Alto-Shaam QC-50 REMOTE, QC-3, QC-100 REMOTE, QC-40, QC-20 manual Da Nge R, QC- 10

Page 8

INS TALLATIO N

ELECTR I CAL

DA NGE R

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCEWITH

APPLICABLE ELECTRICAL CODES.

 

 

 

 

 

 

 

 

VOLTAGE

PHASE

CYCLE /HZ

QC -3

QC - 20

QC- 40

QC- 50

QC- 10 0

SELF-CONTAINED

50/60 Hz

 

 

 

 

 

208-2 40VAC

1 ph

20 amps

20 amps

30 amps

40 amps

60 amps

RECOM MENDED CIRC UIT AMPERAGE :

 

RECO MMENDE D WIRE SIZE:

12/2 w.g.

12/2 w.g.

10/2 w.g.

8/2 w.g.

6/2 w.g.

 

 

 

 

NO C O R D A N D P L U G

 

 

 

 

 

 

 

 

 

 

VOLTAGE

PHASE

CYCLE /HZ

QC -3

QC - 20

QC- 40

QC- 50

QC- 10 0

SELF-CONTAINED

50/60 Hz

 

 

 

 

 

208-2 40VAC

3 ph

NOT AVAILAB LE

NOT AVAILABLE

NOT AVAILABLE

20 amps

40 amps

RECOM MENDED CIRC UIT AMPERAGE :

 

RECO MMENDE D WIRE SIZE:

 

 

 

12/3 w.g.

8/3 w.g.

 

 

 

 

NO C O R D A N D P L U G

 

 

 

 

 

 

 

 

 

 

VOLTAGE

PHASE

CYCLE /HZ

QC -3

QC - 20

QC- 40

QC- 50

QC- 10 0

REMOTE

COMPRESSOR

 

 

 

 

 

(Cabinet

Only)

50/60 Hz

 

 

 

20 amps

30 amps

208-2 40VAC

1 ph

NOT AVAILAB LE

NOT AVAILABLE

NOT AVAILABLE

RECOM MENDED CIRC UIT AMPERAGE :

 

 

 

12/2 w.g.

10/2 w.g.

 

RECO MMENDE D WIRE SIZE:

 

 

 

 

 

NO C O R D A N D P L U G

DA NGE R

ENSURE POWER SOURCE

MATCHESVOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

QUI CKCHI LLER • IN STAL LA TIO N/O PE RA TIO N/ SE RVI CE MANUA L • 7 .

Page 7 Page 9
Image 8
Page 7 Page 9
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 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 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 INGPans QU Ickchil LER PAN CA PacityProd UCT Capacit Y PER PAN PAN Size Brea Kfast ItemsStarches 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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