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GENEVA HOT BEVERAGE MERCHANDISER
SERVICE MANUAL
MODELS
3205 FRESH BREW 3206 FREEZE DRIED
JUL 2008
4217356 · A
TABLE OF CONTENTS
INTRODUCTION..................................................... 1 SPECIFICATIONS .................................................. 1 SAFETY WARNINGS............................................. 2 INSTALLATION...................................................... 2 MACHINE PARTS .................................................. 3 Requirements...................................................... 4 Location............................................................... 4 Leveling............................................................... 4 Connect Water .................................................... 4 Connect Electrical ............................................... 5 Checklist.............................................................. 5 FILL PRODUCT CANISTERS................................ 6 CHANGE MENU SELECTION LABELS................ 7 CUP SIZE ADJUSTMENT...................................... 8 SET PRICE FOR SINGLE DRINK VOLUME (LARGE) ................................................................. 9 SET PRICE FOR DUAL DRINK VOLUMES (LARGE & REGULAR)......................................... 10 FILL CUP COMPARTMENT ................................ 11 CUP SIZE ADJUSTMENT.................................... 12 FLUSH HEATER TANK, BOWL & BREWER ..... 13 Install Waste Containers ................................... 13 Flush Whipper Bowls & Brewer ........................ 13 Flush Hot Water Tank ....................................... 13 DRIP CATCHER ................................................... 14 GENERAL DESCRIPTION................................... 15 Cabinet Front .................................................... 15 Cabinet Rear ..................................................... 15 Water System.................................................... 15 Hot Water System ............................................. 15 Internal Keypad Functions ................................ 19 VIEWING COUNTER & EVENT RECORDS........ 21 Heading Menu's List: ........................................ 21 Available Sub-menu's: ...................................... 21 TAKING A TEST VEND ....................................... 22 DIAGNOSTIC LOG............................................... 22 PROGRAMMING .................................................. 23 Accessing the User Programs .......................... 23 USER Keypad ................................................... 24 Program Functions............................................ 25 Programming Sequence Of Operations............ 26 Menu Options.................................................... 27 FRESH BREW RECEIPE CHARTS (Software Rev 29E).............................................. 28 Fresh Brew Cofee ............................................. 28 Whipped Coffee (Fresh Brew) .......................... 30
Ingredient Times..................................................... 27 Electrical Supply ....................................................... 4 Water Supply ............................................................ 4
Whipped Decaf (Fresh Brew) ............................31 Fresh Brew Decaf Coffee ..................................32 Espresso (Fresh Brew Coffee) ..........................34 Café Mocha (Fresh Brew Coffee)......................36 Cappuccino (Fresh Brew Coffee) ......................38 Café Latte (Fresh Brew Coffee) ........................40 Chocolate...........................................................42 French Vanilla Capp. .........................................43 English Toffee....................................................44 Tea.....................................................................45 Chai Tea / Latte .................................................46
Set Date and Time.................................................. 47 Set Pricing Mode .................................................... 47 Change Prices ........................................................ 47 Inhibit Drink............................................................. 47 Alter Drink Name .................................................... 47 Timed Activities ...................................................... 48 Temperature Settings ............................................. 48 Output Test............................................................. 49 Input Test................................................................ 49 Set Product Constants............................................ 49 Machine Status....................................................... 50
Temp Status..................................................................... 50 I²C Health......................................................................... 50 Software Version.............................................................. 50 Vends Are Wet................................................................. 50 Vends Are Dry.................................................................. 50 M/C Serial Number .......................................................... 50 M/C Audit Number ........................................................... 50 General Settings .............................................................. 51 Set Machine Type ............................................................ 52 Set Cash System ............................................................. 53 Hardware Settings ........................................................... 53
Set Dry Vends ........................................................ 50 Serial Number......................................................... 50
Configure Machine.................................................. 51
MDB Config ............................................................ 53 EVA-DTS Config..................................................... 54
Previous Audit.................................................................. 54 Method of Audit................................................................ 55 Audit Config ..................................................................... 55
EDITABLE TEXT ..................................................57 DEPRESSURIZE COFFEE BREWER..................58 COFFEE BREWER ...............................................59 Coffee Brewer Operation...................................59 Troubleshooting Guidelines...............................60 REPLACEMENT CONTROL BOARD SETUP.....62
Product Codes........................................................ 55 Operator Code........................................................ 55 Manager Code........................................................ 55 Engineer Code........................................................ 55 Free Drink Code ..................................................... 55 Edit Drink Map ........................................................ 55 Card Actions ........................................................... 56
The Model and Serial numbers are needed for you to obtain quick service and parts information for your machine. The numbers are given on the identification plate located on the back side of the cabinet of the machine. MODEL NUMBER: SERIAL NUMBER: ___________________________________ ___________________________________
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4214803
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INTRODUCTION
1. The information contained in this service manual is applicable to the Hot Beverage Merchandiser. The Hot Beverage Merchandiser model consists of two types of coin-operated, microprocessor controlled, Hot Beverage Merchandiser that dispense a range of hot drinks in response to keypad selections. Two versions of each model are available: Instant (INST) 3. Instant Coffee and Tea Fresh Brew (SFB) - Fresh Brew Coffee 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. Cups from a cup drop mechanism are dispensed to contain the drinks. Selection is made on a 12 button keypad and an LCD display panel shows status and drink selection information. 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. Each option comprises a number of sub-options, the settings of which can be altered. A feature of the Hot Beverage Merchandiser is the mobile dispense head which moves the head to a parked position away from the cup port after each drink is vended, preventing the possibility of any residue from the previous drink dripping into the next one. Hot Beverage Merchandiser machines require a single-phase 120V electrical mains supply from a domestic 12A outlet, and a cold water supply from the domestic cold water main. These services enter the machine at the rear of the cabinet. Maintenance of the coffee machine must only be undertaken by personnel who are authorized and suitably qualified. 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.
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SPECIFICATIONS
DIMENSIONS HEIGHT: DEPTH: WIDTH: 72 inches (1830 mm) 26.8 inches (680 mm) 27.6 inches (700 mm) OPERATING ENVIRONMENT LOCATION: SOUND LEVEL: TEMPERATURE: For indoor use only. Produces less than 70dBA during normal operation 46°F (8°C) - 90°F (32°C) CUP CAPACITY QUANTITY: SIZES: Up to 400 (12 oz) cups 7 oz, 8 ¼ oz, 9 oz, 10 oz & 12 oz
SHIPPING WEIGHT 360 lbs (163 kg) Fresh Brew version ELECTRICAL 120 Volts, 60 Hz, 9.2 Amps nominal 240 Volts, 50 Hz, 13 Amps
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
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SAFETY WARNINGS
1. 2. 3. DISCONNECT OR UNPLUG POWER TO THE MACHINE BEFORE SERVICING. Lethal voltages are exposed when any panel inside the cabinet is removed and power is supplied to the on/off switch. Installation and maintenance of the Hot Beverage Merchandiser is only to be undertaken by trained personnel who are fully aware of the dangers involved and who have taken adequate precautions. The Hot Beverage Merchandiser 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 approved service agent must perform the replacement using only factory approved parts. Do not ground (earth) the machine to the mains water supply pipe. Keep clear of the Brewer Unit when it is operating. The Hot Beverage Merchandiser is a heavy item. Ensure that sufficient personnel are available for lifting and transporting of 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 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. If the Controller Board is to be replaced, it must be handled with care, taking all practical anti-static precautions. 8. Care must be taken to protect the Hot Beverage Merchandiser 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 use until it has been checked and approved for use by the service agent. Young children, the aged and the infirm should not be allowed to operate the Hot Beverage Merchandiser unsupervised, in order to protect them from the risk of being scalded by hot beverages. IMPORTANT: Please refer to the safety manual p/n 4206816 for additional safety information.
