Winery Chiller Technical Support-
Simple checks before you call.
- The first thing to check with your chiller and all chillers that are not working is to note what displays are listed on the main panel or note what the visual gauges show to you. Do this before you reset anything. This is the most valuable information for any service technician when you talk to them.
2. The chiller may not work because the incoming voltage is not ocrrect or missing a phase. Brown outs can cause poor incoming voltage or a dropped leg. Check all fuses and incoming voltages to be sure that the main power is correct.
3. Confirm that the chiller tank is full and pump is circulating. No chiller should run if the pump is not running first. Flow related issues can occur. Another issue to check would be any Y strainers or filters that slow or stop the flow when blocked with debris.
4. The Winery industry chillers are normally outside and run with a glycol percentage due to the cold near 25F supply temperatures this industry requires. Keeping the “food safe only” propylene glycol at the correct % is important. Check mixture with refractometer monthly.
5. Be sure that your chiller, if air cooled and inside, can breath and the area where it runs is not over 100F. Most portable indoor chillers are not rated for overly high inlet air temperatures.
6. Winery chillers, also have varying heat loads due to when certain kettles are being cooled. Heat loads can change and the chillers do not run all year long. Due to this situation I suggest that the chiller is run and checked monthly, even during off season.