Bedienungsanleitung Avintage DV265AGN7 (Seite 47 von 146) (Deutsch, Englisch, Holländisch, Französisch, Spanisch)

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OPERATION

In a natural wine cellar, the temperature varies little and, if it does, it generally varies very slowly from one

season to another. So, your Climadiff wine cellar mechanically reproduces the optimum conditions of a

natural wine cellar, which is indispensable for your wines.

The process relies particularly on an electronic regulation system to very precisely control the temperature.

As a result, the wine cabinet operates by cycles : small temperature variations can therefore be observed in

the air of the wine cellar's enclosure. This is normal and the temperatures which can be randomly read by

placing a thermometer in the tank do not reflect precisely the temperature which interests you the most,

namely, the temperature of your wine and for which your wine cellar was designed.

It is thanks to this principle of small temperature variations in the air around the set point (temperature set,

desired and controlled by the electronic regulation system) that an average stabilized temperature is

obtained in the bottle.

The more bottles your wine cellar contains, the greater the thermal mass of your bottles will be, and the

less significant will be the impact of possible ambient temperature variations due to the thus-created

thermal inertia. Thermal inertia is the tendency of your bottles to keep their initial temperature for a long

duration in case thermal equilibrium with their environment is disturbed.

Therefore, it is possible to designate in this way the slow pace at which a possible temperature

disturbance would bring your bottles to a new point of equilibrium.

It should be noted that for liquids (except for water) the conductivity drops 0.15% per °C on the average

when the temperature increases.

Who has not one day when guests showed up unexpectedly placed a bottle of champagne or white wine at

ambient temperature (20°C) in the refrigerator (4°C) to chill it ? Despite the abrupt and constant

environmental thermal disturbance on the order of 16°C, after an hour under these conditions the bottle

was still not ready to be consumed (not chilled enough).

Consequently, no need to worry if you observe temperature variations on the order of 2°C around the

setpoint in the cabinet's enclosure - your wines are perfectly preserved ! The contents of a wine cellar filled

with 200 bottles represents a mass of approximately 260 kg (one 75 cl wine bottle = 1.3 kg on the

average), which is quite a lot. By referring to the above example and the conditions under which this single

bottle would have been subjected, the small variations observed in the air of the wine cellar and

extrapolated to its 200 or 300 bottles have no impact.

TEMPERATURE INDICATOR

The electronic temperature indicator informs you about the average temperature in the cabinet . As we

previously saw, the compressor's operating cycles or stops allow obtaining a perfectly constant average

temperature inside the bottles.

If you place your own thermometer inside the appliance, it will not display the same value as the indicator

on the control door panel : the electronic regulation system calculates automatically by an algorithm the

temperature average on a time length defined. This average indicates you the wine temperature.

If a quite important temperature difference is noticed between the set temperature and the displayed

temperature, it is probably due to a long door opening.

If your thermometer displays different instantaneous temperatures than the set temperature, nothing to get

upset about ! The liquid's inertia compared to air is based on a factor of 1 to 10 and your wine cellar itself

will correct for it (a variation outside the bottle of more than 1°C is evidenced by a variation of only 0.1°C in

the bottle's contents).

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Avintage DV265AGN7 Seite 47

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