October Spooky Specials - National Vendors 167 (MDB Board - 2 Candy) Snack Machine
Automatic Products 123 (MDB Board - Dual Snack Spirals - 2 candy Black)
Automatic Products 122 (Euro Style - 1 Candy Shelf)
In stock
*Does not include a Credit Card reader, credit card capable only means the electronics in the machine is new enough to accept a credit card reader. Credit card readers are available at button shown above.
Credit Card Reader Installation Specialists are listed below, please contact them directly if you need this reader installed in your machine prior to shipping.
These are independent contractors and an additional cost will incur (paid directly to them) for credit card reader installation.
Vincent Vasquez (951) 201-6718
in offices, warehouses, break rooms, and other commercial locations.
The listed capacity is about 300 to 400 items, depending on package size and shelf setup. A five-tube coin mechanism and a bill validator for $1 and $5 bills provide cash payment choices. The machine is also credit card reader capable, but a reader is not included as standard equipment.
Key Features at a Glance
- National Vendors model 167 commercial snack machine
- Refurbished condition and Ultra Black cabinet
- Six shelves with two dedicated candy shelves
- Five-wide snack vending layout
- Dual spiral snack selections
- Approximately 30 to 40 selections
- Listed capacity of about 300 to 400 products
- MDB PC board and DEX data protocol
- Five-tube coin mechanism
- Bill acceptance for $1 and $5 notes
- LED bulb lighting for product visibility
- Credit card reader capable; reader sold separately
- Listed size: 72 inches high, 38 inches wide, 35 inches deep
- Listed weight: approximately 695 pounds
- Product SKU: A-S167UBV-2
Product Specifications
| Manufacturer | National Vendors |
|---|---|
| Model | 167 |
| SKU | A-S167UBV-2 |
| Condition | Refurbished |
| Finish | Ultra Black |
| Type | Commercial snack vending machine |
| Layout | Five-wide |
| Shelves | Six total |
| Candy shelves | Two |
| Snack delivery | Dual spirals |
| Selections | About 30 to 40 |
| Listed capacity | About 300 to 400 items |
| Control board | MDB |
| Data protocol | DEX |
| Coin mechanism | Five-tube |
| Bill acceptance | $1 and $5 |
| Lighting | LED bulbs |
| Card reader | Compatible option; not included |
| Height | 72 inches |
| Width | 38 inches |
| Depth | 35 inches |
| Listed weight | About 695 pounds |
A Full-Size Machine for Everyday Snack Sales
The National Vendors 167 is built for commercial use. Its full-size cabinet gives operators space for a varied snack selection. That can help reduce the need for constant refills at locations with steady demand. The best restock schedule still depends on actual sales.
Why Two Candy Shelves Matter
Two candy shelves create more room for smaller packaged treats. They can help separate candy bars and similar products from larger bags of chips. The exact fit depends on the shelf spacing, spiral size, and package dimensions.
Six Shelves for a Flexible Product Mix
Six shelves let you organize snacks by size, price, or customer preference. You can place larger bags on suitable rows and reserve candy selections for smaller packs. Always test each product before filling an entire column.
Dual Spiral Snack Delivery
Dual snack spirals help hold and advance suitable packaged products during a vend. A well-matched spiral setup supports reliable movement. Products must fit the available space and should not be forced between spirals.
Thirty to Forty Selections
A selection is a choice the customer can buy. This machine is listed with about 30 to 40 selections. The final count depends on the installed shelf layout. More choices let you test new snacks without removing every established favorite.
Capacity of About 300 to 400 Items
The listed capacity is an estimate, not a fixed count for every snack. Thin candy bars take less room than large bags of chips. Count actual stock by selection and set refill levels using sales patterns.
MDB Electronics
The MDB control board supports communication with compatible vending payment devices. This is useful when choosing a coin mechanism, bill validator, or optional cashless reader. Compatibility should be checked before buying or installing accessories.
DEX Data Support
DEX is a vending data exchange format. Compatible tools may use it to collect machine information. The availability of each report depends on the machine setup and the external device or software used.
Cash Payments
The listing includes a five-tube coin mechanism and acceptance of $1 and $5 bills. Cash remains helpful in many break rooms and public settings. Keep the coin tubes stocked with change and inspect the bill path during service.
