Alto-Shaam QC-40, QC-3 manual Peratio N, Chil L Proce Ssing CYC LES, Quic KCH Iller Operation Modes

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CHIL L PROCE SSING CYC LES

The Alto-Shaam Quickchil ler uses high velocity cold air circulation to remov e heat from prepared foods for the purp ose of rapidly reducing temperatures through the danger zone and providing maximum stor age life. Cold air is evenly directed acro ss each pan from the control side of every Quick chiller model to assur e rapid cooling.

The high velocity cold air produce d by the Quickchiller removes insula ting layers of warm moi st air that surroun ds hot products. The rapid remov al of the se insula tin g layers of heat redu ces food temp eratu res signific antly faste r than any oth er met hod of temperature redu ctio n and provides enhan ced food safet y.

Because the basic performance of the Quickchiller relie s on high velocity air movement around each containe r of food, it is importa nt to load the food by placing pans directly into the pan slides. Always use the pan slides to support the edges of 12" x 20" steam table pans (GN 1/1) . Use a wire shelf for pan support when using 18" x 26" sheet pans; 12" x 10" steam tabl e pans (GN 1/2) ; loaf pans; entree plates; and othe r small conta iners.

CAUTI ON

TO MAINTAIN SANITATION

CONTROL, ALL FOODS FOR

QUICK-CHIL L OR QUICK-FREEZE

PROCESSING MUST BE AT A

TEMPERATURE ABOVE 140°F (60°C )

AND MUST BE TIGHTLY COVERED.

O PERATIO N

QUIC KCH ILLER OPERATION MODES

➤ProbeROCEusaSSINge providesG WITH chiTHEll orUSEfrozenOFfoodPROB ES processi ng acti vation and ter mination through use of a food probe or probe s inse rted into the cen ter of the food. The cycl e is automatic ally ter minated when the center of the food reac hes the probe sensi ng tem pera ture set by the operator. In units with multiple prob es, all probes much reach the sen sing temper ature set by the opera tor to tri gge r autom atic ter min ation of the cyc le.

➤ThePROCEtimeSSINmodeG providesBY TIMEprocessin g act ivat ion and term ination based on a timed cycle selec ted by the opera tor. Upon exp iration of the timed cyc le, the cabinet autom atically reverts to the des ignated hol ding cycl e tem peratu re.

➤FolHOLDINlowingGproces sing comp leti on, a holdin g cyc le provides a tem pera ture of 38° F (3°C) for refr igera ted sto rage or a frozen food sto rag e tem pera ture of -1°F to 10°F (-18°C to -12° C) to safely hold foods after processi ng. The holdin g cyc le will also maintain a holding compar tmen t tem pera ture bet wee n process ing cycles .

INIT IAL QUICKCHILLER OPERATIO N

PRETheCHILLINGQui ckchiTHEller shouCABINld beETprech illed prio r to placing hot foo ds into the cabinet. In models equipped with a roll-in cart (troll ey), always mainta in an empty food cart inside the chiller when prechilling to eliminates air los s through the bottom of the chiller cabinet doo r. An option al Prechill Sealing Strip (Item #5008856) may also be used for this purpose.

Optional Prechill Sealing Strip

5008856

QUI CKCHI LLER • IN STAL LA TIO N/O PE RA TIO N/ SE RVI CE MANUA L • 9 .

