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Home > San Diego Restaurant and Commercial Ice Machine Repair

We specialize in fixing all brands and models restaurant and commercial ice machines. If your restaurant or commercial ice machine doesn't produce Ices, the ice machine is leaking or you have any other problematic issues with it, simply call our toll free number and we will take care of everything. We are available 24/7 for any San Diego ice machine repairs at:

800-729-8566

We repair all restaurant and commercial ice machine brands such as:

Scotsman ice machines
Hoshizaki
Blodgett ovens
Manitowoc ice machines
Hobart oven
Hobart refrigerator
Aga appliances

Southbend oven
Toastmaster ovens
Moffat ovens
Cleveland range
Vollrath refrigeration
Silverking refrigeration
Wells ovens

Wolf gas range
Randell refrigeration
Traulsen refrigeration
True mfg
Silverking
and many more view all brands

Our service area includes all of San Diego and the surrounding cities that are listed below:

San Diego
Chula Vista
Imperial Beach
La Mesa
Lemon Grove
National City
Coronado

Encinitas
San Marcos
Santee
Solana Beach
Escondido
La Jolla
Clairemont

El Cajon
Del Mar
Point Loma
Oceanside
Poway
Vista

view the rest service areas

Attention: the information below, which will help you to become more familiar with your restaurant or commercial ice machine. This information will also help you to use your restaurant and commercial ice machine in the most efficient and effective way, which will save you money from utility bills and future restaurant or commercial ice machine repairs. However, we do not suggest that you get involved with any restaurant or commercial ice machine repairs that you are not familiar with, especially because most restaurant or commercial ice machine require professional training and knowledge with gas and electricity. To receive professional San Diego ice machine repair help call us 24/7 at:

800-729-8566

Ice-Making Machines

The ice machine manufacturer of artificial ice will always occupy a large sector of the refrigeration industry. The ice-making industry is presently making ice by several different processes, depending on whether distilled- or raw-water ice is desired. Production of artificial ice takes two different forms, depending on requirements: can ice and plate ice.

Can Ice

In the can ice machine, the water is placed in galvanized iron cans or molds immersed in a ice machine brine tank, which is kept cool by ammonia expansion coils. In this ice machine system, unless means are introduced to prevent it, air and other impurities have a tendency to collect in a core in the center of the can. Making ice from distilled water will eliminate this trouble, but, due to its high cost, it is not widely used. At the present time, the tendency is to use raw water and to agitate it in order to eliminate the air and impurities. This agitation is usually accomplished by special agitation equipment, a refrigerant air jet, or special air piping.

Plate Ice

In the plate ice machine (which is still used but is not being installed in new plants to any large extent), hollow pans through which cold brine or ammonia circulates are immersed in a tank of water until ice 8 to 12 inches thick is formed. The plate is arranged so as to allow the liquid ammonia to feed into it and the gas to return to the ice machine compressor in the usual manner.

Air Piping

Air piping, when used, must be carefully installed according to the ice machine manufacturer's specifications. The air to the blower is usually drawn from under the framework and returned directly from the blower to the laterals without any further conditioning. The only exception is in cold weather when it sometimes becomes necessary to take the air from a warm room or heat the air slightly. The temperature of the air in the laterals must be kept from 46 to 50°F in order to prevent freezing of the moisture in them or of ice on the drop pipes. Keep the air pressure as low as possible—usually from 11/4 to 11/2 lb is sufficient. In exceptional cases, 2 lb may be necessary. One outstanding feature of the air tube is that the spring on the bracket is made to enter the lifting hole in the can, thus centering the tube. In addition, this spring clamps the bracket and keeps the tube in the center of the can even though the can might tip lengthwise in the tank. The tube can swing crosswise in the can, but the can itself will not tip crosswise. The swinging action prevents freezing-in of the tube until the block is entirely closed. When placing the tube in the can, squeeze the spring down and start the end of the spring in the hole in the can, and then slip the bracket over the edge of the can; the tube will be accurately placed without further adjustment. Be careful, when putting the fitting into the drop pipe, to leave it sitting at an angle that ensures free swinging of the tube. The secret of good ice is in keeping the tube centered in the can. When pumping cores, be sure to wash the inside of the ice block and drop line thoroughly so as to remove any deposits that may have started to collect. Have the core spotlessly clean before refilling with fresh water. Pull the ice regularly, a definite number of blocks per hour, on the hour. Work from one end of the tank to the other, drawing out every other row.

After reading the text and the problem cannot be resolved, we strongly suggest that you call us for an San Diego ice machine repair appointment at.

800-729-8566