Fastcorp, LLC
DIVI Setup and Users Guide
Page
6
of
62
Rev 6
A.
SANITATION & FOOD SAFETY REQUIREMENTS
Access to the service and filling areas are permitted only to competent adult persons having knowledge and
practical experience in vending machine sanitation best practices for safety and hygiene.
Cold foods must be maintained at 41°F (5°C) or below.
The food manufacturer may have a specific upper temp limit below 41°F (5°C) that the food must be kept
below to maintain product integrity. Check with the food manufacturer for their specific upper temp limits.
Do not fill machine with or vend any food products except for properly sealed, unopened, and pre-packaged
food items. Sell by dates must be observed along with appropriate state and local laws. Past date food items
must be disposed of properly.
Potentially hazardous, ready to eat foods held for more than 24 hours must be labeled with the food
preparation date to indicate the date by when the food shall be consumed by. This must be seven days or less
from the day of preparation. Dispose of ready-to-eat potentially hazardous foods if not consumed within
seven days from the date of preparation. Foods which had been prepared in a food processing plant are
exempt. If not consumed in time the food must be discarded.
All food must be labeled in accordance with the Code of Federal Regulations, Title 21.
All potentially hazardous food must be vended in the original container in which it was packaged at the
preparation facility.
Prepackaged foods that have damaged or non-airtight packaging must be discarded.
The machine must be checked for food spills and cleaned when found every time it is serviced or filled.
Food spills must be cleaned up promptly, thoroughly, and properly to avoid sanitation issues.
Food / product must be inspected for spoilage after a power failure and if a
code is
present. The machine will automatically go out of service with a health error if freezer temp has risen above
potentially unsafe limits to prevent vending spoiled foods. Food in a freezer that suffered a prolonged power
failure may become spoiled and dangerous to eat. Spoiled food should be disposed of properly and not
consumed.
B.
ELECTRICAL / POWER SAFETY AND REQUIREMENTS
Warning - Electric Shock Hazard
WORKING ON AN ENERGIZED ELECTRICAL CIRCUIT COULD CAUSE SHOCK, BURN, SERIOUS HARM, OR DEATH!
ALWAYS POWER OFF AND UNPLUG THE DIVI VENDOR BEFORE ATTEMPTING TO MAKE REPAIRS, TO ADJUST, OR
INSTALL PARTS ON / IN THE MACHINE.
The cabinet serial plate indicates the proper Voltage and Amperage required for the vendor.
DIVI MODEL
USAGE
VOLTAGE
Frequency (Hz)
AMPERAGE
FC01/FC03/FC05FC07
DOMESTIC - N.A.
110-120
60
12
FC02/FC04/FC06/FC08
INTERNATIONAL
220-240
50
8
The vendor must be plugged into a properly rated, single phase, grounded, AC (alternating current) outlet
equipped with its own circuit protection (fuse/circuit breaker).
Do not touch any power cords, switches, fuses, circuit breakers, etc. with wet hands.
Do not plug in several machines into the wall outlet. This machine should only be plugged into its own
outlet which supplies a voltage and amperage rating listed on the machine’s power rating label. Wall
outlet must be in good mechanical and electrical order and must be maintained to local electrical codes. If
the outlet is loose or damaged, do not plug machine in - there is a risk of fire or electrical shock.
Do not bend the power cord excessively.
Do not tie, twist, bury, pinch, crush, wedge, entrap, or enclose the power cord.
Do not place heavy objects on top of power cord.
Do not hang the power cord over sharp objects.
Do not use an extension cord with this machine. The vendor must be positioned close enough to an
electrical outlet so that an extension cord is not necessary.
