4317201 KAR-5 KitchenAid KUWS246 Wine Cellar

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TECHNICAL EDUCATION

KUWS246

WINE

CELLAR

JOB AID 4317201

KAR-5


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INTRODUCTION

This Job Aid, KUWS246 WINE CELLAR, (Part No. 4317201), 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. 4321717) and its companion video

(Part No. 4321718.)

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.

KITCHENAID CORPORATION ASSUMES NO RESPONSIBILITY

FOR ANY REPAIRS MADE ON OUR PRODUCTS BY ANYONE

OTHER THAN AUTHORIZED SERVICE TECHNICIANS.

© 1996 KitchenAid, Inc., St. Joseph, MI 49013

FOR THE WAY IT'S MADE


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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


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SAFETY

▲▲▲▲▲! WARNING

• 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.

To avoid the risk of electrical shock,

property damage, personal injury or death:

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.

▲▲▲▲▲! WARNING


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SEE SWEEP CHARGE PROCEDURES FOR THE 90's,

Part No. LIT4321717 FOR COMPLETE INSTRUCTION ON SERVICING THE

SEALED SYSTEM.

R134a

1,000 ppm

No effect

Can cause frostbite

Very slight irritation

Can cause frostbite

Can cause Asphyxiation, Tachy-

cardia and Cardiac Arrhythmias.

Wear appropriate skin and eye

protection. Use adequate venti-

lation.

Remove or extinguish ignition or

combustible sources. evacuate

or ventilate area.

May decompose if contact is

made with flames and heating el-

ements. Container may explode

if Heated due to pressure rise.

Combustion products are toxic.

The procedures/rules for R12

also apply to R134a.

Reclaim

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

Storage Conditions

Disposal Procedure

R134a REFRIGERANT SERVICE INFORMATIONThis 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

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.

SERVICE AND PARTS

Section One



COMPONENT LOCATION

INTERIOR LIGHT

THERMOSTAT

CONDENSER

DRAIN CUP

DRAIN

TROUGH

WIRE

WINE RACK

GLASS SHELF

LIGHT SWITCH

COMPRESSOR

CONDENSER

FAN

HEAT

EXCHANGER

CAPILLARY

TUBEFILTER-DRYER

EVAPORATOR



THEORY OF OPERATION

Section Two

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 inthe 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 recom-

mended temperature range in a room with an ambient temperature of 72°F. Turning the control counter-clockwise (a lower number) to raise the temperature inside the wine cellar. Turning the control clock-

wise (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 SYSTEMThe 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.



CYCLE DEFROSTUnder 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 (particu-

larly at the top) frost may not completely melt and run off between run cycles and periodic manual

defrosting may be necessary.

REVERSIBLE DOORThe 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 ADJUSTMENTThe 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.



COMPONENT ACCESS

Section Three

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.

If the compressor is to be replaced:

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 thebase plate.

For complete instructions on servicing the sealed system, refer to the Job Aid, Sweep Charge

Procedures for the 90's, Part No. LIT4321717 and its companion Video Tape, Part No. LIT4321718V.

REMOVE SCREWS

SECURING CABINET

TO BASE

LOOSEN SCREW

SECURING CABINET

TO BASE

REMOVE SCREWS

SECURING BACK PANEL

TO CABINET

SLIDE

POWER CORD

THROUGH HOLE

IN BACK PANEL

USE WOOD BLOCK

TO TILT CABINET

REMOVE SCREW

SECURING FAN SHROUD

TO CABINET



EVAPORATOR ASSEMBLYThe evaporator and heat exchanger is one assembly. The capillary tube and suction tube are cap-

tured inside a metal "sandwich". Refrigerant circulates through a cavity that is molded into the evapo-

rator 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 Proce-

dures for the 90's, Part No. LIT4321717.

1. 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 evapo-

rator.

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



TROUBLESHOOTING AND DIAGNOSIS

Section Four

▲▲▲▲▲! WARNING Always check wiring harness connections before initiating any test proce-

dures.

Disconnect electric power from the appliance before performing any main-

tenance 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 connec-

tor 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 stoprunning

Excessive frost buildup

Noisy

Water leak

(inside cabinet)

Water leak

(outside cabinet)

1. Condenser air flow restricted

2. Fan blade stalled

3. Fan motor stalled

4. Defective compressor

1. Temperature control setting toocold

2. Thermostat defective

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. Remove restriction.

(clean condenser and

grille)

2. Remove blade restric-

tion.

3. Replace fan motor.

4. Replace compressor.

1. Turn temperature con-trol counter-clockwise

(warmer).

2. Replace thermostat.

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.

TROUBLESHOOTING GUIDE



REFRIGERATION SYSTEM DIAGNOSIS GUIDE

COMP.

DIS-

CHARGE

Very hot

Slightly

warm

to hot

Hot

Very hot

Room temp.

(cool)

Cool to hot

CON-

DENSER

Very hot

Warm

Top pass

warm

Lower pass

cool (near

room temp)

due to liquid

Room temp.

Room temp.

Room temp.

CAPILLARY

TUBE

Warm

Cool

Warm

Room temp.

(cool) or

colder

Room Temp.

(cool)

Room temp.

(cool)

EVAP.

Cold

Cold

Extremely

cold neat

inlet - Outlet

below room

temp.

Extremely

cold near

inlet - Outlet

below room

temp

No refrigera-

tion

No refrigera-

tion

WATTAGE

Normal

Higher than

normal

Lower than

normal

Lower than

normal

Lower than

normal

Lower than

normal

SUCTION

LINE

Slightly

below room

temp.

Very cold

may frost

heavily

Warm -

near room

temp.

Warm -

near room

temp.

Room temp.

(cool)

Room temp.

(cool)

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: 28 ohms

Run Winding Resistance C to R: 8 ohms

Pin Configuation:

C = Common

R = Run

S = Start

S

C

R

Pin Configuation

SYSTEM

CONDITION

NORMAL

OVER-

CHARGE

UNDER-

CHARGE

PARTIAL

RE-

STRICTION

COMPLETE

RE-

STRICTION

NO GAS

SUCTION

PRESSURE

Normal

Higher than

normal

Lower than

normal

Somewhat

lower than

normal-in

vacuum

In deep

vacuum

0PSIG

to

25" vacuum



TECH TIPS

Section Six

WIRING DIAGRAM

STRIP CIRCUITS

N

COMPRESSOR

OVERLOADTHERMOSTAT

L1

RELAY

ROCKER SWITCH

DOOR SWITCH LAMP

L1 N

COOLING CIRCUIT

LAMP CIRCUIT



SERIAL AND MODEL NUMBER DESIGNATORS

The serial number for all KitchenAid brand refrigerator/freezers contain the following designations:

Manufacturer Site/Source

Calendar Year

Calendar Week

Sequential Serial Number

EU F 39 40174

Model Number

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)

K U W S 24 6 E WH 0

FOR PRODUCT SPECIFICATIONS AND WARRANTY INFORMATION

ON KITCHENAID BRAND CALL:

1-800-422-1230

The model number for the KitchenAid 60 bottle capacity wine cellar with glass door contain the follow-

ing designations:



Inc.

For the way it's made.™

Documents

4317201 KAR-5 KitchenAid KUWS246 Wine Cellar