Vinotemp Wine-Mate WM-1500SSL User manual

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Ceiling Split Cooling System
Installation, Operation & Care Manual
WM-1500SSL WM-2500SSL
WM-4500SSL WM-6500SSL
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Re ea ad d a an nd d s sa av ve e t th he es se e i in ns st tr ru uc ct ti io on ns s

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Important Safety Information
WARNING:
•Do not use a ground fault interrupter (GFI).
•A dedicated 20 AMP circuit for WM-1500~2500SSL and 30 AMP for WM-
4500~6500SSL are required.

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Table of Contents
Cellar Construction.…………………………….……………..3
Features & Specifications…………………….….…………..4
Temperature & Humidity……….…………..………..……….6
Care Guide…………………………………………………….10
User’ Troubleshooting…….………………………………...11
Installer’s Instructions………….…..….……..…………….14
Electrical Wirings..…………….…..….……..………………24
Customer Support……………………………………………27
Warranty……………………………………………………….28

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Cellar Construction
This is only a guide and shall be considered as minimum requirements.
All interior walls and floors shall have a vapor barrier and a minimum of R13
insulation. All exterior walls and ceiling shall have a vapor barrier and a minimum
of R19 insulation. The vapor barrier shall be installed on the warm side of the
insulation. All joints, door frames, electrical outlets or switches and any pipes or
vents that go through the cellar shall be sealed to prevent air and moisture
leakage into the cellar. Concrete, rock, and brick are not insulation or vapor
barriers.
Doors shall be of a minimum size, insulated to at least R13 and tightly sealed
with high quality weather stripping. Be sure to seal the bottom of the door and fill
gap between the door’s frame and wall before installing the cap molding.
In order to maintain 55 °F in the wine cellar, the ambient temperature
surrounding the enclosure shall not exceed the temperature of the cellar by more
than 25 °F. No cellar wall shall receive direct sun or strong wind.
Lighting shall be of low wattage, with a timer to insure lights are not left on when
the cellar is not occupied.
The cooling system will not be able to maintain the proper temperature if fresh
moisture-laden air is constantly being introduced to the cellar. Symptoms of this
condition are; cooling unit runs all the time with only a slight reduction in
temperature and/or water overflows from the unit. Because of the temperature
difference between the inside and outside, very small cracks can allow large
amounts of outside air to enter into the cellar. Please be aware that moisture can
pass through solid concrete, paint and wood. Often a newly constructed cellar
contains fresh wood, paint, concrete and other building materials. These
materials contain large amounts of moisture. When placed into operation in this
type of environment, the system will work harder to remove this extra moisture
resulting in increased “run” time.

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Features and Specifications
•Wine-Mate ceiling mount split cooling systems WM-1500~6500SSL are
designed and used to provide a cold temperature between 50~65 °F for a
properly insulated wine cellar.
•The wine cellar will maintain humidity range within 50~70% RH.
•These temperature and humidity ranges like in natural caves are optimized
for long term storage of wine.
•SSL units consist of a condensing unit and an evaporator unit; they are
connected by a liquid line and an insulated suction line.
•SSL condensing units can be located away from the wine cellars 50 ft so that
noise and compressor vibration are isolated.
•SSL evaporator units provide low profile and whisper quiet operation. The
evaporator units can be installed on the ceiling in a small cabinet or room.
Fig. 1 SSL Ceiling Split Cooling System
NOTE:
Capacity is determined under the cellar, the cellar ambient and the
condensing unit ambient temperatures of 55°F, 75°F and 90°F, with R13
interior and R19 exterior insulations. Any higher ambient temperatures,
lower insulations will cause reducing capacity and the cellar temperature
may not be maintained at 55°F.
CAUTION:
If the installation area will be below 50°F, purchase a low ambient condition
kit.