Optional Credit Card Reader
Credit card capable does not mean a reader is installed. The product page offers an optional E-Port reader. Confirm the reader model, installation method, network service, fees, and account setup before ordering.
LED Interior Lighting
LED lighting helps customers see snack choices through the front display. Clear labels and tidy shelves also improve product visibility. Replace failed lamps with suitable parts for the installed lighting system.
Ultra Black Appearance
The Ultra Black cabinet offers a simple, professional look. It can suit a warehouse break room, office hallway, or apartment common area. Clean the display window and exterior regularly to maintain a neat presentation.
Measure Before Delivery
The listed size is 72 inches high, 38 inches wide, and 35 inches deep. The listed weight is about 695 pounds. Measure doors, hallways, turns, elevators, and the final space. Use qualified movers and proper equipment.
Refurbished Commercial Equipment
This is a refurbished machine rather than a new machine. Ask about the current refurbishment standard and the exact unit condition. Review the seller warranty, delivery terms, and available support before placing an order.
Selecting Snacks That Fit
Choose packaged products that can move freely in the installed spirals. Test different bag widths, thicknesses, and weights. A snack that fits on a shelf may still need a different spiral or spacing for reliable vending.
Setting Prices
Start with product cost, local demand, payment costs, and the margin needed to run the route. Make prices easy to read. Review slow sellers and adjust your product mix before assuming a higher price is the only solution.
Planning a Restock Route
Keep a simple record of what sells and what stays on the shelf. Use those notes to bring the right products on each visit. Rotate dated stock and check package seals as you refill.
Location Planning
The machine may suit offices, factories, apartment buildings, service centers, and employee areas. A good site has safe access, enough floor space, suitable power, and regular customer traffic. Obtain site approval before delivery.
Daily Customer Experience
Clear product labels, fair prices, working payment devices, and reliable vending matter more than the number of items alone. Keep the display organized. Make it easy for customers to report a problem.
Care and Basic Checks
During routine service, check the door, lights, payment equipment, shelves, and vend paths. Look for loose packaging or debris. Follow the correct service manual and disconnect power before any work that requires it.
Keeping the Product Window Clear
A clean front window helps customers find snacks quickly. Use cleaning products approved for the surface. Avoid harsh materials that could scratch plastic or damage labels.
Product Rotation
Place newer stock behind older stock when practical. Check dates during every refill. Remove damaged packages and avoid stocking items that may melt, leak, or spoil under the site conditions.
Organizing Candy Selections
Use the two candy shelves to group popular bars, chewy candy, and other suitable treats. Check each package against the installed spiral. Keep prices visible and avoid overcrowding the selection.
Organizing Bagged Snacks
Reserve suitable snack rows for chips, popcorn, pretzels, and other bagged items. Bags can vary a lot in shape. Test the vend path before adding a full case of a new product.
Tracking What Customers Want
Sales trends can change with shifts, seasons, and site traffic. Ask the location contact for feedback. Try a small number of new products at a time and keep proven sellers available.
Planning Cashless Service
If you add a card reader, plan for connectivity, account activation, processing costs, and ongoing support. A compatible reader still needs proper installation and setup before customers can use it.
Avoiding Product Jams
Do not overfill spirals or squeeze products into narrow spaces. Keep bags upright where appropriate. Test the first vend after changing product size or moving a spiral.
Reviewing Payment Performance
Check that the bill validator accepts clean supported bills and that the coin mechanism gives correct change. Follow manufacturer guidance for cleaning and service. Record repeated payment errors.
Making a New Site Ready
Confirm access, power, lighting, floor condition, and the location contact. Plan the delivery route through the building. Leave enough working room for door opening and safe restocking.
Operating Costs to Consider
Budget for products, travel, payment processing, repairs, parts, taxes, and location commissions where applicable. A low equipment price alone does not determine route profit.
Choosing a Refurbished Snack Machine
Review condition, features, service support, and compatibility. The National Vendors 167 may be a practical choice when a location needs a full-size snack machine and a broad product mix.
