HOT BEVERAGE  

Vending machine
Service Manual 

Models: 

3205 Fresh Brew 

3206 Freeze Dry 

INTRODUCTION 

1.      The information contained in this service manual is applicable to the Hot Beverage Vending Machine. The Hot Beverage Vending Machine line consists of two types of coin-operated, microprocessor controlled, Hot Beverage Vending Machines that dispense a range of hot beverages in response to keypad selections. 

2.      Two versions of each model are available:

4   Freeze-dried (INST) - Freeze-dried Coffee and Tea

4   Fresh Brew (SFB) -    Fresh Brew Coffee

3.      This manual uses the SFB version as the basis for examples. Where significant differences between versions exist this will be highlighted in the main body of the document. Due to customer requirements, however, some features may vary from those described, e.g. extras fitted, variations in programming etc.

4.      Cups from a cup drop mechanism are dispensed to contain the beverages.

5.      Selections are made on a 12 button keypad and an LCD display panel indicates status and beverage selection information.

6.      The status of the machine may be monitored and the configuration altered by accessing a menu of program options using both internal and external keypads. A number of sub-options are included under each option, the settings of which can be altered.

7.      A feature of the Hot Beverage Vending Machine is the mobile dispense head which moves to a parked position away from the cup port after each beverage is vended, preventing the possibility of any residue from the previous delivery cycle dripping into the next one.

8.      Hot Beverage Vending machines require a single-phase 120V electrical supply from a 12A outlet, and a cold water supply. These services connect to the machine through the rear of the cabinet.

9.      Maintenance of the coffee machine must be undertaken only by personnel who are authorized and suitably qualified. 

10.  The contents of this publication are presented for informational purposes only, and while every effort has been made to ensure their accuracy, they are not to be construed as warranties or guarantees, express or implied, regarding the products or services described herein or their use or applicability. The manufacturer reserves the right to modify the designs or specifications of such products at any time without notice.

SAFETY WARNINGS 

• DISCONNECT / UNPLUG POWER TO THE MACHINE BEFORE SERVICING. Lethal voltages are exposed when any panel inside the cabinet is removed if power is supplied to the on/off switch.
• Installation and maintenance of the Hot Beverage Vending Machine is to be undertaken only by trained personnel who are fully aware of the dangers involved and who have taken adequate precautions.
• The Hot Beverage Vending Machine must be grounded (earthed). Do not tamper, modify or remove the ground pin from the power plug. Should the power cord or plug become damaged, a trained person from an approved service agent must perform the replacement using only factory approved parts. Do not ground (earth) the machine to the water supply pipe.
• Keep clear of the Brewer Unit when it is indexing.
• The Hot Beverage Vending Machine is a heavy item. Ensure that sufficient personnel are available for lifting and transporting the machine. Use proper lifting procedures and equipment.
• The water in the heater tank and the tank itself are hot enough to scald or burn even some time after the machine has been switched off. The water tank must be drained, filled with cold water and drained again before any attempt is made to handle it or any of its associated parts.
• The Controller Board is fitted with a lithium battery. Abuse of this type of battery can lead to overheating, venting, explosion, release of potentially hazardous materials and spontaneous ignition. The lithium battery must not be charged by, or connected to, any other source of power. The battery must not be short-circuited or forced to discharge its stored energy. The battery must not be subjected to physical damage or overheating. ONLY the Trained Technician should attempt controller board replacement!
• Care must be taken to protect the Hot Beverage Vending Machine from frost. Do not attempt to operate the machine if it becomes frozen. Contact the nearest service agent immediately. Do not restore the machine to operation until it has been checked and approved for use by the service agent.
• Due to the risk of being scalded by hot beverages, young children, the aged and the infirm should not be allowed to operate the Hot Beverage Vending Machine unsupervised.

IMPORTANT:  Please refer to the safety manual (p/n 4206816) for additional safety information. 

INSTALLATION 

1.      Servicing personnel must be familiar with the SAFETY WARNINGS listed in this manual and the Safety Manual (P/N 4206816) before undertaking any installation or maintenance procedure on the Hot Beverage Vending Machine. Any procedure which is found to be impractical, inadequate or inaccurate should be reported to the Management for further investigation.

