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Idiomas disponibles
Idiomas disponibles
TROUBLESHOOTING
Troubleshooting
ICE PRODUCTION
No ice.
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Verify ice cube indicator appears in control panel display.
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Verify ice maker has been on for at least 24 hours.
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Verify freezer temperature near 0°F.
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Verify ice container is properly installed.
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Verify ice maker arm in down position.
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Verify water is being supplied to unit.
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Verify water filter has been replaced within the last 12
months and installed properly.
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Verify water filter has been removed if a reverse osmosis
filtration system is being utilized.
Blue or green ice.
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Possible copper supply line corrosion. Contact plumber
to clean or replace.
Black flecks in cubes.
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Stop use and contact Sub-Zero Factory Certified
Service.
Bad taste.
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Defrost freezer and clean with soap and water.
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Place coffee grounds or charcoal briquettes in freezer to
absorb odor.
Hollow cubes.
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Clean condenser. Contact Sub-Zero Factory Certified
Service if unresolved.
Sub-Zero, Sub-Zero & Design, Sub-Zero & Snowflake Design, Dual Refrigeration, The Living Kitchen, Great American Kitchens The Fine Art of Kitchen Design, Wolf, Wolf &
Design, Wolf Gourmet, W & Design, red colored knobs, Cove, and Cove & Design are registered trademarks and service marks of Sub-Zero Group, Inc. and its subsidiaries.
All other trademarks are property of their respective owners in the United States and other countries.
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Sub-Zero Customer Care 800.222.7820
All manuals and user guides at all-guides.com
SERVICE
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Maintain the quality built into your product by contacting
Sub-Zero Factory Certified Service. For the name of the
nearest Sub-Zero Factory Certified Service, check the
Support and Service section of our website, subzero.com
or call Sub-Zero customer care at 800-222-7820.
•
When contacting service, you will need the model and
serial number of your unit. Both numbers are listed on
the product rating plate. Refer to page 4 for rating plate
location.
•
For warranty purposes, you will also need the date
of installation and name of your authorized Sub-Zero
dealer. This information should be recorded on page 3.
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