Using the National 167 in a Office Break Room
A office break room can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a office break room
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a office break room
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a office break room
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a office break room
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a office break room
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a office break room
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a office break room
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a office break room
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Using the National 167 in a Warehouse Break Area
A warehouse break area can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a warehouse break area
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a warehouse break area
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a warehouse break area
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a warehouse break area
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a warehouse break area
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a warehouse break area
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a warehouse break area
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a warehouse break area
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Using the National 167 in a Manufacturing Plant
A manufacturing plant can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a manufacturing plant
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a manufacturing plant
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a manufacturing plant
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a manufacturing plant
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a manufacturing plant
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a manufacturing plant
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a manufacturing plant
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a manufacturing plant
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Using the National 167 in a Apartment Common Room
A apartment common room can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a apartment common room
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a apartment common room
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a apartment common room
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a apartment common room
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a apartment common room
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a apartment common room
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a apartment common room
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a apartment common room
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Using the National 167 in a Service Center Waiting Area
A service center waiting area can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a service center waiting area
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a service center waiting area
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a service center waiting area
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a service center waiting area
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a service center waiting area
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a service center waiting area
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a service center waiting area
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a service center waiting area
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Using the National 167 in a Retail Employee Area
A retail employee area can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a retail employee area
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a retail employee area
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a retail employee area
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a retail employee area
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a retail employee area
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a retail employee area
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a retail employee area
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a retail employee area
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Using the National 167 in a Distribution Center
A distribution center can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a distribution center
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a distribution center
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a distribution center
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a distribution center
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a distribution center
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a distribution center
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a distribution center
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a distribution center
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Using the National 167 in a Community Facility
A community facility can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a community facility
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a community facility
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a community facility
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a community facility
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a community facility
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a community facility
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a community facility
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a community facility
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Using the National 167 in a Campus Staff Room
A campus staff room can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a campus staff room
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a campus staff room
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a campus staff room
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a campus staff room
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a campus staff room
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a campus staff room
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a campus staff room
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a campus staff room
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Using the National 167 in a Shared Workplace
A shared workplace can benefit from a clear snack mix and regular service. The six-shelf layout and two candy shelves allow different product types to share one cabinet. Plan the exact selection mix around local demand and the products that fit the machine.
Product planning for a shared workplace
Start with familiar snacks, then test a few new choices. Keep a simple record of which rows sell out first. Use that record to plan the next refill. For this location, review customer traffic and access before setting a service schedule.
Shelf setup for a shared workplace
Match each package to its spiral and available space. Test the vend cycle with the actual product. Do not assume that every bag or candy bar fits every row. For this location, review customer traffic and access before setting a service schedule.
Customer clarity for a shared workplace
Use readable prices and keep the window clean. Group similar snacks where practical. Customers should be able to find their choice without guessing. For this location, review customer traffic and access before setting a service schedule.
Service routine for a shared workplace
Inspect the cabinet, shelves, lights, and payment area during each visit. Remove debris and note parts that need attention. Follow safe service procedures. For this location, review customer traffic and access before setting a service schedule.
Stock control for a shared workplace
Count remaining items before restocking. Check best-by dates and packaging. Bring enough inventory for the next planned visit without crowding the spirals. For this location, review customer traffic and access before setting a service schedule.
Payment choices for a shared workplace
Cash is available through the listed coin and bill equipment. A compatible card reader is optional, not standard. Verify setup and ongoing fees before adding cashless service. For this location, review customer traffic and access before setting a service schedule.
Space planning for a shared workplace
Check the route into the building and the machine footprint. Leave safe room to open and service the door. Arrange professional handling for this heavy cabinet. For this location, review customer traffic and access before setting a service schedule.
Performance review for a shared workplace
Compare sales by selection over several visits. Keep popular items available and replace weak sellers in small steps. Product fit and reliable vending remain essential. For this location, review customer traffic and access before setting a service schedule.
Frequently Asked Questions
Is this National Vendors 167 new?
No. The listing identifies this machine as refurbished.
How many candy shelves does this version have?
This specific SKU is listed with two candy shelves. Some older text on the product page refers to one candy shelf; confirm the final shelf configuration with the seller.
How many shelves are included?
The product listing specifies six shelves.
How many selections are available?
The listing gives an approximate range of 30 to 40 selections. The installed layout determines the final count.
Does it include a credit card reader?
No. The machine is described as credit card reader capable. A reader is an optional purchase.
Does it take cash?
