KAR-5 TECHNICAL EDUCATION KUWS246 WINE CELLAR JOB AID

Transcription

1 KAR-5 TECHNICAL EDUCATION KUWS246 WINE CELLAR I JOB AID

2 INTRODUCTION This Job Aid, KUWS246 WINE CELLAR, (Part No ), has been compiled to provide the most recent information on design, features, troubleshooting, service and repair procedures for the 60 bottle capacity wine cellar with glass door. KUWS246 WINE CELLAR KitchenAid required sweep charge procedures are to be strictly adhered to when repairing the sealed system. For a complete explanation of those procedures, refer to the Job Aid, SWEEP CHARGE PROCEDURES FOR THE 90's, (Part No ) and its companion video (Part No ) GOALS AND OBJECTIVES The goal of this Job Aid is to provide detailed information that will enable the service technician to properly diagnose malfunctions and repair the 60 bottle capacity wine cellar. The objectives of the Job Aid are: The service technician will - Understand proper safety precautions. Successfully troubleshoot and diagnose malfunctions. Successfully perform necessary repairs. Successfully return the wine cellar to proper operational status. FOR THE WAY IT'S MADE KITCHENAID CORPORATION ASSUMES NO RESPONSIBILITY FOR ANY REPAIRS MADE ON OUR PRODUCTS BY ANYONE OTHER THAN AUTHORIZED SERVICE TECHNICIANS KitchenAid, Inc., St. Joseph, MI II

3 TABLE OF CONTENTS INTRODUCTION... ii TABLE OF CONTENTS... iii SAFETY... iv SECTION ONE SERVICE AND PARTS... 1 R134a Refrigerant... 1 Component Location... 2 SECTION TWO THEORY OF OPRATION... 3 TriZone Cooling System...3 Storage...3 Cycle Defrost...4 Reversible Door...4 Door Adjustment...4 SECTION THREE COMPONENT ACCESS... 5 Component Compartment...5 Evaporator...6 SECTION FOUR TROUBLESHOOTING AND DIAGNOSIS... 7 Troubleshooting Guide...7 Refrigeration System Diagnosis...8 Compressor Winding Resistance...8 SECTION FIVE TECH TIPS... 9 Wiring Diagram...9 Strip Circuits...9 Serial and Model Number Designation...10 Product Specification and Warranty Information Sources...10 III

4 SAFETY! WARNING To avoid the risk of electrical shock, property damage, personal injury or death: The power cord must be plugged into a 3-prong grounding-type wall receptacle, grounded in accordance with the National Electrical Code, ANSI/NFPA 70 - latest edition and local codes and ordinances. It is the personal responsibility of the consumer to have a proper 3-prong wall receptacle installed by a qualified electrician. DO NOT, UNDER ANY CIRCUMSTANCES, REMOVE THE POWER CORD GROUNDING PRONG. A separate adequately fused and grounded circuit should be available for this appliance. Do not remove any grounding wires from individual components while servicing, unless the component is to be removed and replaced. It is extremely important to replace all grounding wires when components are replaced.! WARNING ELECTRIC SHOCK HAZARD Disconnect electric supply from appliance before servicing. Replace all panels before operating. Failure to do so could result in death or electrical shock. IV

