Manitowoc CNF201A, Technician'S Handbook

Page: 66 / 116

66 Part Number 000015432 4/18
ICE PRODUCTION/QUALITY CHECK
QUALITY CHECK
Ice quality will vary with ambient and water temperatures,
and is measured by the amount of excess water in the ice.
An easy test is to squeeze a handful of ice. High quality ice
releases only a small amount of water. As ice quality drops,
more water can be removed.
Generally speaking, higher incoming water temperature
results in lower ice quality.
Lower water temperature results in higher ice quality.
ICE PRODUCTION CHECK
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.
Example: 3 lbs. 12 oz. converts to 3.75 lbs.
(12 oz. ÷ 16 oz. =.75 lb.)
5. Determine the 24-hour ice production capacity.
• 7 minutes 12 seconds: Multiply the total ice weight
by 200.
• 14 minutes 24 seconds: Multiply the total ice
weight by 100.
Example:
1. Collected ice for 7 minutes 12 seconds.
2. Total weight (minus container) = 3.75 lbs.
3. 3.75 lbs. x 200 = 750 lbs. of ice every 24 hours.
4. Compare the capacity to the 24-hour ice production
chart for the model being tested.
5. 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.