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11. TROUBLE SHOOTING
You can solve many common Wine cooler problems easily, saving you the cost of a possible service
call. Try the suggestions below to see if you can solve the problem before calling the servicer.
PROBLEM
Wine cooler does not operate
Wine cooler is not cold enough
The cellar is too cold
The humidity level is too high
Bottle labels are coming unstuck
The humidity level is too low
POSSIBLE CAUSE
•
Not plugged in
•
The appliance is turned off
•
The circuit breaker tripped or a blown fuse
•
Check the temperature control setting
•
External environment may require a higher
setting
•
The door is opened too often
•
The door is not closed completely
•
The door gasket does not seal properly
•
The wine fridge has recently been disconnected
for a period of time. Four hours are required for
the wine fridge to cool down completely
•
Insufficient free space around the appliance
•
The thermostat is set to provide excessive
cooling: adjust it
•
Humidity is regulated by the principle of
thermodynamics. During a cooling period, a frost
forms (cold air dries the air); humidity will
decrease. During a heating period, the frost
melts and humidity will increase
•
It is essential to calculate an average value over
several cycles and not from a single reading
•
Humidity level can be affected by an ambient
temperature too low (rate will drop) or too high
(rate will rise). The degree of hygrometry is
optimal when the ambient temperature is
between 20°C and 25°C
•
There are three alternatives for reducing the
cellar's humidity:
Replace the charcoal filter
-
Decrease the temperature slightly inside the
-
cellar
Remove the water tray if you have added
-
one into your wine cellar
•
Humidity is regulated by the principle of
thermodynamics. During a cooling period, a frost
forms (cold air dries the air); humidity will
decrease. During a heating period, the frost
melts and humidity will increase
•
It is essential to calculate an average value over
several cycles and not from a single reading
•
Humidity level can be affected by an ambient
temperature too low (rate will drop) or too high
(rate will rise). The degree of hygrometry is
optimal when the ambient temperature is
between 20°C and 25°C
•
To increase the humidity in the cellar, there are
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