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English
2.5 Technical specifications
Size D.A. 5P D.A. 3P
W. .................................................. mm 382
D. .................................................... mm 355
H. .................................................... mm 505
Weight. ........................................................ .kg 25 22.5
Installed power. ........................................ W (*)
Power supply voltage. ......................... V (*)
Power supply frequency. .................... Hz (*)
Supply cable length. ............................. mm 1500
Capacity
Lyophilized product container. ........ kg. 0.5 to 1.2
(extractable, transparent)
Coffee container. .................................... kg. 1.1
(extractable, transparent)
Water tank. ................................................ litres 4.8
Water supply. ........................................... external tank
. ........................................... waterworks connection
Waterworks pressure. .......................... bar 1.5 - 8
Waterworks connection. .................... 3/4" Gas coupling
(*) See tag on the back of the vending machine
2.3 Residual risks
The dispensing slot is not protected against accidental contact of
hands with the hot liquid.
2.4 Vending machine identification
The vending machine is identified by the model name and the
registration number, both of which can be found on the identifica-
tion tag placed in the lower left part of the back panel (fig. 2).
The tag bears the following specifications:
• Manufacturer name
• vending machine model
• some constructive specifications:
- power supply voltage (V)
- power supply frequency (Hz)
- power absorption (W)
• EC marking
• Registration number
• Year of manufacture
Important
Do not remove or damage the identification tag, as it’s the
only element that bears all the information allowing the Manu-
facturer to identify the vending machine.
For any demand to the AUTHORIZED SERVICE CENTRES (as-
sistance, spare parts, etc.) always refer to this tag, reporting
specific vending machine data printed on it.
fig. 3
fig. 2
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