ProWine n2Vin Mode d'emploi

Marque: ProWine

Modèle: n2Vin

Taper: Mode d'emploi

Wine Service Equipment

Operations Guide

Rev. 2 – March 20, 2010 © ProWine Products 2010

ProWine Products

4269 Lincoln Rd., Suite 100

Holland, MI 49423

616-494-0100

www.n2Vin.com

PRECAUTIONS

This is electrical equipment intended only for indoor use in dry locations.

A polarized 3-blade grounding power cord is supplied.

The power cord must be plugged into an appropriately grounded outlet.

Extension cords may be used so long as their current rating is sufficient for this device and ground

continuity is maintained.

Do not place this equipment near sinks, saunas, or pools where there may be a risk of it falling into

water.

The refrigeration condenser is cooled by a fan which requires unobstructed flow. Please respect

installation requirements to assure proper ventilation.

Over time, it is possible that the fin coil condenser may become obstructed by an accumulation of

dust and airborne debris. This will decrease system performance and may result in premature failure of

the compressor. Annual inspection and cleaning of the condenser are recommended.

The bottle connections in this equipment seal by manually-controlled expansion of a rubber bushing

within the bottle neck. They are designed to work with conventional cork-sealed bottles, which are

designed to withstand cork-insertion forces. Screw top closures (e.g. Stelvin) are characteristically used

on bottles made of thinner glass and of varying inside diameters. Most screw top bottles should

successfully seal when placed into this system, but exercise great care to guard against over

tightening the seal and possible risk of breaking the bottle’s neck!

This equipment may be operated without an electrical connection to provide non-refrigerated wine

preservation and dispensing service at room temperature. In this instance, the glass door must be

removed and stored safely to avoid mold and mildew growth within the cabinet.

This equipment may be operated with thermostat settings elevated above ambient temperatures to

prevent operation of the refrigeration. In this instance, the glass door must be removed and stored

safely to avoid mold and mildew growth within the cabinet as well as to avoid interior warming by the

lighting.

Any servicing of this equipment necessitating removal of the lower front and back access panels must

be performed with the power cord unplugged by persons familiar with ordinary precautions that must

be exercised when working with open electrical and refrigeration devices.

This equipment requires a compressed, inert gas supply that is to be procured independently of the

sale of this equipment. High pressure gas cylinders require informed, attentive handling. Please have

your supplier provide appropriate instruction. Please place the cylinder away from children’s access.

The gas circuit in this equipment is designed to operate at pressures below 10PSIG (pounds), typically

operating in a 4PSIG range. By virtue of its low-pressure Manual Taps, the fully ‘open’ gas distribution

system is inherently safe against possible violent internal component rupture or wine bottle breakage

as a result of over-pressurization.

When OFF, the Master Gas Valve isolates the internal gas distribution circuit from the gas supply as well

as from over-pressure protection of the Manual Taps. Gas regulators, therefore, must assure no more

than 10PSIG is supplied to the equipment.

n2Vin User Guide and Installation/Setup Manual

Congratulations! Your new professional quality n2Vin® winebar will greatly enrich your

wine appreciation experience. This refrigerated, sealed, inert-gas-based wine

preservation and serving equipment is designed for the highest quality management of

your opened wines, whether used commercially or personally.

Introduction

By way of introduction to your new equipment, we would like to discuss the

fundamentals of wine preservation equipment by exploring the most frequently asked

question:“How long will my wines last after opening and being placed in n2Vin?”

The answer is dependent upon a number of variables that can limit or extend the life of

your opened bottles. As a rule, with n2Vin, you should be able to rely on a window

between four and eight weeks.

Reasons for this range include the type and condition of wines put into the system, the

handling of those wines prior to being put in the system and the quality of the gases used

for preservation.

Though there are exceptions, when you consider the nature of the wine itself, the vast

majority of older vintage bottles are Reds. Reds simply hold up better, or, perhaps, better

put, the desirable attributes of Red Wines maintain and often improve over time. Whites,

as a rule, are typically made for consumption with 1-3 years of their production.

When you open a bottle, put n2Vin’s Bottle Head into the neck, and seal it, you have

done very little that is different from the professional handling of some of the world’s most

precious vintages – some of which you may, in fact, own. Because of their natural cork

closures, many old bottles suffer from seal degeneration and will be opened, topped off,

and re-corked to be cellared to grow in value for many years to come. Prior to re-

corking, a quick flush or sparge of nitrogen (n2) gas is introduced into the bottle above

the wine to expel as much oxygen-bearing air from the headspace as possible. In doing

so, the act of ‘topping off’ a vintage bottle exposes the wine being poured to more

oxygen than n2Vin ever will!