2.      The information given in this section covers installation and maintenance procedures for the Hot Beverage Vending Machine. Only authorized personnel who have knowledge or experience with the equipment, and using only the manufacturer's approved parts should carry out these procedures.

3.      The requirements of proper hygiene in respect of food products must be ensured at every level of contact with the Hot Beverage Vending Machine and the ingredients associated with it.

SET-UP REQUIREMENTS 

Electrical Supply

• 110V, 60Hz, 12A fused
• 240V, 50Hz, 13A fused

The electrical outlet and supply circuit must be dedicated and isolated before connecting power to the machine. The electrical outlet must be within 6 ft (2 m) of the machine. Preferably, the switched outlet should be located behind the machine to prevent accidental damage or misuse. 

Water Supply

The main water supply must have 15-116 psi pressure. The water outlet must have a shutoff valve so that the water supply to the merchandiser may be turned off during servicing. The one-piece water supply hose with ½ inch female connector must be long enough to reach the machine. The water outlet should be located behind the machine to prevent misuse. 

Location

The Hot Beverage Vending Machine must be located close to the appropriate electrical and water outlets.  There must be a minimum of 4 inches (100mm) clearance between the rear of the cabinet and the wall to allow adequate ventilation. See Figure 4a.  If placing in a corner location, there must be at least 16 inches (406mm) of space to the right hand wall to allow the door to open properly.

Figure 4a. Distance From Wall 

Leveling

The Hot Beverage Vending Machine must be level for proper operation. Using a level as a guide turn the machine's leg levelers as needed until all levelers are touching the floor. If it is properly leveled, the vending machine should not "rock" or "teeter" on any of the levelers.  When the machine is level, the door can be opened to any position and not swing either way. Try the door at various open positions before deciding that the machine is leveled.

Connect Water

Before connecting the hose to the machine, flush the water supply system via the shutoff valve to remove any impurities which may have accumulated in the supply pipe or water hose.

The vending machine's water inlet - a standard 1/2 inch (13mm) male water hose connector - is located on the back of the machine. Remove the plastic protective cap by unscrewing it counter-clockwise. See Figure 4b.

Connect the water supply hose to machine water inlet and ensure that all fittings are tight. Turn on the water supply at the shutoff valve and check for leaks both outside and inside of the machine.

Figure 4b. Power Cord & Water Inlet 

Connect Electrical

4   Plug the Hot Beverage Vending Machine power cord into a 110V, 60Hz, 12A (240V, 50Hz, 13A) switch supply socket. With the plug fitted to the socket, ensure that the cable is not stretched, distorted or hampered by any object.

Checklist

It is essential that the technician responsible for installing and commissioning the machine ensures the following:

1.      All electrical and water supplies are correctly and safely connected and that the water heater overflow pipe is not trapped or pinched (remove canisters to access and remove rear panel to check status of overflow pipe.)

2.      All covers, panels and access doors are in place and secured, and the machine is in a SAFE condition.

3.      The Operator is familiar with the SAFETY PRECAUTIONS for the machine.

4.      The Operator appreciates the importance of hygiene and regular cleaning of the vending machine.

With water and electricity sources connected to the machine, check the water heater operation as follows: 

1.      Press vending machine on/off switch (upper left side of interior back wall) to the ON position. Water will flow into the water tank. Wait approx. 1 minute and the water will shut off (safety feature). Then turn the power switch OFF, wait a few seconds and turn the power switch back ON. Water will continue to fill the tank. When water reaches the probe level, the heater will turn on as indicated by the heater indicator light (to the right of the on/off switch). There should be no water overflow into the waste basket.

2.      Ensure that the waste level probe is positioned in the waste basket.

3.     Press the vending machine on/off switch to the OFF position. 

NOTE: Water tank MUST be allowed to preheat for 15 to 20 minutes before filling coin changer or performing test vends because these will be automatically disabled if water temperature does not meet standard. 

FILL PRODUCT CANISTERS 

Warning: Fill product canisters with powdered ingredients only. Do not use liquid ingredients. 

