Display eater

Contents Table of Contents Bookmarks Need help? Do you have a question about the TT-2000 Ticket Eater and is the answer not in the manual? Questions and answers Summary of Contents for Deltronic Security TT-2000 Ticket Eater Page 1 TT-2000&D2000 Ticket Eater with ™ AP-100 Logic Board TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 2: Table Of Contents Trouble-Shooting ..............21 Mechanical Drawings ............... 23 Sensor Boards ................30 Electrical Schematics ..............33 Warranty Information .............. 41 NOTE: TICKET EATER™ MANAGER SOFTWARE IS SOLD SEPARATELY. PLEASE CALL 215-997-8616 TO ORDER. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 3: Initial Setup Initial Setup This manual is for the TT-2000 Ticket Eater™ with an AP-100 logic board. Do not use this manual if you have an earlier version logic board. Earlier version boards lack a USB connector and are not labeled “AP100”. Page 4: Handling Messages On The Door Display 3. Data Send Error – Call for Help Problems with the card swipe system or the communication between the card swipe system and the logic board will cause this message. Fix the problem and re-start the Ticket Eater. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 5: Dl Ticket Eater Manager Software (circled in white) has two buttons for opening and saving configuration files, two buttons for transferring configurations between the software and the Ticket Eater, and five buttons for controlling the Ticket Eater. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 6 Use the Upload New Firmware command on the Firmware menu to install new programming in the ticket eater logic board. You should do this only when instructed to do so by Deltronic Labs tech support. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 7: Changing Options Without Software Group 99 0 Option Number Function Values Year 0 to 99 Month 1 to 12 Date 1 to 31 1 to 7(Sunday to Saturday) Hour 0 to 23 Minute 0 to 59 TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 8 2 = Full only falling into the trash). 3 = Anti-cheat only Bucket capacity (in 1000’s of tickets) 1 to 99 Full Bucket Sensor mounted on Ticket Chute Cover TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 9 3. Feed the Ticket Eater a strip of seven tickets. 4. After reading the tickets the ticket eater will display a series of numbers which represent

The barcode pattern. (If these numbers are all zeros, the reading failed.) TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 10 99 5, the display continues to show 99 5, but it blinks. At this point you can press the red button to clear the audit counters, or the black button to cancel clearing. Group 99 6 exits the options mode. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 11: Performing Functions Without Software Increase the function number Decrease the function number Select the function Function Action Exit the function mode Print a duplicate receipt Print an audit report Reset the bucket meter Print an options report TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 12: Maintenance Checklist Place the Rear Idler Roller (the one closest to the cutter) into its slots in the side plates. c. Let the Front Idler Roller Shaft drop into its slots in the side plates. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 13 5. Check that the Cutter Blade is tight on its shaft. The shaft has a flat. Tighten the cutter’s set screw against the flat. 6. Check the Cutter Blade for a build-up of dirt or adhesive from the paper. Clean with an alcohol swab or solvent. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 14 6 inches (15 cm) of clearance. 11. If you are getting a message on the display instead of a ticket count or the snake mode, refer to the section on “Handling Messages on the Door Display”. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 15: Blade Adjustment & Replacement 8. Re-install the cutter assembly in the machine. Make sure that it is seated all the way down so that its gear meshes correctly with the gear on the guide housing assembly. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 16 6. Flip the blade around to use the other edge, or use a new blade. Install the blade being careful not to get the bevel backwards. The wider side of the blade should be against the frame. 7. Follow the instructions on the previous page to adjust the blade. TT-2000 Ticket Eater™ by Deltronic Labs February 2013... Page 17: Printers And Loading Paper (circled in photo). Please refer to the printer manual for further instruction on printer care and functions. Refer to the next page for paper loading

USB drives are the most vulnerable devices for viruses. We already discussed how to remove virus from USB drives manually and protect your PC from being infected by any autorun programs of USB. Here is a freeware called Autorun Eater which can be used to monitor and detect malicious autorun files to prevent malware infections through USB or portable hard drives. This small utility is an executable file which can run directly without installing and it can automatically scan and remove any suspicious “autorun.inf” files found in the root directory. Once it detects a suspicious autorun file, it will display a warning window as shown below and provide you options to either ignore or remove it. Before deleting the file, Autorun Eater will backup the file automatically and all actions taken will be logged for future reference.The best feature is that It runs in the background and can be minimized to tray. This will help you check USB or portable hard drives in order to protect your computer from virus or malware infection.Download Autorun Eater

