ItalCil Wine CHILLER R-4T Installation guide

Nitrogen-pressurised Wine Cabinet with Climate Control
INSTALLATION, OPERATING
AND MAINTENANCE MANUAL
INSTALLATION, OPERATING
AND MAINTENANCE MANUAL
Strada Madonna della Neve, 4
15040 Pomaro Monferrato (AL)
Tel./Fax: [phone]
www.italcil.it
[email protected]
IalCil

Installation and Set-Up: Page 3
Start-up and operation: Pages 4-5
Pushbutton Controls: Page 6
Temperature adjustment: Page 7
Routine maintenance
and sanitisation: Pages 8-9
Specifications: Page 10
INDEX
.2

1. Remove the outer packing materials, keeping the WINE CHILLER in an
upright position.
2. Put the WINE CHILLER in its final position, making sure it is not close to
sources of heat and that the room temperature is between +10°C and
+28°C. The distance between the back of the unit and the wall must be
at least 5 cm and there must be at least 20 cm of free space on top to
allow for correct ventilation. The WINE CHILLER can be stood on a
stable base unit or be wall mounted using the special wall brackets, not
supplied with the WINE CHILLER.
3 Electrical connections for the dispenser cabinet:
3a. Insert the cabinet's plug into an earthed, 230 V-50 Hz mains
electricity outlet (2 Pin + earth).
3b. Press the switch on the front control panel.
5 cm
AL
WL
Fig.1
SET-UP AND INSTALLATION
N.B. Do not use the chiller out of doors or in places
where it is exposed it to rain or spray.
Knob on main valve
Pressure gauge
Pipe
Bottle
00
10
0
10
0
barbar
00
11
33
22
barbar
barbar
Pressure
adjustment
screw
Primary 3 bar
Secondary 0.5 bar
Secondary valve
Use the plastic pipe supplied to connect the bottle to
the connector on the back of the cabinet (located at
the top or at the bottom, depending on the version).
Insert about 15 mm of pipe and check that it is in
position properly (the nitrogen may leak if the pipe is
not inserted correctly, eventually draining the bottle)
(Fig. 4)
4.Fit the pressure gauge onto the NITROGEN bottle (not
supplied with the WINE CHILLER), inserting the seal
supplied and tightening the pressure gauge's nut onto the
bottle as far as it will go to prevent possible leaks, which
would eventually drain the bottle. (Fig. 2-3)
NUT
PRESSURE GAUGE
Open the knob on the bottle but keep the secondary
valve shut. Turn the screw on the secondary pressure
gauge (Fig.3) to set the operating pressure to 0.5 bar.
Fig.2
Fig.3
GAS PIPE
Fig.8 Rear view of cabinet
Fig. 4
Elbow on the
R-4 version
.3
AEU
N
T
BS I
20 cm
BRon -4
n -6a d
BR
WINE CHILLER

START-UP AND OPERATION
TAP TUBE
.3
.2
Wait until the temperature inside the cabinet reaches the temperature set on the thermostat before
taking off the see-through cover. The cover is removed by pulling the handles on the perspex cover
towards you and sliding it downwards Fig. 5.
N.B. The WINE CHILLER must be fitted with all the bottles (even if empty) for
it to work correctly.
5. Fit the tap tubes supplied onto the steel pipe from the valves (see fig. 6) :
these tubes draw up the wine from the wine bottles. The length of the tubes
must be adjusted so the bottom of the tube does not touch the bottom of the
bottle (they can be cut to length using scissors if they are too long) in order
to prevent any solid dregs being dispensed along with the wine.
6.Follow the steps illustrated below to position the bottles on the valves.
1. 2. 3. 4.
N.B. In steps one, two and three, make sure the bottom ring
nut is pulled up to the top
.1
0
1
Fig.5
Fig.6
Fig.7
.4

