Vending Machine Manuals & Owner Guides

Vending machine equipment classes

Class A

A fully cooled machine, in which the entire refrigerated product space is held at the same temperature; most glass-front beverage machines fall in this class.

Class B

A refrigerated beverage machine that is not fully cooled — typically a zone-cooled, closed-front stack machine that chills the products nearest the dispensing point.

Combination A

A combination machine — a refrigerated beverage section plus a non-refrigerated section, often for snacks — in which at least 25% of the front surface is transparent.

Combination B

A combination machine with refrigerated and non-refrigerated sections and less than 25% transparent front area.

Cutting vending machine energy use

• Use low-power modes to dim lights and relax refrigeration during closed hours.
• Keep the condenser coil clean and leave the clearance the manual requires behind the machine.
• Avoid direct sunlight and heat sources, especially for glass-front machines.
• Load pre-chilled product where possible and avoid setting temperatures colder than needed.

Tip-over safety

Vending machines can weigh many hundreds of pounds and have caused fatal injuries when customers rocked or tilted them to free a product. Install anti-tip hardware where provided, keep machines level, and post warnings.

Vending Machine FAQ