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INSTALLATION
WARNING: 1. Disconnect or unplug power to the machine before servicing. 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 Merchandiser. Any procedure which is found to be impracticable, inadequate or inaccurate should be reported to the Management for further investigation. The information given in this section covers installation and maintenance procedures for the Hot Beverage Merchandiser. Authorized personnel who are have knowledge or experience with the equipment using only the manufacturers' approved parts must carry out these procedures. The requirements of proper hygiene in respect of food products must be ensured at every level of contact with the Hot Beverage Merchandiser and the ingredients associated with it.
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GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
MACHINE PARTS
Ingredient Canisters Coffee Brewer Unit Splash Guard Internal Keypad Rinse Hose Cup Storage Compartment
Stainless Steel Canister Shelf
Door Lock
Whipper Chamber & Station
Dispense Arm
Cup Delivery Chute
Water Filter
Upper Rinse Funnel
Liquid Waste Bucket ` Coffee Grounds Waste Bucket Cash Box Drain Tray Cup Station Safety Probe Liquid Waste Bucket
Cup Station
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
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REQUIREMENTS
ELECTRICAL SUPPLY
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110V, 60Hz, 12A fused 240V, 50Hz, 13A fused
The electrical outlet and supply circuit must be dedicated and isolated before connecting the 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 (1-8 bar) pressure. The water outlet must have a shutoff valve to disconnect the water supply during servicing. It must have a long enough water supply hose with 1/2" female connector to reach the machine. If possible, the water outlet should be located behind the machine to prevent misuse.
LOCATION
WARNING: The Hot Beverage Merchandiser is a heavy item. Ensure that sufficient personnel are available for lifting and transporting the machine. Use proper lifting procedures and equipment.
The Hot Beverage Merchandiser must be located close to the appropriate electrical and water outlets. There must be a minimum of 4" inch (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 for opening the door.
Figure 4a. Distance From Wall
LEVELING
The Hot Beverage Merchandiser must be level for the machine to operate properly. Use a level as a guide and turn the machine's leg levelers as needed so that all levelers are touching the floor. If it is properly leveled, it 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 move by itself. Try the door at various open positions before deciding that the machine is leveled.
CONNECT WATER
Before connecting the water supply hose to the machine, flush the system via the shutoff valve to remove any impurities which may have accumulated in the water supply pipe or water hose. Located on the back of the machine is the machine's water inlet ¼" NPT Fitting. Remove the plastic protective cap. See Figure 4b. There is also a 3/8" Flare Fitting supplied with the machine, if this is preferred. 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 behind and inside the machine.
Figure 4b. Power Cord & Water Inlet
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GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
CONNECT ELECTRICAL
The Hot Beverage Merchandiser power cord is fitted with a molded 12A fused plug and is connected as follows: GREEN or GREEN/YELLOW wire to EARTH terminal (E). WHITE wire to the NEUTRAL terminal (N). BLACK wire to the LIVE terminal (L). Connect the mains cable plug to a switch 110V, 60Hz, 12A (240V, 50Hz, 13A) supply socket. With the plug fitted to the socket, ensure that the cable is not being stretched, distorted or fouled.
CHECKLIST
It is essential that the technician responsible for installing and commissioning the machine ensures the following: 1. 2. 3. 4. All electrical and water supplies are correctly and safely connected. All covers, panels or access doors are in place and secured, and the machine is left in a SAFE condition. The Operator is familiar with the SAFETY PRECAUTIONS for the machine. The importance of hygiene and regular cleaning is fully appreciated by the Operator.
With the water and electrical supplies available to the machine, check the operation of the water heater as follows: 1. 2. 3. 4. 5. 6. 7. Disconnect or unplug power to the machine. Open the cabinet door and check that the on/off switch is in the OFF position. Remove the ingredient canisters and back panels. Ensure that the water heater overflow pipe is not trapped or pinched. Restore the electrical supply to the machine. Using the main switch, set to the ON position. Check that the water heater fills with water and that the water supply cuts off when the correct level is reached, i.e. no water overflows into the waste bucket. Ensure that the waste level probe is located in the waste basket. Set the main switch to the OFF position.
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GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
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FILL PRODUCT CANISTERS
WARNING: FILL PRODUCT CANISTERS WITH POWDERED INGREDIENTS ONLY. DO NO USE LIQUID INGREDIENTS.
Figure 5b. Product Chute
Figure 5a. Canister Lineup 1. 2. Rotate the product chute so that it points up (loading position). See Figure 5b. If installing the canisters for the first time, go to step 3. If refilling 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. Slowly slide the canister forward until it is out of the ingredient motor shaft. Figure 5d. Place the canister on a sheet of paper or in a place that can be cleaned easily. Remove the lid from the canister. Figure 5e. Take the product bag that matches with the name on the Canister Label (where applicable) and open it according to the instructions on the bag. Slowly pour the product into the canister until the canister is almost full. Figure 5f. · · · · 7. 8. Product must be loose for product to dispense properly. DO NOT tap the sides of the canister. DO NOT compress or compact the product into the canister. Leave a gap from the top of the product to the lip of the canister. Figure 5g. Figure 5c. Locator Peg
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Figure 5d. Motor Shaft
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Figure 5e. Canister Lid
Place the lid on the canister. Figure 5e. Review the canister arranged as shown in Error! Reference source not found.. Hold the canister carefully at the bottom and top to prevent spilling. Gently place the filled canister back on the product shelf. Figure 5d. Line up the hollow shaft behind the canister with the ingredient motor shaft. See Figure 5d. Slowly slide the canister towards the motor shaft until the locator peg falls inside the hole on the product shelf. See Figure 5c.
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Figure 5f. Fill Canister
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GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
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Rotate the product chute so that it points down (dispense position) to the whipper bowl. See Figure 5e. Repeat above steps for all other canisters.
Figure 5g. Do Not Pack
CHANGE MENU SELECTION LABELS
Figure 6a. Bottom Wing Nut 1.
