CellarPro 4200VSX WINE COOLING UNIT (EXTERIOR), 1080 - Manual (Page 7)

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have a minimum of R-19 insulation and a vapor barrier on the warm side of the
insulation. Doors also should be insulated and tightly sealed with weather
s t r i p p i n g a r o u n d t h e p e r i m e t e r o f t h e d o o r . Surface-mounted
fixtures are recommended over recessed lighting, which can allow air to leak
into the cellar.
It is important that all walls, joints, doors and windows, electrical outlets
and/or switches, pipes, vents and light fixtures be sealed to prevent air and
moisture from entering the cellar. If there is a leak in the cellar, the cooling unit will
build up excess condensation.
CellarPro 3200 and 4200 cooling units are equipped with a condensate
management system, which includes a stainless steel pan, a thermostatically-
controlled electric heating element, and an overflow drain at the rear of the
cooling unit.
We strongly recommend that the overflow drain line (shipped loose with the
cooling unit) be connected to the overflow drain (as shown in the installation
section), and that the cooling unit be mounted to tilt slightly backwards, so that
any overflow condensate is channeled safely to the overflow drain line. In addition,
we recommend turning on the electric heating element to burn off excess
condensate that accumulates in the stainless steel pan during the initial cooling of
the cellar and during high run-times, as well as in high-humidity environments.
 Fan Speeds
Your fan speed setting will need to be on “High” under the following conditions:
- As the thermal load of the wine cellar increases
- As ambient temperatures increase
- As the static load from ducting (if any) increases due to factors including the
length of the duct run, turns, vent grills and/or reducers
 Ventilation
Adequate ventilation is critically important for the proper operation of your
CellarPro cooling unit.
OUTSIDE THE CELLAR
(At the rear of the cooling unit)
Condenser Air Exhaust. CellarPro 3200 and 4200 Series cooling units create
significant hot air which must be exhausted into an appropriately-sized space
in order for the heat to dissipate. If the space is constrained and/or too small,