English
29
8
CLEANING, PRODUCT
SUPPLY, ADJUSTMENTS
AND MAINTENANCE
Fig. 39
Fig. 40
Refer to section 4.2 for tray and spiral arrangement.
Supply cans and bottles starting from the innermost part
(motor side), until there is no available space left on any
spiral (Fig. 40).
Finally, supply the snack packs vertically (Fig. 42) until
there is no available space left on any spiral.
Fig. 41
Now supply the snack bags horizontally (Fig. 41) until
there is no available space left on any spiral..
Important
Position the bags making sure that their ends will not
become entangled during feeding.
Fig. 42
8.1
Cleaning
To guarantee smooth vending machine operation, cleaning
operations should be carried out regularly. The numbers
shown in brackets here below are referred to
figure 1
.
Daily
Use a damp cloth or food contact-approved detergents to
clean the showcase (6), the product dispensing tray (8),
the control panel (keypad, display, etc.) and the “operating
instructions” label case (32)
Weekly
Use a damp cloth and a dry air jet to clean the ventilation
grill (9).
Important
During loading and cleaning operations, do not stress the
following electrical parts: electronic board, door switch,
door wiring interconnections and do not clean these parts
with a wet cloth.
8.2
General tips for
good operation
- Make sure that the products are free to move.
- Allow enough space between one tray and the next.
- If possible, do not place bags side by side if their ends
could become entangled during feeding.
- Supply cans to the bottom tray.
- Preferably use 25 cl cans.
- Supply the largest bags to the middle trays.
8.3
Product supply
Open the door and pull the trays out until they stop (Fig.
39).
