Alto-Shaam QC-3, QC-50 REMOTE, QC-100 REMOTE PRO Duct Covering, Por Tio Ni Ng & Pac Kag Ing

OP E R ATI ON

FOO D HAN DLING GUID ELINES

PRO DUCT COVERING

To maintain sanita tion control when load ing the Quickchille r, foods shoul d be above 140°F (60°C) and should be tightly cov ered. A tight cover is an importa nt part of proper chil ling methods and must be used to prev ent the possibility of accide ntal conta minati on by

airb orne bacter ia.

Stai nless ste el pan covers may be used . Stainless ste el covere d pans must incl ude a label indi cating pan con tents and use-by date. A cover of clear plastic wra p is also acceptab le.

When usin g plastic wrap as a foo d cover ing , make certa in the wra p comes in direct contac t with the surface of the prod uct and extends around and down each side of the pan. This is an impor tant step to ens ure proper chi lling times . Spaci ng left between the plastic wrap and the surfac e of the food creates an insul ating air gap resul ting in more product heat retentio n and a slower chillin g rate.

Meat roasts and other larger, dense products
should be no larger than a weight of 8 to 10
pou nds (4 to 5 kg) per item. Because of the
den sity of the se produc ts, chilling coul d take up
to 4 hours.	Due to longer chilli ng tim e requi red, it
is also sugge ste d these items be chill ed at the end
of the day with the chiller set in the auto matic
chill/hold mode . This method prov ide s the
ope rator with ful ly chill ed product hold ing at a
refr igera ted tempera ture on the following day.
Prio r to chilling , roasts must be wrapped in
clear plastic	and place d in the chi ller. Do not
slice roasted	me ats until the day of serv ice.

Port ione d meat produc ts such as pork chops or mea t patties shou ld be chille d directl y on the sheet pans on whi ch they were coo ked. Cover the sheet pans wit h clea r plastic wrap for chil ling. After chillin g, this type of product can be pla ced in ste am table pans for refrig era ted storage.

POR TIO NI NG & PAC KAG ING

1.During porti oning and packaging oper ation s, all foods should be maintained at or above 140°F (60°C), or bel ow 40°F (4°C).

2.If coo ked food s exc eed the proces sin g capac ity of the Qui ckchi ller, place hot produ ct in an appropriate back-up hot hol ding device such as an Alto-Shaam®Halo Heat Combimate

hol ding cabinet which will accom modate a roll-in cart (trolley) . Hold hot foods at a tem perature above 140°F (60°C).

If a hot food holding cabinet is not available, place hot foo ds in shor t-term refrigerat ed stor age unti l these produ cts can be loaded int o the Qui ckchi ller for the next availa ble

proce ssi ng cycl e. Product ion of cooked foods shou ld not exceed the proce ssi ng capab ilities of the chi ller, therefore, do not adopt short- term refriger ation as a routine pract ice but use onl y in an emergency situation.

3.Fill containers to a 12 poun d (5kg) limit or maximum dep th of 2" (51mm) of product. Do not use plasti c or Lexa n® conta iner s.

4. For faste r cooling, place lids and over- wrap mater ials directly on the surface of foods . As previously indi cated, air trapped betw een the lid and food surface acts as an insu lat or and will increase chill time.

5.For faste r chilling times, place low profile foo ds such as chicken quarter s, fish fillets , or ribs in low depth conta iners such as

1-1/2" (38mm) deep sheet pans.

6.Large cuts of meat and poul try that weig h a maximum of 8 to 10 pounds (4 to 5 kg) maximum shoul d be individually wrapped with tight fitting film and placed on sheet pans in the chill cabinet.

QUI CKCHI LLER • IN STAL LATI ON /OP ER ATI ON /S ERV IC E MA NUAL • 24 .