Necta Koro Service Manual

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NW Global Vending – TECHNICAL MANUAL

This document was produced by MARK AC for the exclusive use of the technical personnel in the after-sales service.

. No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of NW GLOBAL VENDING

New dispenser “KORO” 07/10/2005 page 1 / 42

SERVICE MANUAL

New Dispenser

“Koro”

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TABLE OF CONTENTS

1 2

2.1

2.2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21

22 23

24 25 26 27

28 29 30 31

PLANNED MODELS MAIN EXTERNAL COMPONENTS MAIN INTERNAL COMPONENTS REAR COMPARTMENT WITHOUT PROTECTIVE CASING LIST OF MAIN COMPONENTS TECHNICAL DATA AND FEATURES ELECTRICAL SAFETY AND RELEVANT STANDARDS REQUIREMENT FOR THE USERS HYDRAULIC LAYOUT OF ESPRESSO VERSION HYDRAULIC LAYOUT OF INSTANT VERSION HYDRAULIC LAYOUT OF FRESH BREWER VERSION HYDRAULIC LAYOUT OF VARIABLE CHAMBER ESPRESSO INTERNAL LAYOUTS ELECTRICAL SYSTEMS – CONNECTIONS CONNECTION OF ELECTRONIC BOARDS WIRING DIAGRAMS ACTUATION BOARD – CONFIGURATIONS SIGMA BREWER CONTROL BOARD PUSH-BUTTON BOARD BOILER CONTROL BOARD AIR-BREAK AND BOILERS (INSTANT & ESPRESSO) PUMPS AND BYPASS ESPRESSO COFFEE, FRESH-BREWER UNIT & SIGMA BREWER SPOUTS ASSEMBLY POWDER PRODUCT CONTAINER AND DOSER DEVICES ASSY. MIXER UNIT COFFEE GRINDER AND DOSER DEVICE ASSEMBLY POWDER AND LIQUID DOSE TABLES ROUTINE AND EXTRAORDINARY MAINTENANCE PROGRAM TROUBLE-SHOOTING HACCP DIRECTIVE DAILY CLEANING AND HYGIENE PROGRAM DAILY CLEANING AND HYGIENE PROGRAM FRESHBREWER UNIT MONTHLY CLEANING AND HYGIENE PROGRAM

Pag. 3 - 4 Pag. 5 Pag. 6 Pag. 7-8 Pag. 9 Pag. 10 Pag. 11 Pag. 11 Pag. 12 Pag. 13 Pag. 14 Pag. 15 Pag. 16 Pag. 17 Pag. 17- 18 Pag. 19 Pag. 20-21 Pag. 22 Pag. 23 Pag. 23 Pag. 24 - 26 Pag. 27 Pag. 28 -29

Pag. 30 Pag. 31

Pag. 32 Pag. 33 Pag. 34 Pag. 35

Pag. 36 - 38 Pag. 39 Pag. 40 Pag. 41

Pag. 42

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NSTANT VERSION (OPEN AND CLOSED DOOR)

SPRESSO VERSION (OPEN AND CLOSED DOOR)

1 -

PLANNED MODELS

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External water supply tank

Internal water supply tank

FRESH-BREWER VERSION (OPEN AND CLOSED DOOR)

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3 4 6 5 1 2 7 8 9 10 11

2 -

MAIN EXTERNAL COMPONENTS

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1 6 2 8 4

Fustino

fondi liquidi

Mixer

Ugelli mobili

Contenitori

solubili

- MAIN INTE

RNAL COMPONENTS

13 14 17 16 15 12 18 19 20 21 22

Espresso

Version

26 27 28 29

23 24 25

Fresh

Brewer

Version

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VISTA

CON PORTA APERTA

2.2 REAR COMPARTMENT WITHOUT PROTECTIVE CASING

Detail of CPU / actuation machine board

Detail of machine board (FRESH-BREWER version only)

30 31 32 36 35 37 39 33 34 38

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Perspective view without protective casing

Side view without protective casing

– espresso boiler side

Side view without protective casing

open-top boiler side (FB – Instant)

42 40 44 41 43

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3 - LIST OF MAIN COMPONENTS

N° Ref.

DESCRIPTION

1 Lock 2 Cabinet 3 User interface 4 Selection keypad 5 Dispensing unit 6 Dispensing compartment 7 Back protective casing 8 Grid fuses

9 Main switch 10 Water inlet solenoid valve 11 Power supply cable 12 Grinder / doser device 13 Instant product container 14 Mixers 15 Door 16 Coffee beans door 17 Coffee beans hopper 18 Decaf coffee door (powder) 19 Water supply tank (espresso) 20 Drip tray 21 Solid waste container 22 Brewer unit Z3000 23 Coffee container for FB (powder) 24 Instant product container 25 Dispensing compartment 26 Hot water nozzle 27 FB unit SIGMA BREWER 28 Mixers 29 Protective casing 30 Actuation board 31 Steam exhauster 32 Boiler heating element actuation board 33 Grid fuses 34 Main switch 35 Sigma Brewer control board (FB version only) 36 Transformer fuses 37 Transformer 38 Grid noise suppressor 39 Power supply cable clamp 40 Coffee grinder unit 41 Espresso boiler compartment 42 Espresso boiler 43 Electromagnetic pump 44 Open-top boiler (Instant & Fresh brewer)

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4 – TECHNICAL DATA AND FEATURES

Height 500 mm Width 508 mm Depth 528 mm Overall depth with door open 724 mm Weight 28 Kg Power supply voltage 230 V AC - 50 Hz Installed power 1500 W (espresso)