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NOTE:
To prepare rough-in, leave minimum 4” clearances for electrical wiring and
refrigeration piping.
The specifications and dimensions are listed as follows:
Model No Evap Unit W”xD”xH”-
A”xB”
Cond Unit
L”xD”xH” Btu/h CFM Cellar Size (cu ft) Refrigerant Electrical
Evap Unit/
Cond Unit
Weight (lb)
Evap Unit/
Cond Unit
WM-
1500SSL
WM-15SFCL
16.75x14.5x4.75-
14.75x14.75
WM-150SCU
18x14x12 1500 180 150 R134a
115V-60HZ-0.4A
115V-60HZ-3.1A 15/30
WM-
2500SSL
WM-25SFCL
31.75x14.5x4.75-
29.75x14.75
WM-250SCU
18x14x12 2500 275 250 R134a
115V-60HZ-0.4A
115V-60HZ-5.7A 20/40
WM-
4500SSL
WM-45SFCL
40.25x14.5x4.75-
38.25x14.75
WM-450SCU
18x14x12 4500 460 1000 R134a
115V-60HZ-0.8A
115V-60HZ-6.9A 25/60
WM-
6500SSL
WM-65SFCL
53.75x16.5x6.75-
51.75x16.75
WM-650SCU
24x18x18 6500 575 1500 R134a
115V-60HZ-0.8A
115V-60HZ-12A 30/90
Also see Fig. 3, 4, 5 & 6 for further info.

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Temperature and Humidity
1. Use of the controller
Fig. 2 Temperature Controller
1) Keys
SET: To display target set point; in programming mode it selects a parameter or
confirm an operation.
(DEF): To start a manual defrost.
(UP): To see the maximum stored temperature; in programming mode it
browses the parameter codes or increases the displayed value.
(DOWN): To see the minimum stored temperature; in programming mode it
browses the parameter codes or decreases the displayed value.
: To turn on/off the power to the unit.
+: To lock/unlock the keypad.
SET+ : To enter in the programming mode.
SET+ : To return to the temperature display.
2) Lock and unlock the keys
To lock the keys, press up + down keys +until POF is displayed; to unlock
the keys, press up + down keys +until PON is displayed.
3) Display
During normal operating conditions, the display shows the value measured by
the air regulation probe. In case of active alarm, the temperature flashes
alternately to the code alarm. The LED functions are listed as follows.
LED MODE FUNCTION
ON Compressor enabled
Flashing Anti-short cycle enabled
ON Defrost cycle enabled
ON Fan enabled
Flashing Fan delay after defrost enabled
ON Alarm occurring
ON Temperature measuring unit
Flashing Programming mode

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4) Alarm Signals
The alarm codes are described as follows.
MESSAGE CAUSE FUNCTION
P1 Temperature probe faulty Compressor switching to Con and CoF
HA High temperature alarm Probe temperature ALU higher than the
setting temperature; Outputs unchanged
LA Low temperature alarm Probe temperature ALL lower than the
setting temperature; Outputs unchanged
CA External alarm All outputs off
Probe alarms P1”, start a few seconds after the fault in the related probe; they
automatically stop a few seconds after the probe restarts normal operation.
Check connections before replacing the probe. Temperature alarms “HA”, “LA”
automatically stops as soon as the temperature returns to normal value. Alarm
“CA” (with i1F=PAL) recovers only by switching off and on the instrument.
2. Temperature Setting
•Set the temperature at 55 °F for the optimum aging of wine
•On initial start-up, the time required to reach the desired temperature will
vary, depending on the quantity of bottles, temperature setting and
surrounding temperature.
•Allow 24 hours to stabilize the temperature for each new temperature setting
operation
3. How to see temperature set-point
1) Press and immediately release the SET key, the display will show the set-point
value.
2) Press again and immediately release the SET key or wait for 5 seconds to
display the probe value.
4. How to change the set-point
1) Press the SET key for more than 3 seconds until the “°C” or “°F” LED starts
blinking and the set-point will be displayed.
2) To change the set value, press the up/down keys /within 10 sec.
3) To store the new set-point value, press the SET key again or wait 10 sec.
NOTE: The unit turns on at set-point Set plus regulation differential Hy after anti-
short cycle AC has elapsed; the unit turns off at set-point Set.

