Climadiff CVV Serie Manual De Utilización página 38

The cellar is too cold
The humidity level is too high
Bottle labels are coming unstuck
The humidity level is too low
The temperature in the cellar is not
consistent
The external temperature is beyond the cellar's
operating temperature.
The thermostat is set to provide excessive cooling:
adjust it.
Humidity is regulated
thermodynamics. During a cooling period, a frost forms
(cold air dries the air), humidity will fall to 40%. During a
heating period, the frost melts and humidity may reach
70%.
Taking an average of these two values, we obtain an
average humidity of 55%. It is essential to calculate an
average value over several cycles and not from a single
reading.
There are two alternatives for reducing the cellar's
humidity:
-
Replace the charcoal filters
- Decrease the temperature slightly inside the cellar
Humidity is regulated
thermodynamics. During a cooling period, a frost forms
(cold air dries the air), humidity will fall to 40%. During a
heating period, the frost melts and humidity may reach
70%.
Taking an average of these two values, we obtain an
average humidity of 55%. It is essential to calculate an
average value over several cycles and not from a single
reading.
To increase the humidity in the cellar, there are two
alternatives:
-
Place a jar of water in the upper part of the cellar
- Raise the temperature slightly inside the cellar
1 The actual temperature to take into account is the
temperature in the bottle. The temporary variations
which you observe correspond to the compressor's
operating cycles.
2
It is through this principle of a series of small variations
in the air inside your wine cellar that a suitable average
temperature is obtained, ensuring the best conditions
for maturing your wine.
3 If the temperature noted in your wine cellar is different
from that usually seen and it does not change
by the principle
by the principle
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of
of