Vinotemp WINE-MATE VINO-4500SSL, WINE-MATE WM150-450SCU, WINE-MATE WM-250SCU, WINE-MATE WM-65SFCL, WINE-MATE WM-25SFCL, WINE-MATE WM-450SCU, WINE-MATE WM-15SFCL, WINE-MATE VINO-6500SSL, WINE-MATE WM-150SCU, WINE-MATE WM-650SCU, WINE-MATE VINO-1500SSL, WINE-MATE WM-45SFCL, WINE-MATE VINO-2500SSL User Manual

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WINE-MATE Split System

Installation, Operation & Care Manual

VINO-1500SSL

VINO-2500SSL

VINO-4500SSL

VINO-6500SSL

Vinotemp International Corp.

www.winemate.com

READ AND SAVE THESE INSTRUCTIONS

TABLE OF CONTENTS

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

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

Cellar Construction.…………………………….……………..6

Installer’s Instruction…………….…..….……..……………..7

Temperature Control & Humidity Adjustment.………….14

Care Guide…………………………………………………….19

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

Customer Support……………………………………………22

Warranty……………………………………………………….23

- 1 -

Important Safety Information

DO NOT USE A GROUND FAULT INTERRUPTER (GFI).

A DEDICATED 20 AMP CIRCUIT IS HIGHLY RECOMMENDED.

-2 -

Feature Description

Wine-Matesplit cooling systemsVINO1500-6500SSLare 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.

SSL units consist of a condensing unit and an evaporator unit, and they are connected by a liquid line and an insulated suction line.

SSL condensing units can be located away from the evaporator units and wine cellars as far as 50 feet, which will bring you quiet operation.

The SSL evaporator units provide low profile and whisper quiet operation.

The evaporator units can be installed on the ceiling in a small cabinet or room.

The dimensions and capacities are specified as follows:

 

EVAP UNIT

COND UNIT

Btu/h

BOTTLE

 

ELECTRICAL

WEIGHT(lb)

MODEL

(55/90°F)

CAPACITY

REFRIGERANT

EVAP UNIT/

EVAP UNIT/

W”xH”xD”

L”xH”xD”

(55/75°F)

 

 

 

CFM

 

COND UNIT

COND UNIT

VINO-

WM-

WM-150SCU

 

150

800

 

115V-60HZ-

 

15SFCL

 

 

 

1500/180

R134a

0.4A / 115V-

15/30

1500SSL

16.75x4.75x

18x14x12

cu ft

bottles

 

 

60HZ-3.1A

 

 

14.5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

VINO-

WM-

 

 

 

 

 

115V-60HZ-

 

25SFCL

WM-250SCU

 

250

1200

 

 

2500/275

R134a

0.4A / 115V-

30/40

2500SSL

31.75x4.75x

18x14x12

cu ft

bottles

 

 

60HZ-5.7A

 

 

14.5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

VINO-

WM-

 

 

 

 

 

115V-60HZ-

 

45SFCL

WM-450SCU

 

1000

4500

 

 

4500/460

R134a

0.8A / 115V-

37/60

4500SSL

40.25x4.75x

18x14x12

cu ft

bottles

 

 

60HZ-6.9A

 

 

14.5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

VINO-

WM-

WM-650SCU

 

1500

6500

 

115V-60HZ-

 

65SFCL

 

 

 

6500/575

R134a

0.8A / 115V-

61/90

6500SSL

53.75x6.75x

24x17x18

cu ft

bottles

 

 

60HZ-12A

 

 

16.5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

- 3 -

Fig. 1.1 WM15-25SFCLEvaporator Unit

Fig. 1.2 WM45-65SFCLEvaporator Unit

NOTES: LIQUID AND SUCTION LINES MAY DIFFER FROM WHAT ARE SHOWN HERE, PLEASE CHECK ON THE UNITS FOR PROPER INSTALLATION.

- 4 -

Fig. 1.3 WM150-450SCUCondensing Unit

Fig. 1.4 WM-650SCUCondensing Unit

- 5 -

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.

- 6 -

Installer’s Instruction

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

WINE-MATEsplit system is shipped as components and is ready for use only after a certified refrigeration technician has properly installed, charged and tested 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.

The condensing unit and evaporator unit are connected by a liquid line and an insulated suction line that are supplied by the installer. These lines must be properly sized for the distance between the two units. After the units and the lines are installed, the system must be pressure tested. If no leaks are found, evacuate and charge system with R134A. Refrigerant amount will vary depending on the length of line set.

Fig. 2.1 SSL Split System Installation

- 7 -

1. Condensing Unit

Place the condensing units WM150-650SCUin 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 the exhaust side and leave minimum

1 foot clearance for the fresh air intake side.

Condensing 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).

2. Evaporator Unit

The WM15-65SFCLevaporator units shall be installed for ceiling mount with the air supply towards horizontally and air return on the bottom.

Supply and return air flow from the evaporator unit shall be unobstructed for at least 1 foot.

There is a gravity drain line so that it can not be installed above the evaporator unit. Otherwise a condensation pump must be used.

