I have an underground cellar being built in the southern US. It is 12 feet below grade with appropriate insulation for a refrigerator. It is about 1000 cubic feet and will hold approximately 1500 bottles. I have a question about the best cooling unit for the application. Any suggestions will be appreciated. I would prefer a non propitiatory unit such as a commercial refrigeration unit but an unable to find one.
Andrew
All the through the wall applications specific to wine cellars (Whisperkool, etc.) require that you frame for them and the split systems require ducting. So, absent any advice as to which is the “best”, and having built a cellar myself, I’m just hoping you’re not past the framing stage yet. If you aren’t, put things on hold until you can select a cooling system.
The through the wall units also have minimum requirements for how large a room they vent to. This is important for heat diffusion, and if you don’t meet the standards, your cooling unit will work overtime because the room outside will be a sauna and the unit will be taking in super-heated air and trying to make it 55 degrees.
As for other commercial applications, it’s my understanding that 55 degrees is in no-man’s land. Too warm for anything that’s designed for food (like a walk-in cooler), and too cold for regular household air conditioning systems, which would be expensive in any event. By specifying a “non-proprietary” unit, I’m assuming you’re trying to save money, and I wouldn’t try because you’re probably going to jury-rig something and your wine is worth a lot of money.
Andrew,
You can use a ductless split system for your application. It requires a compressor/condensing unit located in a space outside of your wine cellar, with the chiller/evaporator located in the wine room. You would run copper tubing between the two appliances, as well as high and low voltage wiring. The units we normally use will keep your wine between 56-59 which is perfect. IT is the same type of situation you would find in a walk in box. PM me if you have any other questions.
Not sure what the problem is, unless you are in a very remote area. Any commercial refrigeration company can install a split system that can maintain desired temp and humidity.
This makes sense everywhere, but esp. in the South, where systems will fail (given the weather) and you need someone local who can get there quickly to fix it.
Damn, I forgot about those. Serves me right for pretending to be an expert, but here I go again.
As for installation, I think all of the split systems require, per the manufacturer, installation by a licensed HVAC contractor. On top of that, if it matters, I think they also all require a dedicated 20-amp 120V circuit, so call an electrician.
Here’s one that, sized for 1000 cu. ft., requires only a 15 amp, 115 volt circuit: http://wineracks.vigilantinc.com/wine-cooling-systems_ductless_split.php" onclick="window.open(this.href);return false; Even the larger systems that run on 220 volts only require 15 amps.
Okay, Mr. Nitty Picky. The key point was not the exact voltage nor the exact amperage, it was DEDICATED. He’ll need an electrician either way.
We install these systems all of the time. I can go up to a 1/2 HP system which will properly condition a room 15’ X 18’ with a 15 AMP, 110 V circuit. No need for 220. Anything larger however, and several smaller systems, depending upon the exact components, does require a 220V circuit.
First of all, thank to all for the help. I have just a few more details about the space. It has not been completed yet but in the initial stages of construction. My concern with a proprietary unit is the service and a generic commercial unit would have more local options in case of emergency. The cost is not the chief concern but as always the value is the overall most important factor. I would prefer the split system but am unsure why. It seems the split system lasts longer in a warm climate. I have read Dr. Gold’s book on cellars and it is unclear about the refrigeration in my climate. I would like questions to ask commercial refrigeration installers about my application. I am able to install or change anything at this point in construction. 220 or 110 is not a problem. I would like the least intrusive system in the space. Perhaps, a ceiling mounted unit would avoid intrusion on the racking space. Any help would be appreciated.
Thanks,
Andrew
It’s unclear to me how you are defining proprietary v, generic commercial unit, and without examples of what you mean, those terms are pretty meaningless. A split system installed by a commercial refrigeration company is a custom install that will use some brand of condenser and evaporator. It is designed to be locally maintained on site. They also generally use a ceiling mounted evaporator with one or more fans to blow cellar temp air thru the cooling fins. The evaporator is connected to the condenser with copper tubing thru which the refrigerant circulates, and this tubing must be able to pull down and hold basically a vacuum.
Typical thru the wall units designed specifically for wine are typically not designed to be serviced on site, and most local refrigeration companies have ZERO experience with them and will probably not service them. You take them out of the wall and ship it back to the manufacturer and wait. If I were giving them a label, I’d call these units proprietary, but I don’t think that’s how you are using the term.
My advice is to contact one or more refrigeration companies that operate in your locale and get their recommendations, as they would be the ones you need to rely on for service.