And still is just a tiny lunch counter serving eggs, pancakes, hamburgers, and sandwiches, but it has adapted to more modern times with a longer menu of invented heros with names like Sloppy Johny and Curious George. Some sandwiches even have french fries tucked inside. Open in Google Maps Foursquare Here’s a hero you could eat for breakfast or lunch. Robert Sietsema/Eater NY Dickson’s Farmstand Meats at Chelsea Market This grass fed and sustainable meat market has spun off an eatery in the basement that’s also a butcher shop, with all sorts of hamburgers, roasts, hot dogs, fries, and hot sandwiches for sale. Or get a baguette and dive into a thick slice of pate, available at a separate counter. The seating is summer camp style, and it’s a great place to meet friends for a bite. Open in Google Maps Foursquare Watch butchers at work in the basement eatery of Dickson’s Farmstand Meats. Robert Sietsema/Eater NY Rangoon Chef Myo Moe introduced the city to Burmese food seven years ago with pop-ups in Bushwick bars. The permanent location in Chelsea is brightly decorated with white tiles and walls, and big windows that create a sense of airiness. For an introduction to the food of Myanmar, consider the mohinga, a noodle soup made with lemongrass, turmeric, rice noodles, and fish. Book with OpenTable Open in Google Maps Garlic noodles with fried chicken. Robert Sietsema/Eater NY Related Maps The Best Restaurants in Fort Greene and Clinton Hill, According to Eater Editors The Best Restaurants in Times Square, According to Eater Editors The Best Restaurants for Gluten-Free Dining Portale This restaurant, named for its chef Alfred Portale, offers a menu of Italian classic dishes in a fine dining vein, with the conventional three courses plus pizzas and desserts. The antipasti are particularly fine, including a perfect seafood salad of lobster, scallops, octopus, shrimp, and avocado. The menu also lists a handful of pasta and secondi, and the one labeled “maiale” (Italian for “pig”) combines hunks of pork with polenta and a zingy mostarda. Open in Google Maps Foursquare A dressed up seafood salad at Portale. Robert Sietsema/Eater NY The Donut Pub This Chelsea doughnut mainstay founded in 1964 mounts a colorful display of 30 or so doughnuts in front for carryout, and a snaking lunch counter — we mean, a real old fashioned lunch counter — in back where, not only can you enjoy a doughnut and some acceptable coffee, but a catalog of sandwiches like ham, tuna salad, and the sainted BEC. And the place is open 24 hours. Open in Google Maps Foursquare The doughnut counter at the reopened Donut Pub. Robert Sietsema/Eater NY Chama Mama As Georgian restaurants in the city have moved into Manhattan and become more sophisticated, they’ve added impressive wine lists focusing on the grapes of the region and expanded their menus of pomegranate-strewn appetizers, herby stews, and, of course, a wide variety of khachapuris, the famous cheese-stuffed bread with an egg in the middle. Chama Mama