3.

Air Sensor

The air sensor can be located in the wine room or the return air area, but

 

not the supply air area.

4.

Refrigeration Piping and Charging

NOTES: ALWAYS USE THE SUPERHEAT AND SUBCOOLING, PRESSURE READINGS TO CHARGE REFRIGERANT PROPERLY, THE LISTED CHARGES ARE FOR REFERENCE ONLY.

The installation order starts from condensing unit (including the receiver), liquid line filter-drier,moisture-liquidindicator (sight glass), liquid line, evaporator unit (including liquid line solenoid valve and thermostatic expansion valve or automatic expansion valve), suction line, and returning to condensing unit.

The subcooling at the condensing unit shall be around 10°F. The charge may be complete when there are no more bubbles forming in the sight glass.

The evaporator’s constant pressure expansion valve is set around 3840°F at factory. This pressure setting gives a dew point to maintain the humidity for storing wine.

The superheat at the evaporator unit shall be around 9-18°Funder low and high load at 75°F ambient temperature.

Low side pressure: 33 psig

-8 -

High side pressure: 130 -150psig at 75-90°F ambient temperatures

The line sizes and refrigerant charges are listed as follows.

MODEL

REFRIGERATION

LIQUID

SUCTION

DRAIN

CHARGE

LINES

LINE

LINE

LINE

 

 

VINO-1500SSL

< 50 FT

1/4"

3/8” OD

1/2” OD

R134a/

OD

15 OZ

 

 

 

 

VINO-2500SSL

< 50 FT

1/4"

3/8” OD

1/2” OD

R134a/

OD

20 OZ

 

 

 

 

VINO-4500SSL

< 50 FT

1/4"

1/2” OD

1/2” OD

R134a/

OD

26 OZ

 

 

 

 

VINO-6500SSL

< 50 FT

1/4"

5/8” OD

1/2” OD

R134a/

OD

32 OZ

 

 

 

 

5. Pressure, Superheat and Subcooling Readings

NOTES: THE VALVES MUST BE IN THE MIDDLE POSITIONS TO READ PROPERLY.

 

Complaint

 

 

Possible Causes

 

a.

High suction pressure and low head pressure

a.

Compressor may be bad

 

b.

High suction pressure and low head pressure

b.

Expansion valve opened, too

 

Low superheat and low subcooling

 

much oil

 

 

 

 

c.

High suction pressure and high head pressure

c.

Overcharge

 

 

 

 

 

Low superheat and high subcooling

d.

Non-condensablegas

 

d.

High to normal suction pressure and high head pressure

 

 

Low subcooling

e.

Air

restricted,

dirty

condenser,

e.

High suction pressure and high head pressure

 

Low subcooling

 

bad condenser fans

 

 

f.

High suction pressure and high head pressure

f.

High

room

temperature,

high

 

High superheat

 

evaporator load

 

 

 

g.

Low suction pressure and low head pressure

g.

Undercharge

 

 

 

 

 

High superheat and low subcooling

h.

Liquid

line

 

restricted

after

h.

Low suction pressure and low to normal head pressure

 

 

High superheat and high subcooling

 

receiver,

solenoid

valve

 

 

 

restricted

 

 

 

 

i.

Low suction pressure and low head pressure

i.

Suction line restricted

 

 

Low subcooling

j.

Air

restricted

at

evaporator,

j.

Low suction pressure and low head pressure

 

Low superheat and low subcooling

 

evaporator iced

 

 

 

k.

Low suction pressure and low to normal head pressure

k.

Evaporator restricted

 

 

 

High superheat and normal to high subcooling

l.

Expansion valve restricted

 

l.

Low suction pressure and normal head pressure

 

 

High superheat and normal subcooling

m. Both evaporator and condenser

m. Low suction pressure and high head pressure

 

High superheat and high subcooling

 

restricted

 

 

 

 

n.

Low suction pressure and high head pressure

n.

Liquid

line

restricted before

 

High superheat and high subcooling

 

receiver

 

 

 

 

o. low to normal suction pressure and high head pressure

o.

Condenser restricted

 

 

 

High to normal superheat and high subcooling

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

- 9 -

6. Valve Operation

SPINDLE BACK POSITION SPINDLE FRONT POSITION SPINDLE MIDDLE POSITION

Fig. 2.2 Valve Operation

Back Position: Process and manometer port closed for normal operationFront Position: Main connection to liquid or suction line closed

Middle Position: All ports open for vacuum, charge and measurement

7. Electrical Wiring

Fig. 2.3 VINO1500-4500SSLElectrical Wiring Diagram (VTSTAT)

- 10 -

Fig. 2.4 VINO1500-4500SSLWiring Diagram (DIGITAL CONTROLLER)

Fig. 2.5 VINO6500SSL Electrical Wiring Diagram (VTSTAT)

- 11 -

Fig. 2.6 VINO6500SSL Electrical Wiring Diagram (DIGITAL CONTROLLER)

8. Use of the adjustable low pressure control (if applicable)

Cut out = 5 psig; Cut in = 25 psig; Differential = 20 psig

It may need to adjust the setting in the field to get the right cycle time.

