Second shift, 10:40 p.m. The break lasts as long as it lasts, and the nearest open shop is on the far side of the ring road. Someone brought a sandwich from home; someone else has nothing. A machine in the factory will not fix everything about the shift, but it will fix that.
The Places page keeps it short: a machine in the staff room or a staff area, inside the building. Below, we spell out what follows from that.
The staff room, not the shop floor
The machine goes where people take their break, not where the production lines run. The shop floor can be dusty, cold in winter or hot in summer, and forklifts drive across it. The staff room is dry, heated, and has chairs.
If the staff room is small and the whole shift takes its break at once, think about the space in front of the machine. A few people waiting for coffee should not block the door or the table where others are eating. Sometimes the wall by the entrance beats the corner behind the fridge full of lunches from home.
It matters for the equipment too. According to the manufacturer, the coffee machine needs a room that stays between 5 and 35 °C all year round, and the vending cooler works in a room between −10 and +30 °C, dry and ventilated, with no sun or radiator next to it. The snack machine has to stay away from water, splashes and heat sources. Each of them is for indoor use only.
A machine in the factory: which one for which break
A plant has its own rhythm: short breaks, shifts, sometimes several buildings. The three models answer that differently:
- Coffee machine AV-TCN-NCF-7N: coffee from freshly ground beans and drinks from soluble products, in a cup with a lid.
- Snack machine AV-TCN-CSC-8C: snacks and bottled drinks, chosen on a 49″ screen.
- Vending cooler AV-AF-CFZ-510: snacks, drinks and food, such as sandwiches and salads, can go behind the glass.
On a night shift, with the shops shut, food in the cooler can make more sense than yet another chocolate bar. On a short break, a cup with a lid lets people take their coffee with them without spilling it. A side-by-side comparison of the three models is in the guide on our three vending machines.
Shifts and access
The machine stands inside the building, so the night shift does not have to leave the site for something to drink. A simple advantage, with no productivity promises attached. We will not count your break minutes for you, and we quote no statistics.
Access, though, has to be sorted from the other side. Alnos Vending staff come to refill and service the machine, so they have to get onto the site and reach the staff room. Gate, security lodge, passes: better to mention them at the start. The scope and the way service works are in the contract.
Power, signal and the floor in an older building
A plant is sometimes a building with a history. It needs a separate earthed 230 V socket, not a power strip already carrying the kettle and the microwave. Thick walls and a steel frame can weaken the signal, and the machine needs mobile signal or Wi-Fi. The floor has to be firm and level.
The snack machine needs at least 20 cm behind it for ventilation. We fix it to the wall or the floor so it cannot tip over. After installation, only Alnos Vending moves it, so if you are planning to renovate the staff room, tell us early.
Payment and the mix
Payment is cashless; we confirm the details when we set the machine up. There is no coin slot and no note reader. We tailor the range to the site. There are no energy drinks, tobacco or nicotine products in the machines. The deposit on bottles and cans is shown separately from the product price.
Several buildings, or several staff rooms
A large plant can be spread out: a production hall, a warehouse, an office block, each with its own staff room. You do not need a machine in every one straight away. You can start with the spot most people from different shifts pass through, and think about the rest later.
A few simple facts help the conversation:
- how many staff rooms there are, and in which buildings,
- how many shifts the plant runs,
- whether the room has water, if you are thinking of a coffee machine,
- who lets our staff onto the site and into the building.
We do not need a headcount to the last person or a production plan. A picture of the place is enough to choose a machine that makes sense. And if after a while the team asks for a different mix, just write. We tailor the range to the site, later too.
Before the next break
We work in Zamość, Lublin and Rzeszów. If you are in another city, we keep the enquiry for up to 12 months. Describe the staff room and the shifts: hello@alnosvending.pl, +48 84 300 10 10, or a Golden Ticket, the machine enquiry form. The sandwich from home stays an option; it just stops being the only one.