1.      Rotate the product chute so that it points up (loading position). See Figure 5b.

2.      When filling the canisters, hold the top and bottom of the canister and slowly lift it up so that the locator peg clears the peg hole. Figure 5c. Slide the canister forward until it is out of the ingredient motor shaft. Figure 5d.

3.      Place canister on a sheet of paper or on an easily cleaned surface.

4.      Remove lid from the canister. Figure 5e.

5.      Open product bag that matches the name on the Canister Label (where applicable) according to the instructions on the bag.

6.      Slowly pour the product into the canister until the canister is almost full. Figure 5f.

• Product must be loose for proper dispensing.
• DO NOT tap the sides of the canister.
• DO NOT compress or compact product into the canister.
• Leave a gap from the top of the product to the lip of the canister. Figure 5g.

7.      Replace canister lid. Figure 5e.

8.      Review the canister arrangement as shown in Figure 5a. Hold the canister carefully at the bottom and top to prevent spilling. Gently place the filled canister back on the product shelf. Figure 5d.

9.      Line up the hollow shaft in the back of the canister with the ingredient motor shaft. See Figure 5d.

10.  Slowly slide the canister toward and over motor shaft until locator peg falls inside the hole on the product shelf. See Figure 5c.
Rotate the product chute so that it points down (dispense position) to the whipper bowl. See Figure 5b.

11.  Repeat above steps for other canisters.

Figure 5a. Canister Lineup 

Figure 5b. Product Chute 

Figure 5c. Locator Peg 

Figure 5d. Motor Shaft 

Figure 5e. Canister Lid 

Figure 5f. Fill Canister 

Figure 5g. Do Not Pack 

CHANGE MENU SELECTION LABELS 

1.      Remove and save the wing nut located on the right side below the cup compartment (as viewed from behind the door). See Figure 6a.

2.      Open the cup compartment door. Remove and save the 3 wing nuts located on the right side of the cup compartment. See Figure 6b.

3.      Loosen Retaining Strip on the left side of the Top Sign Front (on the front of cabinet door). Remove the Retaining Strip and Top Sign Front assembly. See Figure 6c. (This is most easily done by applying outward pressure on the wing nut screws on the inside of the door.)

4.      Place the Top Sign Front on a clean, non-abrasive surface.

Locate the menu selection label behind the Top Sign Front. See Figure 6d. Carefully slide the menu selection label out of its pocket.

5.      Insert the new menu selection label through the slots. Check the
front of the Top Sign Front to make sure that the menu selection labels are correctly aligned.

6.      Insert the right edge of the Top Sign Front into the slot of the right side Retaining Strip. See Figure 6c.

7.      Slip the left side Retaining Strip over the left edge of the Top Sign Front. Push the Retaining Strip back into place. See Figure 6c. (To accommodate the rounded front design, carefully bow the left edge of the assembly to the right until you are able to press the three retaining screws back into position.)

8.      Reinstall and tighten the wing nuts saved from steps 1 and 2. See Figure 6a and Figure 6b.

Figure 6a. Bottom Wing Nut 

Figure 6b. Inside Wing Nuts 

Figure 6c. Remove Top Sign Front 

Figure 6d. Menu Selection Label 

SET SELECTION PRICE 

The following procedure sets the price for the three (3) item types: filled Regular Cup, Cup Only and a filled Large Cup. For additional information regarding Set Pricing Modes and Change Prices, please refer to the programming section of this manual.

CUP SIZE ADJUSTMENT 

IMPORTANT: Your Hot Beverage vending machine has been factory-set for use of 8.25 oz. PAPER hot beverage cups. The vending machine can also be set up to use 7, 9, 10, or 12 oz. cups. If you are not using 8.25 oz. cups, you must readjust the machine before use. This is a 2-part procedure. Both Cup Size Adjustment and Adjusting Cup Dispenser Opening must be accomplished.  

ADJUSTING CUP DISPENSER OPENING 

The cup mechanism has been factory adjusted for an 8.25 oz. paper hot beverage cup. Follow the instructions below to adjust the cup (diameter) size if necessary. 

