Alto-Shaam QC-40, QC-3 Food Prob E USE, Time & Temperature Guideline S, Unpacking Food Probes

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FOOD PROB E USE

Unpacking Food Probes

1. Cut and remove the plast ic ties kee pin g the probe cable s coile d during shipm ent.

When remov ing the ties, exercise caution to avoi d

acci dentally cutting the black plastic cov ers on the prob e cable wires .

2.Uncoil the probe cables and insert the metal por tion of each prob e into the bracket mount ed on the insid e of the cabinet. Proper probe placem ent is in the followi ng sequ ence :

Pla ce the top probe (Product Probe 1) in the top bra cke t. On equi pped mode ls, place the cent er probe (Product Probe 2) in the midd le brack et, and place the lower probe (Produ ct Probe 3) in the bott om bracke t position .

3.Before using the probe s, wipe each probe and probe tip with a disposable alcohol pad to clean and san itize.

Probe Clea ning Proce dures

1.Rem ove all food residue s from prob es betwe en loa ds and at the end of each produ ctio n shift. Wipe the entire prob e, cable assemb ly, and probe hold ing bra cket wit h warm detergent solut ion and a clea n cloth.

2.Rem ove detergent by wiping each probe , prob e cabl e, and holding brac ket wit h clean rinse water and a cloth.

3.Wipe probe s and probe brac kets with dis posable alcohol pad or sani tizing solution recomm ende d for food conta ct surfa ces

4.Rep lace the probe int o the proper probe brack et. All ow the probe and cable to air dry.

5.Wipe the eac h probe with a dispo sabl e alc ohol pad prior to inserti ng the probe into a new food prod uct.

O PERATIO N

TIME & TEMPERATURE GUIDELINE S

To assu re quality and safety in chilled process ed foo d handling, it is importa nt to obser ve the following guidel ines.

1.All food s sho uld be cov ered prior to chill or freez e proce ssi ng.

2.The temperature of foods sho uld be rapidly reduc ed from 140°F to 40°F (60°C to 4°C) within a period of 4 hours.

3. Food s can be safely removed from the chiller cabinet at a produc t tem pera ture of 40°F (4°C ) or lower.

4. Chilled foods shou ld be stor ed under refrigera tion desi gned to hold products at

34° to 38°F (1° to 3°C) for a maximu m of 5 days or less. A 5-da y shel f life includes the day of product ion and the day of consu mptio n.

5.All pote nti ally hazardous cooke d foods that have been chilled followed by reheating and hot food holding must be reheated to a minimu m core temperature of 165°F (74°C) for 15 sec onds prior to serving. Refe r to loca l food codes for possi ble excep tions.

6.Always reference and adhere to loc al foo d code s and HACCP guidel ines with regard to time and temp erature for chi lling or frozen food process ing.

AL LOW A MI NIMUM OF

30MINU TES OF PRE CH ILL TIM E BEFO RE PRO CESSI NG.

QUI CKCH IL LER • IN STAL LA TIO N/ OP ER ATI ON /SE RV IC E MA NUAL • 23 .

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Contents Phone 262.251 .380 0 FAX 262.251.7067 800.329.8744 U. S. A. onlyDeli Very DAN GER INS Tallatio N Inst ALL AtionSite Selection Tipping will cause damage to the unit Void the war rantyCA U TI O N INS TAL LAT I onWater Draina GE DRA INA GEQC-3 QC-5ANG ER DA NGE R QC- 10OP E R ATI on Oper Ating Introduct IO NTradi Tional COOK-SERVE Kitc Hens Modi FIE D COOK-CH ILL OperationsPeratio N Chil L Proce Ssing CYC LESQuic KCH Iller Operation Modes 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 NWhen in the Hold Temp Mode ST AR T/S TOP key so tha t the Selecti onHOL 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 NProg RAM OP Tions Selection Scre ENEND Programmable START/STOPTime & Temperature Guideline S Food Prob E USEUnpacking Food Probes Probe Clea ning Proce duresPRO Duct Covering POR TIO NI NG & PAC KAG INGQU Ickchil LER PAN CA Pacity Prod UCT Capacit Y PER PANPans PAN Size Brea Kfast ItemsStarches DessertsSA Nitatio N Leaning and PR Eventi VE MAI NtenanceInte 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 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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