2400 W (FB / I) Payment systems used

The machine is pre-set to use (by means of specific kits) payment systems coin mechanisms and 24 V DC validators with protocols EXECUTIVE BDV, MDB

Water supply: From the mains with a water pressure of 5 to 85 N/cm2

BASE VERSIONS:

Espresso – Instant – Fresh brewer

INSTALLED BOILERS AND TEMPERATURE

One pressure boiler for the espresso version One open-top boiler for instant and Fresh-brew versions Temperature setting via software

SAFETY DEVICES

Main switch (at the back) – Main switch upon opening the door Water inlet solenoid valve with overflow device Manual-reset boiler safety thermostat Manual-reset instant boiler anti-boiling thermostat Air-break float block Presence of liquid waste tray – Presence of coffee grounds tray Boiler sensor control (short-circuit or failure) Double heating and timing protection for: Pump – Doser devices – Coffee unit ratiomotor – Coffee grinder – Mixer motors Fuse protection for: Transformers, electronic boards and main wiring

CONTROLS

Presence of water Presence of coffee Operating temperature reached

508 500 528 331 724 331

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5 - ELECTRICAL SAFETY AND RELEVANT STANDARDS

The vending machine New Dispenser was designed and made in conformity with the provisions of the following directives and related European standards:

MACHINE SAFETY DIRECTIVE EEC 98/37

EN 60529 UNI EN 292 –1-2 IEC 695-2-2

LOW VOLTAGE DIRECTIVE EEC 73/23; EEC 89/392; EEC 89/336

(the low voltage directive covers all equipment powered with voltage below 400 V AC)

The following European standards are applied:

EN 60335-2-14 EN 60335-2-15 EN 60335-2-24 EN 60335-2-75

ELECTROMAGNETIC COMPATIBILITY DIRECTIVE

EN 61000-3-3 EN 61000-4-2 EN 61000-4-3 EN 61000-4-4 EN 61000-4-5 EN 61000-4-11

---…----…---…---

With regard to Low Voltage and Electromagnetic Compatibility this vending machine was tested and certified by a certifying body authorised by ministerial decree: IMQ. It is therefore prohibited (on pain of voiding the warranty and the responsibility of the certification) to replace any electrical component with non-original parts during the routine and extraordinary maintenance operations.

Therefore it is also prohibited to:

Tamper with or deactivate the safety systems installed in the vending machine. Install the vending machine outdoor or in any case in a place that is not protected from the weather. Use the vending machine for purposes other than those indicated in the sales contract. Connect the vending machine by means of extension cords or multiple sockets and/or adapters. Use water jets for cleaning.

Then, it is also compulsory to:

Verify the conformity and suitability of power supply line and of the power outlet.

6 – REQUIREMENT FOR THE USERS

For safety purposes, three different operators with different qualifications have been defined.

USER

The user is practically the final user who buys the products from the machine. The user must not have any access whatsoever to the inside of the machine.

PERSON RESPONSIBLE FOR REFILLING AND ROUTINE CLEANING

The person responsible for refilling has the key for opening the machine and is in charge of the refilling, cleaning and internal hygiene of the machine. He must not have any access to energised parts or moving parts.

MAINTENANCE TECHNICIAN

The maintenance technician must be a highly skilled person and must be aware of the electrical hazards in the event of complex technical operations and can operate with the machine switched on and the door open, using the safety key supplied.

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7 – HYDRAULIC LAYOUT “ESPRESSO”

ESPRESSO VERSION COMPONENTS

N.B. The diagram shown is given only as a reference as it may differ for each version.

REF. DESCRIPTION REF. DESCRIPTION REF. DESCRIPTION

Spouts assembly 2 Pump 3 Mixers

Boiler assembly 5 Brewer unit 6 Solenoid valve block

Bypass 8 Water supply tank 9 Volumetric counter

3 5 1 2 4 6

8 9 7

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INSTANT VERSION COMPONENTS

N.B. The diagram shown is given only as a reference as it may differ for each version.

8 – HYDRAULIC LAYOUT INSTANT

REF. DESCRIPTION REF. DESCRIPTION REF. DESCRIPTION

Spouts assembly 2 Mixers 3 Solenoid valves

Boiler assembly 5 Water supply pump 6 Water supply tank

2 1 6 5 4 3

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9 – HYDRAULIC LAYOUT “FRESH BREWER”

COMPONENTI VERSIONE FRESH BREWER

N.B. The diagram shown is given only as a reference as it may differ for each version.

REF. DESCRIPTION REF. DESCRIPTION REF. DESCRIPTION

Spouts assembly 2 Sigma Brewer boiler 3 Mixer

Solenoid valves 5 Boiler 6 Water supply pump

Water supply tank 8 9

7 6 5 4 1 2 3

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10 – HYDRAULIC LAYOUT

“VARIABLE CHAMBER ESPRESSO ”

COMPONENTS OF ESPRESSO VERSION WITH VARIABLE BREWING CHAMBER

This diagram is used exclusively for variable chamber brewer units, as it differs also with regard to the electrical circuit and it is specific to some versions

REF. DESCRIPTION REF. DESCRIPTION REF. DESCRIPTION

Spouts assembly 2 Mixer unit 3 Brewer unit

Chamber with piston 5 Solenoid valve assembly 6 Discharge solenoid valve

By-pass (4 bar) 8 Boiler 9 By-pass (12 bar)

Piston solenoid valve 11 Water supply tank 12 Volumetric counter

Vibration pump

4 8 9 2 1 5 6 7 3

10 11 12 13

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11- INTERNAL LAYOUTS

EXAMPLES OF INTERNAL LAYOUT

NOTE: THE FOLLOWING I LAYOUTS ARE ONLY GIVEN AS AN EXAMPLE FOR THE PURPOSE OF INDICATING THE CONFIGURATION POSSIBILITIES. REFER TO THE TABLES SUPPLIED WITH THE MACHINE FOR THE ACTUAL LAYOUT.