Inert gas preservation systems do not medicate the wine. The gasses merely displace

oxygen-rich air and provide pressure for dispensing the wine as the bottles remain

sealed.

Though n2Vin can use nitrogen, argon, and blends of either or both with CO2, the most

practical gas is, has been, and always will be just plain nitrogen. n2/CO2 blends

(commercially known as ‘beer-gas’ and/or ‘G-mix’) appear to offer an edge in longevity

for some Whites and a few really young, thin Reds. The reason for this is that CO2 occurs

naturally in the fermentation process in all wines, and, in some, imparts an integral,

refreshing ‘tang’ and crispness to the palate - especially in fresh, citrusy, un-oaked whites.

You’ll often see tiny bubbles of entrained gas rising from the bottom of a room-temp

glass when filled with a White. Being more opaque, you don’t see it in most Reds.

Moreover, it often isn’t there in anywhere near the same representation or significance.

Because of the dominance of the stronger sensory impact of tannins in Reds, a small

amount of entrained CO2 wouldn’t be particularly detectable, anyway. In the n2Vin

system, if the gas introduced into the headspace contains a CO2 component, the gas

molecules within the headspace and wine reach equilibrium and wines will be dispensed

with a higher level of dissolved CO2 than they would with a nitrogen-only preservation

gas.

This certainly does not mean you are going to ‘carbonate’ your wines. Doing so requires

pressures above 14psig before reaching a forced absorption level of CO2. n2Vin

operates only around 4psig. But the fact remains that liquids interact molecularly with the

gasses above and in contact with them. (That’s why we’re here in the first place - to

reduce or eliminate that degenerative interaction with oxygen, right?) So with a

negligible effect on Reds and an improved stabilization effect on young Whites, if you

plan on long-hold Whites, an n2/CO2 blend may serve well. If your primary focus is Reds,

as is generally the case with these systems, nitrogen is all you need!

Because of its commercial exploitability, those who sell Argon, tout an unsupportable

(snake-oil) benefit of Argon over Nitrogen that bears some discussion. The ‘logical’

appeal of their argument lies in the fact that Argon is heavier than air and ‘air’ is +/- 80%

Nitrogen. The picture spun is that this heavy Argon gas ‘blankets’ the surface of the wine

like a parfait. The reality is that all gasses are continuously blending, dissipating, into a

mixture of themselves. There is no ground-level layer of Argon gas hugging the street

simply because it is a heavier molecule. In fact, CO2 is actually an appreciably heavier

gas than Argon! Even with the most sophisticated laminar-flow equipment designed to

introduce gasses in strata, it’s a very short-term effect in the presence of any other gas.

All gasses mix with each other. Because n2Vin easily connects to Argon cylinders as it

does to Nitrogen, so you can experiment with gas options.

“Sparging” is a term used in the wine industry to connote flushing air out of a vat to halt

maturation and/or prevent oxygen degeneration of the wine in the container. The same

beneficial technology was introduced in a micro-scale to the wine bottling industry

several decades ago. Just before cork insertion, several jets of nitrogen are aimed into

the bottle neck to displace (most) active, atmospheric gasses with an inert gas with the

specific purpose of optimizing shelf life of the bottle. In close mechanical synchronization,

as the nitrogen is jetted into and fills the ullage, the cork is pressed home to effect a seal.

Though not necessary in most cases, n2Vin will permit similar sparging if the operator

chooses to do so. Simply turn the gas valve on the Bottle Head ON as you are inserting

the Bottle Head into the bottle. Nitrogen, then, is flowing directly down into the bottle,

pushing most of the ambient air out around the untightened seal. And notice, too, that

the physical dimensions of the Bottle Head Stem also fill most of that space! By the time

you turn the Compression Wheel most of the oxygenated air will have been expelled

leaving a very clean, non-degenerative headspace gas. While sparging may represent

the best of the best practices, it will use more n2. Consider as well that the minor amount

of oxygenated air remaining in that very small headspace will be readily converted to

innocuous compounds by the natural and additive sulfites in most wines.

Oenorganiphiles, particularly, may want to consider opening the n2 valve before sealing

the bottle head.

n2Vin’s closed, inert gas preservation design allows your wines to be opened once and,

then, remain still and sealed until you’ve consumed them. This is the only preservation

design approach than offers this superior benefit. Please do not combine the use of gas

canister spritzers or vacuum devices with n2Vin. Spritzers and vacuum pumps do not offer

much more in the way of preservation benefit than the sulfites in the wine already afford.

