Alto-Shaam QC-100 PAN Size, Brea Kfast Items, Starches, Desserts, 12 x 20 x 2 1 325 x 530 x 65mm

Page 27

OP E R ATI ON

THE FOLLO WING CHART

OF

POR TION SIZ ES AND SERVI NG CAPACI TY

PE R PAN IS PROVID

ED

AS A GENERA L REFERE NCE ONLY.

PORTION

SIZES

and

PAN

CAPACITIES

 

 

 

 

 

 

PAN SIZE ➝

12" x 20" x 2 1/ 2"

325 x 530 x 65mm

SERVI NGS

 

 

FOOD CAT EGORY

 

SERVING

SIZE

METRIC EQUIVALENT

 

 

 

SE RVING SIZE

PER PAN

BREA KFAST ITEMS:

 

TO 3 EA CH )

 

4

oz

 

 

113

gm

 

48

 

Griddle

Cakes,

Waf fle s, Fre nc h Toas t (2

2 to

57

to

96

48

Eg gs

 

 

 

 

4

oz

11 3

gm

to

Bre akf ast Mea ts

or Grain s

 

 

2

oz

 

 

57

gm

 

96

 

Coo ke d Ce re als

 

 

4

oz

 

 

113

gm

 

48

 

Fr uit Compote

 

Seafoo d

 

 

4

oz

 

 

113

gm

 

48

 

Me at , Pou ltry, Fish,

 

6 to

4

oz

170

to

113

gm

32

48

24

Ca ss er oles and

Exten ded Dishe s

 

8

oz

227

gm

to

Vegetables

 

 

 

 

4

oz

 

 

113

gm

 

48

 

STARCHES:

 

Stuffing s, Beans

 

 

4

oz

 

 

113

gm

 

48

 

Po tato , Rice , Pasta,

 

 

 

 

 

 

Grav ies and Au Jus

 

 

 

2

oz

 

 

57

gm

 

96

 

Sa uce s

an d Starch-B

ased Sa lads

 

4 to

4

oz

113

to

113

gm

48

48

32

Pro tein

 

6

oz

17 0

gm

to

DESSERTS:

 

 

 

 

4

oz

 

 

113

gm

 

48

 

Puddin

g, Cu st ard, Mouss e, Jello

 

 

 

 

 

 

QUI CKCHI LLER • IN STAL LATI ON /OP ER ATI ON /S ERV IC E MA NUAL • 26 .

Page 26 Page 28
Image 27
Page 26 Page 28
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 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 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 CoveringQU Ickchil LER PAN CA Pacity Prod UCT Capacit Y PER PANPans Desserts PAN SizeBrea Kfast Items StarchesLeaning 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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