Muhammara, hummus, baba ghanoush, and labneh configured as orbs for dipping. Main dishes are complete dinners, best of which is makloubeh, a lamb and eggplant casserole. Labneh balls and hummus are among Qanoon’s mezze highlights. Robert Sietsema/Eater NY When it opened in 1994, Johny’s was located in Chelsea’s warehouse district between Sixth and Seventh avenues, an area also famed for its flea markets, now mainly gone. Johny’s was and still is just a tiny lunch counter serving eggs, pancakes, hamburgers, and sandwiches, but it has adapted to more modern times with a longer menu of invented heros with names like Sloppy Johny and Curious George. Some sandwiches even have french fries tucked inside. Here’s a hero you could eat for breakfast or lunch. Robert Sietsema/Eater NY Dickson’s Farmstand Meats at Chelsea Market Copy Link This grass fed and sustainable meat market has spun off an eatery in the basement that’s also a butcher shop, with all sorts of hamburgers, roasts, hot dogs, fries, and hot sandwiches for sale. Or get a baguette and dive into a thick slice of pate, available at a separate counter. The seating is summer camp style, and it’s a great place to meet friends for a bite. Watch butchers at work in the basement eatery of Dickson’s Farmstand Meats. Robert Sietsema/Eater NY Chef Myo Moe introduced the city to Burmese food seven years ago with pop-ups in Bushwick bars. The permanent location in Chelsea is brightly decorated with white tiles and walls, and big windows that create a sense of airiness. For an introduction to the food of Myanmar, consider the mohinga, a noodle soup made with lemongrass, turmeric, rice noodles, and fish. Search for reservations OpenTable Garlic noodles with fried chicken. Robert Sietsema/Eater NY This restaurant, named for its chef Alfred Portale, offers a menu of Italian classic dishes in a fine dining vein, with the conventional three courses plus pizzas and desserts. The antipasti are particularly fine, including a perfect seafood salad of lobster, scallops, octopus, shrimp, and avocado. The menu also lists a handful of pasta and secondi, and the one labeled “maiale” (Italian for “pig”) combines hunks of pork with polenta and a zingy mostarda. Search for reservations SevenRooms A dressed up seafood salad at Portale. Robert Sietsema/Eater NY This Chelsea doughnut mainstay founded in 1964 mounts a colorful display of 30 or so doughnuts in front for carryout, and a snaking lunch counter — we mean, a real old fashioned lunch counter — in back where, not only can you enjoy a doughnut and some acceptable coffee, but a catalog of sandwiches like ham, tuna salad, and the sainted BEC. And the place is open 24 hours. The doughnut counter at the reopened Donut Pub. Robert Sietsema/Eater NY As Georgian restaurants in the city have moved into Manhattan and become more sophisticated, they’ve added impressive wine lists focusing on the grapes of the region and expanded their menus of pomegranate-strewn appetizers, herby stews, and, of course, a wide variety of

Khachapuris, the famous cheese-stuffed bread with an egg in the middle. Chama Mama rates as one of the city’s best Georgian spots; among its better dishes are the lamb-stuffed grape leaves and game hen in garlic broth. Khachapuri at Chama Mama. Chama Mama Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Link copied to the clipboard. Hav & Mar On the western edge of Chelsea, find Hav & Mar, another restaurant from Marcus Samuelsson. Handily merging the food of Sweden, Ethiopia, and New York, he presents an array of unlikely dishes, including the Addis York, his version of Ethiopian doro wat, featuring glazed chicken drumsticks triumphantly pointing skyward. The bread basket alone is worth visiting the restaurant for, and the best dish on the menu is the campanelle with seafood in a creamy uni sauce. Open in Google Maps Foursquare Addis York at Hav & Mar. Robert Sietsema/Eater NY DDOBar by Joomak This counter in Olly Olly Market offers a sushi omakase experience of 12 courses for under $75, a reasonable price since it often involves luxury ingredients like wagyu, bluefin, and caviar. The sushi often takes the form of what Ddobar calls yubu tarts — morsels of fish atop rice-stuffed envelopes of tofu skin, much like inari sushi. Especially for sushi lovers, it’s a unique and unusual experience. Open in Google Maps Foursquare A course from Ddobar. Robert Sietsema/Eater NY Salumeria Biellese Delicatessen Before the current mania for Italian authenticity swept over the city, many cured pork products such as guanciale and lardo were tough to find unless you dropped by this Chelsea deli. These days, this nearly-100-year-old pork store mounts a steam table full of red-sauce pastas at lunchtime, plus a menu of giant hero sandwiches. Open in Google Maps Foursquare Glass cases display the lunch options at Salumeria Biellese. Robert Sietsema/Eater NY Swagat Not to be confused with a more ambitious and expensive restaurant of the same name on the Upper West Side, Chelsea’s Swagat is a steam-table establishment, though a really exceptional one. The all-day combination specials includes one meat and one vegetable dish, plus dal, rice, and a naan; lamb curry is often one of the possible choices. Open in Google Maps Lamb curry with two vegetable sides at Swagat. Robert Sietsema/Eater NY Txikito After a several-year hiatus, Txikito has returned to Chelsea with a bang, peddling Basque small plates of octopus, poached cod, beef cheek and jowl, and king oyster mushroom carpaccio. The chefs are the wife-and-husband team of Alex Raij and Eder Montero, and the premises recall a Spanish tapas bar in style, intimacy, and good smells. Open in Google Maps Foursquare A spread of Txikito tapas. Alex Staniloff/Eater NY Sullivan Street Bakery A branch of the prized bakery that opened in Greenwich Village in 1994, this handsome and trim lunchroom serves pastries and egg breakfasts in the mornings before switching to sandwiches and Roman pizzas until closing. The