These methods only ever offer minimal oxygen exposure reduction in the first place. Each

time you want some wine from a bottle so-treated, you must re-open it and you fully re-

expose the wine to oxygen-rich air – even more so when tilting the bottle to pour! The

larger the liquid surface area exposed to air, the more oxygen is absorbed into the wine.

You get a really large area of wine exposed to inrushing air when the bottle is tilted to

pour: It’s on the order of 42 times the surface area exposure you see in that little 5/8”

circle of wine under the cork. And with these other methods, you repeat that absorption

exposure with every pour!

Any vacuum pump outside of massive industrial & laboratory equipment is only ever

going to partly evacuate the headspace. They don’t get as high as a 50% vacuum,

even, but it’s a handy number for illustrative purposes. 18% of the air is oxygen. Vacuums

do not selectively suck out oxygen. They suck out some of the air. The air that remains is

still 18% oxygen; there’s just less of it. At that 50% vacuum level, after you pour one glass

you will have X# of oxygen molecules still in the bottle. You vacuum. You now have ½ of

X number of molecules in the headspace. You unseal and pour another glass. The

amount of oxygen-rich air in the headspace has now doubled – with the second glass

gone, there’s now twice as much air space in the bottle. You vacuum. You now have (½

x 2) x X number of O2 molecules remaining in the headspace. In other words, after

vacuuming from the second pour, you have the same amount of oxygen molecules in

the bottle as you would have if you’d done nothing after the first glass but simply recork

the bottle! The partial vacuum designs are increasingly less effective with each glass.

Each open-tilt-and-pour cycle adds oxygen into your remaining wine. When learning

wine’s fine points with multiple small-portion samples these short pours are quite

destructive, not only repeatedly increasing oxygen exposure at the surface, but agitating

the wine to assure a thorough oxygen blending! Please see the illustration below.

n2Vin exposes wine to the least possible amount of air – the ½ square-inch surface on the

left. And in this sealed environment that’s all the exposure your wine will see.

Summarily, though you should be able to count on 3 to 4 weeks of preservation with any

wines handled with reasonable care and much longer with most wines, if you plan to

consume a bottle over time for casual enjoyment and/or tasting comparisons, do not

load the system with any wine previously opened and left untreated or treated by inferior

preservation methods. Do not free-pour any wine from the bottle before sealing it with

the n2Vin Bottle Head. And consider flipping the bottle head valve to ON while inserting

the head if you are drinking organics or desire the longest possible preservation window

for your wines.

SYSTEM PRE-CHECKS & FAMILIARIZATION

n2Vin was designed for simple reliable operation. Taking a moment to familiarize yourself

with a few ‘working points’ will relieve your concerns and let you get into the enjoyment

of your wines.

Gas Valves are provided at two points:

On the lower left of the Tap Panel is the master Gas Valve. Keep this OFF/DOWN

when the system is not actively dispensing. You will notice a ¼” hole in the switch

shield. This is for a lock pin that is available from ProWine Products and will enable

you to use your own small ‘luggage lock’ to prevent tampering or unwanted use.

When the gas valve is off, slide the pin above the toggle, lock it in place, and the

gas cannot be turned on until the pin is removed.

On a Hanger Rail at the top/back in the main refrigerated cabinet are the 5

Bottle Heads. Each has a valve on it. UP is ON. DOWN is OFF. When not

connected to a bottle, these valves must be in the OFF/DOWN position or you will

loose gas! When connected, the valves should be left in the ON/UP position.

The Hanger Rail is for the purpose you’ll see when you first receive the system: You can

hang unconnected Bottle Heads from their wine tube loops when not connected to

bottles. Typically, except for brief moments during bottle changes, system cleaning and

storage, you won’t be using these hangers a lot, but when you do you’ll be glad they are

there.

The stainless Bottle Deck is the floor of the refrigerated cabinet. You can lift it up and

peek under it or remove it. Please note, when you put the Bottle Deck back into place,

you need to make sure each tube set is in its crescent cut in the bottle deck. As a rule

you won’t need to access this area, but if you spill some wine in the cabinet, it might run

down into the pan below the deck and if it does, clean it up with a damp cloth to avoid

unpleasant smells developing.

The five Bottle Heads are sub assemblies consisting from top to bottom of the main body,

a Compression Wheel, Spacer, Seal, and Bottom Nut – the piece that holds the parts

above it in place. Always make certain the Bottom Nut is firmly hand-tight. This is a good

time to do that before proceeding.