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5. How to calibrate the air temperature probe
If the actual cellar temperature differs from the displaying temperature, set ot =
actual cellar temperature minus displaying temperature.
6. How to adjust defrost cycle
1) In case there is excessive frost, the parameters FnC =C-y, idF =6 and MdF =
20 can be used to avoid defrost.
2) In case the air probe is located in the return duct, the parameters FnC =O-n,
idF =8 and MdF =20 can be used to help drain.
7. How to adjust the humidity
The parameter Fon is used to adjust the humidity in the wine cellar. Higher Fon
results in higher relative humidity. Use a separate hygrometer to monitor the
humidity.
8. How to set alarm call
1) Speech notice will be sent to your phones when the cellar temperature is ALU
higher or ALL lower than the set-point Set.
2) In order to test the call function, set parameters Ald = 0 and dAO = 0. After
testing, set Ald = 60 and dAO = 23.
9. How to set low cellar temperature heater
The heater turns on at set-point SAA minus regulation differential Shy; the
heater turns off at heater set-point SAA.
NOTES:
•Use a forced air heater to warm up the wine cellar.
•If there is a thermostat on the heater, bypass it or set the thermostat at the
highest level.
•If the heater runs more than 10 A current, use a 120VAC coil contactor.
10. Manual Defrost
Press the DEF key for more than 2 seconds and a manual defrost will start.
11. Parameter Programming
1) Press the SET +keys for more than 3 sec until the “°C” or “°F” LED starts
blinking, then release the keys.
2) Press again the SET +keys for more than 7sec until the Pr2 label will be
displayed, then release the keys. The first parameter Hy will be displayed.
3) Press up/down keys /to scroll to the required parameter within 10 sec.

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4) Press the “SET” key to display its value.
5) Use up/down keys to change its value within 10 sec.
6) Press “SET” to store the new value.
7) To exit: Press SET + or wait 15sec without pressing a key.
PARAMETER DESCRIPTION DEFAULT VALUE
Set set-point (°) 55
Hy temperature regulation differential (°) 4
AC anti-short cycle delay (min) 10
Con compress on with probe faulty (min) 15
CoF compress off with probe faulty (min) 30
CF temperature unit (°F/ °C)F: Fahrenheit
rES display resolution in: integer
dLy temperature display delay (min) 1
ot probe calibration (°)0
US maximum set-point (°)65
LS minimum set-point (°)50
idF defrost cycle interval time (hour) 12
MdF defrost cycle endurance time (min) 30
ALC temperature alarm type rE: relative to set-point
ALU high temperature alarm (°) 10
ALL low temperature alarm (°) 10
AFH alarm recovery differential (°)5
ALd temperature alarm delay (min) 60
dAO temperature alarm delay on startup (hr) 23
SAA heater set-point (°)40
SHy heater regulation differential (°)4
FnC fan operating mode
C-n: on with compressor & off during defrost
C-y: on with compressor & on during defrost
O-n: continues running & off during defrost
o-y: continues running & on during defrost
Fon fan on with compressor off (min) 0
FoF fan off with compressor off (min) 15
NOTE: Depending on the unit, not all parameters are used.

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Care Guide
In general, always unplug system or disconnect power while doing care.
1. Coil Cleaning
•Clean the condenser coil regularly. Coil may need to be cleaned at least
every 6 months.
•Use a vacuum cleaner with an extended attachment to clean the coil when it
is dusty or dirty.
2. Condensate Removing
•Remove the excessive condensate if it is accumulated in the wine cellar at
high humidity conditions.

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User’s Troubleshooting
This Troubleshooting Chart is not prepared to replace the training required for a
professional refrigeration service person, not is it comprehensive.
Complaint Possible Causes Response
1. Unit not
running a. Power cord not plugged
b. No power from supply
c. Incorrect or loose wirings
d. Low voltage
e. Setting higher than ambient
temperature
f. Cut-in too high
g. Defrost light blinking
h. Compressor light blinking
i. Defective controller
a. Check power cord
b. Check receptacle and fuses
c. Check all wirings and connections
d. Contact an authorized electrician
e. Lower temperature setting
f. Reduce Hy
g. Unit is under defrost mode
h. Unit is under anti-short cycle delay
i. Call service for diagnosis
2. Unit not
starting , but
temperature
rising high
a. Anti-short cycle
a. Reset AC
3. Temperature
fluctuating a. Air probe
a. When using an air probe, the wine bottle temperature is mainly
controlled by the average air
temperature. If the set-point is 55°F
with the differential 4F, the cooling
unit turns on at 59°F of air
temperature (It may be higher than
59°F if it is in anti-short cycle or
defrost cycle) and turns off at 55°F
of air temperature. The average air
temperature is 57°F, and then the
wine temperature is around 57+/-
0.5°F. The air is light enough to
change so quickly that it maintains
relatively constant average
temperature that would prevent wine
bottle temperature from fluctuating.
4. Temperature
high, unit
stopping
and starting
normally
a. Temperature setting high
a. Lower the setting
5. Temperature
high, unit
stopping
and starting
with short
running time
a. Air probe touching the
evaporator coil, displaying
temperature ok
b. Air probe in cold-air supply,
displaying temperature ok
c. Failed controller and probe
a. Move the air probe away from the
evaporator
b. Move the air probe away from the
cold-air supply
c. Call service for diagnosis
6. Temperature a. Improper cellar insulation & seal
a. Check insulation, gasket and door opening

