" Snakky ": Service Manual
" Snakky ": Service Manual
SERVICE MANUAL
“ SNAKKY ”
BASIC TECHNICAL MANUAL
THE CONTENTS OF THIS DOCUMENT ARE INTENDED FOR NECTA’S AFTER SALES PERSONNEL.
NOTE
The above systems and functional units are specific to this machine.
All functional units installed but not listed in this document, are also used in other machines in the same range; therefore they
will be described in a separate manual for machines belonging to the same range, where all base functional units will be
described more in detail.
8 2 Advertising spaces
3 Provision for bill accepters
4 Machine status information display
5 Provision for key-type payment
4 systems
6 Coin slot
7 Key lock
8 Selection keypad
2
9 Glass door
10 Coin return compartment
11 Product dispensing compartment
DESCRIPTION VARIABLES
TRAYS Up to 6 max
HEIGHT 0F TRAYS 96 mm min and up to 219 mm max
PARTITIONS PER TRAY 2 triple - 3 double - 6 single
PRICES PER TRAY One for each selection
TIME BANDS Available for configuration
PAYMENT SYSTEMS Serial – EXE- as standard feature
MDB – BDV – with additional board
VEND SYSTEMS With single and double spiral
DIMENSIONS H 1700 x L 700 x D 800
WEIGHT -----
OVERALL DIMENSION H 1700 x L 700 x D 1252
LAMP 1 x 36 W (Neon)
ABSORBED POWER 450 W
The power cable can be supplied as standard feature and chosen among
the following types:
HO5 RN – F copper with a 3 x 1.5 mm2 section
HO5 V V – F ,, ,, ,, ,,
HO7 RN – F ,, ,, ,, ,,
Fitted with a fixed SCHUKO plug.
NOTE: For UK there is a specific plug conforming to the standards in
force, which is adopted for that specific market.
In the event of replacement cables of exactly the same
characteristics must be used.
Since the “Snakky” vending machine is approved by an electrical
safety certification institute (IMQ), replacements with non-original
components are not permitted.
Otherwise the electrical safety certificate and the warranty will be Detail of Power supply compartment
void.
LCD display
Board
SP push-button card
NTC Probe
Cooling unit
control
Payment
system
connections
Bord SUC
J2: to the
ratiomotors
Electric power
supply
RS232 port
Printer
PC - Programmer
Lamp
control
Transmitter
photodiode
card
Phototransistor
card Cooling unit
Receiver control
Grid: 230 V - 50 Hz
Ref. N° Ref.
COMPONENT DESCRIPTION N°
COMPONENT DESCRIPTION
1 Coin mechanism power supply connector 11 Validator connector
2 Board power supply connector 12 NTC sensor connector
3 GREEN LED 13 LCD display connector
4 YELLOW LED 14 RED LED
5 Connector not used 15 Configuration minidips SW2 (will be
6 Spiral ratiomotor control connector 16 Selection push-button panel connector
7 Input/output connector 17 Expansion board connector for MFB
8 Connector not used 18 Coin mechanism setting minidips
9 Programmer device connector 19 Expansion board connector for BDV / EXE
10 Photodiode barrier connector 20 Validator connector
CONNECTOR
To connector
J2 - SUC
board
Code
Description
Grid input
Lamp ballast
Connector and fuse
assembly
The internal temperature control is by means of an NTC type electronic probe fitted with an internal 2267-ohm
resistance (± 7 ohm) at a temperature of 3° C.
As the internal temperature decreases the resistance is increased progressively as indicated in the following table.
This variation allows the software to control the internal temperature with extreme accuracy.
BASE
SUPPORT
Perspective view with support and frame, for installation in a bank of 1830 mm high vending
machines.
3 4
1
5 6 7
The display indicates a At machine start, an automatic test routine Check that the cables are correctly connected.
number of trays not checks the presence of trays and their Check that the cables are efficient.
corresponding to the number, therefore if a tray is not indicated it
is because it is not electrically detected.
real situation
The machine does not The vending machine is protected against Check that the fuses are intact and if necessary
start and the display is short-circuits with two line fuses (one on replace. First identify the cause of the blown
off each phase), fuses.
with fuses on the secondary winding and on Check the power supply cable.
