HID312

Overview

The Scotsman HID312 Meridian is a commercial ice maker-dispenser for indoor countertop or compatible stand installation. It makes extruded nugget ice and dispenses both ice and water. Scotsman lists the unit for healthcare environments, while its use in breakrooms, office suites and hospitality spaces is also described in the product material.

The HID312 produces up to 260 lb of ice per 24 hours and has a 12 lb storage bin. Its air-cooled cabinet is 16.25 inches wide, 24.38 inches deep and 35 inches high. Air moves from left to right through the unit, so its location and surrounding space matter for airflow and servicing.

Key Features

• Nugget ice: The machine makes extruded H2 nugget ice. Scotsman describes the Meridian ice as soft and chewable.
• Ice and water dispensing: The product is an ice maker-dispenser. Touch-free infrared dispensing is offered, and Scotsman lists a push-button option.
• Cleanable parts: The bin, spouts, air filter, sink and grill are removable for cleaning and maintenance.
• Service access: Removable front panels provide access to internal components. The product information also describes LED diagnostic lights and a unit-specific QR code for access to service information.
• Air filtration: The air-cooled unit has a removable, washable air filter.
• Construction: Product material specifies a stainless steel evaporator and exterior panels, greaseless bearings, and AquaArmor with AgION antimicrobial compounds molded into key components.
• Refrigeration enclosure: Scotsman describes a sealed refrigeration system intended to minimize outside airborne contamination.

Specifications

• Product type: Ice maker-dispenser for ice and water
• Series: Meridian
• Ice form: Extruded nugget ice, identified in the manual as H2 nugget ice
• Maximum ice production: Up to 260 lb per 24 hours
• Storage capacity: 12 lb
• Cooling: Air-cooled
• Airflow: Left to right
• Dispensing: Touch-free infrared; a push-button option is also listed
• Cabinet dimensions: 16.25 inches wide x 24.38 inches deep x 35 inches high
• Shipping carton dimensions: 24.25 inches wide x 27.13 inches deep x 41.5 inches high
• Shipping weight: 183 lb
• Electrical supply: 115 volts, 60 Hz; the manual specifies a 7.5 ft power cord with a NEMA 5-15P plug
• Total load: 7.0 amps
• Specified electrical connection: Dedicated 15 amp outlet; the machine must be the only device on the circuit
• Listed cooling output: 3,200 BTU per hour
• Listed energy use: 4.11 kWh per 100 lb of ice
• Listed water use: 12.0 gallons per 100 lb of ice
• Potable water inlet: 3/8-inch male flare; 3/8-inch outside-diameter tubing is recommended in the manual
• Cabinet drain: 3/4-inch FPT
• Potable water pressure: 20 to 80 PSI
• Potable water temperature: 40°F to 100°F
• Operating air temperature: 50°F to 100°F
• Water conductivity: Minimum 10 microSiemens/cm; the manual warns that water below this level may not be detected by the water-level sensor
• Operating voltage range stated in the manual: 104 to 126 volts
• Optional legs: 4-inch legs are listed as an option in the service manual

Installation & Requirements

The HID312 is for indoor installation in a controlled environment. The manual says the machine requires electrical power, potable water and a drain. Installation should be performed by an experienced ice-machine installer. The countertop must support the unit’s weight, and the machine should be level front to back and side to side. Seal it to the countertop as required by local codes.

Connect potable water at the lower back of the cabinet using the 3/8-inch male flare inlet. Connect the cabinet drain at the 3/4-inch FPT fitting. The manual calls for rigid drain tubing and a downward pitch of 1/4 inch per foot to the building drain; it recommends insulating drain tubing in most environments. A backflow preventer may be required by local plumbing codes. Water filters may be used but are not required. The manual notes that activated carbon or charcoal filters remove chlorine as well as taste and odour compounds, which can mean more frequent sanitizing.

Use a dedicated, grounded 15 amp outlet and do not use an extension cord, according to the manual. It specifies a 115-volt model with a NEMA 5-15P plug. A licensed electrician should be used when needed, and electrical work must conform to applicable local and national codes.

Air-cooled units draw and discharge air from left to right and need room for airflow and service access. The September 2020 manual’s start-up checklist specifies at least 3 inches at the left and right sides, with clearance above and behind for service and utility connections. The earlier service manual gives placement guidance of 6 inches at each side, 2 inches above and 6 inches at the back, with additional space above for auger removal where the ceiling is fixed. Check the manual applicable to the unit and installation before setting final clearances. The service manual also notes that air-cooled equipment in a small room may require ventilation to exhaust heat and that its fan adds noise.

Operation

At start-up, open the water supply and check that the reservoir fills and shuts off, then check connections for leaks. After switching on electrical power, press the On/Off button to begin ice making. The manual says ice should begin falling into the dispensing bin within minutes. For touch-free operation, it instructs the operator to hold a container in front of the ice sensor below the delivery spout; dispensing should stop when the container is removed. The start-up checklist also calls for checking water dispensing, bin control shut-off and drainage from the drip tray.

The machine requires water with conductivity of at least 10 microSiemens/cm for its water-level sensor to detect water. The manual warns that reverse-osmosis water below that level may prevent ice making and that deionized water will not work and is not recommended. The machine is intended to perform best without extreme air or water temperatures.

Cleaning & Maintenance

The manual identifies the drip tray and drain, air filter and air-cooled condenser, dispensing bin and rotor, photo-eye ice-level control, and ice-making water system as maintenance areas. Remove debris from the drip tray and pour hot water into it regularly to help keep the drain open. The service manual suggests a weekly drain flush when beverages are commonly dumped in the tray. Clean the air filter regularly: pull it from the side louvers, wash it, dry it and return it to the unit. The manual cautions against leaving the filter out for an extended time.

Keep the dispensing bin and components clean as described in the manual. Scotsman’s cleaning procedure covers scale removal and sanitizing of the water system and dispensing parts. The machine has a cleaning reminder indicator that illuminates after six months of powered-on time; it does not stop ice production. The indicator is reset after the factory cleaning process is completed.

For the scale-removal procedure, the manual instructs the operator to stop ice making, shut off water, drain the water system and fill the reservoir with hot water. It then specifies mixing 16 oz of Scotsman Clear 1 scale remover with 16 oz of potable water, adding the solution to the reservoir and starting Clean mode. The auger runs for 30 minutes during this cycle unless the operator stops it sooner. Afterward, disconnect power, drain the solution and rinse the system with clean potable water as directed in the manual. The scale remover is acidic; the manual warns operators to use rubber gloves, avoid spills and disconnect electrical power when instructed.

The manual next gives a separate diluted scale-remover solution for washing the reservoir cover, ice discharge chute, ice chute cover, delivery chute, storage-bin cover, bin interior, sink and grill. For sanitizing, it describes a 2-gallon solution using one 2 oz packet of Stera Sheen Green Label or an equivalent sanitizer at 100 ppm. The procedure includes circulating sanitizer through the reservoir and ice-making system, washing removable dispensing parts and surfaces, draining and rinsing the system, reassembling the parts and restarting the machine. Follow the full model manual for the complete sequence and safety steps.

Troubleshooting

• Ice production stops or water is not detected: The service manual associates a no-water condition with an empty reservoir, plugged filters, a blocked float valve or water that is too low in conductivity. Check the water supply and filter condition. Confirm that the water meets the manual’s minimum conductivity requirement.
• High-pressure cut-out on the air-cooled HID312: The service manual identifies fan-motor failure as a check for this air-cooled model. It also advises checking the condenser airflow. Keep the air filter clean and have service personnel investigate faults that persist.
• Auger does not restart or the machine stops during ice making: The service material lists a frozen auger, seized bearings or motor failure as possible causes. For a motor-stall condition, it also says to check whether the magnet cup is loose. These checks involve internal parts and should be handled by qualified service personnel.
• Dispenser runs but ice does not come out: The service material identifies a blockage at the outlet as a possible cause. It also lists overfilled bags, a restricted drain that leaves water in the bin and room air that is too hot as possible contributors.
• Slow ice production: A dirty air filter can restrict airflow and make the refrigeration system run longer to make ice. Clean the filter as directed in the manual.

For model-specific service information or parts, Scotsman provides equipment-distributor, parts-distributor and commercial-service locators. Match replacement parts to the exact unit and consult its service documentation.

Applications

The HID312’s combined ice and water dispensing suits shared-use areas where users need access to nugget ice without a separate dispensing station. Scotsman identifies healthcare facilities, breakrooms and office suites as settings for the Meridian dispenser. It can also serve staff and visitors in hospitality and other commercial spaces where its production and storage capacity fit demand.