Yes. The listing describes a five-tube coin mechanism and acceptance of $1 and $5 bills.
What is MDB?
MDB is a communication standard used by compatible vending payment equipment.
What is DEX?
DEX is a format for exchanging vending machine data with compatible systems.
What are the dimensions?
The listed dimensions are 72 inches high, 38 inches wide, and 35 inches deep.
How much does it weigh?
The listed weight is approximately 695 pounds.
Can it vend every snack package?
No. Product fit depends on package dimensions, weight, spiral size, and shelf configuration.
Is it suitable for an office?
It may be suitable if there is enough space, safe access, proper power, and enough customer demand.
What is the stated capacity?
The seller lists approximately 300 to 400 items. Actual capacity varies with product size.
Is LED lighting included?
Yes. The listing includes LED bulb lighting.
What should I check before ordering?
Confirm the shelf layout, dimensions, delivery access, payment options, warranty terms, and compatibility with your planned products.
Order with a Clear Plan
The National Vendors 167 with two candy shelves combines a commercial cabinet, a broad selection range, MDB controls, DEX support, cash payment equipment, and optional cashless capability. Before purchase, confirm the exact refurbished unit, two-candy-shelf configuration, installation access, and reader requirements. Build your snack mix around real customer demand and test product fit before loading the machine.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
Leave enough space to open the service door.
Choose snacks that fit the installed shelf layout.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
Leave enough space to open the service door.
Choose snacks that fit the installed shelf layout.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
Leave enough space to open the service door.
Choose snacks that fit the installed shelf layout.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
Leave enough space to open the service door.
Choose snacks that fit the installed shelf layout.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
Leave enough space to open the service door.
Choose snacks that fit the installed shelf layout.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
Leave enough space to open the service door.
Choose snacks that fit the installed shelf layout.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
Leave enough space to open the service door.
Choose snacks that fit the installed shelf layout.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
Leave enough space to open the service door.
Choose snacks that fit the installed shelf layout.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
Leave enough space to open the service door.
Choose snacks that fit the installed shelf layout.
Check product labels before each refill.
Test a sample vend after changing a spiral.
Keep the customer display clean and readable.
Record sales trends by selection.
Confirm the payment system during routine service.
Rotate stock and remove damaged packages.
| Refurbished | Yes |
|---|---|
| SKU | A-S167UBV-2 |
| Weight | 695.000000 |
| Manufacturer | National |
| Capacity | 300 to 400 items |
| Size (H x W x D) | 72" H x 38" W x 35" D |
| Short Description |
|
Why Buy A Refurbished Machine?
Great Returns - Commercial Grade Machines - Affordability
New vs Refurbished
We used to sell new machines as well as reconditioned ones. We no longer sell new, for one main reason.
According to a recent survey of vending operators, about 93 out of 100 potential vending accounts don't generate enough revenue to justify the cost of new equipment. New machines are great if you have high volume accounts, but most people do not have these accounts.
Typical pricing on new "commercial grade" machines:
- Can drink machines: $6,200–$7,400
- Snack machines: $6,600–$8,500
- Cold food machines: $8,900–$11,700
(Priced with mech and validator, typical options, vendor pricing not including sales tax or shipping in some cases.)
As you can see, that's quite high compared to used or refurbished equipment.
Please remember 'anyone and everyone' can call their machines refurbished but what does that really mean? Please see our machine ratings page for what we actually do to our machines. Many of our competitors don't even 'clean or paint the inside' of the machines.
Start small and grow as you can afford it.Many people start in the vending business without much knowledge, and that can hurt them financially if they're not careful.
All of the machines that we sell are full size, commercial machines. There are many machines that are made that are small, countertop or mechanical coin acceptance. These machines are fine if you are a housewife looking to make a little extra money on the side. We used to sell those type of machines and no longer do. The main reason is that people who were serious about vending would out grow these type of machines in several months.
Small mechanical machines have two main problems:
- They don't make change or accept dollar bills
- They "work you to death" — frequent refills for very little payoff
Most hold under 100 products and gross only $40–$50 per full restock, and profit is less than half of that.
A full-size commercial machine, by contrast, usually holds 350 to 600 products and empties out at $250–$500. Since you spend most of your time just driving to the location, you might as well fill 500 products instead of 50.
