Alto-Shaam QC-20, QC-3, QC-40, QC-50 QU Ickchil LER PAN CA Pacity, Prod UCT Capacit Y PER PAN, Pans

Page 26

 

 

 

 

 

 

 

 

 

 

 

O PERATIO

N

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

QU ICKCHIL

LER PAN CA PACITY :

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The following

Quick chiller Capacity Chart indicate s the numbe r of pans that can be accommod ated in the

 

appropr iat e size chil ler for the chilli ng or freezing funct ion. Additional

pans can be accommo dated only

 

when using

the Qui ckchil ler for hol ding at a refrig erat ed temper ature or at a mainten ance temper atur e for

 

frozen food .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DO NO T OV ERL OAD TH E QUICKCH ILL ER FO R THE PROCESS ING FUNCTION.

 

 

 

 

 

 

 

NO.

QU ICK CHI LLE R

PAN

CAPA

CITY

CHART

 

 

 

 

 

 

CHIL LE R

 

STANDARD PAN SIZES

TOTAL

GASTRONORM PAN SIZES

 

METRIC

 

 

 

MODEL

 

PANS

WEI GHT

 

TOTAL

 

 

QC- 3

 

3

 

12" x 20" x 21/2" pans

36

lb

530mm

x 325mm

x 65mm

1/1

16

kg

 

 

 

QC- 20

 

5

*

12" x 20" x 21/2" pans

60

lb

530mm

x 325mm

x 65mm

1/1

27

kg

 

 

 

 

 

10

18" x 26" x 11/2" pans

60

lb

n/a

 

 

 

 

 

 

 

 

QC- 40

 

10

*

12" x 20" x 21/2" pans

120 lb

530mm

x 325mm

x 65mm

1/1

54

kg

 

 

 

 

 

10

*

18" x 26" x 11/2" pans

60

lb

n/a

 

 

 

 

 

 

 

 

QC- 50

 

12

*

12" x 20" x 21/2" pans

144 lb

530mm

x 325mm

x 65mm

1/1

65

kg

 

 

 

 

 

24

12" x 10" x 21/2" pans

144 lb

265mm

x 325mm

x 65mm

1/2

65

kg

 

 

 

 

12

*

18" x 26" x 11/2" sheet pan s

72

lb

n/a

 

 

 

 

 

 

 

 

QC- 100

 

20

 

12" x 20" x 21/2" pans

240 lb

530mm

x 325mm

x 65mm

1/1

109 kg

 

 

 

 

 

40

*

12" x 10" x 21/2" pans

240 lb

265mm

x 325mm

x 65mm

1/2

109 kg

 

 

 

 

20

18" x 26" x 11/2" sheet pan s

120 lb

n/a

 

 

 

 

 

 

*AD DITI ONAL WIR E SH ELVES REQ UIRED FOR MAX IM UM CAPACITY

NOTE: All metric equivalent sizes and capacities shown throughout this manual are approximate.

PROD UCT CAPACIT Y PER PAN:

 

 

 

 

 

 

into shallow

 

pan s to a depth not to ex ceed

 

Foods for chill or freeze

 

proc essing shoul d be portioned

 

 

2-inches (51m m). The indiv idual pan capacity chart below is provided as a gen eral guideline to help

deter mine the number of processing loads required

 

 

 

for the total quantity of food to be proces sed.

 

 

 

 

IN D IV ID UA L

 

 

 

 

 

PAN

CA PA CI TI ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Steam Table Pan:

 

12" x 20" x 21/2"

12 lb

 

 

 

 

 

Gastronorm 1/1

 

530mm x 325m m x 65mm

 

5,4 kg

 

Steam Table Pan:

 

12" x 10" x 21/2"

6 lb

 

 

 

 

 

Gastronorm 1/2

 

265mm x 325m m x 65mm

 

2,7 kg

 

Full-Size Sheet Pan :

 

18" x 26" x 11/2"

6 lb

 

 

 

 

 

n/a

 

 

 

 

 

 

Half-Si ze Sheet Pans:

 

18” x 13” x 11/2"

3 lb

 

 

 

 

 

n/a

 

 

 

 

 

 

EXAMPLE: 132 lb per

 

batch ÷ 12 lb per 12" x 20"

 

 

 

 

 

x 21/2" pan = 11

 

PANS

 

 

 

 

 

 

 

 

 

 

 

60 kg per bat ch ÷ 5,4 kg per 325mm x 530mm x 65mm pan = 11 PANS

 

 

 

 

QUI CKCH IL LER • IN STAL LA TIO N/ OP ER ATI ON /SE RV IC E MA NUAL • 25 .

 

Page 25 Page 27
Image 26
Page 25 Page 27
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 NHOL D TEM P When in the Hold Temp ModeST AR T/S TOP key so tha t the Selecti on 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 INGPans QU Ickchil LER PAN CA PacityProd UCT Capacit Y PER PAN Starches PAN SizeBrea Kfast Items DessertsSA Nitatio N Leaning and PR Eventi VE MAI NtenanceSA 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 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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