Are you looking for Commercial wine cellar cooling system? Whether you require climate control equipment for a large wine room in a Hong Kong high rise, cooling for the wine collection at an exclusive club restaurant in Istanbul or a rental wine cellar in the Pacific Northwest of the USA, Wine Guardian is the brand for you. A wide product range, remote sensing capability and experience with multi-unit installations make Wine Guardian a natural choice for commercial wine cellar projects. Need to cool two areas with one unit? We can do that too.
Wine Serving Temperature Option
The Serving Temperature option allows a Wine Guardian wine-cellar cooling unit to control to an extended temperature range from 42°F to 64°F (5°C to 18°C). This option is ideal for single to multiple cabinet applications and small wine rooms where consumption-temperature cooling is preferred. It also allows the user to rotate wine stock and change set point from season to season, making it ideal for restaurants, wine bars, clubs, etc. Read more.
Cooling Considerations in Your Wine Room
Wine storage for restaurants and bars vary in complexity and function from project to project with wine rooms ranging from the size of a single-door cabinet to a three-story tower. When building a wine room within a bar or restaurant the same wine cellar building “best practices” should be followed. As with all wine cellars, insulation and vapor barrier are key; insulation is especially important in restaurant and bar applications. A minimum of R30 insulation should be used on all ceiling and floor areas and R21 or higher on wall areas.
The majority of wine rooms are used as showcases with high visibility within the facility and as such, can include glass walls and doors for viewing. Glass should be double-paned design which offers some insulation properties and prevents sweating. Single-pane glass should be avoided, but if left with no choice then a minimum of ½” (1 cm) glass should be used.
Read the Wine Showcases White Paper Below
When sizing a cooling unit for a restaurant or bar, the cubic foot method should be avoided at all costs as the amount of in-out traffic, bottle rotation, glass and insulation are an extremely important variable that need to be considered.