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Condenser Air Exhaust/Intake.
Condensing units create significant hot air which
must be exhausted into an appropriately-sized space in order for the heat to
dissipate. If the space is constrained and/or too small, the heat will not dissipate.
In this event, the cooling unit will be forced to re-circulate its hot air exhaust and/or
the static pressure will back up the cooling unit. If this happens, the cooling unit’s
ability to create cold air inside the cellar will be compromised. In addition, the
cooling unit must be installed so that, after its installation, the condenser coils are
accessible for periodic cleaning.
Evaporator Air Exhaust/Intake.
When the warm air from the cellar passes across
the evaporator coils, heat is removed from the air, and the resulting cold air is
exhausted into the cellar. On non-ducted installations, a minimum clearance of 12” is
required from all air intake and discharge locations to maintain proper airflow.
Cold
air exhaust must be located at the highest point inside wine cellars, the cold air
exhaust eventually will drop to the bottom of the cellar. To ensure proper airflow and
reduce temperature stratification inside the cellar, the space in front of the cold air
discharge should be clear of any obstructions, including wine bottles, wine racks, etc.
Evaporator/Condensor Ducting.
CellarPro Air Handlers exhaust and return (hot
and cold side) can be ducted up to 50 equivalent feet (100' total equivalent feet
exhaust and return) with 10” diameter ducting. With our units we offer duct adaptors
and ducting that attach to either the evaporator or condenser module.