The Thermostat in the mid-part of the dispensing faceplate is a combination of system

ON/OFF switch, temperature regulator, light switch and a number of other advanced

functions that you will find delineated below and further in Appendix FIVE.

The Cover Plate hangs from the light box at the top of the refrigerated cabinet behind

the glass door. As shipped, you’ll need to pry up the two hanger tabs on the back of the

panel. They should be lifted to 30⁰-45⁰so they can slip into the slots on the light shroud.

The Drip Tray is shipped loose. Its function will be discussed in PLACEMENT below.

Several important things must be set up before putting your wines in. This is an outline:

1. Please unpack, inspect, and allow the unit to stand upright for approximately 4

hours before plugging it into an electrical outlet following receipt. This precaution

will help avoid possible damage to the compressor in the event the system was

laid on its side in transportation.

2. Assess the location in which you will place the system.

3. The gas supply was probably determined at the time of sale & included in your

shipment or may be provided by your local dealer. It will need to be configured &

connected to suit your installation. Appendix One shows typical configuration.

a. If using high-pressure gas cylinders, you’ll need one.

b. If using low pressure cylinders where available, be sure it is filled.

c. Please see Appendix Two for gas suppliers.

4. You will need to do an initial cleaning, which is the same as long-term cleaning.

5. Plug in to a suitable outlet, and turn the unit on. (see comment 1 above!)

6. Connect some bottles and run through several areas of possible operator-

preference adjustment.

The APPENDICES in this manual contain greater detail on several important subjects.

Please do not overlook them.

PLACEMENT

Please make sure the surface on which you place the system is flat, fairly level and near

an electrical outlet.

This is a liquid dispenser; placement is best on impermeable surfaces. Finished wood

furniture should be protected with a mat or poly cutting board under the equipment.

Freestanding installations with good air circulation all around the cabinet can be placed

on 16” deep surfaces, but be careful to assure that such a small surface is sufficiently

stable and affords protection of the power cord and nitrogen supply.

You will need roughly 18” of total counter depth if near a wall.

Do not install the back of the cabinet any closer than 3” from a wall. It needs to breathe.

The projecting power cord will ‘assist’ with this requisite back-wall spacing.

Please make sure the vent slots at the lower back of the winebar are not obstructed and

check occasionally to make sure they remain so.

Examine the two-piece Drip Tray. The Drip Tray slips under the angled corners of the

dispensing faceplate with the two large corner holes going under the angled corners.

Above these holes you will see the ends of some plastic tubing. It is important that the

tubing be aligned over these corners of the drip tray. The tubes needn’t be stuck into the

holes so long as they hang over the trap. The reason for this is that condensate forms on

the chill plate and will melt during auto-defrost cycles. The melt-water, then, drain into

the pan under the bottle deck where it is ducted to these tubes. In humid regions there

can be an appreciable amount of condensate water. In addition if you spilled wine in

the cabinet, it goes into the pan below the Bottle Deck and will also come out into the

Drip Tray – when it and the drain tubes are properly positioned.

GAS SUPPLY

There are a few different ways inert gasses can be supplied to the system.

n2’s and the wines in them like a very low pressure from 3-5 pounds (0.5 ATM). The red

knob regulator on our standard regulator assembly enables pressure adjustment from 0

to 10 pounds – assuring a safe operating in range. Do not exceed 10psi in this system! It’s

not good for your wine, your carpet, or your wallpaper.

Setting REGULATOR PRESSURE:

With the Red (Low Pressure) Regulator turned to OFF (fully Counterclockwise), open by

turning Clockwise 3 full turns. This will be approximately 3 psig (pounds of pressure). From

this point the pressure changes very quickly. ¼ turn will increase your pressure by 1.75 to 2

pounds. Just add 1/8th of a turn to be at a good starting point, then, after some trials,

adjust up or down to suit. Where you operate it isn’t critical and should be adjusted to

smooth flow quality and to suit the size and shape of your stemware.

The sketch in Appendix One shows the simple schematic setup of the gas supply.

Once the Supply is connected in one of the ways shown, make sure the Master Gas

Toggle Valve is switched down (OFF). Then check the five Bottle Valves making sure they

are Down (OFF). Your system may be fitted with Toggle Valves or compact Slide Valves.

The Toggle will snap down similar to a light switch.

The Slide Valve slides freely down most of its travel then requires an extra short push at

the bottom to assure a leak-free seal.

DISPENSING

When filling a glass, it is very important to fully depress the Glass-Trip Lever on the Wine

Tap. This opens the valve to its maximum and provides full flow. If you are hesitant and

Condensate Drain Tubes

At Drip Tray Back Corners

only depress the Lever a little, your wine will flow in a small rapid stream and become

needlessly aerated (surface bubbles).

We recommend putting a water-filled wine bottle in at this time. Please refer to “Bottle

Heads” below. This water-filled bottle will serve as a practice run to increase your

familiarization and comfort with the system.

All vacant Bottle Valves must be OFF

Turn the Valve on your practice bottle ON

Turn the Master Gas Valve ON.

Check the Red Regulator (if provided) to be sure it is 3 turns open (or if using

separately-supplied regulators, set to ~3-4psig).

Tilt a wine glass toward the Trip Lever on the Tap, and fully depress the glass against the

Lever.

Pull the glass back when it is at a desirable level.

If the flow was too slow or too fast, you can adjust the regulator accordingly.

Now try it again, but this time only depress the level slightly. This is the incorrect way to

dispense, but it is illustrative of why it is incorrect: When only open slightly, the pressure at

the small opening is concentrated something like a squirt gun, resulting in a thin, rapid

stream of water (or wine). Pushing in again, but fully, you will see a gentle, controlled

flow.

INSPECT TAP CAPS: Please check to assure the round caps under the tap valve actuators

are seated properly – snug clockwise rotation. (See arrow in diagram below.)

The n2 is now ready to load as is discussed below, but it needs to be cleaned with the

provided B-Bright cleaner, a safe, specialized formulation. So loading, for the moment, is

going to require a couple empty wine bottles. It is also a dress rehearsal for loading and

dispensing wines. An initial cleaning should be done at this time. Please refer to Appendix

Three covering cleaning procedures.

ELECTRICAL AND CONTROL

Because the Gas and Electrical systems are entirely separate, wine can be preserved

and dispensed as can all cleaning functions be performed without an electrical

connection. However without an electrical connection, there is no refrigeration and no

lighting. If the n2Vin is to be used in a climate-controlled cellar, it is possible to set

temperature high to avoid compressor operation (and the heat output from it), while still

providing power for the internal lighting. Contact ProWine or your dealer for special

conditions such as this, as there are several modifications you can easily make to suit

special circumstances.

Be sure your model is in the appropriate voltage for your location. Plug the IEC

(computer) end into the back inlet of the n2Vin and the other end into a wall outlet.

You will see three bars in the temperature display.

Push the leftmost button (Main Switch) holding it in until you hear a small chirp.

Main Switch | Temp & Settings Temperature Display | Compressor |Light | Manual Defrost

The system will be ON. The display will show (generally) room temperature.

To protect the compressor against liquid lockup, a compressor delay of 2 minutes is

programmed into the control. In two minutes the compressor will start.

To set Temperature or see the current temperature setting, press the SET button once and

let go.

The target temperature setting will show - flashing.

While flashing, Arrow UP (or DOWN ) to adjust temperature if needed & re-press Set.

Push the Light Switch once to turn ON, again to turn OFF.

A number of other Control Parameters can be accessed if needed. Please see Appendix

FIVE for these settings.

Loading Wines

If you have cleaned the system, as you should, you already know this step. However, you

will need to look at the placement of your wines relative to naturally-occurring

temperature variations in the refrigerated environment.

First, it is important to note that factory pre-calibration of system temperatures is done

with a bottle placed at the midpoint of the Bottle Deck and is set according to a

measure of liquid, not air, temperature at this position in the case. This means that the

actual temperature of the wine in the midpoint bottle is what is shown on (or very close

to) the digital reading of the thermostat controller.

Wines placed behind the midpoint and to the right will be a few degrees cooler.

Wines placed in front and to the left of the midpoint will be a few degrees

warmer.

Active Bottles – those in service – should be placed across the middle of the Bottle Deck.

Unopened backup/storage bottles should be placed along the front edge of the Bottle

Deck.

Because the liquid temperature is much more stable than air temperature, it is best if you

keep the system full most of the time.

Whether whites or reds, please maintain a left right progression with deeper, mature

wines on the left and younger, lighter wines on the right. Please see Appendix Four –

“Wine Temperature Guide” for general rules of service temperature.

If your backup bottles are not the same as those ‘on tap’, you can put them behind the

active bottles so you can see the active labels, bringing everything forward a little, but

bear in mind, those closest to the white evaporator at the back right will probably be a

good bit colder than optimal & may need to be allowed to warm somewhat before

reaching optimal serving temps. Of course, you can always adjust the main temperature

setting UP a couple degrees as well to suit service operation.

