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Refrigeration System
BEFORE BEGINNING SERVICE
Ice machines may experience operational problems
only during certain times of the day or night. A
machine may function properly while it is being
serviced, but malfunctions later. Information
provided by the user can help the technician start in
the right direction, and may be a determining factor
in the final diagnosis.
Ask these questions before beginning service:
• When does the ice machine malfunction? (night,
day, all the time, only during the freeze cycle,
etc.)
• When do you notice low ice production? (one
day a week, every day, on weekends, etc.)
• Can you describe exactly what the ice machine
seems to be doing?
• Has anyone been working on the ice machine?
• Is anything (such as boxes) usually stored near
or on the ice machine which could obstruct
airflow around the machine?
• During “store shutdown,” is the circuit breaker,
water supply or air temperature altered?
• Is there any reason why incoming water
pressure might rise or drop substantially?
ICE PRODUCTION CHECK
The amount of ice a machine produces directly
relates to the operating water and air temperatures.
This means an ice machine in a 70°F (21.2°C) room
with 50°F (10.0°C) water produces more ice than
the same model ice machine in a 90°F (32.2°C)
room with 70°F (21.2°C) water.
1. Determine the ice machine operating conditions:
Air Temp. Entering Condenser: ____°
Air Temp. Around Ice Machine: ____°
Water Temp. Entering Sump Trough: ____°
2. Refer to the appropriate 24 Hour Ice Production
Chart. Use the operating conditions determined
in Step 1 to find published 24 hour ice
production: ______
3. Perform an actual ice production check. Use the
formula below.
1.
__________ +
__________ =
__________
Freeze Time Harvest Time Total Cycle Time
2.
1440 ÷
__________ =
__________
Minutes in 24 Hours Total Cycle Time Cycles Per Day
3.
__________ x
__________ =
__________
Weight of One Harvest Cycles Per Day Actual 24 Hour Ice Production
Important
• Times are in minutes.
Example: 1 min., 15 sec. converts to 1.25 min.
(15 seconds ÷ 60 seconds = .25 minutes)
• Weights are in pounds.
Example: 2 lb., 6 oz. converts to 2.375 lb.
(6 oz. ÷16 oz. = .375 lb.)
• Weighing the ice is the only 100% accurate
check. However, if the ice pattern is normal
and the 1/8” thickness is maintained, the ice
slab weights listed with the 24 Hour Ice
Production Charts may be used.
4. Compare the results of Step 3 with Step 2. Ice
production is normal when these numbers match
closely. If they match closely, determine if:
• Another ice machine is required.
• More storage capacity is required.
• Relocating the existing equipment to lower
the load conditions is required.
Contact the local Manitowoc distributor for
information on available options and
accessories.