Figure 6b. Inside Wing Nuts
Remove and save the wing nut located on the right side below the cup compartment (as viewed from behind the door). See Figure 6a. Open the cup compartment door. Remove and save the wing nuts located on the right corner of the cup compartment. Loosen the 2 wing nut holding Top Cap molding. See Figure 6b. Go to the front of the cabinet door, lift Top Cap Molding and loosen the Retaining Strip located on the left side of the Top Sign Front. Remove and save the Retaining Strip and Top Sign Front. See Figure 6c. Place the Top Sign Front on a clean and non-scratching surface. Locate the menu selection label from behind the Top Sign Front. See Figure 6d. Carefully slide the menu selection label out of the pocket and slowly pull on the exposed tab. Figure 6c. Remove Top Sign Front
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Figure 6d. Menu Selection Label
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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. Insert the right edge of the Top Sign Front through the slot of the right side Retaining Strip. See Figure 6c. 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. Reinstall and tighten the wing nuts saved from steps 1 and 2. See Figure 6a and Figure 6b.
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
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CUP SIZE ADJUSTMENT The cup mechanism has been factory adjusted for 8.25oz cup. Follow the instructions below to adjust the cup (diameter) size.
Figure 8a. Cup Compartment Latch 1. Unlock the cup compartment door by sliding the plastic latch to the right. See Figure 8a. Open the cup compartment door. Take a cup from the stack of cups that will be used in the machine and place the cup in the cup dispenser ring. 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. See Figure 8c & 8c. 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. See Figure 8d. Push or tap the cup from the bottom end so that it moves up and down freely. If it does not move freely then go back to step 3a. Pull the cup from the bottom so that it does not easily slip through the circular cams. If it easily slips through then go back to step 3a. When steps 3a thru 3c are satisfied then tighten the screw. See Figure 8c.
Figure 8b. Cup Diameter Adjustment (Pre-NOV2007)
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Figure 8c. Cup Diameter Adjustment (Post-NOV2007)
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Place a stack of cups to the left of the cup ring. Go to the internal keypad and press the cup test button. The entire cup stack should advance and fall into the cup ring. Pull on the bottom cup so that it does not easily slip through. If it easily slips through then the mechanism is not tight enough so go back to step 3.
Figure 8d. Cup Position In Mechanism
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GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
SET PRICE FOR SINGLE DRINK VOLUME (LARGE)
The following instruction sets the price for the three (3) item types: filled small 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. STEP 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. On internal keypad, press PROG On external keypad, enter code 1111 Press 2 or 8. Press 0. Press 2 or 8 to scroll to SET ALL PRICES Press0 Press 0 to enter a new price Press 4 (move curser left) or 6 (move cursor right), press 2 (increase value) or press 8 (decrease value). Press 0 to accept the price for ALL LARGE PRICES Press # (ESCAPE) Press 2 or 8 to scroll to other price settings for LARGE PRICE NOTE: This is to set the prices for individual drinks different from the value set in STEP 9 12. Press 0 to select the drink selection price to change COFFEE Price= 000.00 13. Press 4 (move curser left) or 6 (move cursor right), press 2 (increase value) or press 8 (decrease value). 14. 15. 16. 17. 18. 19. 21. 22. Press 0 to accept the price Repeat steps 11 to 14 to set prices for any other drinks Press # (ESCAPE) Press 2 or 8 to scroll to other selection price settings Press 0 to accept CUP PRICE Note: This is DISCOUNTED VALUE for using your own cup Press 4 (move curser left) or 6 (move cursor right), press 2 (increase value) or press 8 (decrease value). Press 0 to accept the DISCOUNTED VALUE Press # three times to exit the programming mode. SELECT DRINK TO SHOW PRICE CUP Price=$0.00 LARGE PRICES CUP PRICE LARGE PRICE LARGE PRICES Price=$0.00 DISPLAY PLEASE ENTER ACCESS CODE SET PRICING MODE CHANGE PRICES LARGE PRICES SET ALL PRICES LARGE PRICES
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
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SET PRICE FOR DUAL DRINK VOLUMES (LARGE & REGULAR)
Dual Menu Label set is required to set this option. Order P/N 4214600 Dual Menu Label set. STEP 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. On internal keypad, press PROG On external keypad, enter code 1111 Press 2 or 8. Press 0. Press 2 or 8 to scroll to SET ALL PRICES Press 0 Press 0 to enter a new price Press 4 (move curser left) or 6 (move cursor right), press 2 (increase value) or press 8 (decrease value). Press 0 to accept the price for ALL LARGE PRICES Press 2 or 8 to scroll to REGULAR PRICES Press 0 to enter a new price Press 4 (move curser left) or 6 (move cursor right), press 2 (increase value) or press 8 (decrease value). Press 0 to accept the price for ALL REGULAR PRICES Press # (ESCAPE) Press 0 to select the drink selection price to change NOTE: This is to set the prices for individual drinks different from the value set in STEP 9 for LARGE DRINKS 16. Press 4 (move curser left) or 6 (move cursor right), press 2 (increase value) or press 8 (decrease value). 17. 18. 19. Press 0 to accept the price Press 2 or 8 to scroll to REGULAR PRICES Press 0 to select the drink selection price to change NOTE: This is to set the prices for individual drinks different from the value set in STEP 13 for REGULAR DRINKS 20. 21. 22. 23. 24. 21. 22. Press 4 (move curser left) or 6 (move cursor right), press 2 (increase value) or press 8 (decrease value). Press 0 to accept the price Press 2 or 8 to scroll to other selection price settings Press 0 to accept CUP PRICE Note: This is DISCOUNTED VALUE for using your own cup Press 4 (move curser left) or 6 (move cursor right), press 2 (increase value) or press 8 (decrease value). Press 0 to accept the DISCOUNTED VALUE Press # three times to exit the programming mode. SELECT DRINK TO SHOW PRICE CUP Price= $000.00 CUP PRICE COFFEE Price= $000.00 REGULAR PRICES COFFEE Price= $000.00 LARGE PRICES Price= $000.00 REGULAR PRICES Price= $000.00 DISPLAY PLEASE ENTER ACCESS CODE SET PRICING MODE CHANGE PRICES LARGE PRICES SET ALL PRICES LARGE PRICES
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GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
FILL CUP COMPARTMENT
The cup mechanism has been factory adjust for 8.25 oz. cup. Follow the instructions below to adjust the cup diameter size.
Figure 9a. Cup Spirals 1.
Figure 9b. Cup Stacks
Figure 9c. Keypad Cup Test
Check that the top and bottom spirals are aligned with each other and have room for three (3) stacks of cups. See Figure 9a. 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 cupstack must be aligned with the top and bottom spirals. Add the fifth cup stack directly in from of the fourth cup stack and place it tight against the left side wall of the compartment. Close and latch the cup compartment door. Find the internal keypad on the left side of the door (as viewed from the rear of the door). Press the square marked "8" right next to "CUP TEST". See Figure 9c. 4a. The cup should be dispensed via the stainless steel cup chute on and land squarely on the platform of the delivery compartment. See Figure 9e. If the cup gets stuck at the counterbalance wire, then loosen the counterweight and slide it up to lessen the weight against the cup. See Figure 9d. Repeat step 4. Figure 9e. Delivery Compartment Figure 9d. Counterweight
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GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
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CUP SIZE ADJUSTMENT
The cup size/volume is factory set at 8.25 oz. Follow the example below to change the cup size setting to 12 oz.
