OP E R ATI ON

C AU TI ON

NEV ER STACK PANS DIRECT LY ON TOP OF EACH OTHER . STACKE D PANS WIL L RES TRICT AIR FLOW AND INCRE ASE CHILL PROCE SSING TIM E.

CA UTI ON

ADEQUATE SPACING MUST BE ALLOWED BETW EEN PANS FOR PROPER AIR CIRCULATION FOR BOTH PROC ESSIN G AND

SUB SEQUEN T HOL DIN G.

➤Clean the Quickchil ler and probes prior to use and make certain all processing modes are operating properly before chilling or freezing foods.

➤To maintain proper opera tion of the Quickchiller, alwa ys allow the unit to def rost whene ver the “DEFRO ST OVE RDUE ” warni ng app ears in the display.

➤For opt imum perf orm anc e, allow the Quickchiller to prechill for a minim um of 30 minute s befor e loadi ng pans of food.

➤Never ove rload the Quic kchiller.

➤It is importan t to be famil iar with and adhere to all local food codes .

➤ Cook foo ds properl y in preparation for blas t chilling or freez ing.

➤ Foods shou ld be porti oned into shallow pans to a depth not to exce ed 2-inche s (51mm).

➤ Pans must be covered prior to the chillin g or freezing process .

➤ Always fol low the recom mended shelf lif e for chilled food produ cts. Hold chilled foo ds unde r refriger ation for a maximum of 5 days including the day of produ cti on and the day of consu mption.

➤ Accor ding to U.S. food code regulation s, all chilled products must be reheated to an intern al temp erature of 165°F (74°C) prior to ser ving.

NOTE:

THE PROCEDURE TO SET THE CORRECT DATE AND TIME IS ADDRESSED IN THE PROGRAM OPTIONS SECTION OF THIS MANUAL.

ALL OW A 30 MINUTE MIN IM UM PREC HI LL TI ME.

NOT E: During the ini tial coolin g of the Quickch iller, an evaporato r fan delay syste m will prevent the chilling fans from engaging unt il the evaporator coil tem peratu re is below 30°F (-1°C ).

QUI CKCHI LLER • IN STAL LATI ON /OP ER ATI ON /S ERV IC E MA NUAL • 10 .

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Alto-Shaam QC-3, QC-50 REMOTE, QC-100 REMOTE, QC-40, QC-20 manual CA UTI on, ALL OW a 30 Minute MIN IM UM Prec HI LL TI ME
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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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