Alto-Shaam QC-3/QC-20/QC-40/QC-50/QC-50 Remote/QC-100/Qc-100 Remote manual Chill Processing Cycles

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O P ETRITALTEI O N

CHILL PROCESSING CYCLES

The Alto-Shaam Quickchiller uses high velocity cold air circulation to remove heat from prepared foods for the purpose of rapidly reducing temperatures through the danger zone and providing maximum storage life. Cold air is evenly directed across each pan from the control side of every Quickchiller model to assure rapid cooling.

The high velocity cold air produced by the Quickchiller removes insulating layers of warm moist air that surrounds hot products. The rapid removal of these insulating layers of heat reduces food temperatures significantly faster than any other method of temperature reduction and provides enhanced food safety.

Because the basic performance of the Quickchiller relies on high velocity air movement around each container of food, it is important to load the food by placing pans directly into the pan slides. Always use the pan slides to support the edges of 12" x 20" steam table pans (GN 1/1). Use a wire shelf for pan support when using 18" x 26" sheet pans; 12" x 10" steam table pans (GN 1/2); loaf pans; entree plates; and other small containers.

CAUTION

TO MAINTAIN SANITATION

CONTROL, ALL FOODS FOR

QUICK-CHILL OR QUICK-FREEZE

PROCESSING MUST BE AT A

TEMPERATURE ABOVE 140°F (60°C)

AND MUST BE TIGHTLY COVERED.

QUICKCHILLER OPERATION MODES

PROCESSING WITH THE USE OF PROBES

Probe usage provides chill or frozen food processing activation and termination through use of a food probe or probes inserted into the center of the food. The cycle is automatically terminated when the center of the food reaches the probe sensing temperature set by the operator. In units with multiple probes, all probes much reach the sensing temperature set by the operator to trigger automatic termination of the cycle.

PROCESSING BY TIME

The time mode provides processing activation and termination based on a timed cycle selected by the operator. Upon expiration of the timed cycle, the cabinet automatically reverts to the designated holding cycle temperature.

HOLDING

Following processing completion, a holding cycle maintains the temperature to safely hold foods after processing. The holding cycle will also maintain a holding compartment temperature between processing cycles.

INITIAL QUICKCHILLER OPERATION

PRECHILLING THE CABINET

The Quickchiller should be prechilled prior to placing hot foods into the cabinet. In models equipped with a roll-in cart (trolley), always maintain an empty food cart inside the chiller when prechilling to eliminates air loss through the bottom of the chiller cabinet door. An optional Prechill Sealing Strip (Item #5008856) may also be used for this purpose.

Optional Prechill Sealing Strip

5008856

QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 1 4 .

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Contents Installation Wire Diagrams L I V E R Y P a C K I N GSafety Procedures Precautions N G E RInstallation InstallationSite Installation Unit must not be tipped on its side At any timeInstallation Requirements Water DrainageDoor Seal DrainageTrolley Guide Installation Trolley Guide InstallationS Ttailtllaet I O N Siteub TitleinstallationQC-3 S Ttailtllaet I on QC-201626mm x 1143mm x 1143mm R404a RefrigerantQC-40 44 x 47 x 79 1118mm x 1194mm x 2007mm404a Refrigerant Approximately 144 lb 65 kg maximumQC-50 QC-50 Remote QC-100 QC-100 RemoteOptionssub Titleand Accessories ModelQC-3 QC-20 QC-40 QC-50 QC-100 Casters, 5 127mmElectrical Specifications Electricalsub Title208-240VAC 50/60 Hz 380-415VAC 50/60 HzEtritaltei O N Operating IntroductionTraditional COOK-SERVE Kitchens Modified COOK-CHILL OperationsQuickchiller Operation Modes Chill Processing CyclesInitial Quickchiller Operation Power Outage Additional InformationFAN Operation DoorControl Panel Identification Basicsub Titleoperation Manual OperationAdvancedsub Title Operation When in the Hold Temp Mode After a Chill ModeHold Temp Factory Default SET Points When in the Hold Temp Mode After Chilling by ProbeChilling by Time Chilling by ProbePreset Program Operation Programming PresetsPreset Selections E R a T I O NUser Settings Operationt I T L ETime & Temperature Guidelines Food Probe USEUser Information Automatic DefrostProduct Covering Foodsub Titlehandling GuidelinesPortioning & Packaging Quickchiller PAN Capacity I C K C H I L L E R P a N C a P a C I T Y C H a R TProduct Capacity PER PAN D I V I D U a L P a N C a P a C I T I E SPAN Size › Breakfast ItemsStarches DessertsCare Andti T Cleaninge Cleaning and Preventive MaintenanceCleaning Agents Cleaning MaterialsInterior Cleaning Exterior CleaningFood Trolley Cleaning Monthly Compressor & Condenser MaintenanceO U B Lteitslheo O T I N G Etritvlice E Model QC-3 ControlEtritvlice E Model QC-3 CoilModel QC-20 Control Model QC-20 Coil Model QC-20 Condenser Model 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, QC-100 FANModel QC-50 Remote Model QC-50, QC-100 Remote Remote condensor connectionModel QC-3 Wiring Model QC-20 Wiring Model QC-40 Wiring Model QC-50 Wiring 1PH 3PH Model QC-100 Wiring 1PH 3PH Page Page Page Page Page Page Page Page Page Page Page Page Page Limited Warranty