Welbilt Manitowoc RCU1075, Technician'S Handbook, Page: 63 / 288

Part Number 000007661 Rev02 02/20 63
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.