Service manual
S-3
02/2008
SECTION I: VENDOR INSTALLATION
A. Vendors are large, bulky machines of signicant size and weight. Improper handling
can result in injury. When moving a vendor, carefully plan the route to be taken and the
people and equipment required to accomplish the task safely.
B. Remove all tape, shipping sealant, and Styrofoam from the vendor. Loosen any shipping
devices used to secure interior parts during shipping. Remove the wooden shipping base
attached to the vendor base by the vendor leveling screws. Make certain the leveling
screws are in place and functional.
C.
Position the vendor three to four inches (7.6 cm to 10.2 cm) from a well-constructed wall
(of a building or otherwise) on a at, smooth surface.
IMPORTANT: The vendor requires three inches (7.6 cm) of air space from the wall to
ensure proper air circulation to cool the refrigeration unit.
D. Adjust the leveling screws to compensate for any irregularities on the oor surface.
Ideally, no adjustment will be necessary and the leveling legs will be ush with the bottom
of the vendor. A spirit level is a useful aid to level the vendor. When the outer door is
open, it will remain stationary if the vendor is properly leveled. Vendors must be level to
ensure proper operation and to maintain stability characteristics. Do not add legs to the
vendor. The leveling legs shall not raise the vendor more than 1 1/8 inch above the
ground.
E. Check the manufacturer’s nameplate on the left or right side of the vendor’s outer door to
verify the main power supply requirements of the vendor. Be sure the main power supply
matches the requirements of the vendor. To ensure safe operation, plug the vendor only
into a properly grounded outlet.
DO NOT USE EXTENSION CORDS.
F. Recommended voltage specs = 115V ± 10%
G. Dedicated 15A service required for 1 machine.
NOTE: Any power supply variance more than + 10% may cause the vendor to malfunction.
* Power outlets must be properly grounded.
* Power outlets must be properly polarized, where applicable.
Test the outlets using the following information.
(Refer to Figure 1 on Page S-4.)