Climadiff GAMME POLYVALENTE - Manual (Page 30)

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12. PROBLEMS AND SOLUTIONS
You can solve many simple problems with your wine cellar yourself, thus avoiding having to contact your after-
sales department. Try the following suggestions.
PROBLEM POSSIBLE CAUSES
The cellar will not start
The cellar is not plugged in.
If your wine cellar is in an unheated room, refer to the section
"Winter Kit".
The fuse in your electrical installation has blown.
The cellar does not cool sufficiently
The thermostat position is set to provide insufficient cooling:
adjust it.
The external temperature
is beyond the cellar‟s operating
temperature.
The cellar is opened too often.
The door is not properly closed.
The door seal is not sealing correctly.
The cellar is too cold
The thermostat is set to provide excessive cooling: adjust it.
The humidity level is too high
Bottle labels are coming unstuck
Humidity is regulated by the principle of thermodynamics.
During a cooling period, a frost forms (cold air dries the air),
humidity will fall to 40%. During a heating period, the frost
melts and humidity may reach 70%.
Taking an average of these two values, we obtain an average
humidity of 55%. It is essential to calculate an average value
over several cycles and not from a single reading.
There are three alternatives for reducing the cellar‟s humidity:
- Replace the charcoal filters
- Dry the lava rocks
- Decrease the temperature slightly inside the cellar.
The humidity level is too low
Humidity is regulated by the principle of thermodynamics.
During a cooling period, a frost forms (cold air dries the air),
humidity will fall to 40%. During a heating period, the frost
melts and humidity may reach 70%.
Taking an average of these two values, we obtain an average
humidity of 55%. It is essential to calculate an average value
over several cycles and not from a single reading.
To increase the humidity in the cellar, there are two
alternatives:
- Place a jar of water in the upper part of the cellar.
- Dampen the lava rocks.
- Raise the temperature slightly inside the cellar.
The temperature in the cellar is not consistent
3. The actual temperature to take into account is the
temperature in the bottle. The temporary variations
which you observe correspond to the compressor's
operating cycles.
It is through this principle of a series of small variations in the
air inside your wine cellar that a suitable average temperature
is obtained, ensuring the best conditions for maturing your
wine.