| General > General Technical Chat |
| Howto: Designing POS equipment like a Pro |
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| Someone:
--- Quote from: asmi on December 13, 2021, 08:19:55 pm ---I would add one more thing - only ever test your device at 25°C, but tell your marketing team that it can work over industrial range (0-105°C). This way you get two more failure modes for the price of one - condensation at lower temps, and overheating at high temperatures. And both modes can be easily blamed on a user (water spill for lower temps and over-insulating for high temps) with basically no way for the user to prove innocence. --- End quote --- Ensure manual includes description of mandatory "ventilation" requirements, requiring open air for at least 30cm (1 foot) in all directions around the product. |
| asmi:
--- Quote from: Someone on December 13, 2021, 10:43:08 pm ---Ensure manual includes description of mandatory "ventilation" requirements, requiring open air for at least 30cm (1 foot) in all directions around the product. --- End quote --- These days you might as well place poems into your manual, because nobody reads them anyway. |
| graybeard:
I had a different definition in mind for POS than the one you are using. |
| gnavigator1007:
--- Quote from: Someone on December 13, 2021, 10:43:08 pm --- --- Quote from: asmi on December 13, 2021, 08:19:55 pm ---I would add one more thing - only ever test your device at 25°C, but tell your marketing team that it can work over industrial range (0-105°C). This way you get two more failure modes for the price of one - condensation at lower temps, and overheating at high temperatures. And both modes can be easily blamed on a user (water spill for lower temps and over-insulating for high temps) with basically no way for the user to prove innocence. --- End quote --- Ensure manual includes description of mandatory "ventilation" requirements, requiring open air for at least 30cm (1 foot) in all directions around the product. --- End quote --- I had the joy of repairing some POS equipment from a pizza shop and several other restaurants where my wife worked years ago. Absolutely amazing how flour gets in the air and everywhere. There was so much buildup inside everything. My favorite was the time they asked me to have a look at a printer that had fallen into a huge vat of sauce. Nobody in the kitchen noticed until someone went back to hand modify a ticket that had been sent back and it couldn't be found. I knew I was not going to be fixing that one, but it was hilarious taking it apart and showing them the microscope pics of how trashed the thing was. Pretty nasty corrosion on the pcb and many components in need of replacement, but holy hell the mechanical havoc from the combination of old flour residue and dried tomato based sauce! There was simply no way it was worth it to spend any more time than just to have a laugh |
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