Vinotemp Wine-Mate WM-2520SSW Installation guide

Split Wall-Recessed Cooling System
Operation Care Installation Manual
WM-2520SSW 2520SSW-LA
WM-4520SSW 4520SSW-LA
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Vinotemp International Corp
17631 S Susana Road Rancho Dominguez, CA 90221
Tel: (800) 777-VINO Fax: [phone] Email: [email protected]

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Important Safety Information

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Table of Contents
Cellar Construction Guide------------------------------------------3
Features & Specifications------------------------------------------4
Temperature & Humidity--------------------------------------------6
Care Guide-------------------------------------------------------------10
User’ Troubleshooting---------------------------------------------11
Installer’s Instructions---------------------------------------------14
Electrical Wirings----------------------------------------------------25
Warranty----------------------------------------------------------------27

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Cellar Construction Guide
This is only a guide and shall be considered as the minimum requirements.
All interior walls, ceilings 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 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
leaking into the cellar. Concrete, rock, and brick are not insulations 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 cellar shall not exceed the temperature of the cellar by more
than 25 °F. No cellar walls 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 cooling 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 split wall-recessed cooling systems WM-2520~4520SSW and
WM-2520~4520SSW-LA are designed to provide a cold environment between
50~65 °F with a humidity range within 50~70% RH for a properly insulated
wine cellar.
 These temperature and humidity ranges are optimized for long term storage
of wine like that in natural caves.
 SSW evaporator units can be installed inside a wine rack or between two wall
studs, making them an idea choice for wine cabinets or small wine rooms as
built-in installation
 SSW cooling systems consist of a remote condensing unit and an evaporator
unit and they are connected by a liquid line and an insulated suction line.
 SSW condensing units can be located away from the wine cellars up to 75 ft
so that noise and compressor vibration are isolated.
Fig. 1 SSW Split Wall-Recessed Cooling System

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CAUTION If the condensing unit will operate below 50°F, install a low
ambient condition kit.
NOTE
The cooling capacity is determined under 55°F cellar
temperature, 75°F cellar ambient temperature and 90°F
condensing unit ambient temperature, with R13 interior and
R19 exterior insulations. Higher ambient temperatures or
lower insulations will cause reducing capacity and the cellar
temperature may not be maintained at 55°F.
The specifications are listed as follows:
Model No. Capacity (Btu/h) / Airflow (CFM) Max Cellar Size (cu ft)
WM-2520SSW
WM-2520SSW-LA 2100 / 150 230
WM-4520SSW
WM-4520SSW-LA 3700 / 200 900
NOTE “LA” refers the unit equipped with low ambient kit.
For further info, see Fig. 3~7.

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Temperature and Humidity
1. The controller
Fig. 2 TEMPERATURE CONTROLLER
1) Keys
SET: To display set-point; in programming mode it selects a parameter or
confirms an operation.
: To start a manual defrost.
: To see the maximum stored temperature; in programming mode it browses
the parameter codes or increases the displayed value.
: 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 temperature 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 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
FU
NCTION
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 to display the probe value.
4. How to change the set-point
1) Press and hold the SET key until the “°C” or “°F” LED starts flashing and the
set-point is displayed.
2) Press the up/down keys / to change the set-point value within 10 sec.
3) Press the SET key again to store the new set-point value.
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. Manual Defrost
Press and hold the defrost key until defrost starts. The defrost indicator will be
on.
6. Parameter Programming
1) Press and hold the SET + keys until the “°C” or “°F” LED starts flashing,
then release the keys.
2) Press and hold again the SET + keys until the Pr2 label is 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.
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 and the display will flash 3 times.
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
(hidden)
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
LS minimum set-point (
°
) 50
US maximum set-point (
°
) 65
idF
defrost interval time (hour)
12
MdF
defrost 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
FSU
fan action
Std
FnC
fan operating mode
C
-
n: on with compressor & off during defrost
Fon
fan
on with compressor off (min)
0
FoF
fan off with compressor off (min)
15
NOTE Depending on the controller, not all parameters are available

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7. How to calibrate the air probe
If the actual cellar temperature differs from the setting temperature, set
parameter ot = actual cellar temperature minus set-point.
8. How to adjust defrost settings
In case there is excessive frost, the parameters FnC = C-y, idF = 4 and MdF =
20 can be used to avoid frost.
9. 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.
10. 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.
11. How to set cellar heater
The heater turns on at SAA minus Shy; the heater turns off at SAA.
NOTE
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 220VAC coil
contactor.