Layout Koro Espresso

Layout Koro Fresh Brewer

Layout Koro Instant

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12 - ELECTRICAL SYSTEMS – CONNECTIONS

The machine is designed to operate under a single-phase voltage of 230 V AC (+5-10V) It is protected with a main 15 A fuse on both phases. With regard to the transformer: the primary winding is protected with a 125 mA fuse the secondary winding is protected with a 1.25 mA fuse It is fitted with a door opening safety switch. The power cable can be supplied as standard feature and chosen among the following types:

1) HO5 RN – F copper with a 3 x 1.5 mm2 section

2) HO5 V V – F ,, ,, ,, ,,

3) HO5 V V – F ,, ,, ,, ,, Fitted with a fixed SCHUKO ** plug. NB **: it is possible that for some specific markets a cable with specific plug be fitted in accordance with the regulations in force in that country. In the event of replacement cables of exactly the same characteristics must be used. Since the “KORO” 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 void.

13 – CONNECTION OF ELECTRONIC BOARDS

1 Actuation board 2 Steam exhauster 3 Terminal strip 4 Switch and fuses 5 Boiler control board 6 Secondary winding fuses 7 Noise suppressor 8 Transformer

Scheda attuazioni

View of power supply unit compartment and actuation board

(Espresso version without protective casing)

8 2 3 5 6 7 4

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BOARD CONNECTION DIAGRAM

Signal DESCRIPTION

SAL

Power supply card

SM FB

Sigma brewer control board

Actuation and control board

CCG

Mechanical general counter

SM 1

Push-button and display control card

LCD

Liquid crystal display

IDEC

Decaf. coffee door switch

NB: The above listed codes are indicated in the wiring diagrams and on information sheets supplied with the machine.

SM FB

Actuation

J 14

J10 P5 P46

SAL J12

230 V

12 V 24 V

SM 1

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- WIRING DI

AGRAM

ESPRESSO

MODEL

FRESH BREWER

MODEL

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15 - ACTUATION BOARD - CONFIGURATIONS

ACTUATION BOARD

This board, placed at the back of the machine, (see Fig. 29) processes the information from the push-button card and from the payment system; it also controls the actuations, the input signals and the boiler board. The 15 VAC voltage necessary for operating the board is supplied by the transformer, protected by a 125 mAT fuse on the primary winding and by a 1.25 AT fuse on the secondary winding; the voltage is rectified and stabilised directly by the board. This board houses the Flash EPROM. The control software of the board is installed directly (via RS232) in the microprocessor.

- The red LED (7) indicates the operating status of the boiler heating element;

- The red LED (9) for resetting the CPU glows during the board reset;

- The green LED (11) blinking indicates that the microprocessor is working correctly;

- The yellow LED (12) indicates the presence of 12 V DC.

5 4 3 2 1 7 8 9 10 11 12 13 6 14 15 16 17 18

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SM1: REFERENCE TO RELAY CODE AND ACTUATIONS - ESPRESSO / FB

ESPRESSO CONFIGURATION FRESH BREWER CONFIGURATION

K 1

Starting pump Pump

K 2

Not used Not used

K 3

Whipper motor 1 Whipper motor 1

K 4

Not used Not used

K 5

Coffee dispensing solenoid valve Instant prod. solenoid valve 3

K 6

Discharge solenoid valve 1 Fresh Brewer solenoid valve

K 7

Coffee brewer motor Not used

K 8

Discharge solenoid valve 2 Not used

K 9

Instant prod. solenoid valve 1 Instant prod. solenoid valve 1

K 10

Doser device motor 1 Doser device motor 1

K 11

Instant prod. solenoid valve 2 Instant prod. solenoid valve 2

K 12

Not used Not used

K 13

Not used Not used

K 14

Mains water inlet solenoid valve Mains water inlet solenoid valve

K 15

Not used Not used

K 16

Coffee grinder ratiomotor Doser device 2

1 - 230 V~ power users 2 - Input signal 3 - Can-Bus connection 4 - Can-Bus connection 5 - Relay expansion connection 6 - Boiler control probes 7 - Red LED - boiler heating element 8 - Input signal 9 - Red LED 10 - Not used 11 - Green LED 12 - Yellow LED 13 - To the push-button board 14 - Connector for board programming (RS232) 15 – Up-Key connector 16 - Board power supply (15Vac) 17 - Relays K1 to K16 18 - Connector for 230 V AC power users

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16 - SIGMA BREWER CONTROL BOARD

4 3 2 1 13 12 11 6 5 10 9 8 7

This board, located at the back of the machine, is additional to the actuation board and controls the SIGMA BREWER unit function only for the FB version. (see photo without protective casing) It processes the information from the brewer unit and controls its functions. The board also controls the dispensing of fresh product and the flow diverter solenoid valve from spout/external nozzle. The 24 VAC voltage necessary for operating the board is supplied by the transformer, protected by a 800 mAT fuse on the primary winding and by a 3.15 AT fuse on the secondary winding; the voltage is rectified and stabilised directly by the board.

- The green LED (7) indicates the presence of +5 V;

- The green LED (8) indicates the presence of 34 V DC variable;

- The green LED (9) indicates the presence of 34 V DC.

