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3. Cellar Construction:
• This is only a guide and should be considered as minimum requirements. All interior walls and floors should have a vapor
barrier and a minimum of R11 insulation. All exterior walls and ceiling should have a vapor barrier and a minimum of R19
insulation. The vapor barrier should be installed on the warm side of the insulation. All joints, door frames, electrical outlets
or switches and any pipes or vents that go throught the enclosure should be sealed to prevent air and moisture leakage into
the room. Concrete, rock, and brick are not insulation or vapor barriers.
• Doors should be of a minimum size, insulatied 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 surroundingthe enclosure should not exceed the
temperature of the enclosure by more than 25°F. No enclosure wall should receive direct sun or strong wind.
• Lighting should 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-laden air 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, and other bulding 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.
4. Electrical Cord:
• Because of potential safety hazards under certain conditions, we strongly do not recommend the using an extension cord.
However, if you still select to use an extension cord, it is absolutely necessary that it is a UL LISTED 3-wire grounding type
appliance extension cord having a 3-blade grounding plug and a 3-slot receptacle that will plug into the appliance. The
marked rating of the extension cord should be 115V, 15A or equivalent for VINO1500-2500HZD, 115V, 20A or equivalent for
VINO3500-8500HZD, and not greater than 15ft in length.
1. Temperature Setting:
• Set the temperature at 55~60°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
TEMPERATURE & HUMIDITY CONTROL:
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