Alto-Shaam QC-3, QC-50 REMOTE, QC-100 REMOTE INS Tallatio N, Inst ALL Ation, Site Selection

Page 4

SI TE INS TALLATIO N

INST ALL ATION

Prior to moving the Quick chiller to the install ation site, check the dim ensions of doors, passage way s, and cei ling height s in the areas through which the cabi net must be moved. Also check the turning radi us if the cabinet must be moved arou nd an existin g stru ctur e. The use of a fork lift or pallet lif t tru ck is requ ired for movi ng and leveli ng most Quickch ille r models .

NOTE : In certain insta nces, it may be

necessar y to remove doors and door hardwar e to negotiate tight spaces.

CAUTION

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

5-YEAR LIMITED

WARRANTY ON

SELF-CONTAINED

COMPRESSOR

Effective from date of shipment.

(EXCL UDE S LABO R)

INS TALLATIO N

SITE SELECTION

Posit io n the Qui ckchill er to al low su ffi cie nt air ve nti la ti on through the con den sing unit (s ). The rear of unit sh ould be no closer tha n 6" (15 2mm) to any wa ll or struc ture .

Avoid installing the chi ller immediately adja cen t to fryer s, charbroilers, or any other equipment producing grease laden air ; heat produci ng equipment such as ovens and ranges; and stea m disch arging equipm ent such as stea mer ovens and ket tles. Do not loca te the Quickc hiller in direct sunlight . Allow sufficient front clearance for

ser viceability and for easy maneuver ing of food trolleys in and out of the cabinet .

CL EA RAN CE RE QUI RE ME NTS

BACK: 6" (15 2mm )

TOP: 6" (15 2mm )

SID ES: 4" (102mm) min imum at both side s.

18" (457mm)

MINIMUM CLEARANCE

FROM HEAT PRODUCING EQUIPMENT.

INSUnitTAL mustLA TI ONOTRE QUIREbe tippedME NTonS its side at any time .

Tipping will cause damage to the unit

and void the war ranty .

One (1) Floor Drain: 1/2" (12,7mm) dia met er Unit must be instal led leve l. Unit must not be inst all ed in any area where it may be affec ted by ste am, greas e, drippi ng wate r, high tem pera ture s, or any other severel y advers e condit ions.

QUI CKCHI LLER • IN STAL LA TIO N/O PE RA TIO N/ SE RVI CE MANUA L • 3 .

Page 3 Page 5
Image 4
Page 3 Page 5
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 NST AR T/S TOP key so tha t the Selecti on When in the Hold Temp ModeHOL 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 INGProd UCT Capacit Y PER PAN QU Ickchil LER PAN CA PacityPans PAN Size Brea Kfast ItemsStarches DessertsSA Nitatio N Leaning and PR Eventi VE MAI NtenanceProb E Cleaning Procedur ES Inte Rior Cleanin GSA NI TA T IO N FOO D Troll EY Clean ING EXT Erior Cleanin GMO 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.
Top Page Image Contents