INS TAL LAT I ON

ELECTR I CAL

D ANG ER

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

This app lia nce must be branch circ uit prot ecte d with proper amp acit ies , in accordan ce with the wirin g diagr am. The Quic kchille r must be prope rly grounde d in accordan ce with the Nati onal Elect ric al Code and applic able loc al cod es. Wire size for the main incomin g power to the unit must matc h the minimum size liste d in the spe cif ica tion s appl icab le to the spe cific Quick chi ller model. For supp ly conne ction s, loc ate the wire size lis ted in this manua l.

Be fo re opera ting th e chi ller, che ck all cable co nnectio ns in the electrica l connect io n are a fo r tightne ss si nce conne ctio ns ca n lo os en dur in g tra nspor t.

After electr ical co nnect ions have been NOTE : complete d, oper ate the appl iance in

any chilling mode for a per iod of 15 minutes and rech eck the main pow er conn ect ions at the term inal block to make cert ain they re ma in tight.

D AN GE R

To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/NFPA No. 70. In Canada, all electrical connections are to be made in according with CSA C22.1, Canadian Electrical Code Part 1 or local codes.

QUI CKCHI LLER • IN STAL LATI ON/ OP ER ATI ON /S ERV IC E MA NUAL • 6 .

Page 6 Page 8
Page 7
Image 7
Alto-Shaam QC-3, QC-50 REMOTE, QC-100 REMOTE, QC-40, QC-20 manual Ang Er
Page 6 Page 8

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.
Top Page Image Contents