Fig. 2.7 Adjustable Pressure Control

- 12 -

9. Condensing Unit Troubleshooting

Unit not running

a.

Incorrect power supply

a.

Check for proper voltage

b.

Incorrect or loose wirings

b.

Check all wirings and connections

c.

Failed components

c.

Check start relay, start capacitor, overload

 

 

 

protector, compressor.

d.

Liquid refrigerant in the compressor

d.

Call service for OEM information

e.

Low pressure switch shutting down the system

e.

Check for system restriction or low

 

 

 

refrigerant

- 13 -

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 controller

NOTE: Use the dial number for “Medium Temp”

Fig. 3.1 VTSTAT

Fig. 3.2 Default Dip Switch Setting

- 14 -

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.

- 15 -

If the function is enabled, the compressor is not energized for three minutes after controller power up.

The function is also active in hot-gasdefrost mode.

5) LED & Display Messages

1.

LED off

1.

Compressor and defrost deactivated

2.

LED on

2.

Compressor energized

3.

LED blinking 0.5s on/0.5s off

3.

Defrost activated

4.

LED blinking 0.5s on/1.5s off

4.

Sensor fault

5.

Display A1

5.

Regulation probe fault

6.

Display A2

6.

Defrost probe fault

3. Use of the Digital Controller

Fig. 3.3 Digital Controller

1) Display

During normal operating conditions, the display shows the value measured by the air regulation probe. In case of active alarm, the temperature flashes alternately to the code alarm.

1.1 LED Functions

1.2 Front Panel Commands

- 16 -

2) Alarm Signals

2.1 Code Description

2.2 Alarm Recovery

Probe alarms P1”, start a few seconds after the fault in the related probe; they automatically stop a few seconds after the probe restarts normal operation.

Check connections before replacing the probe. Temperature alarms “HA”, “LA” automatically stops as soon as the temperature returns to normal value. Alarm “CA” (with i1F=PAL) recovers only by switching off and on the instrument.

3) Temperature Set-Point

3.1 How to see the set-point

1. Push and immediately release the SET key: the display will show the Set-pointvalue;

2. Push and immediately release the SET key or wait for 5 seconds to display the probe value again.

3.2 How to change the set-point

1.Push the SET key for more than 3 seconds to change the Set point value;

-17 -

2.The value of the set point will be displayed and the “°C” or “°F” LED starts blinking;

3.To change the Set value, push the o or n arrows within 10s.

4.To memorize the new set point value, push the SET key again or wait 10s.

4) Humidity Adjustment

The parameter Fon is used to adjust the humidity in the wine cabinet. The higher value ofFon, the higher relative humidity will be.

1.Press the Set +keys for 3 sec until the “°C” or “°F” LED starts blinking.

2.Release the keys, then push again the Set +keys for more than 7sec, thePr2 label will be displayed.

3.Release the keys, select the required parameter Fon by up or down keys.

4.Press the “SET” key to display its value.

5.Use up or down keysto change its value.

6.The default value is 0, change high or low value to maintain high or low humidity.

7.Press “SET” to store the new value.

8.To exit: PressSET + or wait 15sec without pressing a key.

5) Regulation Differential

The parameter Hy is used as intervention differential for set point. Compressorcut-inis theset-point+Hy, and compressorcut-outis theset-point.

1.Press the Set +keys for 3 sec until the “°C” or “°F” LED starts blinking.

2.Release the keys, then push again the Set +keys for more than 7sec, the

Pr2 label will be displayed.

3.Release the keys, HY will display immediately.

4.Press the “SET” key to display its value.

5.Use up or down keysto change its value.

6.The default value is 4, change high or low value to result in long high or short running cycle.

7.Press “SET” to store the new value.

8.To exit: PressSET + or wait 15sec without pressing a key.

6) Defrost Cycle

The parameter IdF is used as interval between defrost cycles.

1.Press the Set +keys for 3 sec until the “°C” or “°F” LED starts blinking.

2.Release the keys, then push again the Set +keys for more than 7sec, thePr2 label will be displayed.

3.Release the keys, select the required parameter IdF by up or down keys.

4.Press the “SET” key to display its value.

5.Use up or down keysto change its value.

6.7. Press “SET” to store the new value.

8. To exit: PressSET + or wait 15sec without pressing a key.

7) Manual Defrost

Push the DEF key for more than 2 seconds and a manual defrost will start.

- 18 -

Care Guide

In general, always unplug system or disconnect power while doing care.

1. Coil Cleaning

Clean the condenser coil regularly. Coil may need to be cleaned at least every 6 months.

Unplug the system or disconnect power.

Use a vacuum cleaner with an extended attachment to clean the coil when it is dusty or dirty.

Plug cooling system or reconnect power.

2. Moisture Removing

Remove the extra condensate if it is accumulated in the wine cellar at high ambient temperature and humidity.

- 19 -