Porkka KL41 Manuel utilisateur
automatic ice-making machines
INSTALLATION, CLEANING & MAINTENANCE
Porkka Automatic ice making machines
Porkka ice machines are designed and manufactured with quality in mind at all
times, all components are of the highest grade and should give years of service.
Like all equipment, regular cleaning and servicing will ensure your machine works
efficiently with lower running costs and fewer problems.
Your water supply will dictate cleaning intervals, ie hard water areas with a lot of
lime scale will require more regular cleaning than soft water areas. When the cubes
appear miss shaped or cloudy this is an indication that the machine needs cleaning.
Porkka machines can be fitted with filters such as ‘Everpure’ this will reduce
cleaning requirements but filters must be changed on a regular basis.
Remember look after and clean your machine and it will benefit your business in
the long term.
introduction
No. 1
No. 2
general
Check machine is in good condition on delivery. Porkka
cannot accept damage claims for goods signed as received in
good condition.
Locate machine in desired position. Note the machine must
be level. Adjustable feet are supplied. The machine must not
be positioned near heat sources. This includes glass and
dishwashers, ovens and heaters.
On Delivery
Installation Procedures
Air cooled models must be sited in an area with adequate
ventilation. Allow a minimum of 20cm from walls and other
equipment all round the machine.
Note. Remember night time when premises are closed
ventilation is still required.
general
No. 5
No. 4
No. 3
Ambient temperatures must not be lower than 5°C or a
maximum plus 35°C or the performance will be affected.
Power supply 230v 50Hz 1 phase + 6%. It is recommended to
protect the mains switch by means of a fuse.
20 °C
5 °C
230v 50 Hz
1 phaze+-6%
Earth terminal is essential
230v 50Hz
1 phase + 6%
No. 8
No. 7
No. 6
Connect only to a drinking water supply. Water pressure must
be a minimum of 1 Bar 15 psi up to a maximum of
6 Bar 88 psi. Water temperature ideally must be between
+5°C and +20°C.
The machine can be either connected by flexible hose provided
or run in copper pipe. The connection is 3/4inch BSP.
Drain pipe for melt/waste water must be run with a minimum
15% incline and be taken to a suitable open vented drain. It is
important the drain pipe is not in contact with any part of the
drain system. A tun dish type is ideal. A ‘u’ bend can be built
in to the drain line. IT IS ESSENTIAL THAT NO REFLUX
OR CONTACT WITH THE DRAINS SHOULD OCCUR.
15%
general
general
No. 2
After checking all the previous points:
Turn the water supply tap on.
Place the plug in the power socket. If the unit is only equipped
with an electrical cord for power supply, the authorised service
company must connect the lead wires to an electrical plug that
corresponds to the local electrical requirements or to a separate
two poles disconnect switch with opening between the contacts
of minimum 3mm, very close to the ice maker to be reached
easily and promptly.
Starting Up
Turn on the main switch switch. This operates through a timer
mechanism and the machine will start after approximately
3 minutes.
No. 3
No. 1
general
No. 1
After stopping the machine operation by the main switch,
wait at least 5 minutes before re-starting it again.
The cycle begins with the defrosting phase, i.e. the inlet of the
water from the mains. The pump is inactive, the compressor is
in operation. At the end of this phase the water inlet solenoid
valve and the hot gas valve close themselves automatically and
the pump starts.
Operation
The pump pumps the water from the tank through a manifold
and a series of jets. Each jet feeds a series of bowls which
together constitute the evaporator
No. 2
No. 4
No. 5
No. 4
general
The water sprayed by the pump forms a series of layers of
cristalline ice on the evaporator, thus forming the cube.
When the evaporator reaches the required temperature and
cube dimension, the defrosting phase starts automatically
(pump inactive, compressor in operation, water inlet and
hot gas valves opened).
The cubes are released and fall into the bin. Excess water flows
out through the overflow connection. After the cubes have
fallen a new production cycle starts.
This is repeated until the bin is full of ice, then the machine
stops automatically. After the ice has been removed the cycle
will start again from the defrosting phase.
No. 3
bars, hotels & restaurants
No. 3
No. 2
No.1
Remember ice is for human consumption. Always ask staff
to wash hands prior to handling ice.
Clean ice storage bin regularly - remove all ice and wash bin
with suitable food safe detergent. Also clean ice dispensing
containers. Use containers with lids and always use scoop or
other utensil for giving of ice to customers. Keep ice machine
storage bin lid closed when not obtaining ice.
Special Instructions for Bars, Hotels & Restaurants
Ensure machine is regularly cleaned. Follow cleaning
instructions detailed.
The ice storage bin should be cleaned at least once weekly, with
fresh soap or detergent solution and disposable cloth. Anti-
bacterial/viral cleaners can be used such as “VIRCON” in a 1%
spray solution. Rinse well with fresh potable water after
cleaning and allow to dry. Records of cleaning procedure
should be noted and kept.
No. 1
Porkka ice machines can be easily cleaned, but the important recommendations are as follows
and should be implemented at all times
WARNING!! Do not place ice in bowls infront of fans to effect patient cooling. This can easily spread infection!
Infection control personnel should be made aware of all ice
making machines within the hospital used on wards, theaters
etc. Records should be kept at all times,
Special Instructions for hospitals
& Other High Dependency use areas
No. 2
No. 3
The infection control officer and the engineering department
of the hospital should be consulted before the purchase of any
ice maker.
hospitals & high dependency
General Instructions
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