BOTTLE HEADS

Check the Bottom Nuts on the Bottle Heads as described above. They must be firmly

hand tight. Insert the Bottle Head into the neck of an opened bottle. You can do this in

the cabinet or with the bottle standing on the drip tray by simply pulling the Head to the

bottle. Insert the Wine Tube into the bottle seating the head fully. Tighten the

Compression Wheel until it is difficult to slide the Bottle Head up and down in the bottle

neck. Do not over tighten. (If looking from the top, the wheel tightens by turning in a

clockwise direction.)

When the bottle is properly connected, you should just be able to lift it by the bottle

head without loosening or pulling it out.

Turn the Bottle Head gas valve on by moving it UP.

When this is done with all five bottles, you are n2Vin!

BEST PRACTICES

Your n2Vin creates in all practical terms an anaerobic environment within the bottle. It is,

therefore, best for you to leave an empty bottle sealed in place (with the gas valve,

now, OFF) than to remove the Bottle Head and allow the Wine Tube to be exposed to

the environment for any length of time. If a bottle is empty, leave it connected or

replace it immediately!

As one bottle empties, it is best to change to a fresh bottle as quickly as possible. Please

open the next bottle before removing the empty.

n2Vin will preserve wines in their bottles, but will not preserve wine spilled into the drip tray

or into the cabinet. Clean the Drip Tray by rinsing it in the sink and wipe up wine spills in

the cabinet.

Corked wines (TCA Taint) and wines spoiled in their bottles before opening can be

‘infectious’ to other wines in the system within a matter of only several days. If this were to

occur, it is easily remedied by a repeat of the cleaning procedure, but would be

disappointing and expensive if one wine were to ruin four others! Be sure to check newly

opened bottles or their corks to avoid placing faulted wines in the system.

A small amount of wine droplets will unavoidably remain in the barrel and underside of

the Tap outlet and dry overnight if left there. Though this presents no significant health

hazard, it is best to clean the outlet at the end of an evening’s use to avoid dried wine

residues.

ProWine offers properly sized swabs for this purpose, but the same effect can be done

with a light towel, paper towel, cotton swab (Q-Tip), etc. if you are careful to make

certain you do not leave cotton fibers at the Tap orifice! With towel or paper towel, twist-

wrap a small tight corner that will fit into the Tap barrel, moisten it with hot tap water and

insert into the orifice with a twisting motion. Alternatively, use hot-water-moistened swabs

in much the same way – making a circular motion to wipe the barrel thoroughly.

Another method is to squirt a small, thin jet of warm water from a plastic kitchen spray

bottle (set to ‘stream’, flooding the inside of the barrel sufficiently for a quick, clean rinse.

The point is: Do not let dried wine residues build up on the Tap outlet.

Handling the Wine Tubing (Draw Tubes) with dirty hands can be a cause of

contamination that results in premature spoilage or changes in the wine due to airborne

and contact environmental contamination – particularly omnipresent acetobacter

bacteria, which could eventually change the wine to vinegar. With tens of thousands of

bottles in highly successful service in inert gas preservation equipment, the incidence of

such contamination is negligible, but remains a possibility. Combined with immediate

bottle replacement, adopting a practice of cleaning hands or using a clean bar towel in

your hand, if needed, to guide the end of the tube into the bottle will eliminate this

possibility.

n2-e and n2-Infinity Portion Control Models

The n2-e single-portion electronic

control system offers simple push-hold

portion programming.

Hold a glass below the selected outlet.

Push the selected tap button and hold it

in for approximately two seconds until

you hear a double-beep tone. At this

point wine will begin flowing.

Release the button when the desired

level in the glass is reached.

Subsequent quick touches of the tap

button will deliver the same volume of

wine.

The n2-Infinity systems comprise of three distinct operating configurations:

n2-I-3 – three-portion – capable of interfacing with many hospitality POS systems

(back bar or POS-integrated self-serve station)

n2-I-T – single portion – smart card sample-quantity-control system (pre-sales

comp or VIP member tasting offering a preset number of tastes)

n2-I-V – single portion – smart card – value debiting system (differentiable point

values for each wine are debited from pre-paid user cards)

n2-I-3 is a sophisticated system that requires calibration and initial setup to be performed

by experienced personnel. The system does not require a full-time or real-time PC for

operation, but can be connected to a PC to gather dispenser activity reports – locally or

via remote modem access. Dispensing activity is automatically captured in the system’s

included control module (ECU).

After initial setup, the system will operate stand-alone to deliver a selection of three

portions per tap with each tap’s portions being unique or common across all taps.

