IEC 63252:2020

Energy consumption of vending machines

IEC 63252:2020 defines methods for the measurement of energy consumption of vending machines, whether or not fitted with refrigerating appliances.
The standard applies (but is not limited) to the following categories of machines:
- Refrigerated closed-fronted can and bottle machines where the products are held in stacks
- Refrigerated glass-fronted can and bottle, confectionery and snack machines
- Refrigerated glass-fronted machines entirely for perishable foodstuffs
- Refrigerated dual-temperature glass-fronted machines
- Confectionery and snack machines that are not refrigerated
- Combination machines consisting of two different categories of machine in the same housing and powered by one chiller
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.

Consommation d'énergie des distributeurs automatiques

L'IEC 63252:2020 définit des méthodes de mesure de la consommation d'énergie des distributeurs automatiques, qu'ils soient équipés ou non d'appareils de réfrigération.
La norme s'applique (entre autres) aux catégories de distributeurs suivants:
– distributeurs fermés réfrigérés de cannettes et de bouteilles dans lesquels les produits sont empilés
– distributeurs réfrigérés à porte vitrée de cannettes, bouteilles, confiseries et collations
– distributeurs réfrigérés à porte vitrée contenant uniquement des denrées alimentaires périssables
– distributeurs réfrigérés à porte vitrée et à double température
– distributeurs non réfrigérés de confiseries et collations
– distributeurs combinant deux catégories différentes de distributeurs dans une même enveloppe et alimentés par un seul réfrigérateur
Les types de distributeurs automatiques suivants ne sont pas couverts par le présent document:
– distributeurs de boissons chaudes et/ou froides dans des gobelets;
– distributeurs avec une fonction de chauffage des denrées;
– distributeurs automatiques fonctionnant à des températures inférieures à 0 °C; ou
– tout distributeur comprenant un ou plusieurs de ces compartiments.
À des fins de vérification, il est indispensable d’appliquer tous les essais spécifiés à un seul appareil. Les essais peuvent également être effectués séparément pour l'étude d'une caractéristique particulière.
Le présent document ne couvre pas les caractéristiques de conception du distributeur autres que la consommation d'énergie.

General Information

• Status: Published
• Publication Date: 12-Jul-2020
• ICS: 27.015 - Energy efficiency. Energy conservation in general
• ICS: 97.130.20 - Commercial refrigerating appliances
• Technical Committee: TC 59 - Performance of household and similar electrical appliances
• Current Stage: PPUB - Publication issued
• Start Date: 13-Jul-2020
• Completion Date: 31-Jul-2020

Overview

IEC 63252:2020 is an international standard established by the International Electrotechnical Commission (IEC) that defines methods for measuring the energy consumption of vending machines. This standard applies to various categories of vending machines, including those equipped with refrigeration systems, and covers both refrigerated and non-refrigerated models. It provides a consistent framework for assessing energy performance but excludes machines dispensing hot/cold drinks into cups, machines with food-heating functions, or those operating below 0 °C.

The goal of IEC 63252:2020 is to enable manufacturers, operators, and regulators to accurately measure, compare, and optimize the energy consumption of vending machines, promoting efficiency and sustainability in this growing sector.

Key Topics

• Scope and Applicability
  This standard covers energy consumption measurement methods for several types of vending machines:

  • Refrigerated closed-fronted machines holding canned or bottled products in stacks
  • Refrigerated glass-fronted vending units for cans, bottles, confectionery, snacks, or perishable foodstuffs
  • Dual-temperature glass-fronted refrigerated machines
  • Non-refrigerated confectionery and snack machines
  • Combination machines powered by a single chiller housing two different machine categories

• Exclusions
  IEC 63252:2020 specifically excludes:

  • Drink machines dispensing hot/cold beverages into cups
  • Vending machines with food-heating capabilities
  • Machines operating under freezing conditions (below 0 °C)
  • Machines containing any of the above compartments

• Testing Environment and Equipment
  The standard details general requirements for test rooms, measurement instruments, power supply conditions, and specifying accuracy for data collection.

• Test Procedures
  The standard includes comprehensive test procedures encompassing:

  • Loading and pull-down tests to measure energy consumption during cooling load cycles
  • Ready mode, energy-saving mode, and recovery period measurements, evaluating consumption during different operational states
  • Product loading guidelines specifying storage temperatures to reflect realistic scenarios
  • Stabilization and measurement timing considerations to ensure test accuracy

• Energy Consumption Calculation
  IEC 63252:2020 defines formulas and methods to calculate total energy usage, allowing for standardized comparison and reporting.

• Documentation and Reporting
  A test report template is provided in the annexes for consistent data presentation, including machine category, test conditions, and measured consumption.

Applications

• Vending Machine Manufacturers
  Utilize IEC 63252:2020 to design energy-efficient vending machines and validate their performance against international benchmarks.

• Regulatory Bodies and Certification Agencies
  Adopt this standard as a basis for energy labeling, compliance verification, and market surveillance to encourage energy conservation.

• Vending Operators and Facility Managers
  Apply the testing methods to select machines with lower energy consumption, optimize vending machine placement and operation, and reduce operational costs.

• Energy Efficiency Programs
  Leverage the standardized measurement methods to support incentive schemes, environmental certifications, and sustainability reporting within the vending sector.

Related Standards

• IEC 60335-1 – Household and similar electrical appliances – Safety – General requirements
• IEC 60335-2-75 – Household and similar electrical appliances – Safety – Particular requirements for commercial dispensing appliances and vending machines
• ISO 5149 Series – Refrigerating systems and heat pumps – Safety and environmental requirements (Parts 2 and 3 on design, construction, installation, and documentation)
• EN 50564 – Measurement of low power consumption in electrical and electronic household and office equipment

These related standards ensure safety, environmental compliance, and accurate measurement of low-power electrical appliances, complementing IEC 63252:2020’s focus on vending machines' energy consumption.

---

Keywords: IEC 63252, energy consumption, vending machines, energy efficiency, refrigerated vending machines, vending machine testing, energy-saving mode, vending machine standards, machine energy measurement, IEC standards, vending industry sustainability.

Standards Content (Sample)

IEC 63252 ®
Edition 1.0 2020-07
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Energy consumption of vending machines

Consommation d'énergie des distributeurs automatiques

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IEC 63252 ®
Edition 1.0 2020-07
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Energy consumption of vending machines

Consommation d'énergie des distributeurs automatiques

INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
INTERNATIONALE
ICS 27.015; 97.130.20 ISBN 978-2-8322-8598-5

– 2 – IEC 63252:2020 © IEC 2020
CONTENTS
FOREWORD . 4
1 Scope . 6
2 Normative references . 6
3 Terms and definitions . 7
3.1 Terms relating specifically to the vending process . 7
3.2 Terms relating to the tests . 8
4 General requirements . 9
4.1 Applicability . 9
4.2 Test room . 9
4.3 Instruments, measuring equipment and measuring accuracy . 10
4.4 Power supply . 10
5 Conditions for the tests . 10
5.1 General . 10
5.2 Equipment location for test. 11
5.3 Energy consumption and recording . 11
5.4 M-cans . 11
5.5 Product loading for test . 11
5.6 Product storage temperatures . 12
5.7 Stabilization . 12
6 Energy consumption measurement . 12
6.1 General . 12
6.2 Loading and pull-down test . 13
6.2.1 Test procedure . 13
6.2.2 Loading for loading and pull-down test . 13
6.2.3 Measurement for loading and pull-down test . 14
6.3 Ready mode, energy-saving mode and recovery period measurements. 14
6.3.1 General . 14
6.3.2 Test procedure . 15
6.3.3 Measurement . 15
6.4 Measurement of the net volume . 16
7 Calculations – Energy consumption . 16
8 Marking plate . 17
Annex A (informative) Test timeline . 18
Annex B (informative) Test report template . 19
Bibliography . 23

Figure A.1 – Test timeline . 18
Figure B.1 – Location of machine . 20
Figure B.2 – Spiral machine . 21
Figure B.3 – Glass fronted can/bottle machine . 21
Figure B.4 – Carousel or drum machine . 22
Figure B.5 – Combined snack and vertical stack can machine . 22

Table 1 – Vending machine categories . 6
Table 2 – Description of vending machine categories . 9
Table 3 – Product loading temperatures for reloading and pull-down test . 14
Table 4 – Permitted loading times . 14
Table B.1 – Data to be reported . 19

