WEIMI solution resource
Fresh Food & Refrigerated Vending Machines
Configuration review
Temperature evidence comes first
Temperature evidence
define monitoring, alarm escalation and safe-sales rules for the food category.
Stock rotation
plan date labels, expiry handling and first-expiring-first-out replenishment.
Service access
allow space for cleaning, loading and cooling maintenance.
The retail moment
Design the cold chain before designing the display.
The purchase and collection journey
Review the selected product, displayed price, payment response and collection instructions as one experience. Test with actual packs and agree how faults or unsuccessful delivery are handled.
Refrigerated equipment reference
Weight sensing, visual AI or controlled delivery?
| Model / version | Footprint & display | Storage & layout | Delivery / options |
|---|---|---|---|
| WM22Z680 — Single-door weight-sensing fridge Enquire about this model ↗ | W68 × D70 × H199 cm; 21.5-inch touchscreen | 4–20°C; 5 floors; 1 / 2 / 3 / 4 shelves | Weight sensing; electrical lock |
| WM22Z1260 — Double-door weight-sensing fridge Enquire about this model ↗ | W126 × D68 × H199 cm; 21.5-inch touchscreen | 4–20°C; 5 floors; 1 / 2 / 3 / 4 shelves | Weight sensing; electrical locks |
| WM22ZLD — Single-door visual AI configuration Enquire about this model ↗ | W68 × D70 × H199 cm; 21.5-inch touchscreen | 4–20°C or −20°C configuration; 5 floors | AI visual recognition; electrical lock |
| WM22-XY — X–Y elevator retail configuration Enquire about this model ↗ | W122 × D95 × H194 cm; 21.5-inch touchscreen | 4–20°C; 5 floors × 8 slots | Direct push; automatic middle pickup; add 30 cm width for cash / coin devices |
Reference configurations from the WEIMI specification sheet. Dimensions are W × D × H unless stated otherwise. Layout and nominal unit capacity depend on the approved packs. Versions sharing a model code remain separate. Confirm the final drawing, temperature configuration, local electrical supply and payment scope in your quotation.
Request this configuration ↗Visual AI assortment
Approve the packaging before opening the doors
Submit the product
The AI system includes a visual-product application with image, name, barcode, price and currency details.
Track the review
Operators can see approval status, application time, review updates and results.
Trial the basket
Demonstrate take, return and similar-looking products with the approved assortment and payment setup.
Review changes
Confirm whether a new pack design or supplier needs a new recognition review. Use authorised exception records to resolve disputed baskets.
Software functions depend on the machine, account permissions and commissioned configuration. Ask for a demonstration using your products and target payment provider.
Request this configuration ↗Shelf-life operations
Make dates and temperature part of the sales rules
01
Before expiry
Set warning and discount rules around the supplier’s product dates.
02
At expiry
WEIMI documents an expiry-based stop-sale workflow.
03
Temperature excursion
WEIMI documents high-temperature stop-sale. Agree the limits, delay and release procedure for the supplied configuration.
These controls support the operator’s food-handling plan. Confirm which modules apply to the selected machine and test the rules before launch.
The decision to resolve
How often should fresh food be replenished?
Read the project guidance
The schedule depends on the validated shelf life, storage temperature, demand and local food rules. Start with a conservative batch, record waste and stockouts, then adjust the service route.
Product & customer fit
Plan the range around fresh meals
Fresh meals
match shelf life to service frequency and expected daily demand.
Chilled drinks
separate easy replenishment from temperature-sensitive meal handling.
Fragile packs
assess elevator, tray or locker delivery before confirming the format.
Operating model
Measure the performance of the selected format
The product-specific signal
Include unsold food, refrigeration energy and replenishment labor in the margin model. High footfall does not compensate for poor shelf-life planning.
Record transactions, stockouts, losses and the time spent servicing the site. Compare ordinary and peak periods before increasing capacity or adding locations.
Model product cost, payment charges, site terms, replenishment, travel and maintenance. Add the machine, freight, duties and installation to the investment case.
