CellarPro 6200VSi - Manual (Page 6)

6
V9.14
PLEASE NOTE: With our (optional) crankcase heater, all of our cooling units can be used
in environments down to 20°F, and with our (optional) low ambient kit, all of our cooling
units can be used in environments down to -20°F.
CellarPro cooling units are not designed to heat the cellar space, so if
temperatures inside the cellar drop below proper wine storage temperatures, the
cooling unit cannot create heat inside the cellar.
Insulation
CellarPro cooling units are designed to
be installed inside wine cellars that
have proper insulation, moisture
barriers and an airtight seal from the
environment outside the cellar. Interior
walls and floor should have a minimum
of R-11 insulation, and a vapor barrier
on the warm side of the insulation. The
ceiling should have a minimum of R-19
insulation and a vapor barrier on the
warm side of the insulation. Doors
also should be insulated and tightly
sealed with weather stripping around
the perimeter of the door. Surface-mounted fixtures are recommended over
recessed lighting, which can allow air to leak into the cellar.
It is important that all walls, joints, doors and windows, electrical outlets and/or
switches, pipes, vents and light fixtures be sealed to prevent air and moisture
from entering the cellar. If there is a leak in the cellar, the cooling unit will build
up excess condensation.
CellarPro 6200 and 8200 cooling units are equipped with a condensate
management system, which includes a stainless steel pan, a thermostatically-
controlled electric heating element, and an overflow drain at the rear of the cooling
unit.
We strongly recommend that the overflow drain line (shipped loose with the cooling
unit) be connected to the overflow drain (as shown in the installation section), and
that the cooling unit be mounted to tilt slightly backwards, so that any overflow
condensate is channeled safely to the overflow drain line. In addition, we
recommend turning on the electric heating element to burn off excess condensate
that accumulates in the stainless steel pan during the initial cooling of the cellar
and during high run-times, as well as in high-humidity environments.