Specifications

MT-01 Indice 0 Page 7
It is controlled through the combination of three factors:
- Circulation of ambient, humid air
- Functionality of the device
- Inner surface covered in a paint with a high level of granularity (retains condensation
droplets)
During the cooling period (cold air dries out the air), frost forms and humidity levels can increase to
40%. While the compressor is shut down, the frost melts during the warming-up period and levels
can rise to 70%.
The average of these two values (40% + 70%) / 2 = 55% equates to the recommended humidity level
for preserving wine (55% +/-10%). The customer must be well aware of the fact that this is an
average.
In fact, if a customer rings and specifies that the humidity level is 50% and complains that it is too low
and particularly that it is at a constant level, it is highly probable that the reading was taken just after
a cooling period. The levels recorded inside the cabinet can therefore not remain fixed and will, on
the contrary, fluctuate several times a day.
Example: 65% +/- 10% = therefore equates to an average of 65% without causing a problem.
The duration of the cycle must also be taken into consideration. The operation of the compressor can
equate to 10% of the cycle, which increases the average in this particular case to more than 65%.
The relative humidity (measured by public hygrometers) does not directly specify the quantity of
water vapour in the air, but simply highlights the ratio between the state of the air in question and
saturated air at the same temperature and pressure.
Temperature
The thermostat enables the temperatures to be increased or decreased.
The principle of an average temperature is the same as the one that applies to humidity. Following
each start-up of the compressor, the temperature will fall and following each standstill it will increase
again. The average of these two extremes equates to the average temperature required for
preserving wine. Example: (10°C + 14°C) / 2 = 12°C
Our multi-purpose wine cabinets have different temperature levels: colder at the bottom and
warmer at the top. This is achieved by distributing the static cold.
This principle relies on the free and natural circulation of cold air, which is heavier and moves down
the cabinet environment. Once it is warmer, it naturally rises again. In the majority of cases, the
coldest area (between 6°C and 10°C) is therefore located at the bottom of the cabinet and the
warmer (between 12°C and 16°C) environment is located at the top, while the central section is for
preserving wine (between 10°C and 14°C) .
The inertia phenomenon of the temperature is also very important. Once 100 to 200 bottles are
loaded, their inertia plays a significant factor and even if the compressor shuts down for one or two
hours (or more), the wine inside the bottles is not subjected to the fluctuation.
It can be concluded that a prolonged change of 1°C in the air equals to a change of only 0.1°C in the
bottle.