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Alto-Shaam Quickchiller QC-38 Installation & Operation Manual

Download Installation & operation manual of Alto-Shaam QC-3 Chiller, Oven for Free or View it Online on All-Guides.com. This version of Alto-Shaam QC-3 Manual compatible with such list of devices, as: QC-3, QC-40, Quickchiller QC-100, Quickchiller QC-20, Quickchiller QC-38

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Q U I C K C H I L L E R • I N S TA L L ATI O N / O P E R AT I O N / S E RV I C E M A N U A L • 1 3 .

O P E R A T I O N

O P E R AT I N G I N T R O D U C T I O N

The Alto-Shaam

®

Quickchiller

™

is a processing refrigeration

s

ystem designed to rapidly and uniformly decrease the

t

emperature of hot foods to either a chilled or frozen state.

This process provides enhanced safety, longer storage life and

better production efficiency.

Rapid reduction in the temperature of hot foods inhibits the

growth of bacteria and provides a safe, five-day chilled food

refrigerated storage period from the time of preparation to the

time of service. Enhanced storage time offers the food service

operation considerable production efficiency. As an example, a

daily menu item can be reduced from daily preparation to a

preparation schedule consisting of two days per week.

The Alto-Shaam Quickchiller can be effectively utilized in

several types of food service programs:

1. TRADITIONAL COOK-SERVE KITCHENS —

Quick chilling can be used to help streamline production in operations where foods are prepared for

immediate service. Preparation of labor intensive entrées can be scheduled for production several

days before service. Chilling foods provides the ability to rethermalize these items at a later date

while maintaining both safety and product quality.

2. MODIFIED COOK-CHILL OPERATIONS—

where a significant portion of food is cooked for immediate service and a smaller portion of more labor

intensive, hot food items are prepared in advance, chilled and reheated when required for service.

3. FULL COOK-CHILL OPERATIONS —

where all hot food production is prepared in advance of service requirements and held in refrigerated

prepared food inventories. Hot food preparation takes place over a five-day production schedule.

The Quickchiller cooling or freezing process is

accomplished with the utilization of large

compressors and fans that are electronically

controlled through the parameters entered by the

operator on the control panel located at the front

of the cabinet. The Quickchiller provides the

operator with the ability to chill food products to

a set cavity temperature by time or by internal

product temperature using one or more food

probes. When the specified chill time has elapsed

or the probe temperature(s) has been reached the

Quickchiller will convert to a holding mode at a

temperature specified for either refrigeration or

frozen product maintenance. The Quickchiller

control maintains a record of the length operating

time used for each current cycle. After the chill

cycle has ended and the unit is maintaining a

holding temperature mode, the chiller control will

initiate an automatic defrost cycle when required.