– 4 – IEC 63252:2020 © IEC 2020
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
ENERGY CONSUMPTION OF VENDING MACHINES

FOREWORD
1) The International Electrotechnical Commission (IEC) is a worldwide organization for standardization comprising
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indispensable for the correct application of this publication.
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rights. IEC shall not be held responsible for identifying any or all such patent rights.
International Standard IEC 63252 has been prepared by IEC technical committee 59:
Performance of household and similar electrical appliances.
The text of this International Standard is based on the following documents:
FDIS Report on voting
59/730/FDIS 59/736/RVD
Full information on the voting for the approval of this International Standard can be found in the
report on voting indicated in the above table.
This document has been drafted in accordance with the ISO/IEC Directives, Part 2.

The committee has decided that the contents of this document will remain unchanged until the
stability date indicated on the IEC website under "http://webstore.iec.ch" in the data related to
the specific document. At this date, the document will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
– 6 – IEC 63252:2020 © IEC 2020
ENERGY CONSUMPTION OF VENDING MACHINES

1 Scope
This document defines methods for the measurement of energy consumption of vending
machines, whether or not fitted with refrigerating appliances.
The standard applies (but is not limited) to the categories of machines shown in Table 1.
Table 1 – Vending machine categories
Category Machine type
1 Refrigerated closed-fronted can and bottle machines where the products are held in
stacks
2 Refrigerated glass-fronted can and bottle, confectionery and snack machines
3 Refrigerated glass-fronted machines entirely for perishable foodstuffs
4 Refrigerated dual-temperature glass-fronted machines
5 Confectionery and snack machines that are not refrigerated
6 Combination machines consisting of two different categories of machine in the same
housing and powered by one chiller

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 content
constitutes 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: Particular
requirements 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: Installation site
EN 50564, Electrical and electronic household and office equipment – Measurement of low
power consumption
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following
addresses:
• IEC Electropedia: available at http://www.electropedia.org/
• ISO Online browsing platform: available at http://www.iso.org/obp
3.1 Terms 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 a
result 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 qualify
as 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 perishable
foodstuffs, 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 condition
outside that permitted under food safety regulations
3.1.4
loading
filling
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 the
final operating location
3.1.6
perishable foodstuffs
foods, such as dairy products, sandwiches and plated meals that are required to be kept chilled
under food safety regulations
Note 1 to entry: Requirements vary between countries.

– 8 – IEC 63252:2020 © IEC 2020
3.1.7
pull down
reduction of temperature inside the product storage area of a chilled vending machine to the
machine'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 products
are taken
Note 1 to entry: In 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 a
different 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. In
practice, they are operated with no more than 50 % capacity at perishable food temperatures.
Note 3 to entry: If 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 which
the product is cooled to the final vending temperature only as it reaches close to the dispensing
mechanism (this is the usual configuration for category 1 machines)
Note 1 to entry: Zone-cooled machines are not appropriate for perishable foodstuffs.
3.2 Terms 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 for
vending are contained, measured in accordance with 6.4
3.2.3
test package
food product used as load when testing chilled food compartments
Note 1 to entry: The test packages used in these tests shall be commercially available, unopened, 330 ml cans of
drinks. The difference in heat capacity of different drinks is insignificant.