1 - To Sigma brewer unit 2 - Not used 3 - MDFB and EVDEV 4 - Board power supply 24Vac 5 - Not used 6 - Not used 7 - Green LED +5V 8 - Green LED 34Vdc variable 9 - Green LED 34 Vdc 10 - Tray detection micro-switch 11 - Tray detection micro-switch 12 - Can-bus with actuation board 13 - Can-bus with actuation board

DETAIL OF REAR SECTION WITHOUT PROTECTIVE CASING

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17 - PUSH-BUTTON BOARD

18 - BOILER CONTROL BOARD

1 - Selection buttons 2 - Not used 3 - To mechanical counter (optional) 4 - To actuation/CPU board 5 - Input 6 - Display adjustment trimmer 7 - To display 8 - 12 Vdc validators 9 - Not used 10 - RS232 serial port 11 - Not used 12 - Programming access button 13 - Wash button 14 - Display card

Triac board

This board is controlled by the machine board and is

powered under 230 V AC.

It used for controlling and starting the boiler heating

element. Connector J2 is connected to a 230V AC phase

Connector J1 receives the information from the SM

board

that sends a consent signal to activate the triac for the

power supply to the heating element.

6 4

STRC

2 3 5 7 8 9 10 11 12 13 1 14

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19 – AIR-BREAK & BOILERS

In the currently coded versions the use of an air-break is not planned; in the instant and fresh brewer versions the open-top boiler is used, which is equipped with a level control system and therefore the relevant functions are incorporated in the boiler (see next paragraph). In the espresso versions an internal water supply tank is used, having the functions of the air-break. There will be in any case some versions with water supply from the mains, where an air-break will be fitted; therefore the proper documentation will be supplied later. The air-break is a functional unit that has the function of keeping the water level constant and to have signal indicating the lack of water from the mains, and in such event it allows the completion of the current selection. Furthermore (in the espresso version) it serves the purpose of have a water reserve at atmospheric pressure, so that the pump can draw the water dose needed for the selection and send it to the espresso boiler without pressure changes that may affect the volumetric counter reading. The water level is ensured by a float that triggers a microswitch, keeping the level between a factory set minimum and maximum (it very important not to replace the microswitch with any one of different mechanical characteristics, as a variety of malfunctions may occur). Furthermore, in the event of failure to the maximum level microswitch, an overflow hole allows the water to be conveyed through a tube and to the safety device fitted on the water inlet solenoid valve, thus causing its mechanical lock (such safety device is triggered also in the event of a power failure).

Water supply tank for the Espresso version,

complete with softener filter and magnetic float

Water supply tank for the Instant &

fresh Brewer version

The water supply tanks are preset for the use of internal softener filters and are fitted with a magnetic

level signal that trigger a sensor located inside the vending machine.

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19.1 – BOILERS

For the KORO model there are three base versions:

1) Espresso version, fitted with a pressure boiler, very similar to the one used in the entire range.

2) Instant version, fitted with only the open-top instant boiler, also fitted with a new design level control system.

3) Fresh-brew version, fitted with only the open-top instant boiler used in the Instant version. The espresso boiler is the same used for KIKKO models, therefore with the same well known and established characteristics and reliability. The open-top boiler for the Instant / FB version is a new and specific design with the feature of being molded from thermoplastic material with specific technical characteristics.

PRESSURE BOILERS

SONDA NT

Side view without protective casing

– pressure boiler inspection side

Pressure boiler removed from the machine

Bipolar safety

thermostat

Solenoid valve assembly

(Three 2-way valves + one

3-way valve)

Vibration pump

Pressure

boiler

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OPEN-TOP BOILER

Boiler temperature °C Value in ohm Allowed tolerance

0 35875 +/-7 ohm 25 12000 +/- 4 ohm 50 2900 ,, 85 1475 ,, 90 1260 ,,

100 963 ,,

TERMOSTATO

CALDAIA

NOTE: The open-top is made of special thermoplastic material and coated with insulat

ing material for more efficient heat

insulation; two overheating protections are fitted for safety.

1) Dry operation protection.

2) Anti-boiling protection.

In the event of failure to the control system and boiler without water, thermostat 1 is triggered

at approximately 125°C and

disconnects the power supply; in order to reactivate everything the malfunction must be identified and the thermostat must be

reset by pressing the central red button. In the event of failure to the control system and the boiler full, upon reaching boiling temperature, as the steam exits from tube A it touches and triggers the two thermostats 2. Proceed as above to reset them; see specific chapter to identify the type of malfunction.

See relevant section in the functional unit

manual for details, photos and complete description: BOILERS The internal temperature control (in both boilers) is by means of an NTC type electronic probe fitted with an internal 12K ohm (± 4 ohm) resistance at a temperature of 25°C.

SIDE VIEW WITHOUT PROTECTIVE CASING –

OPEN-TOP BOILER COMPARTMENT

OPEN

TOP BOILER

PEN-TOP BOILER – DETAIL OF SOLENOID VALVES AND OVERHEATING PROTECTIONS

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– PUMPS AND

PASS

In order to supply water to the espresso boiler a vibration pump used, which is the same used in the entire H&C range of Necta. The application is specific, as pump, boiler, TRIAC circuit and connections are positioned inside the espresso module and easily accessible after opening the compartment wall, closed by only two screws and a quick snap fastener (see Page 16) This solution ensures maximum access for maintenance and hygiene, it also allows the option of using configurations with two espresso modules as an alternative to other two modules, and even mixed modules espresso/instant/fresh-brew. The pump has overheating protection in case of continuous or dry operation by means of a 90°C self-reset klixon. It is fitted with a by-pass at the outlet to ensure correct and consistent dispensing pressure. The by-pass is factory pre-set at 12 bar. The pump is activated by relay K 8 (see previous page for the pictures).)

The pump is located in the espresso boiler unit.

In the event of malfunctions the pump can be

replaced with a new one. In order to access to it, t

he brewer unit must be

removed (Fig. 1).