1.      Open the cup compartment door by sliding its plastic latch to the right.

2.      Take a cup from the stack of cups that will be used in the vending machine and place the cup in the cup dispenser ring.

3.      While facing the back of the door, find the cup dispenser adjustment screw located on the right side of the cup dispenser. Use a Phillips screwdriver to loosen the screw. DO NOT remove the screw.

3a.  Adjust the cup mechanism back and forth so that the cup lip rests on top of the circular cams of the cup dispenser mechanism.

3b.  Push or tap the cup from the bottom end so that it moves up and down freely. If it does not move freely or if it falls through the mechanism when tapped go back to step 3a.

3c.  When steps 3a and 3b are satisfied then tighten the screw.

4.      Place a stack of cups to the left of the cup ring. On the internal keypad press the Cup Test button. The entire cup stack should advance and fall into the cup ring. If a cup drops completely through the mechanism, the mechanism still needs adjustment—return to step 3a.

Figure 8a. Cup Compartment Latch 

Figure 8b. Cup Ring 

Figure 8c. Cup Diameter Adjustment 

Figure 8d. Cup Position In Mechanism 

FLIP CUP COMPARTMENT 

1.      Check that the top and bottom spirals are aligned the same and have room for three (3) stacks of cups. See Figure 9a.

2.      The cup compartment can have a total of five (5) cup stacks. Load the compartment with cups starting with the first stack in the cup dispenser mechanism followed by three (3) additional cup stacks. See Figure 9b. The cup-stacks must be aligned with the top and bottom spirals. Add the fifth cup stack directly in front of the fourth cup stack and place it tight against the left side wall of the compartment.

3.      Close and latch the cup compartment door.

4.      Find the internal keypad on the left side of the door (as viewed from the rear of the door). Press the square marked "CUP TEST". See Figure 9c.

4a.  The cup should be dispensed via the stainless steel cup chute and land squarely on the platform of the delivery compartment. See Figure 9e.

4b.  If the cup gets stuck at the counter-balance wire, loosen the counterweight and slide it up to lessen the weight against the cup. See Figure 9d. Repeat step 4.

Figure 9a. Cup Spirals 

Figure 9b. Cup Stacks 

Figure 9c. Keypad Cup Test 

Figure 9d. Counterweight 

Figure 9e. Delivery Compartment 

INGREDIENT VOLUME ADJUSTMENT

Follow the instructions below to change the ingredient volume settings. 

Note: 0% indicates the factory default value. Returning changed percentages to 0% will return items to factory default values. 

FLUSH HEATER TANK, BOWL & BREWER 

Figure 10a 

Install Waste Containers

1.      Place a trash liner (10 Gal) inside the large waste container. Place the waste container under the heater tank overflow tube and the brewer.

2.      Place the small bucket under the cup dispensing tubes. 

Flush Whipper Bowls & Brewer

1.      Go to the internal keypad, press the square next to FLUSH to clean the whipper bowls.

In a Fresh Brew Vending Machine, also press the square next to FLUSH BREWERS to clean the brewer and filter.

Flush Hot Water Tank

1.      Turn off the vending machine Power Switch. Remove the plug from the hot water tank drain tube which will empty the tank contents into the drain bucket.

2.      Replace the plug into the drain tube. Open the main water valve to the machine.  Press vending machine on/off switch to the ON position. Water will flow into the water tank. Wait approx. 1 minute and the water will shut off (safety feature). Then turn the power switch OFF, wait a few seconds and turn the power switch back ON. Water will continue to fill the tank. When water reaches the probe level, the heater will turn on as indicated by the heater indicator light.

3.      Water tank MUST be allowed to preheat for 15 to 20 minutes before performing test vends or filling coin changer because these are disabled if the water is not hot enough to meet standards.

DRIP CATCHER 

Place a cup on the Drip Catcher Holder to prevent any remaining liquid in the base of the cup station from dripping onto the floor when the door is opened during servicing.

