Vinotemp WINE-MATE VINO6500DS User Manual

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WINE-MATE Ducted System

Installation, Operation & Care Manual

VINO4500DS

VINO6500DS

VINO8500DS

Vinotemp International Corp.

www.winemate.com

READ AND SAVE THESE INSTRUCTIONS

TABLE OF CONTENTS

Important Safety Information…..........................................2

Feature Description…………………………….……………..3

Cellar Construction.…………………………….……………..5

Installer’s Instruction…………….…..….……..……………..6

Temperature Control & Humidity Adjustment....…………8

Service Guide………………….……………………………...13

Care Guide…………………………………………………….19

User’ Troubleshooting…….………………………………...20

Customer Support……………………………………………22

Warranty……………………………………………………….23

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Important Safety Information

DO NOT USE A GROUND FAULT INTERRUPTER (GFI).

A DEDICATED 20 AMP CIRCUIT IS HIGHLY RECOMMENDED.

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Feature Description

WINE-MATEducted systemVINO4500-8500DSare designed and used to provide a cold temperature between 50~65°F for a properly insulated wine room at a normal environment.

The wine room will maintain humidity of 50~70% RH even when the environment becomes dry and humid. These temperatures and humilities are optimized for long term storage of wine.

The DS ducted systems are designed for both outdoor and indoor installation.

Back-curvedimpeller fans are good for total 50 ft long duct to cut the operation noise.

Self-containedready for use with no extra refrigeration tubing in the field.

Fig. 1.1 VINO4500-8500DSFEATURES

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The dimensions and capacities are specified as follows:

 

DIMENSION

Btu/h

BOTTLE

 

 

 

MODEL

(55/90°F)

CAPACITY

REFRIGERANT

ELECTRICAL

WEIGHT(lb)

L”xH”xW”

(55/75°F)

 

 

CFM

 

 

 

VINO-

45X23 X34

4500/380

1000

4500

R134a

115V-60HZ-8A

140

4500DS

cu ft

bottles

 

 

 

 

 

VINO-

45X23 X34

6500/490

1500

6500

R134a

115V-60HZ-14A

170

6500DS

cu ft

bottles

 

 

 

 

 

VINO-

45X25 X34

8500/750

2000

8500

R134a

115V-60HZ-17A

220

8500DS

cu ft

bottles

 

 

 

 

 

Fig. 1.2 VINO45008500DS DIMENSIONS

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Cellar Construction

This is only a guide and shall be considered as minimum requirements.

All interior walls and floors shall have a vapor barrier and a minimum of R11 insulation. All exterior walls and ceiling shall have a vapor barrier and a minimum of R19 insulation. The vapor barrier shall be installed on the warm side of the insulation. All joints, door frames, electrical outlets or switches and any pipes or vents that go through the enclosure shall be sealed to prevent air and moisture leakage into the room. Concrete, rock, and brick are not insulation or vapor barriers.

Doors shall be of a minimum size, insulated to at least R11 and tightly sealed with high quality weather stripping. Be sure to seal the bottom of the door and fill gap between the door’s frame and wall before installing the cap molding.

In order to maintain 55 °F in the wine cellar, the ambient temperature surrounding the enclosure shall not exceed the temperature of the enclosure by more than 25°F. No enclosure wall shall receive direct sun or strong wind.

Lighting shall be of low wattage, with a timer to insure lights are not left on when the enclosure is not occupied.

The cooling system will not be able to maintain the proper temperature if fresh moisture-ladenair is constantly being introduced to the enclosure. Symptoms of this condition are; unit runs all the time with only a slight reduction in temperature and/or water overflows from the unit. Because of the temperature difference between the inside and outside, very small cracks can allow large amounts of outside air to enter into the enclosure. Please be aware that moisture can pass through solid concrete, paint and wood. Often a newly constructed room contains fresh wood, paint, concrete and other building materials. These materials contain large amounts of moisture. When placed into operation in this type of environment, the system will work harder to remove this extra moisture resulting in increased “run” time.

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Installer’s Instruction

Federal law requires that WINE-MATEducted cooling systems be installed by an EPA certified refrigeration technician.

