CHOOSING THE CORRECT ICE MACHINE FOR YOUR APPLICATION:

Having plenty of air space around your commercial ice machine is important. Make sure the ice machine is placed in a well-ventilated location. If the space is stuffy, consider having a remote condenser so that the heat may be exerted and removed outdoors. You can 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 capactiy for your operation.

PACKING AND SHIPPING MATERIALS TO BE REMOVED:

Be sure to read the installation instructions carefully before proceeding with the installment. Package material and tape should be removed from some parts before putting together the ice machine. This material will vary between different brands and models of commercial ice machines. Factory trained technicians from Jean's Restaurant Supply will make sure your ice machine is properly installed according to local and national codes. Their professional installers can confirm that everything is properly done so that there will be no start-up problems or warranty issues due to improper unpacking and installation.

PROPERLY SIZED FILTER SYSTEM:

Did you know that 90% of ice machine problems are water related? Water quality is imperative when it comes to installing an ice machine. In no time, material such as rusk and mineral deposits collect in the machine. Make sure that you install a water filter for your commercial ice machine to increase the quality of the ice. It is also important that your filter system is properly measured for the size of the machine. A Jean's Restaurant Supply sales representative is standing by to help you find the right filter sytem to fit your commercial ice machine.

POSITION OF THE ICE MACHINE:

Make sure to check the level of the ice machine. Adjust the level by turning the adjusting leg located at the very bottom. This is significant because it alters the water level in the reservoir, the water flow over the evaporator, and the dropping of ice on defrost.

WATER LINE AND DRAIN LINE:

Check your particular model of your ice machine to verify whether it recommends a ¼ inch, 3/8 inch, or ½ inch water line. This will depend on the ice output size of your ice machine. Drain lines should be ran in such a way as to 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.