All of these models must be located in an environment with an ambient temperature of between
+16°C and +32°C. These are wine cooling devices that do not have a "winter" system making it
possible for them to be kept in an unheated environment.
CHAPTER 5: SERVING CABINETS
1. Operating principles
These devices are designed for cooling wine.
Controlling the temperature: bringing the wine to the right temperature for serving.
The homogenisation of the temperature is controlled by internal ventilation based on two cooling principles: either through compression or by the Peltier thermoelectric system (limited capacity wine cabinets):
1. In the first case, the air is cooled through the compression of coolant, which is propelled into the cabinet by ventilators.
2. The Peltier model comprises a "cold" and a "warm" side. When a current passes through the ventilators, heat is pumped on to the cold side and restored on the warm side (silent and few vibrations although electricity consumption is high).
The temperature is controlled by an electronic card. Some models have two or even three temperature zones. On these systems (with a cold ventilated system) the colder temperature is in the top section and the warmer part is in the bottom. There is no winter system for temperature
control wine cabinets, which should therefore not be located in an unheated environment.
The humidity is not controlled. A tank permanently filled with water is required inside the cabinet
(following models).
Double zone models: keep a 4°C difference between the 2 set temperatures
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