6.3. CHARACTERISTICS OF THE INSULATORS
-
Thermal conductivity
:
Unit: W/m.°C
This is a characteristic of the insulating material itself. It qualifies the capacity of a material to conduct heat.
The smaller the coefficient, the better the insulator.
- Thermal strength: R Unit:m². C/W
This is a characteristic of the insulated panel. It depends on the thickness coefficient of the insulator.
The R value qualifies the ability of a material's thickness to stop the transmission of heat. The greater the
coefficient, the better the insulator.
6.4. INSULATION OF THE WALLS AND THE CEILING
When deciding on which type of insulation to use, there are three possibilities:
- Traditional insulation
- “Complex”insulation: insulation is covered with a facing (plaster, ore…etc.)
- "Sandwich" panels: insulation is covered on each side with a wooden panel or plasterboard.
The covering of the panels is important; it protects the insulation against damage and guarantees its longevity.
Please note: Do not use insulators composed of mineral fibres.
Protection from rodents:
Check whether the cellar shows the presence of mice or rats. Some insulating materials are damaged by
rodents. If necessary, cover the insulation with a protective lining on the interior of the cellar. Polyurethane is
an insulator that, due to its chemical composition, is not attacked by the rodents.
6.5. INSULATION OF THE FLOOR
The floor of the cellar must be able to support the shelves and the stored wine Thus it is necessary to choose
insulation with adequate compression strength. The load capacity of each insulating material should be noted
on the manufacturer's label. Another possibility is to cover the insulation with an insulating material designed
specifically for floors such as quality chipboard.
Improve the load capacity of the insulation (particularly under the shelf legs) by:
