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Phantom Series
The performance and life of your system is contingent upon the steps you take in preparing the wine cellar. Improp-
erly preparing your enclosure or incorrectly installing your unit 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 wine rack manufacturers
to build well-insulated 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 which we do not address.
Wall & Ceiling Framing
Build wine cellar walls using standard 2x4 or 2x6 boards and ceiling joists without violating local or state codes in
your area. As a general rule, the thicker the walls and the higher the insulation value, the more consistent your cellar
temperature will be.
Insulation
Insulation is
REQUIRED
in order to properly use WhisperKOOL products. It is vital that all walls and ceilings be
insulated to keep the cellar temperature as consistent as possible during the summer and winter months. Standard
fiberglass or rigid foam insulation is normally used in cellar construction; in some cases, “blown-in” insulation is used.
The R-value, or quality of insulation, is determined by the rate at which heat passes through the insulation. The
higher the R-value, the more resistant the insulation is to conducting heat, and the more consistent your wine cellar’s
temperature will be. Using higher R-values in insulation will lower your operating costs and WhisperKOOL unit run
time. (R-13 is the recommended minimum; R-19 is preferred for interior cellar walls, and R-30 for ceilings and exterior
walls.)
Vapor Barrier
Water vapor possesses its own pressure (separate from the ambient air pressure) and will intrude into colder/drier
areas. A vapor barrier is
REQUIRED
in order to prevent the intrusion of water vapor and maintain the correct cellar
temperature and humidity. It is recommended that 6-millimeter plastic sheeting 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 between 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. Standing water in drain pans promotes microbial and fungal growth which
can cause unpleasant odors and indoor air quality problems. If mold is found, remove it immediately and sanitize that
portion of the unit.
Note:
High humidity significantly increases the heat load on the cooling system.
Any break in the vapor barriers (cut, nail hole, over-lapping, etc.) will cause a moisture leak and must be sealed. The
electric conduit is a “duct” for vapor to travel in. The conduit should be caulked and sealed on the warm air end.
PREPARING THE WINE CELLAR
