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4.6 Chargement produits
(with machine off)
4.6.1 Drawer loading
– to carry out product loading it is necessary to remove each drawer by
pulling it towards the outside until the locking point is found.
The top 3 drawers in version L and the top 2 in version M tilt forwards
to make loading easier (Fig. 4.9). The drawers in version S do not tilt.
– insert the products starting from the front of the drawer to the innermost
part. Do not leave any space empty (Fig.4.10)
– when loading is complete, push the drawer inside the machine ensuring
that it arrives perfectly at the end of the track so as to guarantee perfect
electrical connection.
– every spiral can be rotated 45° at a time (fig.4.11) so as to find the ideal
position for every kind of product. For adjustment, see the special chapter.
N.B.: insert the products between the coils without exerting any type of
force; the products must not be "blocked" between the coils in any way.
There are spirals with different pitches; find the appropriate spiral for the
type of product to be sold.
4.6.2 Plate insertion
– The plates indicating the number of each selection and the relative price
are inserted in the special slits as indicated in the figure 4.12. For the
number to be given to each selection, check Chapter 6.2.3 (Change spiral
number).
5.0 SOFTWARE INSTRUCTIONS
5.1 PASSWORD
The current programming logic requires, when entering by pressing the
PROG key, the insertion of a password allowing to access one programming
menu.
To facilitate and speed up some operations on the field, the password ma-
nagement is subdivided as follows:
PWD 1 - Reduced programming menu
PWD 2 – Complete programming menu
PWD 3 – Sales Menu;
PWD 4 – 88000 to test all BVM600 slaves;
Note: If the password of the reduced menu coincides with the password of
the complete menu, the latter will prevail.
5.2 MACHINE MENUS
PWD 1 allows the access the complete menu of the vending machine. The
menu access procedure is as follows: press PROG key on the master board,
enter the password and press ENTER key. Below is a list of programming
menus of the vending machine.
PROGRAMMING
Options
Temperature
Time and Thresholds
Motor extratime
Payment Systems
Prices
Price-Selections
Discounts
Promotions
Decounters
Sales
Default data
Remote Connection
Cold Item number
Configuration
Spiral sequence
Product drop sensor
www.vendival.com
Code keyboard BVM600
IN PROGRAMMING MODE, THE KEYS HAVE THE FOLLOWING MEA-
NINGS:
1 Increase
3 Shift cursor
5 Back to previous menu
7 Decrease
9 Enter
IN MAINTENANCE MODE, THE KEYS HAVE THE FOLLOWING MEA-
NINGS:
Key 1:
Scroll ALARMS (if pressed for 5 seconds appear to display the last 15
alarms)
Code 02: MDB tube filling
Code 03: Scroll token/coin tube rows; (shift token/coin price rows)
Code 04: MDB tube depletion
Code 05: Reset
alarms
Code 06: Complete test
Code 12: Total entries display (cancellable) for 5 s
Code 15: Decounters Reloading
0A (0B) : Displays the temperature that is recorded by the vending machine
(if PAN is configured)
6.0 MAINTENANCE AND INACTIVITY
6.1
Cleaning and Loading
So as to guarantee the correct functioning of the distributor during time it
is necessary to effect some operations periodically, some of which are indi-
spensable for the observance of the health standard norms.
These operations must be done with the distributor open and switched off.
The cleaning operations must be effected before the loading of the products.
In order to guarantee normal operation, the machine must be installed in
areas that the environmental temperature is between a minimum of -1°C and
a maximum of +32°C end humidity of not over 65%. Must not be installed in
places where cleaning is done with water hoses(ex. big kitchens.).
Do not use water jets to clean the machine.
6.1.1
Procedure for distributor cleaning
Recommended equipment:
For those responsible for filling up and maintenance of the machine the
recommended equipment is as follows:
- Tool carrier case
- Clean uniform
- Disposable gloves
- Roll of kitchen paper
- Bottle of detergent
- Bottle of disinfectant
- "Distributor out of action" sign
- Small table for resting items (optional)
Never use:
- Sponges, scourers, cloths
- Brushes
- Screwdrivers or metallic objects.
To ensure hygiene:
- Use disinfectants
For cleaning:
-
Use detergents and/or detersive products
The purpose of the disinfectants is to destroy any surface bacteria which
may be present. The detergents act to eliminate the dirt. Products exist
on the market which are both detergents/disinfectants and are usually
sold at the chemist's.
On application of the HACCP certain hygienic regulations are laid down
for company self-checking procedures concerning :
-
Cleaning of the premises
-
Product transportation
-
Machinery maintenance
-
Waste disposal
-
Personnel hygiene
-
Food product characteristics
-
Personnel training
-
(Directive 93/43 CEE)
The cleaning operations may be undertaken:
1 at the site of installation of the automatic distributor
2 at the premises of the company that provides the service
15
ENGLISH
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