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Care Guide
In general, always unplug system or disconnect power while doing care.
1. Condenser 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
under 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 run
ning
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. Waiting for cut-in
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. Wait
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) 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
tempera
ture from fluctuating.
4. T
emperature
high, unit
stopping and
start
ing
normally
a. Temperature setting high a. Lower the setting
5. T
emperature
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. T
emperature high
or not cooling
and running
continually
a. Improper cellar insulation & seal
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
a. Check insulation, gasket and door
opening
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

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k. Undercharge or overcharge
l. Failed components
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 > 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 run
ning
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 fan
running but
condensing unit
not running
a. Incorrect or loose wirings
b. Failed components
c. Low refrigerant
a. Check all wirings and connections
b. Check start relay, start capacitor,
overload protector, compressor.
c. Call service
1
3
.Temperature low
a. Low temperature setting
b. Low ambient temperature
c. Air probe fault
d.
Temperature controller fault
a. Raise the setting
b. Move to another location
c. Check probe connections or change a
new one
d.
Change a new one
14.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 settings
f. Call service
g. Call service
h. Call service
15.Water leak
a. Air leak in the wine cellar causing
excessive condensate
b. High humidity causing excessive
condensate
c. Evaporator air flow restriction
d. Drain restricted or unit not level, and
water overflowing
e. Drip tray leak (No overflow but leak)
a. Check for air leak
b. Use drain line
c. Check supply air flow or air TD
d. Clean the drip tray and drain line
e. Seal the leak using silicone sealant
16.Excessive
condensate in
wine cellar
a. Air leak in the wine cellar causing
excessive condensate
b. High humidity causing excessive
condensate
a. Check for any air leak
b. Use drain line

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c. Drain restricted c. Clean the drip tray and drain line
17.Condensate
inside ducts
a. Drain line restricted
b. Continually running not stopping
c. Too cold supply air
a. Check for drain
b. raise temperature setting or increase
defrost
c. Increase air flow or raise temperature
setting
18.Condensate
outside ducts
a. Duct not insulated
b. High humidity
c. Too cold supply air
a. Check for insulation
b. Use dehumidifier
c. Increase air flow or raise temperature
setting
19.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
20.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 Instructions
WARNING
Do not use a ground fault interrupter (GFI).
A dedicated circuit is required.
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:
Temperature Controller
Evaporator Unit (liquid line solenoid valve and expansion valve are installed)
Condensing Unit (discharge, suction valves and pressure controls are installed)
Liquid Filter
Liquid Indicator

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Parts not included:
Liquid line copper tubing
Suction line copper tubing
CAUTION Liquid and suction line locations may differ from that they are
shown below, please check on the units for proper installations.
NOTE To prepare rough-in, leave minimum 4” clearances for electrical
wiring and refrigeration piping.
Model No Evap Unit
W” x D” x H” x H1”
Cond Unit
L” x W” x H”
Electrical Rating
Evap Unit / Cond Unit Min Circuit Ampacity Weight (lb) Evap Unit / Cond Unit
WM-2520SSW WM-252SFCW
16 x 5-1/2 x 36 x 34
WM-252SCUR
18 x 14 x 12
220V-50Hz-.4A/
220V-50Hz-3A 10A 30 / 40
WM-2520SSW-
LA
WM-252SFCW
16 x 5-1/2 x 36 x 34
WM-
252SCUR-LA
18 x 14 x 12
220V-50Hz-.4A/
220V-50Hz-3.5A 10A 30 / 40
WM-4520SSW WM-452SFCW
16 x 5-1/2 x 48 x 46
WM-452SCUR
18 x 14 x 12
220V-50Hz-.4A/
220V-50Hz-3.5A 10A 37 / 60
WM-4520SSW-
LA
WM-452SFCW
16 x 5-1/2 x 48 x 46
WM-
452SCUR-LA
18
x
14
x
12
220V-50Hz-.4A/
220V-50Hz-4A 10A 37 / 60
Fig. 3 WM-252~452SFCW Evaporator Unit

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Fig. 4 WM-252~452SCUR Condensing Unit
Fig. 5 WM-Liquid Filter Fig. 6 WM-Liquid Indicator
2. Temperature Controller and Air Probe Location
1) The air probe shall be located in the wine cellar 5 ft above the floor or the air
return area.
3. Evaporator Unit Location
1) The WM252~452SFCW evaporator units shall be installed for wall mount with
the air supply on the top side and air return on the bottom side. It can be
installed inside the wine racks.
2) Air supply shall be unobstructed minimum 12”; air return shall be
unobstructed minimum 6”.
3) A grille can be used to cover the supply and return with 0~2” clearance.
A 2-3 ft long duct can be added.

