Necta Samba Top, Установка, эксплуатация и обслуживание

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© by N&W GLOBAL VENDING S.p.A.
11
12 2008 3335 00
Push in the trays completely. Make sure that they go -
past the retaining slide .
The sealed edge of bags may be caught under the spi -
ral, thus preventing the bag from falling down.
Fold it forwards and upwards before inserting it into the
spiral.
The most fragile products must be placed on the
lower trays to avoid any damage when falling down.
Particularly “narrow” products can be dispensed only by
using the special spacer (see fig. 14)
bottlEs
,
caNs aND tEtrapacks
Load from the outside to the inside with the label facing
the glassfront so that it can be recognised.
These products might require the use of raised supports
(refer to the paragraph configuration of spiral trays)
Most bottles can be dispensed without any raised sup -
port, i.e. by loading the bottles up side down, so that the
cap slides in the tray channel (see fig. 7).
Place the products on the lower trays to avoid any
damage when falling down.
Avoid inserting any package at a temperature
above 30°C. Make sure that bottles and cans can be
easily inserted between the spirals. avoid inserting
any object that is too large.
fooD proDucts
the food area can be recognised by the plates on the
dividing tray.
If the machine is arranged to dispense refrigerated prod-
ucts, load them in the “food” area of the machine. The
“food” area can be recognised by the presence of plates
on dividing trays.
if you power on the machine after a period of inac-
tivity, wait until you reach the steady temperature
(pull down up to 3 hours) before introducing any
refrigerated product.
If the message “Safety temperature exceeded” appears
and food selections are put out of order, the refriger-
ated foodstuffs in the machine shall be considered
as non-usable and therefore removed.
In this case, power on the machine and wait until you
reach the steady temperature before introducing any
refrigerated product.
attention !!!
Before loading, make sure that the “food” area tem -
perature is below 4°c.
avoid introducing any product at a temperature
above 4°c
Sandwiches shall be loaded in the tray that can be
recognised by the retainer bridge (see fig. 15)
All loading operations shall be carried out as quick
-
ly as possible (about 10 min.) to prevent the “food”
area temperature from exceeding 7°c.
Fig. 14
Product spacer 1-
“Narrow” products 2-