2. Float Switch Cleaning

Depending on local water conditions, scale may build up on FS. Scale on the switch can cause the float to stick. In this case, FS should be cleaned.

1)Turn off the power supply.

2)Remove the front panel, then move the control switch to the "OFF" position.

3)Remove the insulation panel, then remove the drain plug located on the lower front part of the ice chute. See Fig. 1. Allow the water tank to drain.

4)Replace the drain plug in its correct position. Be careful not to cross thread it.

5)Disconnect the vent tube and the flush tube from the top of FS, then remove FS assembly and remove the rubber boot from the bottom of FS assembly. See Fig. 2.

6)Remove the retainer rod from the bottom of FS housing, then remove the float.

Be careful not to bend the retainer rod excessively when removing it.

7)Wipe down FS housing, shaft, float, and retainer rod with a mixture of 1 part Hoshizaki

"Scale Away" and 25 parts warm water. Clean the inside of the rubber boot and hose with cleaning solution. Rinse the parts thoroughly with clean water.

8)Reassemble FS assembly and replace it and the rubber boot in their correct positions.

Reconnect the vent tube and the flush tube.

9)Move the control switch to the "ICE" position.

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

11)Turn on the power supply to start the automatic icemaking process.

Legend: CB–control board; FS–float switch

Vent

Flush

Shaft

Float Switch

Housing

Float

Retainer Rod

Rubber Boot

and Hose

Fig. 2

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Image 34
Hoshizaki SRH3 KM-2500SWH3, SRH/3 KM-2100SWH3, SRH/3 KM-1400SWH-M, SWH3-M KM-1601SAH/3, KM-1301SAH/3 Float Switch Cleaning

SRH/3 KM-1900SAH/3, SRH3 KM-2500SWH3, SRH3 KMH-2000SWH/3, SWH/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.