1.      The Drip Catcher is located on the inside of the door below the Cup Station.

2.      Place a small cup on the Drip Catcher Cup Holder.

3.      IMPORTANT:  Place the Overflow Bucket Sensor inside the drain bucket before closing the door.

Figure 12a. Drip Catcher 

Figure 12b. Waste Bucket Sensor 

MERCHANDISER RECORD

A schedule sheet for cleaning and maintenance should be kept up to date at all times. A schedule sheet clip has been provided for your convenience. It can be found beneath the internal keypad. The space is large enough for an 8.5x11 sheet.

CLEANING BREWER AND FILTER 

(Fresh Brew Model only)

1.    Disconnect hose from bottom front of brewer

2.    Slip cover plate up and away from brewer assembly.

3.    Flip up the 2 retaining bars at top right and bottom right of brewer.

4.    Gently pull filter assembly out and set aside

5.     Pull the rod which drops down into the center of the brewer toward the front. It will pop away from the rod extending out of the brewer back panel and fall into the brewer assembly.

6.    Carefully remove the remaining brewer assembly by pulling toward you and off its support pins.

7.    Clean or replace brewer and filter assembly—you do not need to disassemble them further for this.

8.    Replace brewer assembly by sliding onto its support pins at the top—bottom of assembly will snap into cradle slots. Be sure that assembly snaps all the way into the slots.

9.    Lift the rod that fell into the brewer at disassembly back up into place and snap back onto the rod extending from back panel.

10.  Slide filter assembly back into place using guide pins at top and bottom, and reposition the 2 retaining bars at the top right and bottom right of the brewer.

11.  Slip assembly cover back into place and reattach hose.

CLEANING VENDING MACHINE CABINET 

Care should be taken when cleaning the interior of the vending machine as high temperatures may be present on components and liquids. 

Cabinet Exterior

Wash with mild detergent and warm water, rinse and dry thoroughly. Wax occasionally with a quality car wax. Plastic exterior parts may be cleaned with a quality plastic cleaner. 

Cabinet Interior

Use a clean bucket and a cleaning solution of mild detergent (that will not leave a film on the cabinet or its components) and warm or hot water. Adding baking soda or ammonia in the cleaning solution may help eliminate odors from parts being sanitized. 

When cleaning areas such as the mixing bowls, cup chute, etc., that come in contact with the cup or product, use only sanitizers that are approved for use on food contact surfaces.  

The following procedure should be used each time the vending machine is serviced. 

1.        Unplug the vending machine. 

2.        Remove the product canisters. 

a.   Rotate the product canister spout until it is pointed straight up. 

b.   Lift up the front end of the canister (so that the canister pin clears the shelf pin hole) then pull the canister forward. See Figure 5d.  

c.   Set the canisters aside. Clean and refill them prior to replacing them on the canister shelf. See Step 10. 

3.        Clean around the ingredient drive motors and the cup mechanism with a small brush or with filtered compressed air if available. 

4.        Wipe the canister shelves with a clean damp cloth. 

5.        Clean the interior of the vending machine including the top and side walls using a solution of mild detergent and warm water. 

6.        Use the hot water from the rinse hose (hanging on the left cabinet wall) to thoroughly rinse the cleaning solution from all components. 

7.        Use the hot water from the rinse hose to rinse all mixing bowls and hoses thoroughly to remove any residue. (Periodically remove mixing bowls and clean thoroughly using warm water and detergent.) Rinse bowls thoroughly before replacing. 

9.        Clean the cup station, cup chute, and other areas that the cup might contact. Clean the cabinet door and door trim panel. 

10.    Clean each canister (full or partially filled) in the following manner: 

a.   With the canister lid on, place the lid end of the canister against your chest with the dispensing spout up. 

b.   Set the canister upside down on a table with the lid still in place. 

c.   Pull the spout off of the canister. Soak the lid in the bucket of cleaning solution while cleaning the spout with a small brush or piece of clean terry cloth. Rinse the spout with tap water and dry with a clean towel before re-installing to the canister. 

d.   Holding the canister upside down with the lid in place, shake the canister to loosen and aerate the ingredients. 

e.   Set the canister right side up on the table. Remove the lid. Fill the canister with product (ingredient) but do not pack products tightly into the canister. Do not tap the canister or slap the canister sides.  Replace lid. 

f.    Place the canister back on the canister shelf, guiding it into the back shaft and positioning pin as shown in Figures 5c and 5d. Rotate canister spouts into the downward position. 

