Alto-Shaam QC-3/QC-20/QC-40/QC-50/QC-50 Remote/QC-100/Qc-100 Remote Factory Default SET Points

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O P ETRITALTEI O N

ADVANCEDSUB TITLE OPERATION

QUICK FREEZE, HARD CHILL, SOFT CHILL

MANUAL OPERATION

1. Starting from the off position, press the

power key on.

The Alto-Shaam name will illuminate and the SELECTION SCREEN will appear on the display. The compressor will become energized and will begin to operate if required by the sensors.

2.Press the desired mode key.

The display will give an overview of the current set-temperatures for the mode.

If the current settings are acceptable, press the START/STOP key to begin your

chill cycle.

If modifications are required, press the PROGRAM key and proceed to step 3.

3.The display will require the operator to select between chilling by PROBE or by TIME.

Select the desired chill method (time or probe) by pressing the right4or left3arrow keys.

Press the PROGRAM key to continue.

3a. If TIME was selected, use the right4or left3 arrow keys to highlight chill, hold, or time, ­then press the up5or down6arrow keys to change accordingly.

3b. If PROBE was selected, select top, middle and lower probe using right4or left3arrow keys and then press the up5or down6arrow keys to change accordingly.

NOTE: QC-3 and QC-20 will display only one probe.

4. Once the desired settings are entered, press the START/STOP key to begin chilling.

Chilling by Time

When chilling by time, the display will indicate

acount-down of the time, the air temperature, and the temperature of each food probe. After time has expired, the chiller will automatically convert to the set holding mode.

Chilling by Probe

When chilling by probe, the display will indicate the length of time the product has been chilling, the interior compartment set temperature, and the air temperature. The display will also indicate the temperature of each probe along with “act.” to advise the operator that the individual probe is active. As each probe reaches the set point value, the display will indicate “done.” When all probes reach the individual set point value, the chiller will automatically convert to the holding mode.

Note: When a removable probe is unplugged, it is assumed to be at the set-point, and it will display “unplugged” on the display instead of the actual and temperature set points.

WHEN IN THE HOLD TEMP MODE AFTER CHILLING BY PROBE:

Press the RIGHT4or LEFT3arrow key to display the length of time it took for each probe to achieve set temperature.

these data are retained until a new

probe cycle is completed.

FACTORY DEFAULT SET POINTS

 

Quickchiller >

Default Set Points

 

Preset

Mode

Chill

Probe

Hold

 

 

 

 

 

 

1.

Beans

Hard Chill

14°F

38°F

38°F

2.

Beef

Hard Chill

14°F

38°F

38°F

3.

Casserole

Hard Chill

14°F

38°F

38°F

4.

Chicken Breast

Soft Chill

34°F

38°F

38°F

5.

Chicken Whole

Hard Chill

14°F

38°F

38°F

6.

Duck

Hard Chill

14°F

38°F

38°F

7.

Fish

Soft Chill

34°F

38°F

38°F

8.

Ground Meat

Hard Chill

14°F

38°F

38°F

9.

Lamb

Hard Chill

14°F

38°F

38°F

10.

Lasagna

Hard Chill

14°F

38°F

38°F

11.

Pork

Hard Chill

14°F

38°F

38°F

12.

Potatoes

Hard Chill

14°F

38°F

38°F

13.

Rice

Hard Chill

14°F

38°F

38°F

14.

Sauce

Hard Chill

14°F

38°F

38°F

15.

Sheet Cake

Soft Chill

34°F @ 10 min.

—

38°F

16.

Soup

Hard Chill

14°F

38°F

38°F

17.

Stew

Hard Chill

14°F

38°F

38°F

18.

Stuffing

Hard Chill

14°F

38°F

38°F

19.

Turkey

Hard Chill

14°F

38°F

38°F

20.

Vegetables

Soft Chill

34°F

38°F

38°F

QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 1 9 .

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Contents Installation Wire Diagrams P a C K I N G L I V E R YN G E R Safety Procedures PrecautionsInstallation InstallationSite Installation Unit must not be tipped on its side At any timeWater Drainage Installation RequirementsDoor Seal DrainageTrolley Guide Installation Trolley Guide InstallationSiteub Titleinstallation S Ttailtllaet I O NQC-3 QC-20 S Ttailtllaet I on1626mm x 1143mm x 1143mm R404a Refrigerant44 x 47 x 79 1118mm x 1194mm x 2007mm QC-40404a Refrigerant Approximately 144 lb 65 kg maximumQC-50 QC-50 Remote QC-100 Remote QC-100Model Optionssub Titleand AccessoriesQC-3 QC-20 QC-40 QC-50 QC-100 Casters, 5 127mmElectricalsub Title Electrical Specifications208-240VAC 50/60 Hz 380-415VAC 50/60 HzOperating Introduction Etritaltei O NTraditional COOK-SERVE Kitchens Modified COOK-CHILL OperationsChill Processing Cycles Quickchiller Operation ModesInitial Quickchiller Operation Additional Information Power OutageFAN Operation DoorControl Panel Identification Manual Operation Basicsub TitleoperationWhen in the Hold Temp Mode After a Chill Mode Advancedsub Title OperationHold Temp When in the Hold Temp Mode After Chilling by Probe Factory Default SET PointsChilling by Time Chilling by ProbeProgramming Presets Preset Program OperationPreset Selections E R a T I O NOperationt I T L E User SettingsFood Probe USE Time & Temperature GuidelinesUser Information Automatic DefrostFoodsub Titlehandling Guidelines Product CoveringPortioning & Packaging 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 T Quickchiller PAN CapacityProduct Capacity PER PAN D I V I D U a L P a N C a P a C I T I E SBreakfast Items PAN Size ›Starches DessertsCleaning and Preventive Maintenance Care Andti T CleaningeCleaning Agents Cleaning MaterialsExterior Cleaning Interior CleaningFood Trolley Cleaning Monthly Compressor & Condenser MaintenanceO U B Lteitslheo O T I N G Model QC-3 Control Etritvlice EModel QC-3 Coil Etritvlice EModel 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 FAN Model QC-50, QC-100 BreakerModel QC-50 Remote Remote condensor connection Model QC-50, QC-100 RemoteModel 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
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