Alto-Shaam QC-3, QC-50 REMOTE, QC-40 CA UTI on, ALL OW a 30 Minute MIN IM UM Prec HI LL TI ME

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OP E R ATI ON

C AU TI ON

NEV ER STACK PANS DIRECT LY ON TOP OF EACH OTHER . STACKE D PANS WIL L RES TRICT AIR FLOW AND INCRE ASE CHILL PROCE SSING TIM E.

CA UTI ON

ADEQUATE SPACING MUST BE ALLOWED BETW EEN PANS FOR PROPER AIR CIRCULATION FOR BOTH PROC ESSIN G AND

SUB SEQUEN T HOL DIN G.

➤Clean the Quickchil ler and probes prior to use and make certain all processing modes are operating properly before chilling or freezing foods.

➤To maintain proper opera tion of the Quickchiller, alwa ys allow the unit to def rost whene ver the “DEFRO ST OVE RDUE ” warni ng app ears in the display.

➤For opt imum perf orm anc e, allow the Quickchiller to prechill for a minim um of 30 minute s befor e loadi ng pans of food.

➤Never ove rload the Quic kchiller.

➤It is importan t to be famil iar with and adhere to all local food codes .

➤ Cook foo ds properl y in preparation for blas t chilling or freez ing.

➤ Foods shou ld be porti oned into shallow pans to a depth not to exce ed 2-inche s (51mm).

➤ Pans must be covered prior to the chillin g or freezing process .

➤ Always fol low the recom mended shelf lif e for chilled food produ cts. Hold chilled foo ds unde r refriger ation for a maximum of 5 days including the day of produ cti on and the day of consu mption.

➤ Accor ding to U.S. food code regulation s, all chilled products must be reheated to an intern al temp erature of 165°F (74°C) prior to ser ving.

NOTE:

THE PROCEDURE TO SET THE CORRECT DATE AND TIME IS ADDRESSED IN THE PROGRAM OPTIONS SECTION OF THIS MANUAL.

ALL OW A 30 MINUTE MIN IM UM PREC HI LL TI ME.

NOT E: During the ini tial coolin g of the Quickch iller, an evaporato r fan delay syste m will prevent the chilling fans from engaging unt il the evaporator coil tem peratu re is below 30°F (-1°C ).

QUI CKCHI LLER • IN STAL LATI ON /OP ER ATI ON /S ERV IC E MA NUAL • 10 .

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Contents FAX 262.251.7067 800.329.8744 U. S. A. only Phone 262.251 .380 0Deli Very DAN GER Tipping will cause damage to the unit Void the war ranty INS Tallatio NInst ALL Ation Site SelectionINS TAL LAT I on CA U TI O NQC-5 Water Draina GEDRA INA GE QC-3ANG ER QC- 10 DA NGE RModi FIE D COOK-CH ILL Operations OP E R ATI onOper Ating Introduct IO N Tradi Tional COOK-SERVE Kitc HensInit IAL Quickchiller Operatio N Peratio NChil L Proce Ssing CYC LES Quic KCH Iller Operation ModesALL OW a 30 Minute MIN IM UM Prec HI LL TI ME CA UTI onPeratio Key Audible signal can be silenced by pres sing the ProgramN T R O L PA N E L I D E N T I F I C AT I O N Hold Temp … The mode forHOL D TEM P When in the Hold Temp ModeST AR T/S TOP key so tha t the Selecti on START/STO P key I C K F R E E Z EProbe If pr obe was sel ect ed … Time If time was se lect ed …R D C H I L L TIM E If time was se lect ed … When in the Hold Temp Mode After Hard Chilling By Prob ESTART/STOP key F T C H I L LTime If time was se lect ed … Press the START/STOP key PRO Gram MingPres ET Prog RAM OPE Ratio N Progra M Preset Selec TIO NSSTART/STOP Prog RAM OP TionsSelection Scre EN END ProgrammableProbe Clea ning Proce dures Time & Temperature Guideline SFood Prob E USE Unpacking Food ProbesPOR TIO NI NG & PAC KAG ING PRO Duct CoveringPans QU Ickchil LER PAN CA PacityProd UCT Capacit Y PER PAN Desserts PAN SizeBrea Kfast Items StarchesLeaning and PR Eventi VE MAI Ntenance SA Nitatio NSA NI TA T IO N Inte Rior Cleanin GProb E Cleaning Procedur ES MO Nthl Y Compresso R & Condenser MAI Nten ANC E EXT Erior Cleanin GFOO D Troll EY Clean ING SE RVI CE Model QC-3 Control Ervic ECB-3 PR-3850 Model QC-3 Coil3BA Model QC-20 Coil Control BOX RA IL Model QC-20 CondenserModel 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 Remote condensor con nection Model QC-50, QC-100 RemoteModel QC-3 Wiring Model QC-20 Wiring Servic E Model QC-40 WiringModel QC-50 Wiring 1PH 3PH Model QC-100 Wiring 1PH 3PH Alto -SH AAM , in C Warranty

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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