-23-
(located on the side or front) clockwise to decrease the minimum speed or
counter-clockwise to increase the minimum speed. The minimum speed should
be adjusted until it supplies the required CFM.
Fig. 13 Fan Speed Control
4) 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 liquid indicator.
5) Head pressure is maintained constant but will vary with the water outlet
temperature: 120 ~ 190 psig at the water outlet temperature 95 ~ 120 °F.
6)
The evaporator’s constant pressure expansion valve is set around 30 ~ 35 psig
(35 ~ 40°F) at factory. This pressure setting gives a dew point to maintain the
proper humidity for storing wine.
7) The temperature split across the evaporator shall be 8 ~ 10°F at 55°F wine
cellar temperature.
8) Again, you must verify if the superheat at the evaporator unit is 9 ~ 18°F at
55 °F ~ 65 °F wine cellar temperatures.
9) If the superheat is high, check the subcooling first to see if the refrigerant
charge is sufficient. If the charge is not sufficient, add more refrigerant (Liquid
must always be charged into the hide side when the compressor runs). If the
charge is good, then increase the evaporator suction pressure by turning the
hex nut
(5/16”) clockwise.
10) If the superheat is low, then decrease the evaporator suction pressure by
turning the hex nut
(5/16”) counter-clockwise.
Fig. 14 Expansion Valve
