Hoshizaki Repair · Bay Area

Hoshizaki KM cubers are built like tanks but the water system needs attention in this region. Bay Area municipal water runs hard, and scale builds on the evap plate faster than the manual implies. When the machine’s production drops 20% from its rated daily ice, scale is the first place to look.

Standard call is a hot-gas valve that hangs open or stays closed. Production stops, the unit runs continuously, no harvest. We isolate the valve, test the coil resistance, and replace with the OEM part. Aftermarket coils on these units don’t hold up.

The water-pump motor on the KM series wears its bearings around year seven. Symptom is a noisy pump on startup, then the unit produces but throws a high-amp code intermittently. Replace the pump assembly, not just the motor. The impeller cracks when the bearing fails.

Sushi cases and refrigerated prep tables share a thermistor that mounts in the discharge airflow. When the thermistor drifts, the unit holds 6 to 8 degrees warmer than setpoint. Sushi case at 41 degrees instead of 33. Health-inspector problem before it’s a customer-noticed problem.

Undercounter units throw a high-temp alarm when the condenser is dust-blocked. Same fix as the larger machines: coil clean, fan motor check, filter replace.

We respect the Hoshizaki preventive-maintenance interval and offer a flat-rate twice-yearly service contract for restaurants and bars in the East Bay and South Bay.