O PERATIO N

H A R D C H I L L

TIM E If time was se lect ed …

The display will indica te the last period of time set by the operator. To change the disp layed time, press the right ￿ or left￿arrow keys to sele ct between hours or minutes and the up￿ or down ￿ arrow key to increase or decreas e the time.

Pres s the START/STO P key.

The Disp lay wil l ind icate the las t set hol ding tempe ratu re.

To chang e the displayed temperat ure press the up￿ or down ￿ arrow key to increase or dec rease the temperatu re displa y to any point within Qui ckchi ller paramete rs for chillin g product .

After selectio ns have bee n made, press the STAR T/S TOP key. The Quic kchiller will begin opera ting in the Hard Chill “time” mode.

When chilling by time , the display wil l ind icat e a cou nt-down of the tim e, the air temper atur e, and the temper atu re of each food probe. After time has expir ed, the chiller will aut oma tica lly conv ert to the set hold ing mode.

PROBE If pr obe was sel ect ed …

The display will indic ate the last tempe rature set by the operat or for each prob e. To change the displa yed prob e temperatur e(s) , press the rig ht￿ or left ￿arrow keys to selec t each prob e and the up￿ or down ￿ arrow key to increas e or dec rease probe temperatu re.

Press the START/STOP key.

The Dis play will ind icate the last set holdi ng temp erat ure.

To chang e the displayed

temperat ure press the up￿ or down

￿ arrow key to increase or dec rease the temperatu re

displa y to any

poi nt within Qui ckchi ller parameters

for chi lling produc t.

After selectio ns have bee n made, press the STAR T/S TOP key.

The Quick chiller will begin ope rati ng in the Hard Chi ll “probe” mode . When chill ing by probe , the displ ay wil l indic ate the len gth of time the produ ct has been in the Hard Chill mode, the interi or compa rtme nt set temp era ture, and the air temp erat ure . The displ ay will als o indi cat e the temp erat ure of each prob e along with “ACT.” to advise the operato r that the individual probe is acti ve. As each probe reache s the set point value, the displa y will indi cate “DONE.” When all probes reach the individ ual set point value, the chill er will automa tica lly con vert to the holdi ng mode for chilled produ ct.

 

Press the RIGHT￿ or LEFT￿arrow key to display the length of time it took for each probe to achieve set temperature.

 

WHEN IN THE HOLD TEMP MODE AFTER HARD CHILLING

BY PROB E:

 

 

TH ESE DATA ARE RETAINED UNTIL A NEW PROBE

CYCLE IS COMPLETED .

 

 

 

 

QUI CKCH IL LER • IN STAL LA TIO N/ OP ER ATI ON /SE RV IC E MA NUAL • 17 .

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Alto-Shaam QC-50, QC-3, QC-40 manual When in the Hold Temp Mode After Hard Chilling By Prob E, TIM E If time was se lect ed …
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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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