Operators may elect to purchase the Infinity software suite (apx. $300 annual site-license

with updates) for PC reporting and/or to make independent changes in the system’s

portions. If an interface with the store’s POS system is desired, the software must be

purchased and POS vendors or qualified house staff must activate dispenser control

utilities and coordinate PLU’s and security permissions within the POS framework. When

interconnected with POS, dispensing is conditioned by constraints of personnel and

security validations imposed by the POS.

In customer self-select environments, typically the VIP, Frequent Diner, or other CRM

utilities are used in conjunction with in-house or third party administered Customer Loyalty

card programs.

n2-Infinity-3 allows operators a complete range from simple 3-glass service to creating

individually tailored customer kiosk wine sampling stations fully integrated with the

restaurant’s existing POS. (Example shown below used Future POS)

APPENDIX ONE – Nitrogen Supply Connection

Note 1:

High Pressure Nitrogen Cylinders require caution when handling. Please consult your

supplier for proper handling and connection precautions.

Note 2:

If provided, the High Pressure Regulator cylinder nipple uses an o-ring for hand-tight

sealing. The o-ring must be inspected to assure no cracking or deformation to avoid gas

leaking. Replacement o-rings are # -110 (read: “dash one-ten”) and are available from

automotive, hardware and home-supply stores.

Note 3:

If provided, the High Pressure Regulator is intended only for CGA-580 cylinder valve

connections. This configuration is for use with Inert Gasses and may be used with

Nitrogen, Argon or Nitrogen/CO2 gas blends (beer gas) for preservation and dispensing

functions in n2Vin.

Note 4:

If provided, the Regulator Set is pre-fitted with a barb fitting onto which the ¼” plastic

nitrogen supply line will slip. Before fitting the Tube onto the Barb, look at your setup and

be sure it is as you want it.

Though it might require drilling a 3/8” hole in the counter, you can place the nitrogen

Cylinder in a cabinet beneath the system. The cylinder can stand vertically or lie on its

side.

On most countertops of 24” or greater depth, the cylinder can lie or stand behind the

back of the n2Vin cabinet.

The plastic gas supply tube can be cut to suit your setup requirements and can be easily

extended with similar vinyl tubing from hardware, etc. stores. You would need a barb-

fitting connector to connect additional tube to the existing tube furnished with the

system. The spec for this: ¼” OD Vinyl tubing with an ID no larger than 0.170” (standard) +

plastic, brass or stainless barb fittings to match the tube size. You can easily check new

connections by immersing them in a small pan of water when the Nitrogen Gas Supply is

ON.

Note 5:

For initial operation with the standard regulator combination, please turn the Red

Pressure Adjustment Knob on the Low-Pressure Regulator to OFF, and, then, turn 3 full

turns ON to reach approximately 3 PSIG initial delivery pressure. After some dispensing

trials, adjust flow by turning the knob UP or DOWN in 1/8-turn increments to suit

preferences.

Note 6:

If using Pony or Lecture cylinders or Leland Disposable Nitrogen Cylinders, remove the

two top back screws and install the “J” Cylinder Cradle. Leland Disposables require a

specialized, non-adjustable 5PSIG regulator.

APPENDIX TWO – Gas Suppliers

Most cities and towns have a number of compressed gas suppliers including those

covering industrial, medical and hospitality requirements. The FDA, which establishes

guidelines for food safety suggests nitrogen gasses used for food applications, “Food

Grade” be 99.9% pure. This is not a particularly stringent requirement. What is most

important is that the interior of the cylinder containing the gas is clean.

AirGas Companies and their affiliated outlets abound.

Store locators at: www.airgas.com and 866-924-7427

PraxAir: www.praxair.com and 716-879-4077

While pure Nitrogen is not commonly stocked at most medical-supply outlets, they can

quickly order cylinders of a smaller, more convenient size, typically, more readily than

industrial gas suppliers can – and for a higher cost. Again the valve specification is CGA-

580.

High Pressure Disposable Cylinders and their specialized regulators are available from

Leland, Ltd. www.lelandltd.com or 908-561-2000 (5PSIG fixed pressure output P/N 50043

with your choice of 18g Nitrogen cylinders P/N 88123 or 26g Argon cylinders P/N 88124)

APPENDIX THREE – Cleaning

Your n2Vin came with a container of Crosby and Baker “B-Bright” cleaning agent. This is

a white powder consisting of Sodium Carbonate Peroxyhydrate or oxygen bleach. When

mixed with water per instructions the solution becomes a slightly stronger concentration

of hydrogen peroxide than that found in brown plastic bottles in grocery and pharmacy

stores everywhere. Replacement containers of the B-Bright product are available from

Presque Isle Wine Cellars - www.piwine.com - 814-725-1314.