Your project, next
Plan my refrigerated retail setup
Share your project brief
Start with your installation country, location and intended products. Pack dimensions, a site photo and an estimated quantity help us discuss a practical configuration.
Early-stage enquiries are welcome. Configuration and local requirements are confirmed for each project.
Continue planning
Resolve the next dependency
Machine category intelligence
Refrigerated vending is a cold-chain operating system: product safety, packaging, temperature evidence and replenishment discipline must work together.
Define the food program first. Product holding instructions, pack geometry, daily demand, waste tolerance and service capability determine the cabinet and delivery configuration.
Retail offer
Build a food range that can be replenished safely
01
Prepared meals
Sealed sandwiches, wraps, salads and meals require supplier-defined holding conditions and accurate labels.
02
Chilled products
Dairy drinks, yogurt and desserts need product-specific storage and shelf-life instructions.
03
Fresh packs
Fruit, produce and grab-and-go ranges need packaging and delivery trials before their fit is confirmed.
Cold-chain design
Review the whole journey, from receiving to collection
Product requirements
Obtain validated holding temperatures, use-by rules, allergen information and handling instructions from the supplier.
Delivery protection
Test trays, bowls and flexible packs with the selected mechanism. Confirm product presentation and customer collection.
Cabinet loading
Keep airflow paths clear, follow loading limits and check recovery after restocking under the intended conditions.
Temperature evidence
Agree logging, alarm escalation, blocked-sales behavior and the response to a suspected excursion.
Site utilities
Confirm stable power, suitable ambient conditions, ventilation and safe access for cleaning and service.
Route discipline
Make safe handling an assigned operating routine
| Task | Operating requirement |
|---|---|
| Receiving and transport | Use the food supplier’s approved conditions. Record exceptions and lot or expiry information. |
| Loading and stock rotation | Apply first-expiry-first-out. Preserve useful shelf life at the point of sale. |
| Temperature exceptions | Follow an agreed hold, assessment and disposal process rather than relying on appearance. |
| Cleaning | Define a suitable schedule for cabinet, delivery and customer collection areas. |
| Weekly review | Track sell-through, expiry waste, availability, refunds and replenishment time by product and daypart. |
Food retail economics
Account for food that never becomes a sale
Sales and waste belong in one model
Higher meal prices do not automatically mean stronger contribution. Include unsold food, markdowns, cold-chain transport, refrigeration energy and route labor.
Start with a narrow menu. Forecast demand by meal occasion and daypart, then revise stock depth using actual sell-through. Coordinate production and route timing so products arrive with useful shelf life.
Plan the placement close to a repeat buying need—such as shift meals, after-hours food or campus lunch. Compare that demand with nearby staffed food options.
Review the operating assumptions ↗Location fit
Serve a meal occasion that existing food service misses
Project requirements
Confirm responsibilities for the installation market
The operator must review applicable food-business registration, labeling, allergens, traceability, safe storage, cold-chain procedures and disposal requirements. Machine configuration supports an operating plan; it does not replace product or market review.
Share the intended food supplier, product instructions, installation country and restocking owner so the project discussion can identify the evidence still required.
Decision support
Questions before choosing a chilled cabinet
Can one machine sell fresh meals and drinks?
A mixed configuration may be possible. Product holding conditions, temperature zones, capacity, packaging and delivery methods must be reviewed for the intended range.
What prevents food spoilage?
The supplier’s validated product instructions, controlled receiving and transport, temperature monitoring, stock rotation and a defined exception process all matter. A refrigerated cabinet alone does not establish the whole cold chain.
What information is needed first?
Share sample packaging dimensions and weight, food holding instructions, expected meal demand, site conditions and who will receive, load and service the machine.
How should the first range be planned?
Use a focused range with measurable demand, realistic shelf life and manageable replenishment. Track waste and stockouts before adding variety.
Your project, next
Plan my refrigerated retail setup
Share your project brief
Start with your installation country, location and intended products. Pack dimensions, a site photo and an estimated quantity help us discuss a practical configuration.
Early-stage enquiries are welcome. Configuration and local requirements are confirmed for each project.