STEP 1. On internal keypad, press PROG 2. On external keypad, enter code 3333 3. Using 2 or 8 Scroll to CONFIGURE MC 4. Press 0 5. Using 2 or 8 Scroll to 12 oz 6. Press 0 to confirm selection 7. Press # to exit programming mode DISPLAY PLEASE ENTER ACCESS CODE INGREDIENT TIMES CONFIGURE MC 8.25 oz 12 oz 12 oz SELECT DRINK TO SHOW PRICE
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GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
FLUSH HEATER TANK, BOWL & BREWER
] Figure 11a. Waste Buckets
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. Place the small bucket under the cup dispensing tubes. See Figure 11a.
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FLUSH WHIPPER BOWLS & BREWER
1. 2. Go to the internal keypad, press the square next to FLUSH to clean the whipper bowls. See Figure 11b. In a Fresh Brew Machine, after step 3, press the square next to FLUSH BREWERS to clean the brewer and filter. See Figure 11b
Figure 11b. Keypad Flush
FLUSH HOT WATER TANK
1. 2. Turn off the Power Switch and shut off the main water valve to the machine. Remove the plug from the hot water tank drain tube and empty the tank contents into the drain bucket. See Figure 11b. Reinstall the plug to the drain tube. Open the main water valve to the machine and turn on the Power Switch.
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
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DRIP CATCHER
Place a cup on the Drip Catcher Holder to catch any remaining liquid in the base of the cup station from dripping onto the floor when the door is opened during servicing. 1. 2. 3. The Drip Catcher is located on the back of the door underneath the Cup Station. Place a 7 oz or 8.25 oz cup on the Drip Catcher Cup Holder. See Figure 12a. IMPORTANT: Place the Overflow Bucket Sensor inside the drain bucket before closing the door. See Figure 12b.
Figure 12a. Drip Catcher
Figure 12b. Waste Bucket Sensor
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GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
GENERAL DESCRIPTION
The operational components which form a Hot Beverage Merchandiser are housed in a metal enclosure, access to which is gained by a swivel door secured by a key operated locking mechanism. Turning the key in the lock released a door handle, which allows a three or single point locking mechanism to move to the unlocked state and the door to be opened. With the door open the mains isolation switch for ON/OFF operation of the machine is visible in the top left corner of the machine (above and behind the product canisters). Equipment inside the cabinet is arranged in two sections: front and rear. On opening the door, the Operator is immediately faced with those items of equipment to which he or she requires access, e.g. Ingredient Canisters, Cup Compartment, Coin Mechanism, Waste Buckets, etc. The remaining items of equipment, e.g. Water Heater, Valves, Electrical and electronics components, etc, to which specifically the Engineer requires access (and from which the Operator must be shielded) are located behind the Ingredient Canisters and Whipper Motor and Dispense Head Assembly panel, at the rear of the cabinet.
CABINET FRONT
The Cup Drop Assembly, Coin Mechanism, Controller Board and Cup Station are fitted to the rear of the door. The Customer's keypad is fitted to the front panel and is connected to the Controller board via a cable assembly. Ingredient canisters are located on a shelf approximately half way up the cabinet. At the front of the shelf is a duct assembly to which an extractor fan is connected. The fan pulls air from the extract duct, which in turn removes steam/moist air from the mixing systems, which are located on a vertical panel below the canister shelf. The moving dispense head protrudes through and is fastened to this vertical panel and in the case of the fresh brew versions this vertical panel also provides the mounting for the fresh brew units. On the fresh brew version a large plastic waste bucket is located underneath the Brewer Unit, in addition to the small one placed at the front of the cabinet, beneath the Cup Station (when the door is closed). Water heater overflow pipes, and a water level probe, are directed into the smaller bucket. When the waste liquid in the bucket(s) reaches the level sensor probe, the water supply inlet is shut off and the machine is rendered inoperable.
CABINET REAR
Access to the components and equipment in the rear section of the cabinet is obtained by removing the ingredient canisters and the relevant back panel. Cold water enters the cabinet through an aperture in the rear panel and connects to a twin chamber inlet valve for the hot water supply. A length of tubing takes the water supply from the inlet valve into the water heater and then to the water heater tank located at the top of the cabinet. Hot water in the correct quantity is then directed from the tank to the appropriate mixing bowl via a solenoid operated dispense valve. A dispense valve is associated with each ingredient. Any overflow from the tank is directed into the waste bucket via an overflow tube. Fitted to this tube is a high temperature cut-out switch, when operated, cuts off the electrical supply to the heater in the tank. The cut-out must then be reset to restore the supply. Another length of tubing facilitates draining of the heater. A level probe is fitted to the rear of the cabinet door and a similar device is located in the fresh brew waste container. When the door is closed these devices act as contact probes allowing the units control system to monitor the liquid level in the waste containers. Two printed circuit boards are fitted to the top right hand side of the cabinet rear panel; the DC Remote Input/Output Board (DC RIO) and the Power Supply Unit (PSU). The DC RIO Board provides the high current drives to operate the output devices (valves, motors etc) in response to signals from the Controller Board. A solid-state relay, located beneath the printed circuit boards, pulses current to the heater in response to signals from the DC RIO Board. The DC RIO board receives signal from the Controller via an I²C link. The temperature of the water in the boiler is measured by the Controller Board using an NTC thermistor mounted at the end of a stainless steel probe immersed in the hot water tank.
WATER SYSTEM
The cold water mains supply enters the machine via double-solenoid operated inlet valve at the rear of the cabinet. This valve controls the flow of water to the unit's hot water tank via a water filter.
HOT WATER SYSTEM
Water is supplied via the Hot Inlet valve to the heater tank via a water filter where it is heated to the required temperature by a heating element in the tank. Water temperature is controlled by a combined temperature and level probe assembly in the tank which causes the supply to the heater to be removed when the preset
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
15
temperature is reached. The probe assembly also acts as a level sensor, causing the Hot Inlet valve to open when the water in the tank falls below a preset level. The probe (i.e. the input device) is monitored by the Controller Board, and the water heater and Hot Inlet valve (i.e. the output devices) are controlled by the DC RIO Board in response to signals from the Controller Board. Depending on the type of hot drink selected, hot water from the heater tank is fed via solenoid operated dispense valves to the appropriate mixing bowl or Brewer Unit container. Ingredients and water are mixed in exact quantities in the mixing bowl or Brewer Unit container. Ingredients and water are mixed in exact quantities in the mixing bowl and then directed to the dispense head. Similarly, water and ingredient are brewed in exact amounts in the Brewer Unit and then directed to the dispense head. A resettable cut-out sensor, mounted on the boiler lid, cuts off the electrical supply to the tank heater circuit if the water in the tank starts to boil. Additionally, if the fluid level in the overflow waste bucket rises above the preset level, it is detected by a level probe and reported to the Controller Board, which responds by closing the inlet valve via the DC RIO Board and rendering the machine inoperable.
