Alto-Shaam QC-3/QC-20/QC-40/QC-50/QC-50 Remote/QC-100/Qc-100 Remote manual Product Covering

O P ETRITALTEI O N

FOODSUB TITLEHANDLING GUIDELINES

PRODUCT COVERING

To maintain sanitation control when loading the Quickchiller, foods should be above 140°F (60°C) and should be tightly covered. A tight cover is an important part of proper chilling methods and must be used to prevent the possibility of accidental contamination by airborne bacteria.

Stainless steel pan covers may be used. Stainless steel covered pans must include a label indicating pan contents and use-by date. A cover of clear plastic wrap is also acceptable.

When using plastic wrap as a food covering, make certain the wrap comes in direct contact with the surface of the product and extends around and down each side of the pan. This is an important step to ensure proper chilling times. Spacing left between the plastic wrap and the surface of the food creates an insulating air gap resulting in more product heat retention and a slower chilling rate.

Meat roasts and other larger, dense products should be no larger than a weight of 8 to 10 pounds (4 to 5 kg) per item. Because of the density of these products, chilling could take up to 4 hours. Due to longer chilling time required, it is also suggested these items be chilled at the end of the day with the chiller set in the automatic chill/hold mode. This method provides the operator with fully chilled product holding at a refrigerated temperature on the following day.

Prior to chilling, roasts must be wrapped in clear plastic and placed in the chiller. Do not slice roasted meats until the day of service.

Portioned meat products such as pork chops or meat patties should be chilled directly on the sheet pans on which they were cooked. Cover the sheet pans with clear plastic wrap for chilling. After chilling, this type of product can be placed in steam table pans for refrigerated storage.

PORTIONING & PACKAGING

1.During portioning and packaging operations, all foods should be maintained at or above

140°F (60°C), or below 40°F (4°C).

2.If cooked foods exceed the processing capacity of the Quickchiller, place hot product in an appropriate back-up hot holding device such as an Alto-Shaam®Halo Heat Combimate holding cabinet which will accommodate

a roll-in cart (trolley). Hold hot foods at a temperature above 140°F (60°C).

If a hot food holding cabinet is not available, place hot foods in short-term refrigerated storage until these products can be loaded into the Quickchiller for the next available processing cycle. Production of cooked foods should not exceed the processing capabilities of the chiller, therefore, do not adopt short- term refrigeration as a routine practice but use only in an emergency situation.

3.Fill containers to a 12 pound (5kg) limit or maximum depth of 2" (51mm) of product. Do not use plastic or Lexan® containers.

4. For faster cooling, place lids and over-wrap materials directly on the surface of foods. As previously indicated, air trapped between the lid and food surface acts as an insulator and will increase chill time.

5.For faster chilling times, place low profile foods such as chicken quarters, fish fillets, or ribs in low depth containers such as 1-1/2" (38mm) deep sheet pans.

6.Large cuts of meat and poultry that weigh a maximum of 8 to 10 pounds (4 to 5 kg) maximum should be individually wrapped with tight fitting film and placed on sheet pans in the chill cabinet.

QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 23 .