Therefore the boiler unit protective casing must be

opened (Fig. 2) undoing the two fastening screws. The PUMP is located on the left-

hand side and is

mounted on two rubber anti-vibration elastic supports. Disconne

ct the connection cables and remove after

undoing the special screws.

NEVER change the setting of the bypass, especially

adjusted at the factory, if the malfunction is due to

clogging from calcium deposits; replace with the

complete check-valve spare part set.

If the malfunction was due to triggering of the klixon,

replace it with an identical one.

POMPA

Klixon

Overheating

protection

BY PASS

CHECK-VALVE

WATER INLET

PUMP REMOVED FROM THE BOILER UNIT

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New dispenser “KORO” 07/10/2005 page 28 / 42

The espresso version is equipped with the new Z3000 unit, used in three specific versions (refer to the specific Z3000 service manual). In any case it is an evolution, with many improvements, of the model Z2000, more specifically planned for the following versions:

1) Standard version, which is equivalent to the old Z2000 but with a simpler structure.

2) Variable chamber version, which permits brewing with variable coffee doses.

3) Larger chamber version, which permits selections with more coffee compared to the maximum possible with the base unit.

A heating system has been designed for all versions, for the purpose of increasing the temperature of the first coffee. A specific brewer unit for filtered coffee, SIGMA BREWER, is used in the FB version. For further details on the functional units refer to the specific H&C functional unit manuals “BREWER UNITS”. The Espresso brewer unit uses that is ground on the spot by the grinder and doser unit, specifically designed for this model and that also uses a particular method of metering the ground coffee dose. The FB unit uses specific coffee, already ground to an optimum grade for quick and adequate brewing.

– ESPRESSO & FB BREWER

UNITS

In order to remove the unit from the vending machine, undo the brass knurled knob, disconnect the unit's hydraulic connections, undoing the upper tube fastening nut and release the dispensing tube. When removing the unit, make sure it positioned at the upper dead centre (Fig. 1). To reposition it, follow the same procedure in the reverse order, again making sure it positioned at the upper dead centre, carefully inserting it onto the special positioning pins.

ETAIL OF BASE

Z3000

UNIT BEING REMOVED

Heating plate functioning by contact with the brewing chamber

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New dispenser “KORO” 07/10/2005 page 29 / 42

ETAIL OF SIGMA BREWER UNIT BEING REMOVED

DETAIL OF BREWING CHAMBER

BEING REMOVED

ETAIL OF LOWER FILTER BEING

REMOVED

SIGMA BREWER UNIT REMOVED FROM

THE VENDING MACHINE

BREWING CHAMBER AND FILTER COMPLETELY DISASSEMBLED

The SIGMA BREWER is a new unit especially designed for the vending machine Koro, FB version.

It is a highly innovative and advanced unit that allows disassembly of parts to be cleaned in a few instants. Furthermore, it uses a system with air pressure for brewing; such system permits greater extraction of the coffee flavourings.

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New dispenser “KORO” 07/10/2005 page 30 / 42

– SPOUTS ASSEMBLY

Because of the size of the vending machine FIXED SPOUTS have been designed. The spouts are mounted onto a tray that is easy to remove for daily cleaning.

EXTERNAL VIEW OF SPOUTS ASSEMBLY

DETAIL OF SUPPORT TRAY BEING REMOVED

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New dispenser “KORO” 07/10/2005 page 31 / 42

In According to new market requirements, it was necessary to design new solutions using quick fastening without any screws, to allow easy access for maintenance, as well as quick changes to the layout by means of preassembled modules.

23 – DOSER DEVICES AND POWDER PRODUCT

CONTAINERS

Standards components are used, already adopted in other applications, but in a new support and with newly designed specific powder containers, comprising also the mixer assembly. The system is modular and of the same width as a powder container. It was designed for quick and easy removal as required by the particular type of machine.

INSTANT PRODUCT CONTAINER OPEN AND

BEING REMOVED

MIXER RATIOMOTOR ASSEMBLY

VIEWED FROM BELOW

MIXER RATIOMOTOR ASSEMBLY

BEING REMOVED FROM ITS SEAT

RATIOMOTOR REMOVED FROM ITS SEAT

INSTANT PRODUCT CONTAINER OPEN

AND BEING REMOVED

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New dispenser “KORO” 07/10/2005 page 32 / 42

– MIXER UNIT

The mixers are newly designed, although many components are developed from the ones used in previous models. More specifically, the release and opening system of the external assembly is new, while the motor and the water tightness system are identical. The new system permits easier disassembly for daily cleaning. For further details and technical information refer to the specific “Service Manual”.

TRAY UNDER THE MIXER BEING REMOVED

MIXER IN EXTRACTION POSITION:

DETAIL OF RELEASE LEVER

PLASTIC COMPONENTS OF DISASSEMBLED MIXER

MIXER HAVING THE EXTERNAL PARTS THAT NEED

DAILY HYGIENE BEING REMOVED

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New dispenser “KORO” 07/10/2005 page 33 / 42

– DOSER GRINDER UNIT

The coffee grinder is a new design and the ground coffee dose is determined via software setting and by means of a sensor that counts the number of revolutions of the grinding wheels (see view below). Therefore, it is very important that the mechanical adjustments to the grade of grinding be checked very frequently. In order to get a dose of 7 grams of coffee a certain number of revolutions is counted; by increasing or decreasing such value the amount increases or decreases. It is therefore possible to set selections with different coffee doses. It is therefore clear that it is very important to keep the adjustment of the grinding wheels constant to obtain accurate coffee doses. Especially in the first period of use (1000-2000 selections), because of the greater wear due to the initial settling. The adjustment can be performed also approximately by regularly checking the weight of the ground coffee and its grade of grinding. The motor winding is fitted with a self-reset overheating protection. Flat-type grinding wheels are used.

