Vinotemp Wine-Mate WM-2500SSVWC, Wine-Mate WM-4500SSVWC, Wine-Mate WM-6500SSVWC Installation, Operation & Care Manual
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Rack Split Cooling System
Installation, Operation & Care Manual
WM-2500SSVWC WM-4500SSVWC WM-6500SSVWC
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Important Safety Information
WARNING:
• Do not use a ground fault interrupter (GFI).
• A dedicated 20 AMP circuit for WM-2500SSVWC and 30 AMP for WM-
4500~6500SSVWC are required.
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Table of Contents
Cellar Construction.…………………………….……………..3
Features & Specifications…………………….….…………..4
Temperature & Humidity……….…………..………..……….6
Care Guide…………………………………………………….10
User’ Troubleshooting…….………………………………...11
Installer’s Instructions………….…..….……..…………….14
Electrical Wirings..…………….…..….……..………………24
Customer Support……………………………………………26
Warranty……………………………………………………….27
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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 R13
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 cellar shall be sealed to prevent air and moisture
leakage into the cellar. Concrete, rock, and brick are not insulation or vapor
barriers.
Doors shall be of a minimum size, insulated to at least R13 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 cellar by more
than 25 °F. No cellar 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 cellar is not occupied.
The cooling system will not be able to maintain the proper temperature if fresh
moisture-laden air is constantly being introduced to the cellar. Symptoms of this
condition are; cooling 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 cellar. Please be aware that moisture can
pass through solid concrete, paint and wood. Often a newly constructed cellar
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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Features and Specifications
• Wine-Mate rack split cooling systems WM-2500~6500SSVWC are designed
and used to provide a cold temperature between 50~65 °F for a properly
insulated wine cellar.
• The wine cellar will maintain humidity range within 50~70% RH.
• These temperature and humidity ranges like in natural caves are optimized
for long term storage of wine.
• SSVWC units consist of a condensing unit and an evaporator unit; they are
connected by a liquid line and an insulated suction line.
• SSVWC condensing units can be located away from the evaporator unit 50 ft
so that noise and compressor vibration are isolated.
• SSVWC condensin g units are water cooled so that exhaust ventilation is not
needed.
• SSVWC evaporator units are designed for installation inside a rack or in a
wine room corner, making them an ideal choice for small and medium wine
cellars. There are also multiple air inlet and outlet doors for different
installations.
Fig. 1 SSVWC Rack Split Cooling System
NOTE:
Capacity is determined under the cellar, the cellar ambient and the
condenser inlet water temperatures of 55°F, 75°F and 75°F, with R13
interior and R19 exterior insulations. Any higher ambient and water
temperatures, lower insulations will cause reducing capacity and the cellar
temperature may not be maintained at 55°F.
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NOTE:
To prepare rough-in, leave minimum 4” clearances for electrical wiring and
refrigeration piping.
The specifications and dimensions are listed as follows:
Model No Evap Unit
WM-
2500SSVWC
WM-
4500SSVWC
WM-
6500SSVWC
WM-
25SFCV
WM-
45SFCV
WM-
65SFCV
Evap Unit A B C D
WM-25SFCV
WM-45SFCV
WM-65SFCV
Also see Fig. 3 & 4 for further info.
Cond Unit
L”xD”xH”
WM-250SCU-
WC
24x18x18
WM-450SCU-
WC
24x18x18
WM-650SCU-
WC
24x18x18
41 1/2” 13” 8 13/16” 8 7/16”
47 1/2” 16” 9 5/16” 13 15/16”
51 1/2” 18” N/A N/A
Btu/h
CFM
2500
220
4500
335
6500
420
Cellar Size
(cu ft)
250 R134a
1000 R134a
1500 R134a
Refrigerant
Electrical
Evap Unit/
Cond Unit
115V-60HZ-0.77A
115V-60HZ-5.7A
115V-60HZ-0.77A
115V-60HZ-6.9A
115V-60HZ-1.9A
115V-60HZ-12A
Weight (lb)
Evap Unit/
Cond Unit
45/40
55/60
60/60
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Temperature and Humidity
1. Use of the controller
Fig. 2 Temperature Controller
1) Keys
SET: To display target set point; in programming mode it selects a parameter or
confirm an operation.
(DEF): To start a manual defrost.
(UP): To see the maximum stored temperature; in programming mode it
browses the parameter codes or increases the displayed value.
(DOWN): To see the minimum stored temperature; in programming mode it
browses the parameter codes or decreases the displayed value.
: To turn on/off the power to the unit.
+ : To lock/unlock the keypad.
SET+ : To enter in the programming mode.
SET+ : To return to the temperature display.
2) Lock and unlock the keys
To lock the keys, press up + down keys + until POF is displayed; to unlock
the keys, press up + down keys + until PON is displayed.
3) 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. The LED functions are listed as follows.
LED MODE FUNCTION
ON Compressor enabled
Flashing Anti-short cycle enabled
ON Defrost cycle enabled
ON Fan enabled
Flashing Fan delay after defrost enabled
ON Alarm occurring
ON Temperature measuring unit
Flashing Programming mode
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4) Alarm Signals
The alarm codes are described as follows.
MESSAGE CAUSE FUNCTION
P1
HA
LA
CA
Temperature probe faulty Compressor switching to Con and CoF
High temperature alarm
Low temperature alarm
External alarm All outputs off
Probe temperature ALU higher than the
setting temperature; Outputs unchanged
Probe temperature ALL lower than the
setting temperature; Outputs unchanged
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.
2. 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
3. How to see temperature set-point
1) Press and immediately release the SET key, the display will show the set-point
value.
2) Press again and immediately release the SET key or wait for 5 seconds to
display the probe value.
4. How to change the set-point
1) Press the SET key for more than 3 seconds until the “°C” or “°F” LED starts
blinking and the set-point will be displayed.
2) To change the set value, press the up/down keys / within 10 sec.
3) To store the new set-point value, press the SET key again or wait 10 sec.
NOTE: The unit turns on at set-point Set plus regulation differential Hy after antishort cycle AC has elapsed; the unit turns off at set-point Set.
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5. How to calibrate the air temperature probe
If the actual cellar temperature differs from the displaying temperature, set ot =
actual cellar temperature minus displaying temperature.
6. How to adjust defrost cycle
1) In case there is excessive frost, the parameters FnC = C-y, idF = 6 and MdF =
20 can be used to avoid defrost.
2) In case the air probe is located in the return duct, the parameters FnC = O-n,
idF = 8 and MdF = 20 can be used to help drain.
7. How to adjust the humidity
The parameter Fon is used to adjust the humidity in the wine cellar. Higher Fon
results in higher relative humidity. Use a separate hygrometer to monitor the
humidity.
8. How to set alarm call
1) Speech notice will be sent to your phones when the cellar temperature is ALU
higher or ALL lower than the set-point Set.
2) In order to test the call function, set parameters Ald = 0 and dAO = 0. After
testing, set Ald = 60 and dAO = 23.
9. How to set low cellar temperature heater
The heater turns on at set-point SAA minus regulation differential Shy; the
heater turns off at heater set-point SAA.
NOTES:
• Use a forced air heater to warm up the wine cellar.
• If there is a thermostat on the heater, bypass it or set the thermostat at the
highest level.
• If the heater runs more than 10 A current, use a 120VAC coil contactor.
10. Manual Defrost
Press the DEF key for more than 2 seconds and a manual defrost will start.
11. Parameter Programming
1) Press the SET +
keys for more than 3 sec until the “°C” or “°F” LED starts
blinking, then release the keys.
2) Press again the SET + keys for more than 7sec until the Pr2 label will be
displayed, then release the keys. The first parameter Hy will be displayed.
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