Alto-Shaam QC-3, QC-50 REMOTE, QC-100 REMOTE, QC-40, QC-20 PRO Gram Ming, Press the START/STOP key

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OP E R ATI ON

PRO GRAM MING

Star ting from the OFF position, press the power key ON . The Alto-S haam name wil l illu mina te and the SELE CTION SCREEN will appear on the display. The compressor will bec ome ene rgized and will begin to operate if requir ed by the sensors .

1.

Press the mode key for the function

 

to be programmed . The display will

 

indicat e the last operat or-se t inte rnal

 

compa rtm ent temperat ure .

 

To chan ge the displayed temp eratu re, pres s the

 

up￿ or down ￿ arrow key to increase or

 

decrea se the tempera ture displayed withi n the

 

par ame ters of the selected mode.

 

NOTE: IF THE HOLD MOD E FUNC TI ON WAS

 

SELE CTE D AS THE PR IMA RY PRO GRAM

 

PRES ET, PR OCE ED TO STEP 4.

2.

Press the Start/Stop key. The Display

 

will indicate the last operator set

 

holding temperature.

 

To chan ge the displayed holdin g temperature

 

press the up￿ or down ￿ arrow key to incr ease

 

or decr ease the temp era ture dis play to any point

 

within Quickch ill er parame ters designated for

 

the holding funct ion.

3.

Press the Start /St op key. The Display will

 

requi re the oper ator to select between

 

chilling by probe or by time.

Sel ect the probe or time by pressing the right ￿ or lef t￿ arrow key s. After the selecti on has been made , press the Start / Stop key.

TIME If time was sel ected …

The display will indicate the last period of time set by the operator. To change the displayed time, press the right ￿ or left￿arrow keys to sele ct between hours or minute s and the up￿ or down￿ arro w key to incre ase or decrease the time.

PROB E If probe was selected …

The display will indi cate the last temperat ure set by the operator for each probe . To chang e the displayed probe temperature(s), press the right￿ or left￿arrow keys to select each probe and the up￿ or down￿ arrow key to increase or dec reas e probe tem perature.

4.Press the PROGRAM key.

The first four of the following preset menu selections will appear in the display.

PROGRA M PRESE T SELECTIONS

 

 

 

 

1.

Bea ns

11.

Pork

2.

Bee f

12.

Potat oe s

3.

Ca sser ol e

13.

Ri ce

4.

Chicken Breast

14.

Sa uc e

5.

Chicken Whole

15.

Sh eet Ca ke

6.

Du ck

16.

So up

7.

Fis h

17.

St ew

8.

Gro un d Me at

18.

St uf fi ng

9.

Lam b

19.

Turke y

10.

Las agn a

20.

Vegetables

Press the up￿ or down￿ arrow keys to select the required progr am preset .

5. Press the START/STOP key.

The SELECTION SCREEN will appear in the displa y as an indica tion that the progr am has been successf ully entered .

QUI CKCHI LLER • IN STAL LATI ON /OP ER ATI ON /S ERV IC E MA NUAL • 20 .

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Contents FAX 262.251.7067 800.329.8744 U. S. A. only Phone 262.251 .380 0Deli Very DAN GER Inst ALL Ation INS Tallatio NSite Selection Tipping will cause damage to the unit Void the war rantyINS TAL LAT I on CA U TI O NDRA INA GE Water Draina GEQC-3 QC-5ANG ER QC- 10 DA NGE ROper Ating Introduct IO N OP E R ATI onTradi Tional COOK-SERVE Kitc Hens Modi FIE D COOK-CH ILL OperationsChil L Proce Ssing CYC LES Peratio NQuic KCH Iller Operation Modes Init IAL Quickchiller Operatio NALL 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 forWhen in the Hold Temp Mode ST AR T/S TOP key so tha t the Selecti onHOL D TEM P 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 NSSelection Scre EN Prog RAM OP TionsEND Programmable START/STOPFood Prob E USE Time & Temperature Guideline SUnpacking Food Probes Probe Clea ning Proce duresPOR TIO NI NG & PAC KAG ING PRO Duct CoveringQU Ickchil LER PAN CA Pacity Prod UCT Capacit Y PER PANPans Brea Kfast Items PAN SizeStarches DessertsLeaning and PR Eventi VE MAI Ntenance SA Nitatio NInte Rior Cleanin G Prob E Cleaning Procedur ESSA NI TA T IO N EXT Erior Cleanin G FOO D Troll EY Clean INGMO Nthl Y Compresso R & Condenser MAI Nten ANC E 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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