d.
e.
Support the bottom of the bottle with your left hand and grasp the top ring nut on
the valve with your right hand and push it down (you should feel the resistance of
the counter spring). (Fig. 7-3)
Slide your hand along the clamp until it meets the bottom ring nut and press it
down as shown in fig.7-4: this locks the clamp shut.
f. Once all the bottles are in place, open the pressure gauge's secondary valve and
replace the see-through cover by inserting it at the bottom and sliding it upwards
until it clicks onto the magnets. As it closes, the micro switch activates the solenoid
shut-off valve for the NITROGEN, so this can enter the circuit and bring the bottles
up to pressure.
0
10
1
Magnets
Micro switch
Top ring nut
Bottom ring nut
Tap tube
START-UP AND OPERATION
Fig.8
Fig.9
.5
NOTE: Empty bottles are replaced as follows: press the sample measure button (n°1) 4 or 5 times
with a glass underneath the dispenser tap to drain the circuit completely. Now remove the see-
through cover, remove the empty bottle and replace it with a full bottle, as described in step 6.1.
a. Check the bottom ring nut is pulled up to the top,
as shown in Fig. 8
b. Slide the bottle up so that all the tube is inside it.
(Fig.7-1)
c. Support the bottom of the bottle with your left hand
and push it upwards until the valve cap is inserted
inside the neck of the bottle. ( Fig.7-2)
6.1 THE BOTTLES ON THE VALVES

The pushbutton panels with the three buttons control each of the taps. The first two buttons control
the dispensing of the preset measures (button 1 dispenses the sample measure and button 2
dispenses the normal measure) whilst button 3 is used for continuous dispensing and for setting the
measures.
1 - SAMPLE MEASURE
2 - NORMAL MEASURE
3 - CONTINUOUS DISPENSING / PROGRAMMING
GREEN Leds
PUSHBUTTON CONTROLS
BUTTON 1
Button 3 is used to set the measures for buttons 1 and 2 by following the procedure described below
ENTER PROGRAMMING MODE
1 - Press and hold button 3 until all the green LEDs remain lit on the control panel in question, then
release it (the LED for button 3 will continue flashing but the other two remain lit without flashing).
SET THE MEASURE FOR BUTTON -1-
2 - Press and release button 1; when the required measure is reached, press and release button 1
again (the LED for button 1 will turn off).
SET THE MEASURE FOR BUTTON -2-
3 - The procedure for button 2 is the same as for button 1
EXIT PROGRAMMING MODE
4 - Press and hold button 3 until the flashing green LED switches off, then release it: the required
measures for buttons 1 and 2 have now been stored in the dispenser's memory.
:
.
To dispense a sample measure into a glass, simply press and release button 1. The electronics
stop the flow when the pre-set measure has been reached. Follow the same procedure with
button 2 to pour a normal measure.
Button 3 is used for manual dispensing and programming.
To pour a measure that is not a pre-set amount, simply press and release button 3. Wait for the
required amount to be dispensed and then press and release button 3 again.
.6
BUTTON 2
BUTTON 3

The thermostat on the dispenser's control panel is used to set the
temperature for the cabinet where the wine bottles are contained.
Follow the procedure below to set the temperature
1. Press and hold the 'PROGRAMME' button at top right
(see fig.10) until the default minimum operating temperature
appears on the display.
2. Select the required temperature using the 'UP' and 'DOWN' buttons on the left of the display (see
fig.10). When the required temperature is shown, press the button at bottom right to confirm it.
It is important to remember the WINE CHILLER only keeps bottles at the set temperature: they must
already be at the required temperature when they are put in the chiller, so customers can be served
immediately
The temperature indicated on the thermostat refers to the cabinet where the bottles are stored but not
the contents of the bottles themselves: these two temperatures are very close but not identical
because of various variables, such as the thickness of the glass, the size of the bottle, etc. (max
tolerance 1÷2 C°).
:
TEMPERATURE ADJUSTMENT
Fig.11
Fig.10
.7
SU (+)
UP
GIU’ (-)
DOWN
PROGRAMME
CONFIRM
ENTER