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4) There is a gravity drain system, 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 necessary, a condensation pump must be used.
4. Condensing Unit Location
CAUTION Low ambient condition kit is required if the temperature will be
below 50°F.
1) Place the condensing units WM-252~452SCUR 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 air exhaust side and leave minimum 1
foot clearance for the ambient air intake side.
5. Refrigeration Piping and Leak Testing
NOTE
The line connector sizes of liquid filter and indicator, the valve
connector sizes of condensing unit or the line connector sizes of
evaporator unit may not be the same as the listed refrigeration line
sizes.
If the condensing unit is installed above the evaporator unit, use
the suction line one size smaller.
Expansion and solenoid valves have been installed on the liquid
line in the evaporator unit.
The line sizes and refrigerant charges are listed as follows.
Model No
Equivalent
Line Set
Liquid
Line
Suction
Line Drain Line
Recommended
Initial Charge
WM-2520SSW
WM-2520SSW-LA <= 75 FT 1/4" OD 3/8” OD 1/2” OD R134a / 19 OZ
WM-4520SSW
WM-4520SSW-LA <= 75 FT 1/4" OD 1/2” OD 1/2” OD R134a / 26 OZ

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1) The piping starts from  condensing unit’s receiver discharge valve  liquid
filter  liquid indicator  liquid line  to evaporator unit’s liquid line
connection (assembled with solenoid valve and expansion valve)  suction
line connection  insulated suction line  to condensing unit’s suction valve.
2) If the line set exceeds 75 ft long, use both inverted U trap and suction
accumulator to prevent liquid from flooding back to the compressor.
3) If the condensing unit is located below the evaporator unit, use inverted U
trap to prevent liquid from flooding back to the compressor. If the elevation
difference is more than 10 ft, use both inverted U trap and suction
accumulator.
4) If the condensing unit is located more than 10 ft above the evaporator unit,
use U trap to aid oil returning to the compressor.
5) Complete pipe brazing, check solenoid valve and expansion valve restrictions
and perform leak testing.
6) Hook up the drain line and check if water drains.
6. Connecting Electrical Wires
Connect all electrical components using the wiring diagrams in accordance with
all state and local codes.
7. Evacuating, Charging and Starting the System
1-Manifold High or Low Pressure Hose; 2-Receiver Discharge or
Compressor Suction Port; 3-Liquid or Suction Line; 4-Pressure Control;
BACK POSITION FRONT POSITION MIDDLE POSITION
Fig. 7 ROTALOCK Valve Operation

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BACK POSITION FRONT POSITION MIDDLE POSITION
Fig. 8 Base Valve Operation
Back Position: Normal operation, manifold port is closed.
Front Position: Storage operation, liquid or suction line connection is closed.
Middle Position: Installation operation, all ports are open.
NOTE
The recommended initial charges are used for reference only,
always use the superheat, subcooling and pressure readings to
charge refrigerant properly.
If the unit is equipped with a low ambient condition kit and installed
in the summer, add 15% more refrigerant.
If the low ambient condition kit is used, turn off the compressor
before power the condensing unit. Only turn on the compressor
after the condensing unit has been powered for 12 hours.
1) Turn both discharge and suction valves in the middle positions.
2) Connect the manifold high or low pressure hose to the discharge or suction
valve and connect it to a vacuum pump.
3) Open the manifold high and low pressure valves to evacuate the system.
4) Close the manifold high and low pressure valves and switch it to a charging
scale.
5) Open the manifold high and low pressure valves to charge the system using
the recommended initial charge.
6) Close the manifold high and low pressure valves. Turn on the power to start
the system.
7) Check the following temperatures and pressures.
8. Adjusting and Completing the Installation
1) Checking pressure control settings
I. The encapsulated pressure control (if applicable)
Suction pressure setting (fixed): Cut in = 32 psig; Cut out = 10 psig;