WINE-MATEducted system is shipped ready for use only after a certified refrigeration technician has properly installed the system. Proper installation is critical. Vinotemp can only warrant the quality of the components. The installation and proper operation of the system must be warranted by the installer.

Installation of the system must be done in accordance with all state and local building codes.

Fig. 2.1 DS System Installation

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1. Location

Place the unit in a properly ventilated location. If it is not, heat exhausted by the condensing unit will build up and the cooling system will not operate properly.

Leave minimum 5 feet clearance for hot air exhaust and leave minimum 1 foot clearance for the fresh air intake.

Air flow from the cold air supply shall be unobstructed for at least 1 foot.

Cooling unit shall be elevated to avoid possible flooding and shaded from direct sun. It shall not be exposed to temperatures higher than 110 °F or lower than 45°F (optional low ambient kit for 20°F).

Overall combined duct length can be up to 50 ft long.

2. Customer Wiring

• Use 14AWG wires to connect the wires in the condensing unit electrical box to the power lines; connect the wires in the evaporator unit electrical box to the temperature controller.

• If necessary, splice the air sensor and add extra 14AWG wires.

3. Air Sensor

• The air sensor is recommended to place in the wine room. If it is in a return duct, due to the temperature differential the temperature setting needs to be adjusted in order to maintain the proper wine room temperature.

4. Evaporator Unit Air Flow

If the overall duct length is more or less than 50ft, it is necessary to check the air flow to meet the specified CFM. It may use larger or smaller size ducts or fan speed control to adjust the system refrigeration performance to achieve 8-10°Fdifferential between return air and supply air.

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Temperature Control & Humidity Adjustment

1. Temperature Setting

Set the temperature at 55 °F for the optimum aging of wine

On initial start-up,the time required to reach the desired temperature will vary, depending on the quantity of bottles, temperature setting and surrounding temperature.

Allow 24 hours to stabilize the temperature for each new temperature setting operation

2. Use of the VTSTAT electronic temperature controller

Fig. 3.1 VTSTAT

Fig. 3.2 Default Dip Switch Setting

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Dip-switchdescription (See detail in VSTAT instruction)

1, 2 differential: added to the Set Point, establishes the temperature threshold, measured by the regulation probe, beyond which the compressor is activated;

3 compressor safety function: OFF - function disabled; ON - function enabled;4 temperature display: OFF - displayed in °C; ON - displayed in °F;

5,...,8 duration of defrost/defrost termination temperature: if the defrost sensor is utilized, thesedip-switchesselect the defrost termination temperature, otherwise they select the defrost duration;

9 type of defrost: OFF - resistance defrost, ON - hot gas defrost.

1) Set Point

Rotate the circular selector in correspondence with the arrow placed nearby. The selector represents 14°F to 68°F (-10°Cto +20°C) for medium temperature models. “10” is the coldest setting, “1” is the warmest. Use the medium temp setting and place the dial at number 3.

2) Differential

It is possible to modify the differential from 1°F minimum to 12.5°F maximum. Simply shift the first two dip-switchesto the ON or OFF position according to the wanted value.

3) Defrost management and setting

A defrost can be activated manually, by pressing the “man. def.” button, or cyclically, the interval set by the “def.intvl” rotary switch at the top left with respect to Set Point selector. The interval can be selected from 1 to 12 hours in 1 hour steps. If the selector is positioned on the “0”, the cyclic defrost is disabled.

Note: manual defrost reinitializes the time required for successive cyclic defrosting. The selections are effective beginning from the successive cycle. For an immediate effect, it is necessary to turn power to the VTSTAT off for a few seconds.

It is possible to choose between an electric defrost (the compressor is deactivated and the defrost relay is activated) and a hot gas defrost (both the compressor and the defrost relay are activated); The defrost termination, can take place by time (from 1 to 60 min.) or by temperature (from 0 to 86°F) if the defrost sensor is utilized for the correct programming). If the defrost sensor is disconnected, interrupted or breaks down for any reason, the defrost terminates after a maximum time of 90 minutes if it is resistance-based,or 40 minutes if it ishot-gasbased.

The instrument stores the defrost state every 15 minutes to allow restart after power loss.

4) Compressor safety function

If the function is enabled, a minimum three minute interval is ensured between deactivation and successive restart of the compressor.

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