42 Part Number 000007661 6/13
Ice Production/Quality Check
QUALITY CHECK
Ice quality varies with ambient and water
temperatures, and is measured by the amount of
water in the ice. Generally speaking, higher incoming
water temperature results in lower ice quality. Lower
water temperature results in higher ice quality.
ICE PRODUCTION CHECK
NOTE: Ice production checks that are within 10% of
the charted capacity are considered normal due to
variances in air and water temperatures. Actual
temperatures will seldom match the chart exactly.
1. Run the ice machine a minimum of 10 minutes to
allow the system to stabilize.
2. Catch the ice in a non-perforated container for
7
minutes and 12 seconds or for more accuracy
14
minutes and 24 seconds.
3. Weigh the container and ice, then deduct the
weight of the container.
4. Convert ounces to pounds.
5. Example: 3 lbs. 12 oz. converts to 3.75 lbs.
6. (12 oz. ÷ 16 oz. =.75 lb.)
7. Determine the 24-hour ice production capacity.
A. 7 minutes 12 seconds = Multiply the total ice
weight by 200.
B. 14 minutes 24 seconds = Multiply the total ice
weight by 100.
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