CPU board power supply (see wiring The transformer’s functioning.
diagram).
The refrigerated box The cooling unit is not positioned correctly The back of the vending machine can be
does not cool down and the condenser cooling air does not have positioned right against the wall, but not in a
and the operating sufficient space for adequate circulation. bank of machines, except when the right side is
The machine is installed in a bank of kept free.
temperature is not
machines without a sufficient distance from Check for small leaks using a special instrument
reached in spite of
the wall. and detecting foam.
being correctly set The amount of refrigerant is not sufficient Restore the charge after eliminating the leak.
(After some time the display indicates the
message “probe failure” or “unit failure”, or
both)
The internal lamps do Switching on and off of the lamps can be Check the functioning of the neon lamp, starter
not light programmed; therefore check that such and ballast
option was not included in the programming. Check the functioning of the relay card
Probable failure to the starter / ballast (SOR) that controls the 230 V AC power supply
Check in the special software program that the
time band setting is correct.
The display indicates The CPU and payment system compartment Check that microswitches are activated
the message: door closure is monitored by a microswitch correctly, check that cables are not damaged or
“programming” that in the event of actuation with the door disconnected.
open indicates Replace the microswitches and/or the cables
“Programming”
and does not allow the correct function if the
warning is with the door closed. Check the
microswitch.
Directives EEC 93/43 and 96/3 concern the hygiene of food products and are based on the HACCP (Hazard
Analysis Critical Control Point).
The purpose of this directive is to safeguard the consumer health, suggesting a series of actions to be taken by the
vending company, aimed at checking, identifying and correcting any critical aspects in the foodstuff chain, from the
purchase of products and machines to the dispensing of the product.
The HACCP is a system used to analyse any potential risks in the manufacturing and distribution cycle of food
product and to identify critical points where such risks can occur; the system also highlights the actions to be
undertaken and the decisions to be made with regard to such critical points, as well as the implementation of
checking and monitoring procedures.
Therefore, each vending company must develop a Company Hygiene Self-control Manual according to the
provisions of the directive - and if necessary use the information and recommendations formulated by some
associations in the sector. The manual must contain a programming and checking schedule for the hygiene
condition of each vending machine, and when a new machine is added this must be updated immediately.
Important notes:
For a correct use of the machine, the directives must be fully applied. The operator is responsible for correct
operations on a vending machine
Ensure hygiene control with a special manual for correct hygiene practices.
After cleaning, do not touch the surface of any elements that may come into contact with food.
Wash your hands thoroughly, preferably using disinfectant, before starting any hygiene operations
Use disposable sterile gloves
Always use a clean cloth to wipe dry.
Keep the work area tidy.
Check that the product packages are intact and not damaged.
Use products within the recommended time period (see expiry date on the package).
Always use products from the warehouse according to the principle of “first-in first-out”.
Consumables must be kept and transported separate from the cleaning and hygiene products.
Drums and sectors must be cleaned regularly (see operating instructions).
Do not fill internal zones of the machine with products to be loaded in a second occasion.
The products that need to be kept at a refrigerated temperature must be transported to the location of the
machine in containers that maintain the products at the ideal temperature or in containers that do not allow
excessive temperature difference.
CLEANING THE MACHINE
Carefully observe the following cleaning instructions! Considering that:
The Snakky normally dispenses products with a long shelf life, but it can be enabled to dispense short shelf life
products; in this case cleaning must be more frequent and stricter.
In the following instructions, only the cleaning and hygiene operations for the FIRST case are described.
Clean the machine, preferably at the end of the day or in the morning before the machine is used, and before
loading the products to be sold.
Fill in the checklist log for cleaning operations.
When the display indicates an error message immediately check the trouble-shooting sheet.
Use only recommended cleaning products approved for foodstuff, preferably liquid; do not use powder and
abrasive products that could scratch plastic surfaces.
FIG.1
FIG. 2
FIG 2
FIG. 3
FIG. 4