4 General requirements
4.1 Applicability
This document establishes the tests and calculations necessary to determine the energy rating
of a vending machine.
The document relates to the categories of vending machines described in Table 2 and to any
combination of them.
Table 2 – Description of vending machine categories
Category Machine type Comment
1 Refrigerated closed-fronted can and bottle These machines serve refrigerated beverages
machines where the products are held in stacks that are not visible before vending.
2 Refrigerated glass-fronted can and bottle, These machines are for foodstuffs which are
confectionery and snack machines refrigerated for reasons not related to food
safety.
3 Refrigerated glass-fronted machines entirely for These machines are refrigerated for food safety
perishable foodstuffs reasons and have a health control cut-out
function.
4 Refrigerated dual-temperature glass-fronted These machines have two compartments, each
machines of which is held at a different temperature, one
of which is for perishable food. The compartment
containing perishable food shall be controlled by
a health control cut-out function.
5 Confectionery and snack machines that are not These machines store product at ambient
refrigerated temperature without cooling.
Combination machines consisting of two The machines usually consist of two machine
different categories of machine in the same modules separated by a vertical panel but could
housing and powered by one chiller. also be two units mounted one above the other.
Typical combination machine would consist of a
closed-fronted bottle machine and a glass-
fronted snack machine, or two separate food and
snack machines.
The machine manufacturer shall provide adequate information to confirm that the machine is
suitable for testing in accordance with this specification, and that it can perform the tests as
required, if necessary with minimum intervention by the manufacturer's technical staff.
Information shall be provided by completing the test report in Annex B.
4.2 Test room
Tests shall be carried out in a test room at climate class 3, defined in ISO 23953-2 as (25 ± 1) °C
and (60 ± 5) % relative humidity, with defined air movement. The conditions in the test room
shall be measured by a probe located 500 mm upstream of the vending machine (on the air
supply side of the cabinet), in line with the front of the cabinet and at half the height of the
vending machine being tested.
Lighting shall be installed to maintain (600 ± 100) lx measured at a height of 1 m above the
floor.
Air movement shall be provided. The air movement shall be, as far as practicable, parallel to
the plane of the cabinet's opening and to the horizontal axis. The air velocity at any point on
the vertical side of the vending machine shall be between 0,1 m/s and 0,2 m/s.
The direction of air flow shall be such that the air does not enter the cabinet when the door is
open.
– 10 – IEC 63252:2020 © IEC 2020
4.3 Instruments, measuring equipment and measuring accuracy
All measurements shall be carried out with instruments that have been calibrated.
Temperature measurements shall be made to an accuracy of ±1 °C. The time interval between
temperature measurements should be no greater than 1 min.
Time measurements shall be made to the nearest 0,01 h.
Relative humidity shall be measured to an accuracy of ±5 %.
Electrical energy consumption shall be measured to a resolution of ±0,01 kWh and with an
accuracy of ±1 %.
NOTE See EN 50564 for guidance on power measurement.
4.4 Power supply
The tolerance that applies to the power supply shall be ±2 % for voltage and ±1 % for frequency
in relation to the nominal values given on the marking plate or otherwise stated by the
manufacturer.
5 Conditions for the tests
5.1 General
Each machine intended to be tested shall be representative of stock or routine production and
shall be typical in construction and have only default settings as supplied on delivery to the
customer, except as required to meet 5.6 and to achieve the operational modes required under
6.3.
Machines are to be prepared in accordance with the manufacturer's instructions as if they were
to be installed in their intended vending location, including the fitting of parts such as leg covers
and spacers.
Unless otherwise specified, the tests are carried out on a single machine that shall withstand
all the relevant tests, and are carried out in the order given in this document.
Machines are to be categorised in accordance with the information in the manufacturer's
brochure.
A machine described as being capable of being operated as a chilled food machine and fitted
with a health cut-out function shall be tested as a category 3 machine.
A machine described as providing the facility for a compartment to sell perishable food, and
whose compartment is fitted with a health control cut-out function, shall be tested as a category
4 machine.
Where a machine is fitted with a chiller but where no reference is made to perishable food, it
shall be tested as a category 2 machine.
All carousel or drum machines (where the products on display are held on a circular disc) fitted
with a chiller are to be tested as category 3 machines.
As far as possible, combination machines shall be supplied by the manufacturer with half the
total volume set up for each category of machine, e.g. half as can/bottle and half as snack.