Fig 1.1A Water System Diagram - Instant
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Fig 1.1B Water System Functional Diagram Fresh Brew
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17
Fig 1.3 Electrical & Electronic System Functional Diagram
18
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INTERNAL KEYPAD FUNCTIONS
Fig 2.1 The internal keypad provides the facility to carry out a number of frequently required machine functions without the necessity to enter any of the user programs. 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 as follows: a) ADVANCE COFFEE BREWER - If a coffee brewer is fitted, a single depression of this key will cause 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. MDB MECH DISPENSE COIN - This key provides a method to empty the change tubes of an MDB coin mechanism, which does not itself possess the necessary buttons to do so. On pressing the key the external display will change to: EMPTY TUBE $0.05 , ENTER OR ESC The currency value shown will be that of the lower value coin tube in the coin 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 cause a coin to be dispensed from the currently selected tube. Pressing the or select the next/previous coin tube. Repeated use of the , & ENTER keys enables all tubes to be emptied. Pressing the ESC (escape) key ends the process. c) BREWER FLUSH - This key provides the means to initiate a flush cycle of the fresh brew units. A single press of this key will initiate a cleaning cycle for all brewers fitted to the machine simultaneously. In the case of the instant version this function is redundant.
b)
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d) e)
PROG - This key activates the code entry sequence required to access the protected levels of the machine control programs. See section 2b. MDB MECH FILL TUBES - If an MDB coin mechanism is fitted this function allows the change tubes to be filled. On pressing the key the external display will change to: INSERT FLOAT $0.00 As coins are inserted the value displayed will reflect the total value of the money inserted. Pressing ESC (escape) will cause the machine to return to normal operation and zero the credit.
f) g) h)
CUP TEST - Causes a cup to be dispensed by the cup drop mechanism. The cup spiral will not index unless a selection is made or a cup test performed. DRINK TEST - Allows the next selection to be taken as a free vend. 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 while the key presses required to navigate the menu are shown in italics. While in this mode the functions of the EXTERNAL keypad change to allows the menus to be accessed from the same side of the door as the display see section 3 paragraph 5 for button function in this mode.
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VIEWING COUNTER & EVENT RECORDS
Press the COUNTERS key on the internal keypad and using a combination of the display and the user keypad to navigate (see USER KEYPAD above), the following records can be viewed:
Heading Menu's List:
· · · · · · DRINKS COUNTERS: TOTAL VEND COUNT: VENDED CUP COUNT: INGREDIENT COUNTERS: EVENT LOG: FINANCIAL AUDIT: The total number of each primary drink selection The grand total of all drinks vended (includes those vends with use of `own' cup) The number of cups vended The weight in grams of each primary ingredient A diagnostic log of events, the description, time and date are recorded A range of sub-menus giving monetary values
Available Sub-menu's:
· · · · DRINKS COUNTERS TOTAL VEND COUNT VENDED CUP COUNT INGREDIENT COUNTERS Upon pressing ENTER scroll down/up the list of each primary drink selection Upon pressing ENTER the grand total is displayed Upon pressing ENTER the total number of cups dispensed is displayed Upon pressing ENTER scroll down/up the list of each primary ingredient throw weight (in grams): Note: This needs to be set-up in SERVICE MODE to function. Upon pressing ENTER scroll down/up the list recorded events for diagnostic purposes (see table below or more details) Upon pressing ENTER the following sub-menus are available: PERMANENT COUNTERS Giving PAID, TEST & FREE Vend values TUBE CONTENTS Each change tube value can be viewed RESETTABLE COUNTERS Giving PAID, TEST & FREE Vend values
· ·
EVENT LOG FINANCIAL AUDIT
EXAMPLE: To obtain the `Total Paid Vend Value' STEP 1. 2. 3. 4. 5. On internal keypad, press COUNTERS Using 2 or 8 Scroll to FINANCIAL AUDIT Press 0 Press 0 Press # four times to exit programming mode DISPLAY DRINK COUNTERS FINANCIAL AUDIT PERMANENT CTRS PAID VEND VALUE $ XX.XX SELECT DRINK TO SHOW PRICE
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TAKING A TEST VEND
Press the DRINK TEST key on the internal keypad once and then make a drink selection on the external keypad. If more than one test vend is required, repeat the above procedure.
DIAGNOSTIC LOG
Displayed Message KEY STUCK WATER LEAKAGE NO CUPS ELECTRONICA IO CONFIG ERR. WASTE TRAY FULL HEATER INHIBITED PLACE OWN CUP FILLING BOILER C BREWER FAULT NEW FILTER REQD FILTER BROKEN DOOR FAULT Explanation of Condition A key on the user keypad has been closed continuously for >15 seconds The hot inlet valve has had to be switched on > 30 times since the last vend was taken Comes into force after 2 unsuccessful attempts to drop a cup Internal serial communication failure between the control board and the RIO board Board has not been initialized using the ENG LINK Either the Liquid or Coffee ground waste bucket is full of water The heater tank has not filled within the 3.5 minute time limit Sold-out of cups Comes into force 15 seconds after starting to fill the heater tank with water. Indication of a slow rate of fill Brewer unit is not cycling correctly a motor or cycle-switch fault Filter belt warning (if activated) comes into force after air pressure seen to be present after 7 seconds Brewer Fault comes into force after air pressure has seen to be present after 20 seconds during a vend Cup door mechanism is not cycling correctly - a motor or cycleswitch fault
NOTES: 1) 2)
The event log will only record events that persist for two or more consecutive event log checks. Event log checks take place once every 60s, so in the worst case scenario an event may have to be in force for almost 120s before it is recorded. The event log does not handle concurrent events. If two (or more) fault conditions are active, only the first occurrence will be recorded.
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PROGRAMMING
The Hot Beverage Merchandiser has a comprehensive configuration program to allow the behavior and function of the machine to be changed to meet a customer's requirement. 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 facilities available at each level are shown below: 1. Operator level access Access to price related features only. Factory default Code 1111. 2. Manager level access Access to Price related features. Inhibit selections Limited range modification of recipes. Change Operator level access code. Factory default Code 3333. 3. Engineer level access Full access all features Factory default code 4444.