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Contents Phone 262.251 .380 0 FAX 262.251.7067 800.329.8744 U. S. A. onlyDeli Very DAN GER Site Selection INS Tallatio NInst ALL Ation Tipping will cause damage to the unit Void the war rantyCA U TI O N INS TAL LAT I onQC-3 Water Draina GEDRA INA GE QC-5ANG ER DA NGE R QC- 10Tradi Tional COOK-SERVE Kitc Hens OP E R ATI onOper Ating Introduct IO N Modi FIE D COOK-CH ILL OperationsQuic KCH Iller Operation Modes Peratio NChil L Proce Ssing CYC LES Init IAL Quickchiller Operatio NCA UTI on ALL OW a 30 Minute MIN IM UM Prec HI LL TI MEKey Audible signal can be silenced by pres sing the Program PeratioHold Temp … The mode for N T R O L PA N E L I D E N T I F I C AT I O NST AR T/S TOP key so tha t the Selecti on When in the Hold Temp ModeHOL D TEM P I C K F R E E Z E START/STO P keyTime If time was se lect ed … Probe If pr obe was sel ect ed …R D C H I L L When in the Hold Temp Mode After Hard Chilling By Prob E TIM E If time was se lect ed …F T C H I L L START/STOP keyTime If time was se lect ed … PRO Gram Ming Press the START/STOP keyProgra M Preset Selec TIO NS Pres ET Prog RAM OPE Ratio NEND Programmable Prog RAM OP TionsSelection Scre EN START/STOPUnpacking Food Probes Time & Temperature Guideline SFood Prob E USE Probe Clea ning Proce duresPRO Duct Covering POR TIO NI NG & PAC KAG INGProd UCT Capacit Y PER PAN QU Ickchil LER PAN CA PacityPans Starches PAN SizeBrea Kfast Items DessertsSA Nitatio N Leaning and PR Eventi VE MAI NtenanceProb E Cleaning Procedur ES Inte Rior Cleanin GSA NI TA T IO N FOO D Troll EY Clean ING EXT Erior Cleanin GMO Nthl Y Compresso R & Condenser MAI Nten ANC E SE RVI CE Ervic E Model QC-3 ControlModel QC-3 Coil CB-3 PR-38503BA Model QC-20 Coil Model QC-20 Condenser Control BOX RA ILModel QC-40 Model QC-40 Control Model QC-50, QC-100 Control Model QC-100 Coil Model QC-50, QC-100 Breaker Model QC-50 Remote Model QC-50, QC-100 Remote Remote condensor con nectionModel QC-3 Wiring Model QC-20 Wiring Model QC-40 Wiring Servic EModel QC-50 Wiring 1PH 3PH Model QC-100 Wiring 1PH 3PH Warranty Alto -SH AAM , in C

QC-100, QC-20, QC-50, QC-40, QC-100 REMOTE specifications

Alto-Shaam has established itself as a leader in the foodservice equipment industry, recognized for its innovative cooking solutions and advanced technologies. Among its signature products are the Alto-Shaam QC series, which includes the QC-3, QC-50 REMOTE, QC-100 REMOTE, QC-40, and the QC-50. Each model presents unique features tailored to a range of cooking applications, perfect for restaurants, hotels, and catering services.

The Alto-Shaam QC-3 is designed for smaller operations without compromising on quality. This unit boasts a compact design that fits seamlessly into tight kitchen spaces. It features a user-friendly digital control panel that allows chefs to monitor and adjust cooking times and temperatures easily. With the ability to hold a variety of foods at ideal serving temperatures, the QC-3 ensures that meals are served fresh and ready.

Moving onto the QC-50 REMOTE and QC-100 REMOTE, these models take versatility to the next level. Both units are equipped with remote monitoring capabilities, allowing operators to manage cooking processes from anywhere within the kitchen or dining area. These features are complemented by advanced electronic temperature control, which offers unparalleled precision in cooking. The QC-50 REMOTE can handle larger volumes of food, making it ideal for banquet-style service, while the QC-100 REMOTE is the powerhouse solution for high-demand environments.

The QC-40 offers a balance between power and efficiency, delivering consistent cooking results for a variety of dishes. Its sleek design and integrated high-efficiency heating elements reduce energy consumption while ensuring optimal performance. The user-friendly interface allows chefs to customize cooking profiles easily, resulting in versatile meal preparation.

Finally, the QC-50 combines the best of both worlds, with robust capabilities suitable for busy kitchens. This model features Alto-Shaam's signature Halo Heat technology that provides even heat distribution. This means that every dish, from meats to desserts, is cooked uniformly and maintains its moisture, reducing waste and improving food quality.

In summary, the Alto-Shaam QC series offers a range of designs and functionalities tailored to meet the diverse needs of modern foodservice operations. With cutting-edge technology, energy efficiency, and user-friendly interfaces, the QC-3, QC-50 REMOTE, QC-100 REMOTE, QC-40, and QC-50 stand out as essential tools for chefs aiming to elevate their culinary offerings while maximizing operational efficiency.
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