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6 R134a REFRIGERANT SERVICE INFORMATION This product uses R134a refrigerant. This refrigerant requires synthetic ester oil in the compressor. This cooling system does not tolerate contamination from any of the following: Other Refrigerants Moisture Petroleum-based Lubricants Silicone Lubricants Cleaning Compounds Rust Inhibitors Leak Detection Dyes Any Other Type of Additive Section One SERVICE AND PARTS As a result the following precautions should be observed: Use equipment dedicated to R134a sealed system service only. Do not leave a replacement compressor open to the atmosphere for more than 10 minutes. Always replace the filter-drier when performing any repairs on the sealed system. USE ONLY R134a REFRIGERANT FOR BACKFLUSHING AND SWEEP PROCEDURES. If the rubber plugs on the service replacement compressor appear to have been tampered with or removed, DO NOT USE THE COMPRESSOR. Get another one. The filter-drier MUST be cut from the sealed system. Never unbraze the filter-drier from system tubing. Applying heat will drive moisture back into the sealed system. HEALTH AND SAFETY HANDLING Allowable Overall Exposure Limit Vapor Exposure to Skin Liquid Exposure to Skin Vapor Exposure to Eyes Liquid Exposure to Eyes Above Minimum Exposure Limit Safety and Handling Spill Management Fire and Explosion Hazards R134a 1,000 ppm No effect Can cause frostbite Very slight irritation Can cause frostbite Can cause Asphyxiation, Tachycardia and Cardiac Arrhythmias. Wear appropriate skin and eye protection. Use adequate ventilation. Remove or extinguish ignition or combustible sources. evacuate or ventilate area. May decompose if contact is made with flames and heating elements. Container may explode if Heated due to pressure rise. Combustion products are toxic. Storage Conditions Disposal Procedure The procedures/rules for R12 also apply to R134a. Reclaim SEE SWEEP CHARGE PROCEDURES FOR THE 90's, Part No. LIT FOR COMPLETE INSTRUCTION ON SERVICING THE SEALED SYSTEM. 1

7 COMPONENT LOCATION INTERIOR LIGHT WIRE WINE RACK EVAPORATOR DRAIN CUP DRAIN TROUGH GLASS SHELF CONDENSER THERMOSTAT LIGHT SWITCH HEAT EXCHANGER CONDENSER FAN COMPRESSOR CAPILLARY TUBE FILTER-DRYER 2

8 Section Two THEORY OF OPERATION TRIZONE COOLING SYSTEM The KitchenAid Wine Cellar features a TriZone Cooling System that allows storage of red wine in the top racks at 60 F, white or blush wines in the middle racks at 50 F - 55 F, and sparkling wines in the lower racks at 45 F in the same compartment without changing temperature settings. Cooling is accomplished through a combination of thermostat cut-in and cut-out temperature settings, placement of the evaporator and natural circulation of the air inside the compartment. The wine cellar does not have an evaporator fan typically found in most refrigerator/freezers. Natural convection is used to allow the warmer air in the compartment to "rise" while the colder air "falls". This causes a temperature difference of approximately 15 F between the upper portion of the compartment and the bottom. Temperatures in the middle of the compartment will be approximately 5 F to 10 F higher than the temperature at the bottom.. The temperature control is factory preset at a mid point setting of 4½. This should allow the recommended temperature range in a room with an ambient temperature of 72 F. Turning the control counterclockwise (a lower number) to raise the temperature inside the wine cellar. Turning the control clockwise (a higher number) will lower the temperature. A number of factors will affect the internal temperatures of the cabinet: 1. Setting of the temperature control 2. Ambient room temperature 3. The number of times the door is opened and closed 4. The length of time the internal light is ON. (This affects wines primarily on the top rack.) 5. If installed in direct sun light or near a heat source STORAGE SYSTEM The wine racks allow for the proper horizontal storage of up to 60 bottles of wine. The bottles are properly positioned so that the wine remains in contact with the cork to assure that the cork does not become dry. The racking system is designed with three parallel braces (rear, middle and front) per shelf. The procedure for loading the rack is as follows: 1. Start at the left hand side of the rack and place the first bottle on the rear and middle parallel braces with the neck facing towards the front of the unit. 2. The next bottle should be placed on the front and middle parallel braces with the neck facing towards the rear. 3. Alternate this stocking sequence moving from left to right on each rack. 4. Flat storage is avaliable at the bottom of the compartment. 3

9 CYCLE DEFROST Under normal operation the evaporator will defrost following every cooling cycle. Once the refrigerant stops circulating, cooling also stops. The nominal temperature inside the unit ranges from 45 F at the bottom to 60 F at the top, which is sufficiently high enough for any frost that has accumulated on the evaporator to melt and run off. If the thermostat is set low enough to allow temperatures inside the unit to range below 32 F (particularly at the top) frost may not completely melt and run off between run cycles and periodic manual defrosting may be necessary. REVERSIBLE DOOR The ClearVue thermal-glass door of the KitchenAid wine cellar is reversible. 1. Remove the two (2) screws securing the bottom hinge to the door. 2. Remove the two (2) screws securing the top hinge to the door. 3. Remove the door from the unit. 4. Remove the three (3) screws securing the top hinge to the cabinet. 5. Invert the top hinge and install it on the bottom opposite side of the cabinet. 6. Remove the three (3) screws securing the bottom hinge to the cabinet. 7. Invert the bottom hiinge and intall it on the top opposite side of the cabinet. 8. Attach the top hinge to the door. 9. Attach the bottom hinge to the door. 10. Adjust the door to assure a proper seal to the cabinet. (See below) DOOR ADJUSTMENT The wine cellar door should always be squared to the cabinet to ensure a proper seal. 1. Loosen (do not remove) the three (3) screws in the door hinge plate at the top of the cabinet. 2. Align the door so that it is squared to the cabinet. 3. Tighten the three scews on the top hinge plate. 4