ACCESSING THE USER PROGRAMS
The programs are accessed by pressing key 5 (PROG) on the INTERNAL keypad. The EXTERNAL display will then prompt for input of a four-digit entry code. The code is input using the numbers printed on the keys of the INTERNAL keypad. After pressing the PROG key the display will change to: PLEASE ENTER ACCESS CODE Use the numbered keys on the 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 the functions of the external keypad change to facilitate navigation of the program using the EXTERNAL keypad. In the event that the code has been lost or when fitting an un-programmed replacement board it is necessary to complete the circuit between the two pins of the two pin header labeled ENG LINK on the Control board. This bypasses the entry of the four-digit code, giving engineer level access immediately upon processing PROG key. If the ENG LINK is left in place during power up, the machine will boot straight into the engineers program with full access. Note Regarding Power Up Problems The Hot Beverage Merchandiser electronics control system has two major elements. These are the Control board and the DC RIO board. The two boards communicate via a three wire Inter Integrated Circuit bus (I²C bus). Some faults affecting the I²C bus or Control board configuration can result in persistent system resets. To allow recovery/diagnosis from such situations the control system provides an Access Window to a special `safe mode' shortly after power is switched on. It is possible to enter engineer's mode during this window. Some configuration faults related to initialized boards do not allow the system to get even this far through start up, in which case it is necessary to insert the ENG LINK before switching the power on. In this case the machine will boot straight into the engineer's program. In both cases the I²C bus linking the electronics boards is disabled. Without communication between the DC RIO board and the Control board the OUTPUT TEST facility is ineffective and the state of some inputs will be misreported in the INPUT TEST routines. As a reminder to this effect the sound associated with a key press is truncated to a very short pip rather than a beep.
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USER KEYPAD
Having entered a valid code, the keys on the USER keypad are used to navigate and use the functions of the user programs. In programming mode the keys assume the following alternative functions:
KEY
FUNCTION Move UP a list of menu options or increment a number. Move DOWN a list of menu options or decrement a number. Move the cursor LEFT. Move the cursor RIGHT.
ESC ENTER
ESCAPE - move to previous menu option or reject values entered. ENTER the menu option displayed or accept the changes made.
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PROGRAM FUNCTIONS
The following table shows the functions available and the access level required to use them within the Hot Beverage Merchandiser configuration program: ACCESS LEVEL REQUIRED OPERATOR YES YES MANAGER YES (limited) YES YES YES YES YES YES (limited) YES YES YES ENGINEER YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES
FUNCTION Ingredient Times Set Date/Time Set Pricing Mode Change Prices Inhibit Drink Alter Drink Name Timed Activities Temp Settings Output Test Input Test Set Product Consts Machine Status Set Dry Vend Mode Serial Number Configure Machine MDB Config EVA-DTS Config Product Codes Operator's Code Manager's Code Engineer's Code Free Drink Code Edit Drink Map Card Actions Editable Text Depressurize CBR
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PROGRAMMING SEQUENCE OF OPERATIONS
The method of navigating the menu structure is consistent throughout the program. The and keys are used to index through the headings in a particular level or increment/decrement value. Pressing ENTER 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 accessing a submenu within that option and finally selecting and changing a parameters value, is shown diagrammatically in Fig 3.1.
Fig 3.1 Accessing An Option Setting Flow Diagram
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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 drinks. The actual content of the sub-menu is dependent on the configuration of the machine. That is for example an Instant Hot version will have different drinks in its Ingredient Times sub menu to a Double Fresh Brew version fitted with a carbonator. In general the entries of the Ingredient Times menu will consist only of the drinks available on that particular configuration of machine. The Hot Beverage Merchandiser range has a number of pre-defined configurations. For each configuration each selection button is associated with a particular drink. This association is fixed for each configuration. For example if the top left button in a given configuration provides an instant coffee drink then the Coffee entry in the Ingredient sub menu will allow adjustment of a limited number of parameters relating to a coffee selection, it is not possible to reprogram the button to behave as a completely different drink e.g. an Espreschoc. For each selection a user with Manager level access is grated a limited range adjustment on a subset of the parameters. This allows the site-based personnel to perform minor taste profile modifications without the need to call an engineer. The limited range adjustment is implemented as a multiplying scale factor of between 75% and 125%. 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: OP: Coffee Mod +5% When viewed with engineers level access this would appear as: OP: Coffee Mod 105
In each case the same parameter is being viewed. The following tables describe the parameters that can be adjusted for each drink, and indicate the parameters visible at the different access levels. The drinks available in each configuration are described in Table 14.b later in this Section.
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28
12oz 12 oz 10 oz 10 oz 9 oz 9 oz 8 1/4 oz 7 oz 8 1/4 oz 7 oz
Units Regular Large Regular Large Regular Large Regular Large Regular Large
FRESH BREW RECEIPE CHARTS (SOFTWARE REV 29E)
FRESH BREW COFEE
Parameter Name .1s .1s .1s .1s .1s .1s 10 21 17 13 18 4 .1s .1s 35 22 17 24 6 41 28 19 14 11 15 3 29 10 10 10 25 19 14 20 5 34 22 26 18 22 17 10 17 13 10 14 3 25 71 95 59 79 53 71 20 10 23 17 13 18 5 31 29 39 24 33 22 29 1 1 1 1 1 1 1 20 49 15 10 16 11 9 12 3 24 8 8 8 8 8 8 8 8 1 27 65 18 10 21 15 12 17 4 28 50 50 50 50 50 50 50 50
Function
INFUSION TIME
Delay after coffee and water are added to brew chamber before brewer closes
50 8 1 17 41 13 10 14 10 8 10 2 20
50 8 1 23 55 15 10 18 13 10 14 3 24
COFFEE START TIME
Delay before the Coffee ingredient is dispensed
CWTR START TIME 1
Delay before the 2nd shot of Coffee Water is dispensed
CWTR START TIME 2
Delay before the 1st shot of Coffee Water is dispensed
WATER TIME
Coffee brewer dispense valve open duration. The water time is split into 2 equal shots of water
M&S WATER TIME
Milk & Sugar valve opening time
VALVE FACTOR .1s .1s .1s .1s
