EXT Erior Cleanin G

SA NITATIO N

1. Wipe all ext eri or surfa ces inc luding the control panel, door frame, latches, and hing es with a damp cloth containing a mild, non-ab rasive, non-

chl oride detergent solut ion.

2.Rinse detergen t solutio n wit h a cloth and war m wat er. Allow exterior to air dry.

D ANG ER

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVER E DAMAGE OR

ELECTR ICA L HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

3.Polish with any standar d stainless steel polis h design ed for use on food service equipmen t. When cleaning the exter ior of the cabin et, always wipe with the grain of the stain less steel to avoid scratching or marring the finish. Avoid an accumulation of oil based polish or cleaner collec ting along the edges of the keyboard overlay on the control box. Oil build-up around the control overlay could event ually loosen the panel.

DO NOT USE ABRASIVE

CLEANING COMP OUN DS

OR IM PLE MENTS .

FOO D TROLL EY CLEAN ING

1.Take food trolley to a cart wash area. Trolley s may be cleaned usin g any mild clean ing detergent and warm wate r.

2.Hand wipe all fra min g, slide s, drip pan, and base . Thor oughly clean deb ris from the casters . A spray hose can be used for easier cart cleaning.

3.Remove detergen t solution with warm water.

4.	Wipe or spray with a sanitizing solutio n des igned for use on metal and vinyl food cont act surf aces.
5.	Allow trolle y to air dry.

MO NTHL Y COMPRESSO R & CONDENSER MAI NTEN ANC E

	Keep the cond enser coils free of dust and deb ris build- up to insu re proper air circulation and coolin g of
the refrige ration syst em.
1.	Turn powe r sup ply to the cabinet OFF.
2.	Using a vac uum or small hand broom, brush the cond enser coils in a vertical motion to remove any
3.	acc umu lated dust or debris .
3.	Turn breake r swit ches ON and replace air grill.

QUI CKCH IL LER • IN STAL LA TIO N/ OP ER ATI ON /SE RV IC E MA NUAL • 29 .

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-100 REMOTE, QC-3, QC-50 REMOTE, QC-40 EXT Erior Cleanin G, FOO D Troll EY Clean ING

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

SA NITATIO N