11.    Empty the waste bucket and clean. Create an anti-bacterial solution in the waste bucket using 100 ppm Chlorine solution. The anti-bacterial solution can be created using two (2) teaspoons of household bleach (5% Chlorine) mixed with one (1) gallon of tap water to retard bacterial growth. Apply the anti-bacterial solution to the waste bucket. Do not rinse bucket after anti-bacterial solution is used. When replacing the waste bucket, make sure all hoses are in position. 

12.       Return power to the vending machine and run at least one flush cycle. See FLUSH HEATER TANK, BOWL & BREWER instructions.  

GENERAL DESCRIPTION 

Opening the vending machine door via the key operated lock allows access to its internal components. Equipment inside the Hot Beverage Vending Machine is arranged in two sections: front and rear. When the vending machine door is open the Operator has immediate access to those items which he or she will be controlling or adjusting (Ingredient Canisters, Cup Compartment, Coin Changer, Waste Buckets, etc.). The remaining equipment (Water Heater, Valves, Electrical and electronics components, etc), access to which is limited to the Trained Technician, are located behind the panel at the rear of the cabinet.

Cabinet Front

The Cup Drop Assembly, Coin Changer, Controller Board and Cup Station are fitted to the rear of the door. The Customer's keypad is on the door front panel.

Ingredient canisters are located on a shelf within the cabinet above the mixing area. An extractor fan removes excessive moisture from the mixing systems, helping assure that the systems function properly. The moving dispense head keeps residue from previous dispensing cycles from dripping into the current dispensing cycle.

Level sensor probes assure that the waste buckets will not overflow. When a level-sensor probe is activated the water supply is shut off and the vending machine is rendered inoperable until the waste container is emptied.

Cabinet Rear

Access to the components and equipment in the rear section of the cabinet (behind the rear panel) is limited to the Trained Technician.

Water for beverages travels through the inlet valve and into the water heater tank located at the top and back of the cabinet. Solenoid dispensing valves direct the heated water to the appropriate mixing bowl. Excessively hot water flowing from the tank activates a high temperature cut-out switch. When activated the cut-out switch cuts off the electrical supply to the heater in the tank. The cut-out must then be reset to reactivate the heater

Level probes located in the cabinet door and waste container allow the unit's control system to monitor the liquid level in the waste containers and prevent overflow.

Internal Keypad Functions

Figure 2a. 

The internal keypad is used to carry out a number of frequently required vending machine functions without entering Program mode.

In most cases a single press of the key initiates the function associated with each button. If a further key press is necessary to end the action it will be the ESC (escape) key.

The functions available from the internal keypad are:

a)     ADVANCE COFFEE BREWER - If a coffee brewer is fitted, pressing this key one time will force the brewer unit to index to its next position in the cycle. The purpose of this function is to allow the brewer to be locked prior to a flush cycle so that cleaning agents can be added if desired.

b)     MDB MECH DISPENSE COIN - This key provides a method of emptying the change tubes of an MDB coin mechanism. On pressing the key the external display will change to:

The currency value shown will be that of the lower value coin tube in the mechanism. The function of the EXTERNAL keys will change as described in Section 3 to allow actions to be performed on either the internal or external keypad. Pressing ENTER will dispense a coin from the selected tube. Pressing á or â selects the next/previous coin tube. Pressing the ESC (escape) key ends the process.

c)     MDB MECH FILL TUBES - If an MDB coin changer is fitted this function allows the change tubes to be filled. On pressing the key the external display will change to:

As coins are inserted the value displayed will reflect the total value of the money inserted. Pressing ESC (escape) will cause the vending machine to return to normal operation and zero the credit. (Water tank must be heated to spec temperature before this command will function.)

d)     BREWER FLUSH - (Fresh Brew model only.) Pressing this key initiates a flush cycle of all fresh brew units fitted to the vending machine simultaneously.

