CHOOSING THE CORRECT ICE MACHINE FOR YOUR APPLICATION:

It is important to make sure you have plenty of air space around where the machine is to be located. If you do not have a well-ventilated space for an air-cooled condenser to remove its heat you may want to consider an ice maker with a remote condenser so the heat will be extracted outdoors. Be sure to check with a Jean’s Restaurant Supply sales representative that has been factory trained to make sure your restaurant purchases an ice machine of proper size, type, and capacity for your particular requirements.

PACKING AND SHIPPING MATERIALS TO BE REMOVED:

Always be sure to read the installation instructions before proceeding to install. There will be packing materials and tape to be removed from some parts before placing machine into service. This material will vary between different brands and models of ice machines. If needed, Jean’s Restaurant Supply has factory trained installers that will make sure your machine is properly installed according to local and national codes. Professional installers at Jean’s Restaurant Supply can make sure everything is properly done so that there are no start-up problems or voided warranty issues due to improper unpacking and installation.

PROPERLY SIZED FILTER SYSTEM:

It is important to install a filter. Water quality is important since the machine will get plugged with objects overtime such as rust, mineral deposits, etc. if you have a lime or hard water problem, then you may want to invest in a special treatment filter after a coarse filter on the water inlet. Ice machine representatives say about 90% of ice machine problems are water related. Just as important to your business as having a properly sized ice machine for your size and needs, it is also important to have a filter system that is properly sized for the size of the ice machine. A Jean’s Restaurant Supply salesperson is standing by to sell you the right filter system for the right ice machine.

POSITION OF THE ICE MACHINE:

Check the overall level of the machine. Adjust the level by turning the adjusting leg located on the very bottom of the legs. This is important because it effects the water level in the reservoir, the water flow over the evaporator, the dropping of the ice on defrost and drainage.

WATER LINE AND DRAIN LINE:

Always check your particular model ice machine to verify whether it recommends a ¼ inch, 3/8 inch, or ½ inch water supply line to the machine. This will depend on the ice output size of your machine. Drain lines should be ran in such a way as o have an air vent on it as well as a proper p-trap and/or run trap on the line before it reaches the main drain area where it is terminating at. The drain lines should run downward (gravity slope) to an open drain with the bottom ends of the drain tubes being above the top of the open drain. Install the water line so that it is flexible so the machine can be moved around some if needed during service procedures. Jean’s Restaurant Supply also has factory trained technicians to help keep your machine in working order and can get you back up and running quickly with minimal downtime.

ELECTRICAL SUPPLY:

Be sure that you have the properly sized electrical supply to the unit as required by your state and local electrical codes. Install the electrical line so that it is flexible so the machine can be moved around some if needed during service procedures.

THINGS TO REMEMBER!

When installing the ice machine, remember the serviceman. Leave plenty of room around the machine for air and service work. He is the one that has to get to the back and sides of the machine. You are paying for his time so less time is spent if he doesn’t have to empty the ice out to move the machine to breathe and ventilate properly. At Jean’s Restaurant Supply, we also design kitchens for many restaurants in the entire Texas area. Our sales and technical team can help you select the proper equipment for your needs and place them in a good strategic location for your operation.