Balancing factor to account for difference in flow rate between Ratio x Milk/Sugar valve and brewer valve. If white/sugar drink is 10 smaller than black version increase VAL FACTOR and vice versa. Range 8-14.v
COFFEE ING TIME
Coffee Ingredient Auger Control (30 = 12.5 - 13g)
SUGAR TIME
Auger run time for Optional ingredient if selected
SUGAR ADJUSTMENT
Increment applied to sugar auger run time when extra sugar selected
MILK TIME
Auger run time for Optional ingredient if selected
MILK ADJUSTMENT
Increment applied to milk auger run time when extra milk selected
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PUMP 1 DURATION
Duration of first air pump operation
PUMP 1 DELAY .1s .1s .1s .1s .1s .1s % 100 100 100 100 20 20 22 20 20 100 20 20 20 20 20 20 20 100 0 0 0 0 0 0 0 20 20 100 20 24 17 20 15 18 14 40 47 33 39 30 35 28 32 17 0 20 20 100 50 59 41 49 38 44 34 40 29 23 12 0 20 20 100
Inactive period following first air pump operation
.1s
60
65
50
54
45
49
41
45
35
38 34 27 14 0 20 20 100
PUMP 2 DURATION
Duration of second air pump operation
PUMP 2 DELAY
Inactive period following second air pump operation
MIXER TIME
Run time for coffee mixer motor referenced to the beginning of the first air pump activity
HOT WATER TIME
Adds hot water directly to cup
BLACK DRAIN TIME
Idle time before head retracts following dispense of selection with no optional components
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WHITE DRAIN TIME
Idle time before head retracts following dispense of selection where milk or sugar have been selected
OP: Sugar Mod
Manager level control applied to SUGAR TIME. The actual sugar auger run time will be SUGAR TIME x OP: Sugar Mod/100
29
30
12oz 12 oz 10 oz 10 oz 9 oz 9 oz 8 1/4 oz 7 oz 7 oz 8 1/4 oz
Units Regular Large Regular Large Regular Large Regular Large Regular Large
WHIPPED COFFEE (FRESH BREW)
Parameter Name .1s 75 100 62 83 56 75 52 69
Function
MIXER TIME
Coffee Whipper
44
58
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WHIPPED DECAF (FRESH BREW)
12oz 12 oz 10 oz 10 oz 9 oz 9 oz 8 1/4 oz 7 oz 8 1/4 oz 7 oz
Parameter Name .1s 75 100 62 83 56 75 52 69
Function
Units Regular Large Regular Large Regular Large Regular Large Regular Large
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
MIXER TIME
Coffee Whipper
44
58
31
32
12oz
Units Regular Large Regular Large Regular Large Regular Large Regular Large
FRESH BREW DECAF COFFEE
12 oz 10 oz 10 oz 9 oz 9 oz 7 oz 7 oz
8 1/4 oz
8 1/4 oz
Parameter Name .1s .1s .1s .1s % 22 10 21 17 13 18 4 .1s .1s 35 17 24 6 41 22 14 11 15 3 29 28 19 25 19 14 20 5 34 10 10 10 10 17 13 10 14 3 26 26 18 22 17 71 95 59 79 53 71 20 10 23 17 13 18 5 31 29 39 24 33 22 29 20 49 15 10 16 11 9 12 3 24 1 1 1 1 1 1 1 8 8 8 8 8 8 8 8 1 27 65 18 10 21 15 12 17 4 28 50 50 50 50 50 50 50 50 50 8 1 17 41 13 10 14 10 8 10 2 20
Function
INFUSION TIME
Delay after coffee and water are added to brew chamber before brewer closes
50 8 1 23 55 15 10 18 13 10 14 3 24
COFFEE START TIME
Delay before the Coffee ingredient is dispensed
CWTR START TIME 1
Delay before the 2nd shot of Coffee Water is dispensed
CWTR START TIME 2
Delay before the 1st shot of Coffee Water is dispensed
WATER TIME
Coffee brewer dispense valve open duration. The water time is split into 2 equal shots of water
M&S WATER TIME
VALVE FACTOR
COFFEE ING TIME .1s .01s .01s
0 Milk & Sugar valve opening time Balancing factor to account for difference in flow rate between Ratio x Milk/Sugar valve and brewer valve. If white/sugar drink is smaller than black version increase VF and vice versa. Range 10 8-14. .1s Coffee Ingredient Auger Control (30 = 12.5 - 13g)
SUGAR TIME
Auger run time for Optional ingredient if selected
SUGAR ADJUSTMENT
Increment applied to sugar auger run time when extra sugar selected
MILK TIME
Auger run time for Optional ingredient if selected
MILK ADJUSTMENT
Increment applied to milk auger run time when extra milk selected
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PUMP 1 DURATION
Duration of first air pump operation
PUMP 2 DURATION .1s .1s .1s .1s .1s % % % 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 20 20 22 20 20 20 100 100 100 20 20 20 20 20 20 20 20 100 100 100 0 0 0 0 0 0 0 0 20 20 100 100 100 20 24 17 20 15 18 14 17 12 0 20 20 100 100 100 40 47 33 39 30 35 28 32 23
Duration of second air pump operation
.1s
50
59
42
49
38
44
34
41
29
34 27 14 0 20 20 100 100 100
PUMP 2 DELAY
Inactive period following second air pump operation
MIXER TIME
Run time for coffee mixer motor referenced to the beginning of the first air pump activity
HOT WATER TIME
Adds hot water directly to cup
BLACK DRAIN TIME
Idle time before head retracts following dispense of selection with no optional components
WHITE DRAIN TIME
Idle time before head retracts following dispense of selection where milk or sugar have been selected
OP: Sugar Mod
Manager level control applied to SUGAR TIME. The actual sugar auger run time will be SUGAR TIME x OP: Sugar Mod/100
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
OP: Milk Mod
Manager level control applied to MILK TIME. The actual milk auger run time will be MILK TIME x OP: Milk Mod/100
OP: Coffee Mod
OP: Water Mod
Manager level control applied to COFFEE TIME. The actual sugar auger run time will be COFFEE TIME x OP: Coffee Mod/100 Manager level control applied to WATER TIME. The actual milk auger run time will be WATER TIME x OP: Water Mod/100 % 100 100
100
100
100
100
100
100
100
100
33
34
12oz
Units Regular Large Regular Large Regular Large Regular Large Regular Large
ESPRESSO (FRESH BREW COFFEE)
12 oz 10 oz 10 oz 9 oz 9 oz 7 oz 7 oz
8 1/4 oz
8 1/4 oz
Parameter Name .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s 12 .1s 20 17 3 5 22 12 24 15 20 12 2 14 12 17 0 0 0 0 17 4 18 12 20 17 22 14 19 18 24 15 20 14 13 0 11 2 12 12 15 38 50 31 42 28 38 18 17 0 15 4 17 12 18 15 20 13 17 11 15 10 26 12 11 0 10 2 11 12 14 4 4 4 4 4 4 4 0 0 0 0 0 0 0 0 4 14 34 17 15 0 14 3 15 12 17 50 50 50 50 50 50 50 50 50 0 4 9 22 11 10 0 9 2 10 12 12
Function
INFUSION TIME
Delay after coffee & water are added to brew chamber before brewer closes
50 0 4 12 29 14 13 0 12 3 13 12 14
COFFEE START TIME
Delay before the Coffee ingredient is dispensed
CWTR START TIME 1
Delay before the 2nd shot of Coffee Water is dispensed
CWTR START TIME 2
Delay before the 1st shot of Coffee Water is dispensed
WATER TIME
Coffee brewer dispense valve open duration. The water time is split into 2 equal shots of water
M&S WATER TIME
Milk & Sugar valve opening time
SUGAR TIME
Auger run time for Optional ingredient if selected
SUGAR ADJUSTMENT
Increment applied to milk auger run time when extra milk selected
MILK TIME
Auger run time for Optional ingredient if selected
MILK ADJUSTMENT
Increment applied to milk auger run time when extra milk is selected
COFFEE ING TIME
Coffee Ingredient Auger Control (30 = 12.5 - 13g)
VALVE FACTOR
Balancing factor to account for difference in flow rate between Milk/Sugar valve and brewer valve. If white/sugar drink is ratio smaller than black version increase VALVE FACTOR and vice versa. Range 8-14.
