Vintage Cellars Through-the-Wall Wine Cellar Cooling System Manual - Manual (Page 5)

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Directory of Terms
Ambient Air – The surrounding area outside the cellar such as a room, basement, garage or
outdoors.
CFM – Cubic feet per minute. A unit of measurement for the amount of air handled by the fan.
Condensate / Condensation – The water formed out of the air when it is cooled below a certain
temperature (called dew point). Often referred to as “sweating” on pipes and cold surfaces. This
water collects at the bottom of the evaporator or cooling coil and drains out of the unit through
the drain line.
Condenser (Heat Rejection) Section / Coil – The Condenser Section uses the compressor,
condenser coil and fan to remove heat from the refrigerant to the ambient air outside the wine
cellar. The word condenser refers to the condensation of the refrigerant from gas to liquid phase.
CSA/ETL – Canadian Standard Association/Electric Testing Laboratory
Exhaust Air – The air leaving the evaporator or condenser section of the Wine Guardian unit.
Evaporator (Cooling) Section / Coil – The Evaporator Section uses the cooling coil and the
fan to remove heat from the air inside the wine cellar to the refrigerant, cooling the air and
condensing moisture out of the air. The word evaporator refers to the evaporation of the
refrigerant from liquid to gas phase in the coil. The Evaporator Section is connected to or inside
the wine cellar.
Flexible Duct – Round ducts with steel reinforced plastic liners, a layer of insulation and an
outer plastic layer used to convey the air from the unit to the cellar or ambient space.
Grille or Diffuser – Inlet or outlet plates to direct the airflow or protect the inside of the unit.
Heat Gain / Loss – The amount of cooling or heating expressed in watts transferred
between the wine cellar and the ambient space. The Wine Guardian must offset this load.
Inlet Air – The air entering the evaporator and condenser sections of the Wine
Guardian unit.
NEC – National Electrical Code
Recovery – The amount of cooling the unit does to return the cellar to its set point
temperature after some new load is introduced, such as people or new cases of warm wine
entering the cellar.
Return Air - The air leaving the cellar and returning to the inlet of the evaporator coil.
SP – Static pressure. Unit of measurement (inches of water column) of the pressure of the air
handled by the fan.
Set Point – The desired temperature or humidity set on the thermostat or humidistat.
Supply Air - The air entering the cellar from the discharge of the evaporator coil.