Views: 0 Author: Site Editor Publish Time: 2026-05-14 Origin: Site
Through-wall wine cellar cooling systems are the cost-effective choice for small to medium-sized wine cellars: integrated design, extremely simple installation, low cost, and precise achievement of a constant temperature of 12–18℃ and a constant humidity of 55%–75% RH, perfectly suited for private collections and small commercial settings.
Working Principle (Refrigeration + Dehumidification)
1. Refrigeration Cycle (Vapor Compression)
Inside Cellar Heat Absorption: Hot, humid air inside the cellar is drawn into the evaporator (inner side) by a fan. The refrigerant (R410A/R134a) evaporates, absorbing heat, and the air is cooled to the set 12–18℃ and returned to the cellar.
Compression and Pressure Increase: The low-temperature, low-pressure gaseous refrigerant is compressed into a high-temperature, high-pressure gas by the compressor.
Outside Cellar Heat Dissipation: The high-temperature gas flows into the condenser (outer side), dissipating heat to adjacent chambers/outdoors, and condenses into a high-pressure liquid.
Throttling and Pressure Reduction: The liquid refrigerant is depressurized and atomized through the expansion valve, returning to the evaporator for circulation.
2. Dehumidification Principle (Refrigeration Condensation Dehumidification): Moist air encounters the cold evaporator (below the dew point), causing water vapor to condense into water, which is then discharged through the drain pipe (some models have an evaporator plate for automatic evaporation).
Precise Humidity Control: By controlling the start and stop times of cooling, the humidity is stabilized at 55%–75% RH, preventing the cork from drying out and cracking/molding.
