Project Introduction
K Cellars provides storage space for fine wines. The wine cellar is kept at a low temperature all year round. When doors are opened, or during construction, the space is not fully sealed, which easily causes condensation inside. Although a humidifier is installed in the cold room, traditional split-type air-conditioning cannot fully remove moisture. This leads to mould growth at fixed points and even product spoilage or ceiling collapse due to excessive humidity.
By introducing a fresh-air system, the indoor temperature is maintained at 16°C and relative humidity is stabilised at around 65%. This effectively prevents oxidation, mould growth, and label damage caused by overheating, over-drying, or excessive humidity. There is no longer any need to worry about air entering through gaps when doors are opened or closed, and condensation inside the cold room is also avoided. The environment naturally maintains proper humidity and promotes indoor air circulation.
Key Results
After the introduction of the fresh-air system, temperature or humidity fluctuations that could negatively affect the flavour of the wine, the wine body, and long-term ageing have been effectively avoided.
Through the pre-cooling and intelligent heat-recovery mechanism, the system significantly reduces the original constant-temperature equipment load. Energy consumption is more than 30% lower than that of traditional wine-cellar air-conditioning systems, resulting in a clear reduction in long-term operating costs.