For further information refer to the specific manual.

COFFEE GRINDER (PERSPECTIVE VIEW)

COFFEE GRINDER - VIEW IN OPERATING POSITION

Side view without protective casing

– coffee grinder unit position area

COFFEE GRINDER (VIEW FROM BELOW)

SENSOR SIDE

EXPLODED VIEW

DISTANCE TO

BE CHECKED

Knob for adjusting the distance between grinding wheels

Ground outlet exit port

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New dispenser “KORO” 07/10/2005 page 34 / 42

The software is programmed by default with the most suitable settings for the relevant market. The following table is an example, and are for the Italian market settings, and the correct and updated settings are indicated in the tables supplied with the machine.

Selection Remarks Coffee

beans

Coffee

Instant

Water

c.c.

Powder

Fresh-brew

coffee

Remarks

NOTE 1

The water flow in the mixers is approximately 10 c.c. per second and it is given as a guideline, as there are many variables that can affect the accuracy.

The liquid dose is determined by the flow-meter pulse counting (volumetric counter).

Both versions (Instant and Espresso) use an electromechanical vibration pump (with the espresso boiler) for the water flow, therefore the liquid dose in both versions is measured in flow-meter pulses (fmp).

NOTE 2

To be noted that the number of pulses does not change in a linear manner (i.e. double the amount of water does not correspond to double the number of pulses), however the counter varies the accuracy according to the water flow velocity, and namely: For espresso coffee it is reduced considerably because of the coffee compress reaction that slows down the water flow, while it is accelerated in the instant drinks selections, since there are no obstructions to the water flow. Therefore, in the event of changing the doses set at the factory, some measurements must be made using measuring containers.

26 – POWDER AND LIQUID DOSE TABLES

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New dispenser “KORO” 07/10/2005 page 35 / 42

The vending machine KORO was designed to operate for a long time without malfunctions; however in order to ensure excellent reliability periodic maintenance is necessary. Such maintenance must be performed according to the number of selections made and the time lapsed. Periodic and correct maintenance ensures reliability, constant quality and also guarantees safety standards over time. The following table indicates the functional units that must be subjected to periodic maintenance and the frequency of maintenance. For the operations to be carried out, refer to the specific Functional unit manuals.

Name of unit

DESCRIPTION OF OPERATION

N. of selections

Max frequency

Espresso brewer unit

1) Check state of filters and wear of silicone O-ring seal

2) Replace upper and lower filters and related seals

3) Descale the internal vent hole and lubricate with specific

food-safe grease

5000 8000

30.000

1 month 6 months

annual

Fresh brewer unit

1) Check state of filters and wear of silicone O-ring seal; see

details in the functional unit manual for FB coffee brewing

2) Open the unit and check the state of wear and internal lubrication and if necessary replace and lubricate

4000

40.000

1 month annual

Mixer unit

1) Check the water tightness in the axial bush and the

correct assembly, if necessary replace.

2) Check the wear of the motor brushes and clean off the excess of carbon powder

50.000

annual

Boiler and solenoid valve assembly

If the boilers and the solenoid valves operate with soft water or are fitted with specific softener filters, the should be no need of periodic maintenance; otherwise periodically check the grade of scaling and if necessary proceed to complete descaling

According to the water hardness

Every 6 months

Steam exhauster unit

There is not need of any particular maintenance For perfect functioning, it is necessary that the powder removal boxes be emptied periodically. In addition, daily cleaning ensures also maximum hygiene of the machine.

Every day

Coffee grinder assembly

The motor was designed to operate for more than 200000 grinding cycles and the grinding wheels can ensure correct grinding for at least 50000 cycles. However, these values can vary because of possible impurities in the coffee (pebbles, pieces of hard wood, etc.), therefore it is advisable, except for premature wear, to check and if necessary replace the grinding wheels every 50000 cycles. Every 200000 cycles check the state of wear of the ratiomotor brushes, if necessary replace and clean off the wear residues. In addition, every month check the correct positioning of the grinding wheels and if necessary adjust to the correct setting by means of the knurled knob.

50000

200000 4000

Every year

month

Extraordinary maintenance is carried out in the event of possible malfunctions. For the most typical problems the vending machine is fitted with sensors that inform the software about any malfunction. The following tables list the possible malfunctions and possible remedies.

27 – ROUTINE & EXTRAORDINARY

MAINTENANCE PROGRAM

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New dispenser “KORO” 07/10/2005 page 36 / 42

PROBLEM

(and/or indication on the display)

POSSIBLE CAUSE

SOLUTION

The machine does not

go into the boiler

heating phase and the

display shows the

message

“WATER FAILURE”

If the micro-switch of the air-break (if

fitted) float in the instant boiler, or of the

float in the water supply tank, is not

activate within one minute, the software

disables the machine.

Check the following situations: Machine with air-break: check th

at there is

water from the mains; if this is the problem,

wait for the water from the mains to be

resumed.

Otherwise, check the operation of the

inlet solenoid valve from the mains, check the

operation of the air-break micro-switch Machine with instant boiler:

in this case it is

the boiler to perform the air-break function. Then, repeat the above checks.

Machine with water supply tank:

Check the operation of the magnetic float, and

of the water supply pump. Check the activation of relays K1 and K14

(espresso versions)

The display indicates

the message

“NO COFFEE”

If the coffee grinder exceeds the grinding

speed for longer than 5 seconds, the

espresso coffee selections are disabled. All

instant product selections remain available.

