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MAXIMUM CAPACITIES AND LOADING TIPS
Maximum capacities and sample loading arrangements for Winekoolr wine cellars are illustrated below. Standard Bur-
gundy and Bordeaux bottles are best arranged with necks facing out; some taller bottles may need to be arranged neck
to neck. Never stack bottles more than two rows high on a shelf; all shelves must be installed as directed. Avoid placing
bottles directly in front of the cooling unit’s circulating fan for more uniform temperature in cabinet.
Maximum capacity 500 bottles
Based on 10% (50 x 1/2 bottles)
MODEL 500
Specialized
Bottles
1/2 bottle
Ice wine
Magnum
Standard
Bordeaux 3”
Burgundy 3.25”
750 ml bottles
Champagne 3.5”
Standard bottles
Odd sized bottles
or Case storage
14
14
14
14
14
14
14
14
14
14
14
14
14
26
14
14
14
14
14
14
14
14
14
14
14
42
Standard
750 ml bottles
6
50
The top shelf
of the cabinet should have the coldest temperature and may be used as your “chilling” section.
All Wine Cabinets have minor differences in temperature depending on where articles are stored. Top to Bottom
differences will be present in any Cellar due to layering and pressure differences. The coldest temperatures will
occur closest to the “Top” where the cold air originates.
The temperature readout represents samples of the air close to the position of the sensor. Other points in the cabinet
will vary according to many factors, including the type of bottle loading, proximity to the door, corners, exposure to
outside temperature, door usage etc. Just as in air conditioned rooms and refrigerators, not all locations measure the
same temperature.
For example if you measure the air temperature exiting the coil, it will always be substantially colder than the set
temperature. It is this basis that governs the ultimate tempera
air back into the cooling unit causing short cycles.
Remember, the important element for storing wine is constant temperature, not absolute temperature. We do guaran-
tee that if your cellar is working normally the liquid temperat
1/4 of a degree C
.
IMPORTANT NOTE
