WhisperKool 81310, Owner'S Manual

Page: 6 / 34

Page 4 GSM-01 081310
The performance and life of your WhisperKOOL system are contingent upon the steps you take in preparing
the wine cellar.
Note: Improperly preparing your enclosure or incorrectly installing your WhisperKOOL system may cause
unit failure, leaking of condensation, and other negative side effects.
IT IS HIGHLY RECOMMENDED THAT YOU OBTAIN THE ASSISTANCE OF A
WINE STORAGE PROFESSIONAL.
Wine storage professionals work with licensed contractors, refrigeration technicians, and racking companies
to build well-insulated, beautiful, and protective wine cellars. WhisperKOOL has put together some useful
tips to assist in the installation process. Our recommendations are meant to act as a guide in the process of
building a proper enclosure. Your intended location may have specific needs that we do not address.
Wall & Ceiling Framing
Build wine cellar walls using standard 2x4 or 2x6 construction methods and ceiling joists following the
guidelines of local and state codes in your area. As a general rule, the thicker the walls and the higher the
insulation factor in your cellar, the better it will be at maintaining a consistent temperature.
Insulation
Insulation is REQUIRED with the use of the WhisperKOOL product. Standard fiberglass or rigid foam insula-
tion is normally used in cellar construction or, in some cases, “blown-in” insulation is used. It is very impor-
tant that all walls and ceilings are insulated to keep the cellar temperature as consistent as possible during
the summer and winter months. The R-factor, or quality of insulation, is determined by the rate at which
heat passes through the insulation. The higher the R-factor, the more resistant the insulation is to conduct-
ing heat. Using higher R-values in insulation will lower your operating costs and unit run time.
Vapor Barrier
Vapor barrier is REQUIRED to prevent the intrusion of water vapor so that the cellar can be kept at the cor-
rect temperature and humidity. 6 mm plastic sheeting (recommended) should be applied to the warm side
of the cellar walls. The vapor barrier must also be applied to the outside walls and ceiling. If it is impossible
to reach the outside, then the plastic must be applied from within the cellar. The most common method is
to wrap the entire interior, leaving the plastic loose in the stud cavity so the insulation can be placed be-
tween each stud. All of the walls and ceiling must be wrapped in plastic for a complete vapor barrier.
In areas of high humidity, such as Southern and Gulf States, the vapor barrier will prevent infiltration of
warm moist air. The moist air can cause mold to form, and standing water in drain pans promote microbial
and fungal growth that cause unpleasant odors and indoor air quality problems. If mold is found, remove it
immediately and sanitize that portion of the system.
Door and Door Seal
An exterior grade (1 3/4”) door must be installed as a cellar door. It is very important that weather stripping
is attached to all 4 sides of the doorjamb. A bottom “sweep” or threshold is also required. The door must have
a very good seal to keep the cool cellar air from escaping out of the cellar. One of the most common prob-
lems with cooling units running continually is the door not sealing properly. In cases where glass doors are
used and the room size is close to the recommended unit size, the next larger size WhisperKOOL should be
used. This will compensate for the insulation loss due to the inefficient door.
PREPARING THE WINE CELLAR