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PUMP 1 DURATION
Duration of first air pump operation
PUMP 1 DELAY .1s .1s .1s .1s 20 20 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 20 22 20 20 20 100 100 100 20 20 20 20 20 20 20 100 100 100 0 0 0 0 0 0 0 0 20 20 100 100 100 60 71 50 59 45 53 51 59 30 35 25 29 23 26 21 24 18 35 0 20 20 100 100 100 15 18 13 15 11 14 10 12 9 11 20 41 0 20 20 100 100 100
Inactive period following first air pump operation
.1s
40
47
33
39
30
35
28
32
23
27
PUMP 2 DURATION
Duration of second air pump operation
PUMP 2 DELAY
Inactive period following second air pump operation
MIXER TIME
Run time for coffee mixer motor referenced to the beginning of the first air pump activity
HOT WATER TIME
Run time for hot water directly into cup
BLACK DRAIN TIME
Idle time before head retracts following dispense of selection .1s with no optional components.
WHITE DRAIN TIME % % %
Idle time before head retracts following dispense of selection .1s where milk or sugar have been selected
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
OP: Sugar Mod
Manager level control applied to SUGAR TIME. The actual sugar auger run time will be SUGAR TIME x OP: Sugar Mod/100
OP: Milk Mod
Manager level control applied to MILK TIME. The actual milk auger run time will be MILK TIME x OP: Milk Mod/100
OP: Coffee Mod
Manager level control applied to COFFEE TIME. The actual sugar auger run time will be COFFEE TIME x OP: Coffee Mod/100
35
36
12oz
Units Regular Large Regular Large Regular Large Regular Large Regular Large
CAFÉ MOCHA (FRESH BREW COFFEE)
12 oz 10 oz 10 oz 9 oz 9 oz 7 oz 7 oz
8 1/4 oz
8 1/4 oz
Parameter Name 1.0s .1s .1s .1s 0.1s 0.1s 0.1s 0.1s 0.1s 0.1s 0.1s 0.1s 0.1s 0.1s 0.1s 0.1s 0.1s 0.1s 40 40 17 30 40 50 35 41 59 47 47 22 35 47 80 94 45 60 38 66 29 42 33 33 14 25 33 38 50 31 23 35 19 29 42 50 78 34 49 39 39 19 29 39 0 0 0 0 0 17 28 34 60 26 38 30 30 13 23 30 70 82 58 68 53 62 0 26 38 45 71 31 44 35 35 17 26 35 38 50 31 42 28 38 26 48 0 16 26 31 55 24 34 28 28 11 21 28 23 30 19 25 17 23 15 0 0 0 0 0 0 0 0 21 34 56 0 24 34 41 65 28 41 32 32 15 24 32 0 0 0 0 0 0 0 0 0 0 13 22 41 0 13 22 26 47 20 29 23 23 10 18 23 17 22 14 18 12 17 11 15 10
Function
COFFEE TIME
Coffee Ingredient Auger Control
13 0 0 18 29 48 0 20 29 35 55 24 34 27 27 13 20 27
COFFEE START TIME
Delay before the Coffee ingredient is dispensed
CWTR START TIME 1
Delay before the 2nd shot of Coffee Water is dispensed
CWTR START TIME 2
Delay before the 1st shot of Coffee Water is dispensed
COFFEE WATER
Coffee brewer dispense valve open duration. The water time is split into 2 equal shots of water
COFFEE MIXER TIME
Run time for coffee mixer motor referenced to the beginning of the first air pump activity
TOPPING TIME
Auger run time for ingredient
CHOCOLATE TIME
Auger run time for ingredient
CHOC WATER TIME
Choc/Topping dispense valve open duration
CHOC MIXER TIME
Run time for choc/topping mixer motor
BREWER START
Brewer cycle start time
PUMP 1 DURATION
Duration of first air pump operation
PUMP 1 DELAY
Inactive period following first air pump operation
PUMP 2 DURATION
Duration of second air pump operation
PUMP 2 DELAY
Inactive period following second air pump operation
SUGAR TIME
Auger run time for Optional ingredient if selected
SUGAR WTR TIME
Sugar valve opening time
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
SUGAR MIXER TIME
0
MILK WTR TIME 0.1s % 100 100 100 100 100 100 100 100 100 0 0 22 0 0 0 0 0 0 0
0
0.1s
0
0
0
0
0
0
0
0
0
0
MILK MIXER TIME
0
OP: Topping Mod
Manager level control applied to TOPPING TIME. The actual topping auger run time will be TOPPING TIME x OP: Topping Mod/100 % 100 100 100 100 100 100 100 100
100
GENEVA - HOT BEVERAGE MERCHANDISER · 3205 · 3206 · 4217356
OP: Choc Mod
Manager level control applied to CHOCOLATE TIME. The actual chocolate auger run time will be CHOCOLATE TIME x OP: Choc Mod/100
100
100
37
38
12oz
Units Regular Large Regular Large Regular Large Regular Large Regular Large
CAPPUCCINO (FRESH BREW COFFEE)
12 oz 10 oz 10 oz 9 oz 9 oz 7 oz 7 oz
8 1/4 oz
8 1/4 oz
Parameter Name .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s .1s 13 40 35 50 40 40 17 22 17 54 41 59 47 47 60 65 30 40 25 50 14 11 33 29 42 33 33 21 28 17 23 33 55 19 14 45 34 49 39 39 30 40 25 33 23 16 23 45 13 10 30 26 38 30 30 38 50 31 42 28 38 30 21 30 50 17 13 41 31 44 35 35 23 30 19 25 17 23 0 0 0 0 0 0 0 15 26 21 14 21 40 11 9 28 24 43 28 28 0 0 0 0 0 0 0 0 0 21 34 28 19 28 45 15 12 37 28 41 32 32 50 50 50 50 50 50 50 50 50 0 0 13 22 18 12 18 40 10 8 23 20 29 23 23 10 10 10 10 10 10 10 10 10
Function
MILK START
Start time topping & sugar components. Referenced to t=0
10 50 0 0 18 29 23 16 23 45 13 10 31 24 34 27 27
INFUSION TIME
Delay after coffee & water are added to brew chamber before brewer closes
COFFEE START TIME
Delay before the Coffee ingredient is dispensed
CWTR START TIME 1
Delay before the 2nd shot of Coffee Water is dispensed
CWTR START TIME 2
Delay before the 1st shot of Coffee Water is dispensed
WATER TIME
Coffee brewer dispense valve open dura