S T / V T V E N D O R
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BOTTOM (COOL) ZONE
For a Single Zone vendor, the entire tray compartment is the Bottom (Cool) Zone. For a Dual Zone
vendor, the product trays contained below the insulating barrier is the Bottom (Cool) Zone.
The evaporator is located between the lowest tray and the compressor. The evaporator fan
distributes cold air to products in the bottom zone. The refrigeration compressor is fully insulated
and is located below the bottom (cool) zone.
CUT-IN
The refrigeration system is turned on when the temperature reading of
SENSOR1
is greater
than or equal to
SET POINT
plus half of
DELTA
.
CUT-OUT
The refrigeration system is turned off when the temperature reading of
SENSOR1
is less than or equal to
SET POINT
minus
half of
DELTA
.
HEALTH SAFETY
The
HEALTH SAFETY
feature prevents the sale of perishable food if the air temperature inside the bottom zone (
SENSOR1
) rises
above the health safety temperature limits for cold food products (41°F / 5°C) for more than 15 minutes. The
SZF/DZF Vendor
can
vend cold food products that require storage temperatures in the range of 32°F to 41°F.
NOTE: The time requirements for the COLD setting do not apply for 30 minutes immediately following vendor filling or
servicing.
IMPORTANT! The operator is responsible for enabling the health safety for vended product.
Refer to the CONTROL SYSTEM Programming Manual for additional instructions on how to set the
Health Safety
and
Health
Safety Range
.
HEALTH SAFETY TEST
1.
Press “0” and note the internal temperature for reference.
2.
Open the mach
ine door to allow the internal temperature to rise, observe continuously by pressing the “0” key every 10
seconds.
3.
During the 1 to 3 minute period enter service mode and activate the Health Test Mode (see steps below), this will override
the 15 minute
delay that is normally imposed before activating the health alarm. The message “Health Test Mode” will be
displayed.
4.
Once the internal temperature has reached 42°
F the display will show “Health Safety Alarm” for 10 seconds and there will be
an intermittent audible beep during this period.
5.
Immediately
close the main door; the refrigeration unit and evaporator fan will not operate at this time. Make a test vend of
an item known to be set up for Health Safety protection, verify that the attempt to vend is rejected.
6.
Open the main door briefly and press the service mode button twice to cancel the “Health Test Mode” and then close the
main door.
7.
IMPORTANT Check
that the machine display is not showing the message “Health Test Mode”.
FAILURE
to
cancel the “Health Test Mode” could result in all the perishable food in the machine to spoil.
NOTE:
If you have not completed step 6 above
within 10 minutes of starting the “Health Test Mode”, the test will be
cancelled and the machine will revert back to normal operation i.e. as if the main door had been closed after servicing, the
refrigeration system will operate normally and health safety alarm will be overridden for a period of 30 minutes.
IMPORTANT!
Before starting the Health Safety Test check to see which selections are protected by the Health
Safety Alarm, this will minimize the time required to complete the test in the interest of preserving a safe
storage temperature for the food. The entire procedure should take no longer than 4 minutes, typically less
that 3 minutes.
IMPORTANT!
It should take no more than 1-3 minutes for the temperature to rise to 42°F, continue to monitor
the temperature to reduce the time that the door has to remain open to an absolute minimum.
