RapidAU
09-01-2015, 10:24 AM
Hi all
Been an active reader but first time poster. Great info on this forum.
I don't have any experience dealing with wine cool rooms but come across one that has standard refrigeration cool room equipment.
The problem: wine room struggles to come down in temperature (14 degrees celsius)
The dimensions of the room are: 2.1m x 7.5m x 3.2m (note that about half the panel surface area is made of up glass).
Current set up include:
Evaporator: Buffalo Trident BRO Z1 EVAP T05-003
Compressor: Embraco Aspera NJ9238GK
Condenser: Techumseh CAJT9513ZMHR
Ideal temp: 14 degrees celcius
Additional info:
- previous installer has put on a evaporator control fan (assuming to control the speed at which the room cools down)
- no equaliser and thus only 1/4 of the evaporator coils are icing up and are cold (assuming they wanted to restrict cooling of room)
What should the next steps be?
Will replacing the valve and allowing the entire evaporator to cool be best?
What is the ideal set up (equipment wise) for wine cool rooms? (e.g. humidity, slow temp change)
Thanks
Rapid
Been an active reader but first time poster. Great info on this forum.
I don't have any experience dealing with wine cool rooms but come across one that has standard refrigeration cool room equipment.
The problem: wine room struggles to come down in temperature (14 degrees celsius)
The dimensions of the room are: 2.1m x 7.5m x 3.2m (note that about half the panel surface area is made of up glass).
Current set up include:
Evaporator: Buffalo Trident BRO Z1 EVAP T05-003
Compressor: Embraco Aspera NJ9238GK
Condenser: Techumseh CAJT9513ZMHR
Ideal temp: 14 degrees celcius
Additional info:
- previous installer has put on a evaporator control fan (assuming to control the speed at which the room cools down)
- no equaliser and thus only 1/4 of the evaporator coils are icing up and are cold (assuming they wanted to restrict cooling of room)
What should the next steps be?
Will replacing the valve and allowing the entire evaporator to cool be best?
What is the ideal set up (equipment wise) for wine cool rooms? (e.g. humidity, slow temp change)
Thanks
Rapid