OP E R ATI ON

 

OPER ATING

INTRODUCT

IO N

 

 

 

 

 

 

The Alto-S haam ® Quic kchiller

is a proces sing refri gera tion

 

 

 

system

design ed to rapidly

and unifo rmly decrease the

 

 

 

 

tempe ratu re of hot foods

to eit her a chi lled or frozen

state.

 

 

This proce ss provides enhan ced safe ty, longer storage

life and

 

 

bet ter produ ction efficienc y.

 

 

 

 

 

 

 

Rapid reduction in the temper ature of hot foods inhibit s the

 

 

growth of bacte ria and provides a safe, five -day chille d food

 

 

refrig erated storage

period from the time of preparation to the

 

 

time of service . Enha nced storage time offers the food service

 

 

opera tion consider able production efficien cy. As an example, a

 

 

dail y menu item can be reduc ed from daily preparation to a

 

 

prepara tion schedule consist ing of two days per week.

 

 

 

 

 

The Alto-S haam Qui ckchille r can be effectively util ized in

 

 

sever al type s of food servic e programs:

 

 

 

 

1.

TRADI TIONAL

COOK-SERVE

KITC HENS —

 

 

 

 

 

 

 

Qui ck chilling can be used to help stream lin e produ ction in oper ations where foods are prepared for

 

 

 

imm ediate ser vic e.

Prepara tion of labo r int ensive

entrées can be sch edul ed for production sever al

 

 

 

days before service.

Chi lling foods provides the abil ity to reth ermali ze thes e items at a later date

 

 

 

whi le maintaining

bot h safe ty and prod uct qualit y.

 

2.

MODI FIE D COOK-CH ILL OPERATIONS —

 

 

 

 

 

 

 

whe re a significa nt porti on of food is cooked for imm ediate ser vic e and a sma ller por tion of more labo r

 

 

 

intensi ve, hot food items are prepared in advan ce, chille d and reheated when requ ired for ser vic e.

3.

FULL COOK-CHILL

OPERATION S —

 

 

 

 

 

 

 

whe re all hot food product ion is prepar ed in advan ce of service requiremen ts and held in refr igerat ed

 

 

 

prepared food inven tories . Hot food prepar ation

takes place over a five -day production

schedu le.

 

 

The Qui ckc hille r cooli ng or freezing process is

 

Quickch iller will convert to a holding

mode at a

accomplishe d with

the uti liz ation of large

 

temperature specified for eithe r refriger ation or

compressors and fan s that are ele ctro nicall y

 

frozen produ ct mainten ance. The Quickch iller

cont rolled through the param eters ente red by the

 

control maintains a recor d of the len gth oper ating

operator on the control panel locate d at the front

 

time used for each current cycle. After the chill

of the cabine t. The Quickc hiller prov ides the

 

cycle has ende d and the unit is maintain ing a

operator with the ability

to chill foo d produc ts to

 

holding temp erature mode , the chiller

con trol will

a set cav ity temperatu re by time or by internal

 

initiate an automa tic def rost cyc le when required.

produ ct tem perature using one or more foo d

 

 

 

 

probes.

Whe n the specified chill time has elaps ed

 

 

 

 

or the probe temperatu re(s) has been reached the

 

 

 

 

QUI CKCHI LLER • IN STAL LATI ON/ OP ER ATI ON /S ERV IC E MA NUAL • 8 .

Page 9
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Alto-Shaam QC-100 REMOTE, QC-3, QC-50 REMOTE OP E R ATI on, Oper Ating Introduct IO N, Tradi Tional COOK-SERVE Kitc Hens

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.