If it is evident from the construction of the machine that a particular test is not applicable, the
test is not carried out.
NOTE For example, in a category 5 machine, there is no reloading or pull-down measurement.
5.2 Equipment location for test
Figure B.1 shows the position of the machine in the test room.
The machine is to be installed so that the rearmost part of the cabinet is at a minimum of
100 mm from any vertical surface at the rear of the machine.
There shall be a minimum of 1 m between the side or front of the machine casing and any
vertical surface at the side or front of the machine.
There shall be a minimum of 250 mm between the top of the machine and the ceiling of the test
room.
5.3 Energy consumption and recording
The energy consumption shall be measured by a direct meter reading method, as described in
EN 50564 and recorded in the test report shown in Annex B.
5.4 M-cans
M-cans shall be commercial 330 ml cans having height of 115 mm and a diameter 66 mm and
shall be filled with water or a liquid of similar heat capacity and with a temperature sensor at
the geometric centre of the can.
NOTE If a different can size is used, this is stated in the test report. Only results determined with the same can size
are comparable.
For category 1 machines, two M-cans are placed in the columns adjacent to the outer columns
of the product stack. Thus, they shall be placed in columns 2 and 4 of a 5-column machine.
They shall be placed in the fourth row from the bottom of the stack, or if there are fewer than 4
rows, in the top row.
For category 2 and 3 and 5 machines, 12 M-cans shall be placed at the extremes of the cabinet
and in the middle row. For category 4 machines, M-cans shall be placed at the extremes of the
uppermost and lowest rows of each compartment, for a total of 16 M-cans. For category 6
machines, M-cans shall be placed as appropriate for the two individual sections.
Glass-fronted carousel vending machines shall be set up with 12 M-cans, four located
equidistant in each of the top, middle and bottom rows.
M-cans are required for the testing of category 5 machines to ensure that the product is at the
correct temperature before testing starts.
5.5 Product loading for test
Glass-fronted spiral or tray machines shall be set up entirely with spirals or trays so as to vend
only 330 ml cans. Carousel or drum machines are to be set up with the maximum number of
sectors that are large enough to contain a 330 ml can. Closed-fronted can/bottle machines are
to be set up to contain the maximum number of 330 ml cans.
Machines are to be filled with the maximum capacity number of 330 ml cans. The capacity shall
be reported in the test report (see Annex B).

– 12 – IEC 63252:2020 © IEC 2020
Note that for categories 1, 2 and 4, loading temperatures are different for initial loading and for
pull-down test loading.
NOTE See Table 3.
5.6 Product storage temperatures
Category 1 machines shall be tested in ready mode with the machine set with a maximum
measured product temperature of 7 °C.
Category 2 machines (not suitable for perishable foodstuffs), shall be tested in ready mode with
the product at a maximum of 12 °C.
Category 3 machines shall be tested in ready mode with the machine set with a maximum
product temperature of 3 °C.
Category 4 machines shall be tested in ready mode with a product temperature of a maximum
of 3 °C in the cooler compartment and a maximum of 12 °C in the warmer compartment. 50 %
of the volume shall be allocated to each temperature condition.
Category 5 machines shall be tested in ready mode with cans at 25 °C.
Category 6 machines shall be tested in the conditions appropriate for each compartment.
In the case of a zone-cooled vending machine, the temperature of products further away from
the dispensing mechanism may be above the vending temperature, but temperature
requirements apply to M-cans as described in 5.4.
NOTE The factory-set temperature or the compartment airflow settings may need to be adjusted to achieve these
temperatures.
The mean temperature recorded by each sensor shall be recorded and the average of these
means recorded in Table B.1.
5.7 Stabilization
Before commencing testing, the machine shall be filled to half capacity and stabilized at the
appropriate temperature as identified in 5.6, including during the run-in period described in
6.2.1.
Stability is defined, for these tests, as the difference between the maximum and minimum
temperatures measured by any one sensor in the steady state being no more than 2 °C over a
2-hour period.
If a machine is found not to be able to achieve stability at the points required in the test
procedure, then the test is aborted.
6 Energy consumption measurement
6.1 General
Vending machines operate in the following modes:
– loading and pull-down mode;
– ready mode;
– automatic energy-saving mode (including recovery period);
– vending mode.
This document provides tests for loading and pull-down mode, ready mode and automatic
energy-saving mode.
NOTE Vending mode is a transient state that is deemed to incur negligible additional electrical consumption over a
typical year and is not measured for these tests.
This test takes into account only the automatic energy-saving features that are permanently
operational on the machine and excludes those that can be adjusted by the company operating
the machine.
The machine typical weekly energy consumption is calculated by assuming the proportion of
time a machine will be in each of these modes during a week as described in Clause 7.
Machines shall be tested with controls set such that test product in the cabinet is at the
temperature specified in 5.6 during normal (ready mode) operation. Other factory-set controls
should not be adjusted, except that the energy-saving features shall be configured so as to
meet the requirements of the test described in 6.3.
Before the test is started, any payment systems and telemetry systems that are not permanent
features of the vending machine as placed on the market by the manufacturer are to be disabled
so that they draw no measured power during the test.
Before commencing the test, the machine temperature shall be stable as described in 5.7, and
the test packages shall be at the temperature specified in 5.6.
Tests shall be carried out in the order of the clauses. A timeline of the order of all the tests is
provided for information in Figure A.1.
6.2 Loading and pull-down test
6.2.1 Test procedure
This test is only for machines in categories 1, 2, 3, 4 and 6. Testing of category 5 machines
begins at 6.3.
Before commencing the test, machines in categories 2, 3 and 4 are loaded to half capacity with
cans in the front half of every row, except M-cans, which should be in place as specified in 5.4.
Machines in category 1 are loaded to half capacity with the M-cans in place as specified in 5.4.
The two compartments in category 6 machines are loaded as appropriate for the two individual
compartments.
For carousel (or drum) machines in category 3, a can is placed in every alternate sector on
every level.
After initial loading, the machine shall be operated for a run-in period of not less than 3 h. During
this period, the product temperatures should be verified as being stable, as per 5.7, and meet
the temperatures required in 5.6. The run-in period shall be extended as required until a stable
condition is reached.
With the machine temperature stable, open the door and load the machine, as per the
manufacturer's instructions, to capacity as per 6.2.2.
6.2.2 Loading for loading and pull-down test
Cans for loading the machine shall be at loading temperatures given in Table 3. Cans loaded
into category 4 and 6 machines shall be at the loading temperatures appropriate for each
compartment.
– 14 – IEC 63252:2020 © IEC 2020
Table 3 – Product loading temperatures for reloading and pull-down test
Machine Machine type Temperature of products
category being loaded, °C
1 Refrigerated closed can and bottle machines where the products 25 ± 1
are held in stacks
2 Refrigerated glass fronted can and bottle, confectionery and 25 ± 1
snack machines
3 Refrigerated machines for perishable foodstuffs 3 ± 1
4 Refrigerated multi-temperature glass fronted machines:
Perishable food compartment 3 ± 1
Non-perishable food compartment 25 ± 1
5 Confectionery and snack machines that are not refrigerated 25 ± 1
6 Combination machines consisting of two different categories of As appropriate for each
machine in the same housing and powered by one chiller. compartment

