WhisperKool 4000 - Preparing the Wine Cellar

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The performance and life of your system is contingent upon the steps you take in preparing the wine cellar. Improperly
preparing your enclosure or incorrectly installing your unit may cause unit failure, leaking of condensation, and other
negative side eects.
IT IS HIGHLY RECOMMENDED THAT YOU OBTAIN THE ASSISTANCE
OF A WINE STORAGE PROFESSIONAL.
Wine storage professionals work with licensed contractors, refrigeration technicians, and racking companies to build
well-insulated, beautiful, and protective wine cellars. WhisperKOOL has put together some useful tips to assist in the
installation process. Our recommendations are meant to act as a guide in the process of building a proper enclosure.
Your intended location may have specic needs which we do not address.
Wall and Ceiling Framing
Build wine cellar walls using standard 2x4 or 2x6 boards and ceiling joists without violating local or state codes in
your area. As a general rule, the thicker the walls and the higher the insulation value, the more consistent your cellar
temperature will be.
Insulation
Insulation is REQUIRED in order to properly use WhisperKOOL products. It is vital that all walls and ceilings be insulated
to keep the cellar temperature as consistent as possible during the summer and winter months. Standard berglass or
rigid foam insulation is normally used in cellar construction; in some cases, “blown-in” insulation is used. The R-value,
or quality of insulation, is determined by the rate at which heat passes through the insulation. The higher the R-value,
the more resistant the insulation is to conducting heat, and the more consistent your wine cellar’s temperature will
be. Using higher R-values in insulation will lower your operating costs and WhisperKOOL unit run time. (R-13 is the
recommended minimum; R-19 is preferred for interior cellar walls, and R-30 for ceilings and exterior walls.)
Vapor Barrier
Water vapor creates its own pressure, separate from the ambient air pressure, and will intrude into colder/drier areas. A
vapor barrier is REQUIRED in order to prevent the intrusion of water vapor and maintain the correct cellar temperature
and humidity. It is recommended that 6-millimeter plastic sheeting be applied to the warm side of the cellar walls. The
vapor barrier must also be applied to the outside walls and ceiling. If it is impossible to reach the outside, then the
plastic must be applied from within the cellar. The most common method is to wrap the entire interior, leaving the
plastic loose in the stud cavity so the insulation can be placed between each stud. All of the walls and ceiling must be
wrapped in plastic for a complete vapor barrier.
In areas of high humidity, such as Southern and Gulf States, the vapor barrier will prevent inltration of warm moist
air. The moist air can cause mold to form, and standing water in drain pans promote microbial and fungal growth that
cause unpleasant odors and indoor air quality problems. If mold is found, remove it immediately and sanitize that
portion of the unit.
NOTE: High humidity signicantly increases the heat load on the cooling system.
Any break in the vapor barriers (cut, nail hole, over-lapping, etc.) will cause a moisture leak and must be sealed. The
electric conduit is a “duct” for vapor to travel in. The conduit should be caulked and sealed on the warm air end.
PREPARING THE WINE CELLAR