10 Section Three COMPONENT ACCESS COMPONENT COMPARTMENT Access to the compressor, condenser, condenser fan and other sealed system components can be gained from the back of the wine cellar. Removing the Back Panel The entire back of the wine cellar is covered by a one-piece back panel which must be removed to access the component compartment. 1. Disconnect the electric power from the appliance. 2. Empty the wine cellar of all contents. 3. Lock or tape the door shut. 4. Remove the eight (10) ¼" hex-head screws securing the back panel to the wine cellar cabinet. 5. Slide the power supply cord through the hole in the back panel and set the back panel aside. LOOSEN SCREW SECURING CABINET TO BASE If the compressor is to be replaced: REMOVE SCREWS SECURING CABINET TO BASE REMOVE SCREWS SECURING BACK PANEL TO CABINET 6. Remove the four (4) ¼" hex-head screws securing the back of the cabinet to the base plate. 7. Loosen, but do not remove, the two (2) ¼" hex-head screws securing the front of the cabinet to the base plate. 8. Remove the ¼" hex-head screw securing the condenser fan scroud to the cabinet. 9. Tilt the cabinet forward and insert a block of wood on each side between the cabinet and the base plate. REMOVE SCREW SECURING FAN SHROUD TO CABINET USE WOOD BLOCK TO TILT CABINET SLIDE POWER CORD THROUGH HOLE IN BACK PANEL For complete instructions on servicing the sealed system, refer to the Job Aid, Sweep Charge Procedures for the 90's, Part No. LIT and its companion Video Tape, Part No. LIT V. 5

11 EVAPORATOR ASSEMBLY The evaporator and heat exchanger is one assembly. The capillary tube and suction tube are captured inside a metal "sandwich". Refrigerant circulates through a cavity that is molded into the evaporator assembly. The evaporator is secured to the back wall of the inner cabinet liner with screws and can be removed if replacement is necessary. The capillary tube is routed inside the suction line. The entire heat exchanger assembly is accessible by removing the back panel of the wine cellar. Removing the Evaporator To remove the evaporator, first follow the steps to remove the back panel of the wine cellar on page 5 and follow the procedure for purging the sealed system found in the Job Aid, Sweep Charge Procedures for the 90's, Part No. LIT Disconnect the electric power from the appliance. 2. Score and snap off the capillary tube at the inlet to the filter-dryer. 3. Unbraze the suction line from the compressor inlet. 4. Remove the two (2) screws securing each of the bottle racks to the sides of the cabinet liner and remove all of the bottle racks. 5. Loosen the two (2) philips-head thermostat sensor retainer screws at the bottom of the evaporator. 6. Remove the four (4) philips-head screws securing the evaporator to the back wall of the cabinet liner. 7. Carefully pull the evaporator from the unit making sure the heat exchanger passes through the access hole in the back of the cabinet without snagging or damaging the foam insulation on the outside back of the unit. REMOVE THESE SCREWS REMOVE THESE SCREWS LOOSEN THESE SCREWS 6