During filling, the door should be open as far as the hinge will allow. Filling shall be completed
within the times stated in Table 4. If filling is completed faster than the allotted time, the door
shall be left completely open until the time has expired.
Table 4 – Permitted loading times
Number of cans to be loaded Loading time
300 and over 45 min
225 to 299 35 min
125 to 224 25 min
Fewer than 125 15 min
Close the machine and allow it to pull the temperature down to the temperatures specified in
5.6.
6.2.3 Measurement for loading and pull-down test
The pull-down test duration and energy measurement starts when the door is opened for loading
and is completed when the product temperature returns to the required temperature (or
temperatures) (see 5.6). Monitor the machine for a further 2 h to confirm that it is stable.
, and the total energy consumption
Measure the total time for the loading and pull-down test, t
pd
during that time e in kWh, and report within the test report (see Annex B). t does not include
pd pd
the 2 h of monitoring.
6.3 Ready mode, energy-saving mode and recovery period measurements
6.3.1 General
This test is intended to cover ready mode, automatic energy-saving mode and recovery mode
(during which temperatures are restored following any rise in temperature that occurs during
the automatic energy-saving mode). This test is applicable to all six categories of machine
covered by this document.
For machines in categories 1 to 4 and 6, this test follows immediately after the stability
confirmation at the end of the loading and pull-down test.

