Avintage DIVA Serie Manual De Utilización página 77

Defrost condensation
The cabinet is equipped with an automatic defrost cycle. When the cooling cycle is finished, the
refrigerated parts of the cabinet are defrosted automatically.
The water from the defrost is channelled into an evaporation tray which is located in the back of the
cabinet close to the compressor. The heat from the compressor then evaporates the water from the tray
that will be drawn up by the charcoil filter, bringing humidity inside.
The wine cellar produces cold air that is heavier than the warm air, so it drops slowly. It creates a pression
and push out the air by the hole located in lower part of the appliance. When the compressor is on, it
heats and makes evaporate the condensate water. The warm air goes up and this wet air is sucked by
the carbon filter.
To the evaporator contact, the air humidity turns to ice. When the compressor stops, the internal
temperature will increase slowly, the ice will melt. Condensation appears.
The condensate excess will be collected by the water tank located on the compressor. When the
compressor starts again to operate, the closed air circulation circuit starts again.
Transporting the wine cabinet
The cabinet should be transported wherever possible in its original package to avoid any risk of
deterioration.
If you should transport the wine cellar laying down, it must be protected and laid on the side where the
compressor's loading nozzle is facing downward.
If you are standing up the wine cellar from the rear, lay it down on the left side.
10. IN THE EVENT OF A BREAKDOWN
Despite the care we take during production, a breakdown can never be totally ruled out. Before contacting
your retailer's after-sales department, please check that:
 The appliance is properly plugged in
 There is not a power cut in progress
 The breakdown is not one of those described in the table at the end of this manual
IMPORTANT: if the power cable supplied is damaged, it must be replaced by the manufacturer, a
service centre approved by the brand or the retailer. In all events, it must be replaced by qualified
personnel in order to avoid any risk of injury.
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