IEC 63252 pdf – Energy consumption of vending machines

IEC 63252 pdf – Energy consumption of vending machines
The following types of vending machine are excluded from this document:
– drink machines dispensing hot and/or cold drinks into cups;
– machines with a food-heating function;
– vending machines operating at temperatures below 0 °C; or
– any machine including one or more of these compartments.
For verification purposes, it is essential to apply all of the tests specified to a single unit. The tests can also be made individually for the study of a particular characteristic.
This document does not deal with any characteristics of machine design other than energy consumption.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their contentconstitutes requirements of this document. For dated references, only the edition cited applies.
For undated references, the latest edition of the referenced document (including any amendments) applies.
IEC 60335-1, Household and similar electrical appliances – Safety – Part 1: General requirements
IEC 60335-2-75, Household and similar electrical appliances – Safety – Part 2-75: Particularrequirements for commercial dispensing appliances and vending machines
ISO 5149-2, Refrigerating systems and heat pumps – Safety and environmental requirements – Part 2: Design, construction, testing, marking and documentation
ISO 5149-3,Refrigerating systems and heat pumps – Safety and environmental requirements- Part 3: lnstallation site
EN 50564,Electrical and electronic household and office equipment – Measurement of lowpower consumption
3Terms and definitions
For the purposes of this document, the following terms and definitions apply.
IsO and lEc maintain terminological databases for use in standardization at the followingaddresses:
. IEC Electropedia: available at http://www.electropedia.orgl
-Iso Online browsing platform: available at http://www.iso.orglobp3.1Terms relating specifically to the vending process
3.1.1
cabinet
enclosure within a vending machine in which the product is held ready to be sold
3.1.2
automatic energy-saving mode
mode of a vending machine in which energy-reducing measures are automatically applied as aresult of operational controls fitted by the manufacturer
Note 1 to entry: These could include light or movement sensors.
Note 2 to entry: Timers or other controls that can be adjusted by the company operating the machine do not qualifyas automatic，unless they have a permanent minimum configuration level that cannot be overridden by the company,in which case they may be operational at their minimum configuration for the automatic energy-saving mode test.
3.1.3
health control cut-out function
function fitted in machines intended entirely for the storage and vending of perishablefoodstuffs, or with a compartment for the storage and vending of such foodstuffs, that prevents
vending of foodstuff if the machine or compartment experiences a time/temperature conditionoutside that permitted under food safety regulations
3.1.4
loadingfilling
process of putting products into the vending machine
Note 1 to entry: This can require the door of the machine to be open.
3.1.5
manufacturer’s instructions
instructions that accompany the machine, including advice on installation of the machine at thefinal operating location
3.1.6
perishable foodstuffs
foods,such as dairy products, sandwiches and plated meals that are required to be kept chilledunder food safety regulations
3.1.7
pull down
reduction of temperature inside the product storage area of a chilled vending machine to themachine’s nominal operating temperature, as specified by the manufacturer
Note 1 to entry: For example,as required following the loading operation.
3.1.8
ready mode
mode of a vending machine in which the machine is available (ready) for use, but no productsare taken
Note 1 to entry: ln this mode，products on sale are available for immediate delivery.3.1.9
refrigerated dual-temperature glass-fronted machines
machines that can be set up to have more than one compartment, each of which is held at adifferent temperature, one of which is for perishable food
Note 1 to entry: The presence of a health control cut-out function in the perishable food compartment is essential,Note 2 to entry: The compartments in these machines are sized according to the needs of the final customer. inpractice，they are operated with no more than 50 % capacity at perishable food temperatures .
Note 3 to entry: lf the machine includes a food safety thermal cut-out functionality, then for the purposes of testing.that compartment with the safety cut-out is deemed for storage of perishable foodstuff.
3.1.10
vending mode
transient mode of a vending machine during which products are dispensed
3.1.11
zone-cooled vending machine
vending machines for which the cabinet is not fully cooled throughout its volume and in whichthe product is cooled to the final vending temperature only as it reaches close to the dispensingmechanism (this is the usual configuration for category 1 machines)
Note 1 to entry: Zone-cooled machines are not appropriate for perishable foodstuffs.3.2Terms relating to the tests
3.2.1
M-can
test can used to simulate a product during tests, fitted with a temperature-measuring device
3.2.2
net volume
net internal refrigerated volume of the cabinet within which the products directly available forvending are contained,measured in accordance with 6.4