IV. SERVICE DIAGNOSIS

1. 10-MINUTE DIAGNOSTIC PROCEDURE

The 10 minute check out procedure is basically a sequence check which can be used at unit start-up or for system diagnosis. Using this check out procedure will allow you to diagnose electrical system and component failures in approximately 10 minutes under normal operating conditions of 21°C or warmer air and 10°C or warmer water temperatures. Before conducting a 10 minute checkout, check for correct installation, proper voltage per unit nameplate and adequate water supply. As you go through the procedure, check to assure the components energize and de-energize correctly. If not, those components and controls are suspect.

1)Turn power off and access the control box. Clear any ice from the bin control actuator located in the bin.

2)Turn power on and place the control switch in the "ICE" position. A 5 second delay occurs. The "POWER OK" LED on the control board comes on. If the "POWER OK" LED is flashing (indicating a full bin), check the bin control. See "II. 6. [b] BIN CONTROL CHECK PROCEDURE."

3)One Minute Fill Cycle – The harvest water valve is energized. After 1 minute, the control board checks the float switch. If the lower float switch is closed, the unit cycles to harvest. If closed, continue to step 4. If the lower float switch is open, the unit repeats the 1 minute fill cycle until water enters and the lower float switch closes (low water safety protection during initial start up and at the end of each harvest). Diagnosis: If the water valve does not open, check for no supply voltage at water valve terminals, bad coil, or plugged screen or external filter (no water flow). If unit fails to start harvest, check for open float switch or bad 1 minute timer in board.

4)Initial Harvest Cycle – The harvest water valve remains energized, contactor coil energizes to start the compressor (and fan motor on a remote condenser unit), and the hot gas valve energizes. The evaporator warms and the thermistor senses 48 °F (9°C). The control board then receives the thermistor's 3.9 k signal and turns operation of harvest over to the harvest timer. The timer completes counting (1 to 3 minutes). The unit then cycles to freeze. Diagnosis: Check if compressor is running, hot gas valve is open, harvest water valve still open. Average harvest cycle at factory setting is 2 to 4 minutes. How long does initial harvest last? 1.5 minutes after initial harvest begins, touch the compressor discharge line. Is it hot? If not, check refrigerant pressures and compressor 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, the thermistor for open circuit, the discharge line temperature, compressor efficiency, and if the hot gas valve is fully open.

5)Freeze Cycle – The compressor remains energized, pump motor, (line valve if applicable), and fan motor energize. The harvest water valve and hot gas valve de-energize. The unit is held in freeze by a 5 minute short cycle protection timer which starts after the thermistor temperature reaches 2°C. After this period, the freeze cycle operation is transferred to the float switch for freeze termination. The lower float switch activates (open) 2 times during the course of a freeze cycle; the first is for refill, the second is for freeze termination. After the second lower float switch activation, the control board terminates freeze and initiates harvest.

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Hoshizaki KMD-410MWH, KMD-410MAH manual IV. Service Diagnosis Minute Diagnostic Procedure
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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.
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