e)     PROG - Pressing this key activates the code entry sequence required to access the protected levels of the vending machine control programs. See Programming section

f)       CUP TEST - Dispenses a cup via the cup drop mechanism. The cup spiral will not index unless a selection is made or a Cup Test performed.

g)     DRINK TEST - Allows the next selection to be taken as a free vend.

h)     COUNTERS - Pressing the COUNTERS key places the machine in manual audit mode. Audit data is accessed via a series of menus. The chart below shows the menu headings in bold text and the key presses required to navigate the menu are shown in italics. While in this mode the functions of the external keypad change to allow counter information to be accessed from the external (customer) keypad.

PROGRAMMING 

The Hot Beverage Vending Machine has a comprehensive configuration program which enables the machine to meet many specialized behavior and function needs of the customer. There are three levels of access to the configuration functions of the machine. Access to each level is protected by means of a four-digit code. The functions available at each level are shown below:

1.   Operator level access 

4   Access to price related features only.

4   Factory default Code 1111.

2.   Manager level access 

4   Access to Price related features.

4   Inhibit selections

4   Limited range recipe modification.

4   Change Operator level access code.

4   Cup size adjustment

4   Timed activities (limited)

4   Factory default Code 3333.

3.   Trained Technician level access 

4   Full access all features

Accessing User Programs

Programs are accessed by pressing the PROG key on the internal keypad.

4   After pressing the PROG key the front (external) display will change to:

4   Use the numbered keys on the external keypad to enter the correct code. It is not necessary to press ENTER. The code will be checked on entry of the fourth digit. Three attempts are allowed before the PROG key must be pressed again. On entry of a valid code the display will change to the menu heading appropriate to the level of access. While in programming mode navigate the program menus using the external keypad.

External Keypad

After entering a valid code, the keys on the external keypad are used to navigate and use the functions of the user programs. In programming mode the keys assume the following alternative functions:

Program Functions

The following table shows the functions available and the access level required to use them within the Hot Beverage Vending Machine configuration program:

Programming Sequence Of Operations

Navigating the menu is simple and consistent throughout the program. The á(2) and â(8) keys are used to move through the headings in a particular level or increasing/decreasing value. Pressing ENTER (0) will select a submenu or confirm a change while ESC (escape) will reject a change or return to the previous menu level. The sequence for accessing a menu option and the submenus within that option and finally selecting and a parameter value, is shown in Figure 3a 

Figure 3a.  Accessing an Option Setting - Flow Diagram 

Menu Options

Ingredient Times

Ingredient Times provides access to a set of submenus which allow modification of the parameters controlling the recipe and dispensing of individual beverages. The actual content of the sub-menu is dependent on the vending machine configuration. (For example: an Instant Hot version will have different beverages in its Ingredient Times sub menu than a Fresh Brew version.) In general, the entries of the Ingredient Times menu will consist only of the drinks available on that particular machine configuration. The Hot Beverage Vending Machine range has a number of pre-defined configurations. For each configuration each selection button is associated with a particular beverage. This association is fixed for each configuration. t is not possible to reprogram the button to behave as a completely different beverage e.g. a Toffee Cappuccino .)

For each selection a user with Manager level access is granted a limited range adjustment on a subset of the parameters. This allows site-based personnel to perform minor taste modifications without the need to call a Trained Technician. In Manager's mode the limited range of adjustment permitted is displayed as a signed value between -25% and +25% and can be changed in 5% increments. For example the limited range strength control for the coffee ingredient of an Espreschoc selection which has had its coffee ingredient increased by 5% would appear to a manger level user as:

The following tables describe the parameters that can be adjusted for each beverage, and indicate the parameters visible at the different access levels.  The factory default value is expressed as 0%. To return to default values just return changed percentages to 0.

