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The one constant in icemakers is the need for water. In the cuber ice making process, pure water freezes and minerals are washed out. As a result, at the end of the cycle, the reservoir contains a high concentration of these minerals. Over time the minerals leave deposits on the evaporator plate and in the water distribution system in the form of scale. Scale impedes heat transfer and reduces efficiency. An icemaker will usually have a short purge cycle to remove these minerals however this does use additional water. Engineers have worked diligently to find ways to reduce water consumption and still maintain a clean icemaker.

Keeping it Green

Proper installation is essential for proper and efficient operation. Consult the instruction or installation manual first. It contains the manufacturer's installation tips and recommendations. The installer should always follow the manufacturer's installation recommendations. The unit should be located in an area with decent ambient conditions and adequate clearances for service and maintenance. This will help to assure efficiency along with the installation of adequate water treatment to improve the local supply water quality. Properly sized water and drain lines are also important. A commercial ice maker always requires a separate power supply circuit that is properly sized. Installing an ice maker on a circuit with other loads will affect the compressor startup, which would reduce efficiency, and could also shorten the component life.

Preventive Maintenance Supports Efficiency

To maintain efficiency, regular preventative maintenance is required. A cleaning and maintenance label is usually included in a conspicuous place on the unit. The instruction manual will include cleaning instruction and recommendations.

Scale is the enemy of the ice maker. Once it builds up on the evaporator and in the distribution system, it will reduce the production and efficiency of the unit. When a scale film covers the freezing surface, it insulates, impedes heat transfer and affects ice production and harvest. This scale film must be removed. An acid based cleaner is required to effectively loosen and remove the scale.

Some machine parts may need to be removed, inspected and cleaned separately. Once the unit is cleaned, it should also be sanitized. Sanitizing reduces bacteria that can grow in the cold dark environment of the ice maker. Remember that ice is a food product, and the ice maker must be cleaned and sanitized.

For a green ice machine, follow the path from the design and installation through preventative maintenance. It will lead you to an icemaker that's good for our environment.

Danny Moore is Director of Technical Support for Hoshizaki America, Inc., a manufacturer of commercial ice equipment and reach in refrigeration. See website at www.hoshizakiamerica.com.