12 Section Four TROUBLESHOOTING AND DIAGNOSIS! WARNING Always check wiring harness connections before initiating any test procedures. Disconnect electric power from the appliance before performing any maintenance or repairs. Voltage checks should be made by inserting meter probes beside the wires in the connector blocks with the electric power source on and the connector block plugged in. Resistance checks should be made on components with the electric power off and the connector block disconnected. PROBLEM POSSIBLE CAUSE CORRECTION/TEST Compressor overheating Compressor will not stop running TROUBLESHOOTING GUIDE 1. Condenser air flow restricted 2. Fan blade stalled 3. Fan motor stalled 4. Defective compressor 1. Temperature control setting too cold 2. Thermostat defective 1. Remove restriction. (clean condenser and grille) 2. Remove blade restriction. 3. Replace fan motor. 4. Replace compressor. 1. Turn temperature control counter-clockwise (warmer). 2. Replace thermostat. Excessive frost buildup Noisy Water leak (inside cabinet) Water leak (outside cabinet) 1. Door gasket not sealing properly 2. Door out of alignment 1. Tubing touching cabinet. 2. Fan blade touching shroud. 3. Fan blade touching obstruction. such as wiring, foam insulation, packaging material. 1. Unit is not level. 2. Defrost drain plugged 3. Drain trough spout and drain cup not aligned 4. Kinked drain tube 1. Defrost drain line not in drain pan 2. Crack in drain line 1. Adjust door hinges or replace door gasket.. 2. Adjust door hinges. 1. Carefully adjust tubing. 2. Adjust fan mounting or shroud. 3. Remove obstruction. 1. Level unit. 2. Remove obstruction. 3. Align drain trough and drain cup. 4. Reroute drain tube. 1. Position drain line in drain pan. 2. Replace drain line. 7

13 SYSTEM CONDITION REFRIGERATION SYSTEM DIAGNOSIS GUIDE SUCTION PRESSURE SUCTION LINE COMP. DIS- CHARGE CON- DENSER CAPILLARY TUBE EVAP. WATTAGE NORMAL Normal Slightly below room temp. Very hot Very hot Warm Cold Normal OVER- CHARGE Higher than normal Very cold may frost heavily Slightly warm to hot Warm Cool Cold Higher than normal UNDER- CHARGE Lower than normal Warm - near room temp. Hot Top pass warm Lower pass cool (near room temp) due to liquid Warm Extremely cold neat inlet - Outlet below room temp. Lower than normal PARTIAL RE- STRICTION Somewhat lower than normal-in vacuum Warm - near room temp. Very hot Room temp. Room temp. (cool) or colder Extremely cold near inlet - Outlet below room temp Lower than normal COMPLETE RE- STRICTION In deep vacuum Room temp. (cool) Room temp. (cool) Room temp. Room Temp. (cool) No refrigeration Lower than normal NO GAS 0PSIG to 25" vacuum Room temp. (cool) Cool to hot Room temp. Room temp. (cool) No refrigeration Lower than normal COMPRESSOR WINDING RESISTANCE To measure start winding resistance, measure across the Common (C) and Start (S) pins. To measure run winding resistance, meausre across the Common (C) and the Run (R) pins. When measuring resistance between the Common (C), Start (S) or Run (R) pins to ground, meter should read infinity. Any resistance indicates a shorted compressor. Specifications: Start Winding Resistance C to S: Run Winding Resistance C to R: Pin Configuation: C = Common R = Run S = Start 28 ohms 8 ohms C S R Pin Configuation 8

14 Section Six TECH TIPS WIRING DIAGRAM L1 STRIP CIRCUITS N L1 THERMOSTAT ROCKER SWITCH OVERLOAD COOLING CIRCUIT COMPRESSOR RELAY N DOOR SWITCH LAMP LAMP CIRCUIT 9

15 SERIAL AND MODEL NUMBER DESIGNATORS The serial number for all KitchenAid brand refrigerator/freezers contain the following designations: Manufacturer Site/Source EU F Calendar Year Calendar Week Sequential Serial Number The model number for the KitchenAid 60 bottle capacity wine cellar with glass door contain the following designations: Model Number K U W S 24 6 E WH 0 Marketing Channel (if present) KitchenAid Brand = K Product Identification U = Undercounter (Built-in) Product Identification W = Wine Cellar Features S = Standard Width in Inches Capacity 6 = 60 Bottles of Wine Year of Introduction Color WH = White BL = Black Engineering Changes (numeric) FOR PRODUCT SPECIFICATIONS AND WARRANTY INFORMATION ON KITCHENAID BRAND CALL:

16 For the way it's made. Inc. VI