Wine Corner Wine PC15 User manual

U S E R G U I D E
D E F Y I N G
C O N V E N T I O N
WINE PC15

2
CONTENTS
Introduction :From the vine to the wine.................................Page 3
1. General information .......................................................Page 4
1.1 Technical properties...................................................Page 4
1.2 Required space .........................................................Page 5
1.3 Packet contents.........................................................Page 6
2. Some advice...................................................................Page 7
2.1 Conservation of the wine............................................Page 7
2.2 Exhaust air space......................................................Page 7
2.3 The cellar.................................................................Page 8
2.3.1. Insulation...............................................................Page 8
2.3.2. Insulation of walls and ceiling....................................Page 9
2.3.3. Insulation of the floor...............................................Page 9
2.3.4. Insulation of other elements......................................Page 9
3. Installation of the door ..................................................Page 10
4. Installation of the air conditioner...................................Page 13
5. Use of the air conditioner...............................................Page 14
6. Service of the air conditioner .........................................Page 15
7. The guarantee................................................................Page 16
7.1 The legal guarantee....................................................Page 16
7.2 2-year contractual guarantee.......................................Page 16
7.3 Conditions applicable to the guarantee ..........................Page 16
7.4 Guarantee exclusions and limits ...................................Page 16

3
From the vine to the
wine
In the past cellars were planned and built so that they could
maintain a temperature not exceeding 14 to 16°C for a whole
season unattended.
Nowadays not many cellars are capable of this.
Yet, a cellar that deserves this name, must be impervious against
important temperature changes, be as humid as necessary and at
the same time, be ventilated, dark and insensitive to vibrations.
That is why we have spent the last fifteen years, surrounded by
specialists and passionate and demanding amateurs, projecting,
developing, testing and producing thousands of air-conditioning
systems for the conservation and ageing of wine.
If you follow our advice and adhere to our recommendations,
your wines will be able to fully develop.
Before installing and using your WINEMASTER® FONDIS cellar air
-conditioning, you must read the following instruction carefully.
If you have any questions, please contact us!
And so... even if several long years may be necessary until the
wine fully develops its richness.... the big and exciting day will
come, when you can uncork your wine.
Carefully take the bottle... do not cut at the top right next to the
neck of the bottle ... seize a beautiful cork-screw... draw the cork
without causing vibration... to examine the «mirror»…
But that is a different story…
FONDIS AFTER-SALES SERVICE
Tél. [phone]/Fax [phone]
E-MAIL : [email protected]

4
1.General information
1.1. Technical properties
Version : Right opening
Metal, painted white RAL 9010
Polyurethane-insulation 40 mm
* As the cooling capacity reduces due to the outside temperature, the ability of
the appliance to maintain a temperature of 12°C can suffer when the outside
temperature rises to roughly 35°C.
Never the less,a permanent temperature of 35°C in the exhaust air space
must be avoided.Such a high temperature must be reached during the sum-
mer season only (see §1.1 “Exhaust air space”).
Capacity Up to 15 m3
Absolute dimensions
(mm) 2020 x 760 x 254,5
Total weight 65 kg
Temperature regulation Pre-set at 4 °C ; adjust- able between 4 and 15 °
C
Maximum outside tem-
perature 35 °C *
Cooling capacity 450 W
Absorbed energy 390 W
Power supply 230 – 240 V
Coolant R 404 a
Noise level
- at 1m
- at 3m
42 dB
40 dB
65 kg

5
1.2. Required space (mm)
1
8
9
8
*
*
720 *
*
* Dimension extérieure
** Passage
720
624
1
8
9
8
*
*
2
0
0
0
*
*
57
35

6
1.3. Packet contents
Packet 1 :
- 1 set door + frame + hood
- 1 set handle
- 1 roll edge seal
- 8 fixing screws + plugs
- 8 white plastic covers
- 1 cartridge of silicone
- 1 cylinder + keys set
Packet 2 :
- 1 air conditioner WINECPN
- 1 plastic hood
- 1 filter
- 8 fixing screws
- 4 rings
Important !!! When you receive your packet, check the
contents carefully.
Packet 1
Packet 2