In case of malfunction of the WINE CHILLER, you should only contact specialised personnel
(the installer or the manufacturer) to avoid invalidation of the guarantee.
The end user is responsible for cleaning and controlling the dispenser, including:
REPAIRS:
Protezione trasparente(**)
Tap tube (*)
Power supply plug
Air intake and ventilation
grilles on the R-4T
TAKE THE MAINS PLUG OUT OF THE SOCKET TO DISCONNECT IT FROM THE
MAINS ELECTRICITY SUPPLY BEFORE CLEANING THE CHILLER CABINET
WITH WATER OR STEAM
Fig.12
Fig.13
ROUTINE MAINTENANCE AND SANITISATION
.8
THERE ARE NO PARTS THAT CAN BE REPLACED DIRECTLY BY THE END USER
EXCEPT FOR THE TAP TUBES FOR THE WINE (*) AND THE SEE-THROUGH
COVER (**) IF IT IS DAMAGED. Fig.12.
A) Clean inside the tap tubes to eliminate any build up on the mouth of the tap using cotton buds and
a paper tissue for wiping up any drips. This should be done once a week.
B) Sanitise the dispenser once a month or when you change the type of wine, as instructed
on page 9
C) Check the air intake and ventilation grilles are not blocked Fig.13
D) Check the level of the bottle on the primary pressure gauge once a week. If the level has dropped
below 1/3 of the initial amount, contact your nitrogen supplier to organise a refill. N.B. We
recommend you always keep a spare bottle on hand to avoid running out of nitrogen, especially at
weekends.
E) Clean the dispenser cabinet as instructed on page 9.
F) Inspect the power cord and plug for damage at least once a month.
.
Rear view of the dispenser unit
Air intake grille on the
BR-4C and BR-6C

ROUTINE MAINTENANCE AND SANITISATION
.9
SANITISATION:
It is important to sanitise the dispenser both before replacing a single bottle with a bottle containing
another type of wine and also on a regular basis: all the taps at least once a month. A bottle must be
fitted on all the taps (even an empty one) before starting the dispenser sanitisation procedure, fig. 14.
You will need:
- a wine bottle containing a mixture of water and (3%) citric acid
- a 1-litre jug
1) Remove the see-through cover and replace the bottle on tap n°1 with the bottle prepared for the
sanitisation procedure. Replace the see-through cover.
2) Place the jug under the tap in question and press and release button n°3 (continuous dispensing)
until all the sanitisation solution has drained out of the bottle. Wait a few seconds for gas to come
out of the tap and then press and release button n°3 again.
3) Remove the see-through cover and the bottle. Now fill it with still water. Replace the bottle on the
tap and the see-through cover on the front of the WINE CHILLER. Repeat steps 1 and 2 to rinse the
tap.
The tap is now clean and ready for use: fit the bottle of wine you wish to serve.
REPEAT FORALLTHE OTHER BOTTLES
N.B.
.2
.1
Fig.14
Bottle with Water/Citric
Acid solution
Jug
Button n°3
N.B. When the bottle is
completely empty, wait another
2-3 seconds before pressing
button n°3: only Nitrogen will
come out of the tap during this
extra time, making sure the
valve is thoroughly clean.
DAILY CLEANING REQUIREMENTS
Stainless steel surfaces must be cleaned using a clean, damp cloth and a little mineral oil. Clean the
see through cover with a clean cloth and a bespoke cleaning product for glass.
Remove all traces of dirt and dust from the air intake and ventilation grilles.
REPLACING THE TAP TUBES
Replace the tap tubes every time you change the type of wine being served. This is to eliminate any
traces of the previous wine. N.B. Only use the tap tubes supplied: spare tubes are available from the
manufacturer should you damage the tubes originally supplied.
N.B. Do not spray liquid detergents directly on the sides.

SPECIFICATIONS
WINE CHILLER .10a
Versions: Thermo electric
compliance
R-4T ()
230V ac
50 Hz
200 VA
Class:
Category:
L50xP29xH74
40 Kg
< 28°C
Supply voltage:
Frequency:
Power consumption:
Climatic class N
Noise:
Dimensions (cm):
Weight:
Temperature range: between +10°C and +20° C
Room temperature:
Approvals:
Certification:

SPECIFICATIONS
WINE CHILLER .10b
Versions:
compliance
BR-4C ()
230V ac
50 Hz
200 W
Class:
Category:
L50xP40xH74
50 Kg
< 35°C
with compressor
Supply voltage:
Frequency:
Power consumption:
Climatic class N
Noise:
Dimensions (cm):
Weight:
Temperature range: between +10°C and +20° C
Room temperature:
Approvals:
Certification:

SPECIFICATIONS
WINE CHILLER .10c
Versions:
compliance
BR-6C ( )
230V ac
50 Hz
200 W
Class:
Category:
L70xP40xH74
60 Kg
< 35°C
with compressor
Supply voltage:
Frequency:
Power consumption:
Climatic class N
Noise:
Dimensions (cm):
Weight:
Temperature range: between +10°C and +20° C
Room temperature:
Approvals:
Certification: