We get tons of calls from customers, contractors and HVAC/R technicians asking what to do about the condensate drain line - where to put it, whether to use a self-contained evaporator or a pump, or if they should build a drain specifically for the drain line. 

The reason for the calls is that they have experienced massive amounts of moisture and condensation generated by our competitors’ refrigeration equipment, and they want to make be prepared.  Smart! 

What they don’t know is the following:  assuming the cellar is AIRTIGHT with a MOISTURE (AKA VAPOR) BARRIER, our cooling systems will generate very little excess condensation (with 2 caveats* – see below).  The reason why our systems are different is as follows:  when we designed our wine cellar refrigeration systems, we sized the evaporator coils and the compressors so that cooling system can do its job WITHOUT running the evaporator below the dew point.  In contrast, other manufacturers’ coils are much smaller, which means that the coils must be colder to achieve the same BTUH.

In other words, you probably won’t see a lot of excess condensate (ie water) coming out of the drain line from a CellarPro refrigeration system.  The benefits of our systems are tangible: 

• Because the water remains in the cellar, the humidity remains much higher inside the cellar.
• Because the amount of moisture will be minimal on an ongoing basis*, you probably can get away with draining into a bottle for the initial pulldown; thereafter, leave the drain line in the bottle, but you probably won’t see much moisture from that point forward. 

At CellarPro, our systems really are different!

*Caveats:  1.  During the initial pulldown, the cooling unit may generate a lot of excess condensate.  This situation will resolve itself once pulldown is achieved.  2.  The more frequently the cellar door is opened, the higher the risk of excess condensation (because moisture from the ambient environment will enter the room each time the door is opened.

Wine Guardian recently announced that their “through-the-wall [cooling unit] sets itself apart from other wine cooling equipment by being the quietest and most energy efficient though-the-wall system available in North America. These findings have been confirmed in independent lab testing conducted by Clarkson University.”

Who did Wine Guardian choose to benchmark against?  The tested units included “two WhisperKOOL units, manufactured by Vinotheque (models 4200 and 8000), and one Breezaire unit, manufactured by Breezaire Products Company (model 4000).”

Want to take a guess why Wine Guardian didn’t include CellarPro in their tests? Maybe it’s because CellarPro cooling units (at the low fan speed) are 6 decibels quieter than Wine  Guardian’s quietest unit?  Nah, probably not.

If you care about the noise level of your wine cooling unit, take a look at our decibel chart, then decide for yourself.  Or contact us and we’ll be happy to give you ALL the facts.

We are pleased to announce the introduction of the CellarPro 3200VSi and 3200VSx wine cellar cooling units.

Offered with the same dimensions and all the same features as our popular 4200VSi and 4200VSx cooling units, the 3200VSi and 3200VSx cooling units are designed for wine cellars ranging from 400 to 800 cubic feet.  The 3200VSi is designed for through-the-wall or ducted use in internal environments, and and the 3200VSx is designed for through-the-wall use in external environments.  (“VS” designates “variable speed”, “i” designates “internal” and “x” designates “external”).

CellarPro 3200VS and 4200VS cooling units are designed to provide optimal performance in extreme temperatures, ranging from 40 to 115 degrees.  In addition, our cooling units provide adjustable humidity control and super-quiet operation (nearly 10 decibels quieter than Whisperkool’s comparable cooling unit at the low fan setting). Our unit offers variable fan speeds so that customers can use low (ie quiet) fan speeds for mild environments, and higher fan settings when conditions require additional BTUs. Visit www.CellarProCoolingSystems.com for detailed performance charts and to compare Whisperkool, Breezaire and CellarPro cooling units.

All CellarPro 3200VS and 4200VS cooling units are loaded with the following standard features and upgrades:

- Designed to operate in extreme temperature conditions (from 40 to 115°F)
- Variable Speed Fans:  allows customers to select between Super-Quiet (54 Decibels at Low Fan Speed) and Maximum Power (66 Decibels at High Fan Speed)
- Advanced Electronic Thermostat
- Adjustable Humidity Control
- Thermostat-Controlled Condensate Evaporator with “On/Off” Switch
- Digital LED Display
- Energy-Saver and Quick-Chill Modes
- Multiple Audible and Visual Alarms
- Min/Max Temperature
- Maintenance-Needed Indicator
- Power On/Off Switch
- Auto-Defrost Cycle
- 1/2″ ID Condensate Fitting and Drain Line
- Fully Ductable
- Condenser Air Filter
- Adjustable Mounting Brackets
- Dual Power Source – Front or Rear
- High-Performance Compressor
- Oversized Coated Evaporator Coils
- Dual High-Output Centrifugal Fans
- Stainless Steel Drain Pan
- Removable Powdercoated Steel Case
- Rechargeable Refrigerant Schraeder Valve
- Vibration-free Operation
- Compatible with a Dedicated 15-Amp Circuit
- ETL Tested and Certified (UL Standards)

CellarPro is accepting and shipping orders immediately. For more information, contact us via email anytime or call 877.888.9137 during normal business hours.

For readers who are technically inclined, we asked our manufucturing engineer why so many Breezaire cooling units are failing after just 3 years in the field. His answers to our questions are below.

First, a bit of context. For 17 years, Le Cache used Breezaire cooling units* exclusively in its wine cabinets. In 2006, we started receiving alarming numbers of calls from customers complaining that their cooling unit “won’t get below 60 degrees”, “runs all the time”, “won’t cool properly” and “won’t get above 49 percent humidity”, and started to notice a significant increase in manufacturing defects. That’s when we decided to develop CellarPro cooling units.

At CellarPro, we use premium components and advanced manufacturing and testing processes from beginning to end. As a result, it costs us more to build a CellarPro unit than our wholesale cost to purchase a Breezaire unit! But we felt like we had no choice, and after reading the following Q&A, we think you’ll agree.

Q. It looks like we’ve repaired approx. 50 Breezaire units in the last few months. What are the most common failures?

A:
Qty / Description
9 / Bad Controller
1 / Bad Compressor
41 /  Leak Evaporator
0 / Leak Condensor
2 / Leak Gas Loop
2 / Bad Cap/Strainer
1 / Bad Fan

This data is not 100% complete, but it outlines the general trends. Some units had multiple issues. Most common is a leak – we have stopped doing the detailed leak detection because it is so time consuming, so if the unit does not have a charge we replace the evap, hot gas loop, and cap/strainer. Most of the units with controller problems also had a leak. I would estimate 10% of the leaks to be in the gas loop, the rest are evaporator leaks.

Q. What is causing the failures?
A.

Controller: not a quality component. Between 15 and 20% of the returned leaking units also have a bad controller. Having the unit run excessively creates two problems: 1) increased coil wear on the inside due to long run times and cap tube system inability to regulate, so velocities can get higher than optimal 2) Long runs create excessive moisture on the cold side, and heat on the hot side, which accelerates the corrosion of the hot gas loop.

Evap leaks: Not conclusive, but I believe a portion are internal source leaks due to controller problems or undersized units causing excessive run times. Another factor could be that Breezaire does not evacuate their coils as effectively, or they leave their systems open too long during the brazing process which can create acids in the oil. If the leaks are external, eg acid from the wine bottles, which is a corrosive agent to coils, Breezaire’s grey coating may not be sufficient to protect against this.

Q. Is there anything we should tell customers to do in the field to extend longevity?

A. Run the unit at the highest setpoint that can be tolerated.  At 55F, the Breezaire unit may have to run constantly.

Q. Will CellarPro units experience the same failures?
Our controller is more reliable, we have defrost cycles, we have larger coils to minimize condensate generation, TEV’s to regulate the flow to prevent excessive internal refrigerant velocities, and we have electrofin coating on the coils which is much more effective against external corrosive agents. We have some risk with the hot gas loop, but we do a better job of insulating it from direct contact with other metal. A portion of the BA failures were mechanical due to a sharp mounting bracket crimped down on it, which we do not have.

Q. Should we change anything in how we manufacture our CP units?
A. We do make continuous improvements as we learn more from field feedback. With regard to what we’ve seen on BA units, our current design, components, and manufacturing processes minimize our risk of similar field failures.

*Le Cache wine cabinets used Breezaire’s WKB 1060 and WKB 2200, which are the same as WKD 1060 and 2200, WKC 1060 and 2200 and WKCE 1060 and 2200 cooling units, except that the “E” units have Electronic, rather than mechanical, controls.

We’ve received a number of phone calls and emails since we announced that all Le Cache wine cabinets would be shipped with CellarPro cooling systems, instead of Breezaire cooling units, beginning with all orders received after June 15, 2008. Customers who will be receiving CellarPro cooling systems have been excited to receive the upgraded wine refrigeration equipment at no extra charge, whereas customers who have received Breezaire cooling units for purchases made prior to June 15 mostly have been frustrated or concerned that their wine cooling units are inferior and/or they’ll get stiffed on their warranty coverage. Much of this concern has stemmed from a discussion thread on eRobertParker.com which was initiated around the same time as our switch to CellarPro.

Breezaire’s warranty is 1 year on parts and labor, plus 4 more years on parts only. However, Le Cache customers receive warranty coverage direct from Le Cache, so they are insulated from having to work through Breezaire. For Le Cache customers, the warranty term is 5 years on the cooling unit – parts and labor – regardless of whether the cabinet has a Breezaire or a CellarPro cooling unit.

We are committed to continuously improving and innovating our products, and we sincerely regret that not everyone will have the new CellarPro cooling units inside their wine cabinets. To make amends, we will offer to all Le Cache customers the opportunity to purchase a CellarPro cooling system at 25% off the retail price. This offer is available to all Le Cache customers who purchased a wine cabinet after November 1, 2004, and is good through August 31, 2008.

Please call Le Cache at 877.532.2243 to receive this discount when purchasing a CellarPro cooling system. We appreciate your business!

In an earlier post, I discussed the benefits of using changes in air temperature rather than changes in liquid temperature to regulate the on/off cycles of Breezaire cooling units. However, there are some circumstances when using a bottle probe DOES make sense.

First, a review. A bottle probe is inserted into a “dummy” bottle of water/alcohol, which is placed in the racks with your wine. Based on changes in temperature of the liquid in the dummy bottle, the Breezaire cooling unit will cycle on and off, thereby maintaining the temperature of the liquid within a predetermined range.

Without a bottle probe, the cooling unit cycles on and off based on changes in the air temperature at the top of the cabinet (which is where the cooling unit is located). Since air changes temperature more quickly than liquid, we prefer to have the cooling unit cycle on when the air warms up (but BEFORE the liquid warms up), rather than waiting for the liquid to warm up.

So when does it make sense to use a bottle probe? If your wine cabinet is placed in an environment that is subject to significant but temporary changes in temperature, such as a garage or a restaurant, you should consider using a bottle probe to avoid having the protection mechanism triggered by too many “false positives.” (The protection mechanism is triggered when the cooling unit registers 75 degrees, and will shut down the cooling unit if the temperature doesn’t fall below 65 degrees within 45 minutes.) By using a bottle probe, the protection mechanism won’t be triggered by temporary changes in air temperature. and therefore the cooling unit won’t turn off after 45 minutes unneccessarily.

It also makes sense to use a bottle probe if your wine cabinet is less than half full. With a wine cabinet that is relatively empty, the cooling unit will run constantly just to keep the empty air in your wine cabinet at your desired temperature. Instead, use a bottle probe to lengthen the cycle times, or build the thermal mass inside the wine cabinet by buying more wine! You also can build the thermal mass inside the wine cabinet by using water bottles, soda cans and beer bottles.

Why should someone decide to upgrade to the Breezaire 2200? What about CellarPro?

Le Cache has switched wine cooling units from Breezaire to CellarPro in all of its premium wine cabinets. CellarPro wine cooling units offer better performance, more features, longer warranty coverage and adjustable humidity control, and they have the exact same dimensions as the Breezaire cooling units that they replace, so they are easily interchangeable.

If you are deciding between the Breezaire 1060 and 2200 BTU cooling units, each one has “pros” and “cons”.

One issue to consider is noise. The Breezaire 2200 wine cooling unit is noticeably louder than the Breezaire 1060 cooling unit, which is very quiet. This is because the fans and the compressor of the Breezaire 2200 are larger than those in the Breezaire 1060.

However, the Breezaire 2200 wine cooling unit is significantly more powerful than the Breezaire 1060 cooling unit; therefore, if your wine cabinet will be exposed to “extreme” conditions, you may want to consider using the Breezaire 2200 instead. “Extreme” conditions include placement of the wine cabinet in uncontrolled environments (such as the garage), and commercial use with frequent door openings.

Remember that both cooling units are designed to lower the temperature inside the wine cabinet. The Breezaire 1060 wine cooling unit can lower the temperature a maximum of 25 degrees below the temperature in the ambient environment, while the Breezaire 2200 wine cooling unit can lower the temperature a maximum of 30 degrees. In other words, if the ambient temperature rises to 90 degrees, the coldest temperature that the Breezaire 1060 will be able to generate inside the cabinet is 65 degrees, and 60 degrees for the Breezaire 2200. For this reason, we don’t recommend placing wine cabinets in locations with long periods of hot temperature conditions.

For more information about wine cooling units, see our shopping guide for wine cooling units.

There are several things that you can do to extend the life of the cooling system inside your wine cellar. With summer heat approaching, follow these suggestions to avoid cooling system failure and risk of damage to your fine wine collection:

- Vacuuming the coils and the grille in front of the air intake (outside the wine cabinet) is about the most important maintenance item that you can do. Use a soft brush attachment and a vacuum cleaner to really clean out the coils. (For safety reasons, PLEASE unplug the cooling unit before cleaning it!)

- Make sure you have adequate space behind the wine cabinet (as recommended by the manufacturer), typically 3-6″ for most manufacturers, so that the hot air exhaust is properly dissipated and the cold air intake isn’t “eating” its own hot air. For new Le Cache wine cabinets, no space is required behind the wine cabinet, but a minimum of 12 inches of clearance is required above the wine cabinet.

- Clean up spills immediately inside the wine cabinet, before the acidity of the wine has a chance to eat away at your coils and create tiny holes that allow the gas in your cooling unit to escape.

- Create a thermal mass inside your wine cabinet by storing more bottles (and therefore reducing the amount of air inside the cabinet) – this will reduce cycling times for your cooling unit and therefore extend its life.

- Make sure your doors are sealing tightly against the wine cabinet by properly leveling the wine cabinet and aligning the door(s), so that cold air isn’t escaping from inside the wine cabinet.

If you must replace your cooling unit, ask if (and at what cost) you can send the old cooling unit to be repaired. You may find it cost-effective to repair the old cooling unit, then keep it as a backup if/when the new cooling unit fails.

Read more about wine cabinet troubleshooting and operating and repair instructions.

Cooling systems with AIR temperature thermostats are better than bottle probes because the cooling systems turn on and off when the air temperature changes, well before the wine temperature changes inside the bottle.

Breezaire cooling units turn on when the AIR temperature inside your wine cellar rises two degrees above your set point, and turn off when the AIR temperature falls two degrees below your set point. For example, if your set point is 55 degrees, the Breezaire cooling unit will turn on when the AIR temperature rises above 57 degrees, and will turn off when the AIR temperature falls below 53 degrees. This fluctuation in AIR temperature results in a nominal LIQUID temperature change of approximately 1/2 degrees.

In contrast, bottle probe thermostats turn the cooling units on and off when the liquid temperature fluctuates, which fluctuation can hurt the aging process for fine wine collections. For more information about proper wine storage and aging, see The Importance of Proper Wine Storage..

Breezaire 1060 cooling units can be set to provide a constant temperature between 48ºF and 62ºF; however, the maximum amount that the temperature can be cooled inside wine cabinets is 25ºF below the ambient temperature where the wine cabinet is located. For example, if the ambient temperature is 80ºF, then the lowest possible temperature inside the wine cabinet will be 55ºF.

Breezaire cooling units are not designed to generate heat inside the wine cabinet, so they should not be placed in an environment where the temperature drops below the desired wine storage temperature.

Breezaire cooling units are designed to reduce excess relative humidity to a suggested range of 50% to 70%. While cooling units will not add moisture to enclosed wine cabinet environments, the relative humidity inside the wine cabinet will rise as the temperature inside the cabinet cools down. For example, if the temperature in the ambient environment is 72ºF and the relative humidity is 30%, then the relative humidity inside the wine cabinet will rise to 60% when the temperature cools down to 55ºF.

For more information, see our wine cellar buying guide.

The most common reason that cooling units fail is that they aren’t properly maintained. Without proper maintenance, lint and dust will accumulate on the air intake grill and coils of the cooling unit, and create blockages over time. When this happens, the cooling unit will be unable to dissipate the heat generated inside the wine cabinet, and therefore it will be unable to create cold air inside the wine cabinet. To solve this problem, simply use a vacuum brush attachment to clean the grill and coils (the coils look like aluminum fins). In some cases, the grill will need to be removed in order to access the coils. The coils usually are located at the back of the cooling system.

Cooling systems also can fail because the coils lose their refrigerant gas. The environment inside the wine cabinet is extremely acidic. This acidity is created the wines inside the wine bottles mature, and the effect is heightened with “younger” wines. Over time, the acidity eats away at the coating on the coils in the cooling system, and eventually creates pinholes in the coils themselves. When this happens, the freon gas inside the cooling unit begins to dissipate, and pretty soon the cooling unit loses its ability to create cold air. If this happens, the cooling unit will need to be returned to the manufacturer or to an authorized repair center in order to seal the holes in the coils and recharge the gas.

Tip: If you have a lot of young wine or are concerned about the level of acidity inside your wine cabinet, try opening a box of baking soda and place it inside your wine cabinet!

For more information, visit us at www.lecachewinecabinets.com