Sa Ni Ta T Io N, Inte Rior Cleanin G | Alto-Shaam QC-50 REMOTE

SA NI TA T IO N

INTE RIOR CLEANIN G

Remov e the roll- in cart (troll ey) from cart

equi pped mod els. Open the quickchi ller door to warm the inte rior of the cabinet.

DANG ER

DIS CONNECT UNI T FROM

POWER SOURCE BEFO RE

CLEANING OR SER VICING.

1.Remove any loos e food debris with a cle anin g clot h or small hand broom.

2.Use a mild, non-abrasi ve detergent and warm water. Wipe- down the interior of the cabinet, removi ng all food resid ue. This incl ude s the ceil ing, floor, walls and fan panel.

Wipe- down the interior door panel and clean the vinyl gasket s. Mak e certa in to clean under the gaske ts to remove any mild ew accu mulat ion or food resid ue.

3.Rinse all inte rior surfac es includ ing the cabinet door and gaske t with cle an water and a clo th. Remove all rinse water.

4.Wipe interior surfaces wit h a clean cloth and sanitizing solu tion for use on metal and vin yl food conta ct surfa ces. This is an important ste p to control the build- up of unwan ted milde w and mold in the refrige rat ion system .

5.Allow int erior to air dry with door open.

PROB E CLEANING PROCEDUR ES

1.Rem ove all foo d soi l from probes between loads and at the end of each production shift . Wipe entire probe, cable assem bly, and probe hol ding door bracket with warm det ergent sol ution and a clean cloth.

2.Rem ove det ergent by wiping each probe, cable, and bracket with clean rinse water and a cloth.

3.Wipe probes and probe brackets with disposa ble alcoh ol pad or sanitizing solut ion recomm ended for food conta ct sur fac es

4.Allow probe and cable to air dry in probe hol ding door bracket.

5.Wipe the probe with a disposable alcohol pad prior to inse rti ng into a new food produ ct.

DAN GE R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATEROR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVER E DAMAGE OR

ELECTR ICA L HAZ ARD

COULD RES ULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

QUI CKCHI LLER • IN STAL LATI ON /OP ER ATI ON /S ERV IC E MA NUAL • 28 .

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.

Alto-Shaam QC-50 REMOTE, QC-3 Sa Ni Ta T Io N, Inte Rior Cleanin G, Prob E Cleaning Procedur ES

Models: QC-100 QC-20 QC-50 QC-40 QC-100 REMOTE QC-50 REMOTE QC-3