Sodium Carbonate Peroxyhydrate is the active agent in many tooth-whitening

toothpastes and oral rinses. It is odorless and tasteless and leaves no harmful residue.

The solution is most effective when mixed with hot tap water.

Clip the Zip Ties holding the Bottle Heads to the upper back Hanger Rail at this

time. Discard the cut Zip ties.

Put one level teaspoon of B-Bright in a wine bottle and fill the bottle to its

upper shoulder with hot tap water.

Cover the top of the bottle with your thumb and shake to assure complete

dissolution. Place a kitchen towel (folded) on the Bottle Deck.

Confirm all Bottle Gas Valves are OFF.

Confirm Master Gas Valve is ON and your gas supply is active.

Connect the bottle normally to a Bottle Head, tighten the seal, turn the Bottle

Gas Valve ON and dispense about one-ounce into a glass or cup.

Turn the Bottle Gas Valve OFF, loosen the Bottle Head and hang on its position

on the Bottle Head Hanger Rail letting the bottom of the tube drip onto the

towel.

Repeat with each of the five Bottle Heads.

Drain and rinse the solution from the bottle, saving a small glass full to clean

Taps in a moment**. Fill with warm water and rinse each line just as you did

with the cleansing solution.

Pour out the water from the wine bottle, and connect it empty to a Bottle

Head as before – seal, gas valve on, etc. Now ‘dispense’. You will only get a

few drops of clear water at the tubing is blown clear.

Pickup the cleanser-soaked towel and wipe the Bottle Head Seals and wine

tubing with it.

Rinse the towel with clear water, ring it fairly dry, and wipe the Bottle Deck

and any interior surfaces you might have splashed with the cleaning solution.

**Before emptying the last of the cleaning solution from the glass, dip one of

the Tap tip cleaning swabs into the solution and swab the interior of the Tap

outlets with it.

You are now ready to install your wines!

This cleaning procedure should be performed every two or three months. If you are

going to store the n2Vin, you must clean it as described above before storage!

APPENDIX FOUR – Wine Temperature Guide

(from www.intowine.com)

65°F / 18°C

Australian Shiraz, California Cabernet Sauvignon, Rhône Wines, Vintage

Port

63° / 17°C

Bordeaux, Châeauneuf-du-Pape, Ribera delDuero, South African Pinotage and

Catalonian, Chilean, and Australian Cabernet

61°F / 16°C

Red Côte d'Or Burgandy, southern French Reds, southern Italian reds,

Rioja, Toro, Australian and California Pinot Noir, Tawny and Ruby Ports

60°F / 15°C

Côte Chalonnaise, Douro red table wines, young Zinfandel, Oregon Pinot

Noir, New Zealand Cabernet and Pinot Noir, Oloroso and Cream sherries,

Bual and malmsey Maderias

57°F / 14°C

Chinon, Bourgueil, northern Italian and Washington State Cabernet

Sauvignon, Valpolicella, young Chianti

54° - 55°F / 12 - 13°C

Young Beaujolais, red Sancerre, Bardolino, Lago di Caldaro, young Spanish

and Portuguese reds, vin de pays, etc.

50°F / 10°C

California and Australian Chardonnay, Sauternes, top white Côte d'Or

Burgundy, sweet German Wines, Rhine and Mosel Kabinett and Spätlese,

Tokay, Australian liqueur Muscat, Italian oaked Chardonnay, oaked white

Rioja, Fino and Amontillado Sherries, sercial Maderia, white Port

48°F / 9°C

Good white Pessac-Léognan and Graves, north-eastern Italian whites,

Washington State Chardonnay, Chilean Chardonnay, Australian Semillon, New

Zealand Chardonnay

46°F / 8°C

Alsace, Chablis, Côte Chalonnaise and mâconnais whites, dry German wines,

Franken wines, Austrian Riesling, English wines, Australian Reisling,

Cabernet and grenache rosé

45°F / 7°C

Good Champagne and Sparkling wine, Sancere, new York State, Chilean and

New Zealand Sauvignon Blanc

43°F / 6°C

White Bordeaux, Muscadet, Anjou, other Sauvignons, Asti, unoaked white

Roja

41°F / 5°C

Qba German wines, Soave, young Spanish and Portuguese whites, Vinho Verde,

Swiss Chasselas, Austrian Grüner Veltliner, cheap rosé

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