When an espresso coffee

selection is made the

grinder is activated conveying coffee directly to

the brewing chamber of the Z3000 unit, and the

amount is determined by the number of

revolutions of the grinding wheels by means of

a special sensor. Check the presence of coffee Check the distance between the grinding wheels Check the presence of the sensor

Check the functioning of the relay K16

The display indicates

the message

“WASTE CONTAINER FULL”

When the float in the liquid waste tray

triggers the signal micro-switch.

Empty

the tray, removing it from the lower

section of the cabinet. Check the operation and correct functioning of float and micro-switch.

The display indicates

the message

“AIR-BREAK”

The machine locks if after 10 selections the

float micro-switch does not change

position.

Check the following situations: Machine with air-break:

check that there is

water from the mains; if this is the problem,

wait for the water from the mains to be

resumed.

Otherwise, check the operation of the

inlet solenoid valve from the

mains, check the

operation of the air-break micro-switch Machine with instant boiler:

in this case it is

the boiler to perform the air-break function. Then, repeat the above checks.

Machine with water supply tank:

Check the operation of the magnetic float

, and

of the water supply pump.

Check the activation of relays K1 and K14

The display indicates

the message

“VOLUMETRIC COUNTER”

When the counter does not signal any

counting within a time-out set by default.

The water amounts necessary fo

r espresso

coffee selections are ensured by a volumetric

counter that with the water flow causes a wheel

to rotate and sends to the software a number of

pulses corresponding to the set water dose; if

such dose is not reached within 60 seconds it

means that there is a problem.

Check that there is water (see above); check

that there are no obstructions to the correct

flow of water. Check the correct functioning of the impellers.

There must be 5 VAC on the terminals during

the counter operation. Check that cof

fee was

ground correctly and that dose is accurate. Check that the coffee filters are not clogged.

– TROUBLE

SHOOTING

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New dispenser “KORO” 07/10/2005 page 37 / 42

The display indicates

the message

“BOILER”

The machine will lock if after the maximum

time of heating from the machine start, or

from the last selection, there is no signal of

correctly reaching the temperature set in

the software.

Check that the heating element and the STRC

card are functioning correctly.

Check that the overheating control systems

were not triggered. Check the functioning of the probe (oh

control)

Should the overheating protection be triggered

before resetting, the cause must be found and

eliminated.

The display indicates

the message

“CAN-BUS BOARD”

Failed dialogue between CPU board and

can-bus board that controls the SIGMA

BREWER unit.

Check the connections. Check that the power supply is correct. Replace the board.

The display indicates

the message

“COIN MECHANISM”

(only if equipped with a

payment system)

The machine will lock if it receives an

impulse longer than two seconds on a

validator line or there is no communication

with the serial coin mechanism for more

than 30 seconds (executive protocol).

Or 75 seconds (BDV protocol)

Check that connection is correct and the software setting is correct for the protocol. If necessary replace the payment system.

The display indicates

the message

“GRINDER BLOCKED”

If the coffee grinder does not rotate or

rotates too slowly for longer than 5 seconds, the espresso coffee based

selections are disabled.

The grinder rotation is controlled by a sensor; if no rotation is detected within 5 seconds, check: That there are no blockages in the grinding wheels. That the overheating control systems on the winding were not triggered. That the sensor works correctly.

Check the activation of relay K16

The display indicates

the message

“ESPRESSO UNIT”

If the unit does not reach the initial standby

position after making a selection (checked

by a position micro-switch) the espresso

based selections are disabled.

The standby position is checked by a position micro-switch, and every time the machine is started the unit is checked. If the change in the “on” condition is not read, check that: the motor is started, the position micro-switch works correctly, the brewing chamber is not clogged with too much coffee.

Check the activation of relay K7.

The display indicates

the message

“RAM DATA”

One or more areas of the RAM memory contain altered or non-compatible data, which is corrected by the software with

default setting data; therefore the machine

continues to operate with the initial data,

but initialise will be required.

Enter into the installation procedure and initialise the software; if the failure persists replace the CPU board.

The display indicates

the message

“FRESH-BREWER PISTON”

The default position is determined by the

micro-switches, and the position is factory

preset; if for any reasons they are not

triggered, FRESH-BREW coffee selections

are disabled.

The standby position is checked by a position micro-switch, and every time the machine is started the unit is checked. check that: the motor is started, the position micro-switch works correctly, the brewing chamber is not clogged with too much coffee. the filter is not clogged. Check the connection with the FB board

The display indicates

the message

“FRESH-BREWER BRUSH”

The default position is determined by the

micro-switches, and the position is factory

preset; if for any reasons they are not

triggered, FRESH-BREW coffee selections

are disabled.

The standby position is checked by a position micro-switch, and every time the machine is started the unit is checked. check that: the brush is new and the motor is activated. That there are not any mechanical blockages. Check the connection with the FB board

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New dispenser “KORO” 07/10/2005 page 38 / 42

For espresso only:

Coffee is dispensed too

slowly and it tastes

burnt.

Excessive coffee dose or ground too finely. The dose is calculated using an algorithm that

counts the number revolutions of the grinder, and the doses are dispensed correctly if the grinder is adjusted with the correct grade of grinding. Check that the distance between the grinding wheels is the factory default one.

For espresso only:

The coffee lacks body

and is dispensed too

quickly.

Coffee dose too small, or ground too

coarsely.

The dose is calculated using an algorithm that counts the number revolutions of the grinder, and the doses are dispensed correctly if the grinder is adjusted with the correct grade of grinding. The dispensing time must remain constant. Check that the distance between the grinding wheels is the factory default one; with use the grinding wheels are subject to wear and it will be necessary to reset the correct measurement periodically.

The mixers clog up

Failed rotation of the mixer.

