the built-in cleaning cycle aids in maintaining ice purity and preventing bacterial growth, which is essential for food safety.

The KMD-410MAH also includes an advanced monitoring system with indicators for water usage and ice levels. This feature allows operators to keep track of performance and make necessary adjustments, ensuring that the ice maker operates at peak efficiency.

For installation flexibility, both models can be paired with various storage bins and dispensers, adapting to the layout of any establishment. Furthermore, they can be equipped with optional filtration systems that enhance water quality, further improving the taste and clarity of the ice produced.

In summary, the Hoshizaki KMD-410MWH and KMD-410MAH ice makers are exemplary choices for any business that demands high-quality, reliable ice production. Their robust features, energy-efficient operation, and user-friendly design make them indispensable assets in the hospitality and foodservice industries.