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Platinum Split
The performance and life of your system is contingent upon the steps you take in preparing the wine cellar.
Note: Improperly preparing your enclosure or incorrectly installing your unit may cause unit failure, leaking of condensation,
and other negative side eects.
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-insulat-
ed, 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
specic needs that we do not address.
Wall & Ceiling Framing
Build wine cellar walls using standard 2x4 or 2x6 construction methods and ceiling joists following the guidelines of local and
state codes in your area. As a general rule, the thicker the walls and the higher the insulation value in your cellar, the better it will
be at maintaining a consistent temperature.
Insulation
Insulation is REQUIRED with the use of the WhisperKOOL product. Standard berglass or rigid foam insulation is normally used
in cellar construction or, in some cases, “blown-in” insulation is used. It is very important that all walls and ceilings are insulated to
keep the cellar temperature as consistent as possible during the summer and winter months. 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. Using higher R-values in insulation will lower your operating costs and unit run time. (R-13 minimum, R-19
recommended, R-30 for ceiling and exterior walls.)
Vapor Barrier
Water vapor creates its own pressure, separate from the air pressure, and will intrude into colder/drier areas. A vapor barrier is
REQUIRED to prevent the intrusion of water vapor so that the cellar can be kept at the correct temperature and humidity. 6 mm
plastic sheeting (recommended) should 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 inltration 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 signicantly increases the heat load on the cooling system.
Any break in the vapor barriers (cut, nail hole, over-lapping, etc.) will allow a moisture leak and must be sealed. 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
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