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high or not
cooling and
running
continually
b. Cellar too large
c. Ambient temperature too high
d. Exhaust restricted
e. Malfunctioning fans
f. Evaporator or condenser airflow
g. Dirty Condenser
h. Iced evaporator
i. Refrigeration system restriction
j. Refrigerant leak
k. Undercharge or overcharge
l. Failed components
b. Check for excessive size
c. Check installation location
d. Leave minimum 3 feet clearance for
the hot air exhaust side and leave
minimum 1 foot clearance for the
ambient air intake side
e. Check for both evaporator and
condenser fans
f. Check for air restrictions, air short-
circulation, grille directions
g. Clean condenser
h. Defrost and reset temperature
i. Call service
j. Call service
k. Call service
l. Check compressor windings, start
relay and overload protector
7. Unit running
too long a. Improper cellar insulation & seal
b. Exhaust restricted
c. Cellar too large
d. Ambient temperature higher >
90°F
e. Dirty Condenser
f. Improper condenser air flow
a. Check insulation, gasket and door
opening
b. Leave minimum 3 feet clearance for
the hot air exhaust side and leave
minimum 1 foot clearance for the
ambient air intake side
c. Check for excessive size
d. Check for installation location
e. Clean condenser
f. Check for fan and air short
circulation
8. Condenser
fan running
but
compressor
not running
a. Incorrect or loose wirings
b. Failed components
c. Liquid refrigerant in the
compressor
a. Check all wirings and connections
b. Check start relay, start capacitor,
overload protector, compressor.
c. Call service.
9. Compressor
running but
condenser
fan not
running
a. Fan blade stuck
b. Incorrect or loose wirings
c. Failed motors
d. Fan cycle control
a. Check for proper clearance
b. Check all wirings
c. Call service
d. Check for setting
10.Temperature
high,
compressor
stopping
and starting
but very
short
running time
a. Failed components
b. Improper condenser airflow
c. Dirty condenser
d. Overcharge of refrigerant
e. Discharge or suction pressure
too high
a. Check compressor windings, start
relay and overload protector.
b. Check for condenser fan
c. Clean condenser
d. Call service for removing refrigerant
e. Call service for information
11.Evaporator
fan running
too long
a. Post-compressor fan running
mode for humidity modulation
a. Reset FON
12. Evaporator a. Incorrect or loose wirings a. Check all wirings and connections

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fan running
but
condensing
unit not
running
b. Failed components
c. Low refrigerant
b. Check start relay, start capacitor,
overload protector, compressor.
c. Call service
13.Evaporator
freezing up a. Evaporator air flow restriction
b. Condenser air flow restriction
c. Not stopping due to air leak, high
ambient temperature or low
temperature setting
d. Defective controller or probe
e. Low ambient temperature
f. Initially working then stopping,
moisture in the system
g. Refrigerant low or leaking
h. Expansion valve blockage
a. Check for fans and CFM
b. Check for fans and CFM
c. Check for seal, door opening,
ambient temperature and
temperature setting
d. Check for controller and probe
e. Change defrost cycle
f. Call service
g. Call service
h. Call service
14.Water leak a. Air leak in the wine cellar
(excessive condensate on the
front of the cooling unit)
b. High humidity
c. Evaporator air flow restriction or
low refrigerant
d. Water passages restricted
e. Drip tray leak (No water overflow
but water leak)
a. Check for any air leak
b. Use drain line
c. Check supply air flow or air TD
crossing evaporator
d. Clean the drip tray
e. Seal the leak using silicone sealant
15.Circuit
tripping a. Incorrect fuse or breaker
b. Incorrect wirings
c. Failed components
a. Check for proper fuse or breaker
b. Check for wirings and connections
c. Call service
16.Noisy
operation a. Mounting area not firm
b. Loose parts
c. Compressor overloaded due to
high ambient temperatures or
airflow restriction
d. Defective components
a. Add support to improve installation
b. Check fan blades, bearings,
washers, tubing contact and loose
screws.
c. Check for airflow
d. Call service for checking internal
loose, inadequate lubrication and
incorrect wirings

