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subzero.com | 21
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.
Troubleshooting
ICE PRODUCTION
No ice.
• Verify the ice cube indicator appears in the control
panel display.
• Verify the ice maker has been on for at least 24 hours.
• Verify the freezer temperature is near 0°F.
• Verify the ice container is properly installed.
• Verify the ice maker arm in the down position.
• Verify water is being supplied to the unit.
• Verify the water filter has been replaced within the last
12 months and installed properly.
• Verify the water filter has been removed if a reverse
osmosis filtration system is being used.
Blue or green ice.
• Possible copper supply line corrosion. Contact a
plumber to clean or replace.
Black flecks in the cubes.
• Stop use and contact Sub-Zero Factory Certified
Service.
Bad taste.
• Defrost the freezer and clean with soap and water.
• Place coee grounds or charcoal briquettes in the
freezer to absorb odor.
Hollow cubes.
• Clean the condenser. Contact Sub-Zero Factory
Certified Service if unresolved.
Troubleshooting
SERVICE
• Maintain the quality built into your product by contact-
ing Sub-Zero Factory Certified Service. For the name
of the nearest Sub-Zero Factory Certified Service,
check the Product Support 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 7 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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