Alto-Shaam QC-50 REMOTE, QC-3 Sa Ni Ta T Io N, Inte Rior Cleanin G, Prob E Cleaning Procedur ES

Page 29

SA NI TA T IO N

INTE RIOR CLEANIN G

Remov e the roll- in cart (troll ey) from cart

equi pped mod els. Open the quickchi ller door to warm the inte rior of the cabinet.

DANG ER

DIS CONNECT UNI T FROM

POWER SOURCE BEFO RE

CLEANING OR SER VICING.

1.Remove any loos e food debris with a cle anin g clot h or small hand broom.

2.Use a mild, non-abrasi ve detergent and warm water. Wipe- down the interior of the cabinet, removi ng all food resid ue. This incl ude s the ceil ing, floor, walls and fan panel.

Wipe- down the interior door panel and clean the vinyl gasket s. Mak e certa in to clean under the gaske ts to remove any mild ew accu mulat ion or food resid ue.

3.Rinse all inte rior surfac es includ ing the cabinet door and gaske t with cle an water and a clo th. Remove all rinse water.

4.Wipe interior surfaces wit h a clean cloth and sanitizing solu tion for use on metal and vin yl food conta ct surfa ces. This is an important ste p to control the build- up of unwan ted milde w and mold in the refrige rat ion system .

5.Allow int erior to air dry with door open.

PROB E CLEANING PROCEDUR ES

1.Rem ove all foo d soi l from probes between loads and at the end of each production shift . Wipe entire probe, cable assem bly, and probe hol ding door bracket with warm det ergent sol ution and a clean cloth.

2.Rem ove det ergent by wiping each probe, cable, and bracket with clean rinse water and a cloth.

3.Wipe probes and probe brackets with disposa ble alcoh ol pad or sanitizing solut ion recomm ended for food conta ct sur fac es

4.Allow probe and cable to air dry in probe hol ding door bracket.

5.Wipe the probe with a disposable alcohol pad prior to inse rti ng into a new food produ ct.

DAN GE R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATEROR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVER E DAMAGE OR

ELECTR ICA L HAZ ARD

COULD RES ULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

QUI CKCHI LLER • IN STAL LATI ON /OP ER ATI ON /S ERV IC E MA NUAL • 28 .

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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 forHOL D TEM P When in the Hold Temp ModeST AR T/S TOP key so tha t the Selecti on 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 CoveringPans QU Ickchil LER PAN CA PacityProd UCT Capacit Y PER PAN Brea Kfast Items PAN SizeStarches DessertsLeaning and PR Eventi VE MAI Ntenance SA Nitatio NSA 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 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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