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Installer’s Instruction
Federal law requires that WINE-MATE split cooling systems be
installed by an EPA certified refrigeration technician.
1. General Instructions
WINE-MATE split system is shipped as components and is ready for use only
after a certified refrigeration technician has properly installed the system. Proper
installation is critical. Vinotemp can only warrant the quality of the components.
The installation and proper operation of the system must be warranted by the
installer. Installation of the system must be done in accordance with all state and
local building and electrical codes.
The condensing unit and evaporator unit are connected by a liquid line and an
insulated suction line that are supplied by the installer. These lines must be
properly sized for the distance between the two units. After the units and lines
are connected, the system must be checked for restriction, pressurization and
leak. Then the system must be evacuate and charged with refrigerant.
Refrigerant amount will vary depending on the length of line set.
Parts included:
Evaporator Unit (liquid line solenoid valve and expansion valve installed)
Condensing Unit (discharge and suction valves installed)
Liquid Filter
Liquid Indicator
Temperature Controller (4.5”LX4.5”WX3.75”D) + Air Probe
Parts not included:
Liquid line copper tubing
Suction line copper tubing

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CAUTION:
Liquid and suction line locations may differ from what are shown here,
please check on the units for proper installation.
Fig. 3 WM-15~25SFCL Evaporator Unit
Fig. 4 WM-45~65SFCL Evaporator Unit

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Fig. 5 WM-150~450SCU Condensing Unit
Fig. 6 WM-650SCU Condensing Unit

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Fig. 7 Liquid Filter Fig. 8 Liquid Indicator
Fig. 9 Temperature Controller (4.25”L X 3.75D X 4.25”H)
2. Evaporator Unit Installation
1) The WM-15~65SFCL evaporator units shall be installed for ceiling mount with
the supply air toward horizontal and return air on the bottom.
2) Air supply shall be unobstructed minimum 12” for a direct blow installation;
leave 2” clearance for a deflector installation; air return shall be unobstructed
minimum 6”.
3) The units may be recessed into the ceiling with short curved rectangular ducts;
CFM must be checked.
4) There is a gravity drain system used, so the unit shall be installed level or with
a slight slope downward the drain connection and the drain line shall be
installed slope down toward the drain. If rise-up is needed, a condensation
pump must be used.
3. Condensing Unit Installation
CAUTION:
Low ambient condition kit is required if the installation area will be below
50°F. If the condensing unit is equipped with a low ambient condition kit,
do not turn on the compressor until the condensing unit has been powered
for minimum 12 hours.

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1) Place the condensing units WM150~650SCU in a
properly ventilated location. If it is not, heat exhausted by
the condensing unit will build up and the cooling system
will not operate properly.
2) Condensing unit shall be elevated to avoid possible
flooding and shaded from direct sun. It shall not be
exposed to temperatures higher than 110 °F or lower than 50 °F.
3) Leave minimum 5 ft clearance for the exhaust side and leave minimum 1 foot
clearance for the ambient air intake side.
4) Service valve operations
1 - Process & Manometer
2 – Receiver Discharge or Compressor Suction
3 – Liquid Line or Suction Line
4 - Pressure Control
Back Position: Normal operation, process and manometer port closed
Front Position: Liquid/suction line connection closed
Middle Position: All ports open for evacuation, charge and manometer
BACK POSITION FRONT POSITION MIDDLE POSITION
Fig. 10 ROTALOCK Valve Operation
BACK POSITION FRONT POSITION MIDDLE POSITION
Fig. 11 Base Valve Operation

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4. Temperature Controller and Air Probe
1) The temperature controller can be mounted either inside or outside the wine
cellar, but the air probe must be located inside the wine cellar.
2) The air probe shall be located in the wine cellar 5 ft above the floor or the air
return area, but it shall not be located in the air supply area or other areas
where air is not circulated.
3) Air probe can be pulled out of the temperature controller around 5 ft; if
additional wires are needed, 18 gauge wires may be used to extend the air
probe.
5. Checking Control Settings
1) Use of the adjustable pressure control (if applicable for pump-down)
Suction pressure setting: Cut out=5 psig; Cut in=25 psig; Differential=20 psig
Head pressure setting: Cut out=230 psig; Cut in=150 psig; Differential=80 psig
It may need to adjust the setting in the field to get the right cycle time.
A. P70 Single/Dual Control
B. PS2 Dual Control
Fig. 12 Adjustable Pressure Control