7
2. Some advice
2.1. Conservation of the wine
The wine must have a place all to itself.
For the conservation and the ageing of the wine, the environment has to meet
certain conditions.
The stability of the cellar temperature, more so than the temperature itself, is
important for good conservation of the wine.
The central heating pipes and a boiler close by are great enemies of the wine.
A good cellar should be neither too dry nor too humid.
The effect of dry air is treacherous: it dries the cork, causes a considerable
evaporation of the wine through the cork and makes the bottle leaky.
Too much humidity favours the growth of mould on barrels and corks.
A humidity level of around 70 % is ideal, but for the wine, the humidity level can
vary between 40 and 100 % without degeneration.
The cellar must be closed and protected against vibrations. The shelves or racks
must be isolated from all possible sources of vibration and stand on the ground,
rather than be attached to a wall which is more sensitive to vibrations.
In order to age, the wine has to be protected from the light. The cellar must
therefore be dark and the use of light be limited to the bare minimum.
When these conditions are met, the wine will keep for a long time. The cellar will
ensure a good maturation and an optimal ageing of the wine.
Wine is not as sensitive as is often thought, it must above all be protected from
its most important enemies: sudden temperature changes, light … and those who
abuse it!
2.2. Exhaust air space
- The "hot" front of the WINEMASTER® must be inside a room.
The room, into which the exhaust air of the WINEMASTER® goes, must be well
ventilated, so that the maximum and permanent temperature does not exceed
35°C, the ideal temperature being 20°C.
Attention, too little room inside the cellar can result in the hot air being emitted
by the air-conditioning, being sucked in again. The outside of the appliance must
not be installed in a dip or a space that is too small.

8
2.3. The cellar
2.3.1. Insulation
It is decisive for the WINEMASTER® to function well that adequate insulation of
all the cellar walls contributes to a better stability of the temperature and humid-
ity level.
The following table (choice of the insulation) serves to determine the necessary
means and thickness of the insulation for an inside temperature of 12°C. These
depend on the size of the cellar and the WINEMASTER model.
Continuity of the insulation :
The installation of the insulating elements must be done as follows: preferably by
locating the edges of the panels into each other or by glueing the panels to each
other so that a perfect continuity of the insulation is ensured.
This is very important as it prevents the penetration of warmth and humidity,
which would interfere with the regulation of warmth and humidity.
IMPORTANT
The validity of the WINEMASTER®-guarantee is closely related to the strict observance of
the values in the table "Choice of the insulation" for all the cellar walls including the floor,
the ceiling and the door as well as to the perfect continuity of the insulation and an installa-
tion according to the instructions.
MINIMAL THICKNESS OF THE INSULA-
TION (mm)
VOLUME
OF THE
CELLAR
(m3)
EXPANDED POLY-
STYRENE
λ= 0.044W/m°C
EXTRUDED POLY-
STYRENE
λ= 0.030W/m°C
POLYURETHANE
FOAM
λ= 0.025W/m°C
3
6
8
10
12
14
15
45
65
80
100
100
110
110
30
45
55
65
70
70
80
25
40
45
55
60
60
70
CHOICE OF THE INSULATION
CHARACTERISTICS OF THE INSULATIONS
Heat conductivityλ : Unit W/m.°C
- This is a characteristic of the insulant itself. It describes the capacity of the
material to conduct heat. The lower the coefficient, the better the insulating
capacity of the material.
- Heat resistance R : Unit m².C/W
- This is a characteristic of the insulating panel. It depends on the coefficient
and the thickness of the insulation.
R= Thickness in meters
λ
It describes the capacity of the thickness of the insulation to reduce heat trans-
fer.
The higher the coefficient R, the better the insulation.

9
2.3.2. Insulation of walls and ceiling
Choice of the insulation panels.
The producers offer insulation panels of several kinds :
= insulation only
- "complex" insulations : The insulation is coated (plaster, mineral...),
- sandwich panels: the insulant is covered on both sides with a layer of wood
or plaster.
The facing of the panels is important: it protects the insulant against shocks and
ensures its durability.
Do not use insulations made of mineral fibres (glass wool, rock wool, etc...), be-
cause they can absorb humidity and lose their insulating capacity.
Protection against rodents
Certain insulants can be attacked by rodents (mice, rats...). It must therefore be
guaranteed that the cellar walls provide no openings through which the rodents
can reach the insulation.
These insulations are covered with a protective layer on the inside of the cellar.
Polyurethane is an insulant, which due to its chemical compostion, is not at-
tacked by rodents.
2.3.3. Insulation of the floor
The cellar floor must be strong enough to carry the shelves and the stored wine.
For this part an insulation must be chosen, which provides sufficient resistance to
pressure.
The producers indicate in their documentations if the insulating materials are
appropriate or specially designed for floors.
Resistance to perforation (in particular by the feet of shelves) is obtained :
- by using "complex" insulation panels, which are covered on the upper side with
a sufficiently resistant plate.
- by facing the insulant with chipboard (thickness ca. 15 mm) or with another
adequate cover (floor boards or tiles for example).
2.3.4. Insulation of other elements
Do not put wine cupboards or freezers in the cellar, because they pro-
duce heat.
All sources of heat in the cellar, such as central heating pipes, must be
insulated.

10
3. Installation of the door
Tools
Dimensions of the wall opening :
MAKE SURE THE EDGES AND SURFACES OF THE OPENING ARE CLEAN
AND SMOOTH.
1. Apply the edge seal to the frame
1. CROSS HEADED SCREW
DRIVER
2. SPIRIT-LEVEL
3. SLIP-JOINT PLIERS
4. MEASURING TAPE
With threshold Without threshold
edge seal