The test for category 5 machines starts with it being fully loaded, with M-cans placed in
accordance with 5.4 and with the run-in period as laid out in 6.2.1.
6.3.2 Test procedure
The purpose of this test is to measure the energy consumption while the machine is in ready
mode, in automatic energy-saving mode and in the recovery period.
Verify that temperature stability has been reached as per 5.7.
This test is carried out continuously in accordance with the following schedule:
a) ready mode, hours 1 to 4 (after stabilization);
b) energy-saving mode, including defrost, hours 5 to 16, if appropriate;
c) recovery period, beginning of hour 17 until the product temperatures have reached the same
as at the start and the temperature has been confirmed to be stable as defined in 5.7.
NOTE 1 The recovery mode test concludes after 2 h of confirmed temperature stability following the end of the
automatic energy-saving mode test. If the product temperature has not risen during energy saving mode test, then
the recovery mode test consists of only the 2 h confirmation of stability.
NOTE 2 Energy-saving mode for machines with perishable food can only include the switch-off of illumination with
zero energy and time needed for the recovery period.
The machine and/or test setup shall be configured by the manufacturer such that the machine's
automatic energy-saving mode is not triggered during the run-in period, ready-mode test or
during the recovery period, but that it can operate normally during the energy-saving mode test.
Before the run-in period, the machine is to be loaded to capacity as per 5.5.
The test commences with the ready-mode test once stability has been verified.
At the start of the automatic energy-saving mode test, the machine's automatic energy-saving
mode controls shall be allowed to take effect as per their factory default operation without
interruption until the end of the automatic energy-saving mode test. Thus, for example, a motion
or activity sensor will begin measuring for its default period of inactivity at the beginning of the
energy-saving mode's test period.
At the end of the automatic energy-saving mode test, the machine shall be stimulated back into
ready mode and, if necessary, allowed to recover back to the normal vending temperature
situation as at the start of the ready-mode test, plus a 2 h period to confirm temperature stability
as in 5.7. This is the recovery-period test. Energy consumption during the final 2 h of the
recovery period test shall be the same as half of the energy consumption during the 4 h ready-
mode test, to within ±5 %, or the test shall be extended until this is the case, or aborted.
The run-in period, ready-mode test, automatic energy-saving mode test and recovery-period
test shall include one or more defrost cycles if this is part of normal operation.
6.3.3 Measurement
Ready-mode energy consumption is measured for the first 4 h of the test, e in kWh.
r
Automatic energy-saving mode energy consumption is measured from the beginning of the fifth
hour until the end of the sixteenth hour, e in kWh.
s
Recovery period energy consumption is measured from the beginning of the seventeenth hour
until the temperature recovers to that at the start of the test (e with duration t ). In addition,
rec rec
the energy consumption is recorded during a final 2 h to confirm the temperature stability, e .
fin
– 16 – IEC 63252:2020 © IEC 2020
Record the energy consumption (e , e , e and e ) and duration (4, 12, t and 2) of each
r s rec fin rec
mode of the test in the test report (see Annex B).
6.4 Measurement of the net volume
The net volume is defined in 3.2.2. The net volume is the volume of the largest rectangular
cuboid that will fit within the internal walls of the cabinet (see Figure B.2 to Figure B.5). It is
intended to include the volume occupied by products directly available for vending without
further operator intervention, and the volume through which the products pass during the
dispensing process. For dual-temperature machines, the net volume is the sum of the volumes
of both compartments.
The net volume does not include:
– the volume into which product is dispensed and is accessible to customers (delivery area);
– any volume within the cabinet that is usable for storage of products that are not immediately
available for vending;
– any volume within the cabinet occupied by parts necessary for the proper functioning of the
machine, such as cooling coils, evaporators, air ducts, fan shrouds and control boxes.
See figures in Annex B for examples of what is included in net volume for different types of
machine.
Determine the total net volume (V) to the nearest 1 litre and report in the test report (see
Table B.1).
7 Calculations – Energy consumption
The energy consumption is calculated from the results in the table shown in Annex B in
accordance with the formula for the weekly energy consumption:
E = 14 e + e + 7 e + [7 (16 − t ) − t ] e / 12
wk r pd rec rec pd s
where
E is the calculated weekly energy consumption in kWh;
wk
e is the energy consumption measured in the 4 hours of the ready mode test in kWh;
r
e is the total energy used in the reload and pull-down period in kWh;
pd
is the energy consumption measured in the 12 hours of the energy saving mode test in
e
s
kWh;
e is the energy used in the recovery period in kWh;
rec
t is the time taken for the successful completion of the pull-down operation in h;
pd
t is the time taken for the successful completion of the recovery period
...