Manitowoc RNS012, Technician'S Handbook

Page: 76 / 124

68 Part Number STH044 10/13
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.
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.
•
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.