Vendo VUE 30, User Manual

Page: 6 / 141

S-3
04/2005
SECTION I: VENDOR INSTALLATION
A. Vendors are large, bulky machines of significant size and weight. Improper
handling can result in injury. When moving a vendor, carefully plan the route to be
taken and the people and equipment required to accomplish the task safely.
B. Remove all tape, shipping sealant, and Styrofoam from the vendor. Loosen
any shipping devices used to secure interior parts during shipping. Remove the
wooden shipping base attached to the vendor base by the vendor leveling screws.
Make certain the leveling screws are in place and functional.
C. Position the vendor three to four inches (7.6 cm to 10.2 cm) from a well-constructed
wall (of a building or otherwise) on a flat, smooth surface.
IMPORTANT : The vendor requires three inches (7.6 cm) of air space from the wall
to ensure proper air circulation to cool the refrigeration unit.
D. Adjust the leveling screws to compensate for any irregularities on the floor surface.
Ideally, no adjustment will be necessary and the leveling legs will be flush with the
bottom of the vendor. A spirit level is a useful aid to level the vendor. When the
outer door is open, it will remain stationary if the vendor is properly leveled. Vendors
must be level to ensure proper operation and to maintain stability characteristics.
Do not add legs to the vendor. The leveling legs shall not raise the vendor
more than 1 1/8 inch above the ground.
E. Check the manufacturer’s nameplate on the left or right side of the vendor’s cabinet
to verify the main power supply requirements of the vendor. Be sure the main
power supply matches the requirements of the vendor. To ensure safe operation,
plug the vendor only into a properly grounded outlet.
DO NOT USE EXTENSION CORDS.
F. Recommended voltage specs = volts re amps of circuit.
NOTE: Any power supply variance more than + 10% may cause the vendor to
malfunction.
* Power outlets must be properly grounded .
* Power outlets must be properly polarized , where applicable.
Test the outlets using the following information.
(Refer to Figure 1 on Page S-4.)