Excessive instant product dose.

Steam exhaust box clogged.

Water to powder ratio not correct.

Check for the motor overheat protection trigger, if necessary check the cause of such trigger. Empty the powder removal box, adjust and check the correct water to powder ratio. Check the logic of the cycles. Check the activation of relay K3.

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New dispenser “KORO” 07/10/2005 page 39 / 42

HACCP DIRECTIVE (EEC 93/43 and 96/3)

Outline and instructions for use

Notes: What is it and what is indicated by the European Directive

Directives EEC 93/43 and 96/3 regard 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 therefore a system that addresses the analysis of any potential risks in the manufacturing and distribution cycle of food product and the identification of 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 vending machine hygiene condition

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

HACCP Directives (EEC 93/43 and 96/3) Guidelines for correct application

- 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.

- Keep coffee and powder products in a cool, dark and dry place.

- 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”.

- Tightly close and seal any product packages not completely used.

- Coffee and consumables must be kept and transported separate from the cleaning products.

- The product containers must be cleaned regularly (see operation instructions).

- Only fill coffee or other product containers with sufficient amount for the expected use until the next

cleaning.

Cleaning the machine (Pages 40, 41 & 42)

- Carefully observe the following cleaning instructions!

- Clean the machine, preferably at the end of the day or in the morning before the machine is used.

- After cleaning, dispense and check a drink (see last check).

- Fill in the check list 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; avoid the use of

powder and abrasive products.

–HACCP

DIRE

TIV

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New dispenser “KORO” 07/10/2005 page 40 / 42

Daily Cleaning And Hygiene - espresso Version

(Expected time 6 minutes)

Remove the dispensing compartment and the tray, slide out the internal tank. Clean and rinse the components thoroughly under current water, empty and rinse the tank (FIG. 1 – FIG. 2)

Remove the coffee grounds container, empty it and rinse it thoroughly (FIG. 3)

Remove the drip tray located under the mixer, rinse it and eliminate any residue (FIG. 4)

Slide out the external mixer assembly and disassemble it (FIG. 5 – 6 ), clean and rinse out thoroughly all residue.

Remove the brewer unit, clean and rinse with hot water (FIG. 7 – 8).

Reassemble all parts, taking care not to touch with your hands any parts that come into contact with food. Carry out a mixer automatic wash cycle according to the pre-set procedures. Close the door and make some test selections.

NB: In order to speed up the operations, it is advisable to replace with components that were already cleaned and sanitised at the workshop, and take to the workshop the dirty components for cleaning and sanitising. The cleaning and hygiene operations must be carried out the evening, after the machine use, or the next morning before starting to use the machine.

Fig. 1

–

DAILY CLEANING AND HYGIENE PROGRAM

Fig. 2

Fig. 3

Fig. 4

Fig. 7 Fig. 8

Fig. 5

Fig. 6

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New dispenser “KORO” 07/10/2005 page 41 / 42

Daily Cleaning And Hygiene - Fresh brewer Version

( Expected time 6 minutes)

Remove the dispensing compartment and the tray, slide out the external tank. Clean and rinse the components thoroughly under current water, empty and rinse the tank

(FIG. 1)

Remove the coffee grounds container, empty it and rinse it thoroughly

(FIG. 2)

Remove the brewing chamber and disassemble it, clean and rinse under hot current water (FIG. 3 – 5)

Remove the lower filter-holder, clean and rinse thoroughly (FIG. 4)

Remove the spouts assembly and the support tray, clean and rinse thoroughly (FIG 7).

Slide out the external mixer assembly and disassemble it (FIG. 6 ), clean and rinse out thoroughly all residue.

Fig. 4

Fig. 6

Fig. 3

31 – DAILY CLEANING AND HYGIENE PROGRAM

FRESH BREWER UNIT

Fig. 1

Fig. 2

Fig. 5

Fig. 7

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New dispenser “KORO” 07/10/2005 page 42 / 42

Monthly Cleaning And Hygiene (or every 5000 selections) For all versions: Espresso - Fresh Brewer - Instant

Expected time 18 minutes

ONCE A MONTH, OR EVERY 5000 SELECTIONS, THE

FOLLOWING SCHEDULED MAINTENANCE OPERATIONS MUST BE CARRIED OUT; AS USUAL IT IS ADVISABLE TO CARRY OUT SUCH OPERATIONS AT THE WORKSHOP, AND ON SITE SIMPLY REPLACE THE UNITS WITH THE ONES WHICH WERE ALREADY SUBJECTED TO SCHEDULED MAINTENANCE.

Remove the “Z3000’ unit from the vending machine (FIG. 1 – FIG. 2); disassemble the unit completely, remove the upper piston and the lower brewing chamber (FIG. 3 – FIG. 4); carry out the maintenance operations indicated in the specific manual, and more specifically, clean or replace the filters and lubricate the seals.

Remove the “SIGMA BREWER” unit from the machine; clean thoroughly (see specific manual), more specifically the brewing chamber and the lower filter; check the efficiency of the mechanism and of the position micro-switches. If the filter is clogged for more than 50% must be replaced (FIG. 5)

Remove the powder containers, empty and clean them thoroughly in the inside, especially the ports and the auger (FIG. 6)

Remove the grinder and doser assembly, empty any coffee residue, check the state of the grinding wheels, check the efficiency of the sensor that detects the number of revolutions (FIG. 7)

Reset the correct distance between the grinding wheels (see specific manual).

Reassemble all parts, taking care not to touch any parts that come into contact with food.

FIG. 1

FIG. 6

–

MONTHLY CLEANING AND HYGIENE PROGRAM

FIG. 3

FIG. 2

FIG. 4

FIG. 5

FIG. 7