Instant Coffee

*T indicates Trained Technician access level, M indicates Manager access level

Chocomilk

*T indicates Trained Technician access level, M indicates Manager access level

Chocolate

*T indicates Trained Technician access level, M indicates Manager access level

Decaf Coffee (Instant)

*T indicates Trained Technician access level, M indicates Manager access level

Cappuccino (Instant Coffee)

*T indicates Trained Technician access level, M indicates Manager access level

Cafe Latte (Instant Coffee)

*T indicates Trained Technician access level, M indicates Manager access level

Espresso (Instant Coffee)

*T indicates Trained Technician access level, M indicates Manager access level

Café Mocha (Instant Coffee)

*T indicates Trained Technician access level, M indicates Manager access level

Instant Tea

*T indicates Trained Technician access level, M indicates Manager access level

Hot Water

*T indicates Trained Technician access level, M indicates Manager access level

Fresh Brew Coffee

*T indicates Trained Technician access level, M indicates Manager access level

Fresh Brew Decaf Coffee

*T indicates Trained Technician access level, M indicates Manager access level

Espresso (Fresh Brew Coffee)

*T indicates Trained Technician access level, M indicates Manager access level

Cappuccino (Fresh Brew Coffee)

*T indicates Trained Technician access level, M indicates Manager access level

Café Latte (Fresh Brew Coffee)

*T indicates Trained Technician access level, M indicates Manager access level

Café Mocha (Fresh Brew Coffee)

*T indicates Trained Technician access level, M indicates Manager access level

Set Date and Time

(SEE PAGE 2, SET-UP SHEET) 

Set Pricing Mode

(SEE PAGE 1, SET-UP SHEET) 

Entering SET MODB PRICING allows the programmer to select one of the following Pricing modes:

4   Prices Apply

4   All Drinks Free

The selected mode becomes the default setting to which the vending machine will return after timed activities.

Change Prices

(SEE PAGE 1, SET-UP SHEET) 

Entering CHANGE PRICES provides access to the following sub-menu:

4   NORMAL PRICES

4   CUP PRICE

Entering NORMAL PRICES or LARGE PRICE provides access to a list of drinks with corresponding prices. For regular beverage, the price of a displayed beverage can be changed by pressing ENTER, altering the value shown, and pressing ENTER again.

Cup Price

Entering CUP PRICE allows the programmer to select the price of a cup. The value entered here is deducted from the normal price of a beverage when there is no requirement for a dispensed cup, i.e. when customers' own cups or mugs are used. (Do not change cup price from the factory default) 

Inhibit Drink

Entering INHIBIT DRINK provides access to a sub-menu of drinks. The status of a displayed beverage can be changed by pressing ENTER, altering the status by using the UP or DOWN keys, and pressing ENTER again. For example, COFFEE: STATUS=ON, makes coffee available for vending.

Alter Drink Name

The ALTER DRINK NAME menu allows the name displayed when a particular beverage is selected to be changed to one of a number or pre-defined alternatives.

To avoid confusion the beverage retains its original name as a submenu. The alternative name will be used to reference the selection for all other display and audit activities. The reason for retaining the original reference to the name in a submenu is that, for example, it could be that both drinks are to be CHOCOLATE temporarily. Once the VANILLA CAPP. name has been changed to CHOCOLATE it would not be possible to tell the altered beverage from the existing one when it came time to change it back again.

The list of alternative beverage names is as follows:

Note:  Changing a drink name does not affect the actual parameters that control the drink. It only affects the name displayed when the selection is chosen or audited. If the name of the chocolate selection is changed to VANILLA CAPP, the chocolate ingredient motor, valves, and mixer will still run when VANILLA CAPP is selected.

Configure MC (Drink Size)

Use this menu to set the default cup size for the vending machine.  Entering the menu options will display the cup sizes: 7 oz., 8.25 oz., 9 oz., 10 oz., and 12 oz. options. (See Set-Up Sheet, page 2)

Free Drink Code

Use this menu to create a free drink code which can be used to perform a test vend without having to insert money or opening the door to use the internal keypad. While the machine is in normal operation, press the 9 button twice on the external keypad followed by the four (4) digit code.

The contents of this publication are presented for informational purposes only, and while every effort has been made to ensure their accuracy, they are not to be construed as warranties or guarantees, express or implied, regarding the products or services described herein or their use or applicability. We reserve the right to modify or improve the designs or specifications of such products at any time without notice.