Traulsen Ice Maker Repair

Traulsen is known for reach-ins, roll-ins and blast chillers, not for ice machines, so a page about Traulsen and ice has to start with the data plate. If you are looking for help with an ice machine in a commercial kitchen, check the plate on the machine itself. It will almost always name an ice specialist such as Hoshizaki, Manitowoc or Scotsman, and we can help with those under their own names.

What we do see regularly is ice where it does not belong inside Traulsen equipment. A freezer whose evaporator cover is encased in ice, a refrigerator with frost forming on its coil, or a sheet of ice spreading across the floor of a freezer cabinet all mean that some part of the defrost, drain or door-seal system has stopped doing its job. These problems grow slowly and are easy to overlook.

On freezers, the usual paths to unwanted ice are a defrost heater that has opened, a termination device that ends defrost early, a drain line heater that has failed, or a control that is not starting defrost on time. On refrigerators, which should never build ice on the coil, the cause is more often a stalled evaporator fan, a door that does not seal, or a control holding the cabinet too cold.

Owners can check that doors close fully on their own and that gaskets are intact and flexible, and look for pans or product propped against a door. With the power off, inspect the drain area for ice. Keep the space above a top-mounted unit clear, because an overheated condensing unit runs longer and adds to frost. In a humid Tampa kitchen, a door that sits ajar frosts a coil quickly.

Our diagnosis follows the specific path producing the ice and tells you which part we found before any work is priced. These repairs are generally modest and worth doing, since the Traulsen cabinet itself is usually nowhere near worn out. If the same kitchen also has an ice machine from another brand that needs attention, mention it when you book so both can be looked at together.