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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-100REMOTE, Quickchiller QC-20, Quickchiller QC-38

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O P E R A T I O N

F O O D H A N D L I N G G U I D E L I N E S

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

To maintain sanitation control when loading

the Quickchiller, foods should be above 140°F

(60°C) and should be tightly covered. A tight

cover is an important part of proper chilling

methods and must be used to prevent the

possibility of accidental contamination by

airborne bacteria.

Stainless steel pan covers may be used.

Stainless steel covered pans must include a label

indicating pan contents and use-by date. A cover

of clear plastic wrap is also acceptable.

When using plastic wrap as a food covering,

make certain the wrap comes in direct contact

with the surface of the product and extends

around and down each side of the pan. This is an

important step to ensure proper chilling times.

Spacing left between the plastic wrap and the

surface of the food creates an insulating air gap

resulting in more product heat retention and a

slower chilling rate.

Meat roasts and other larger, dense products

should be no larger than a weight of 8 to 10

pounds (4 to 5 kg) per item. Because of the

density of these products, chilling could take up

to 4 hours. Due to longer chilling time required, it

is also suggested these items be chilled at the end

of the day with the chiller set in the automatic

chill/hold mode. This method provides the

operator with fully chilled product holding at a

refrigerated temperature on the following day.

Prior to chilling, roasts must be wrapped in

clear plastic and placed in the chiller. Do not

slice roasted m eats until the day of service.

Portioned meat products such as pork chops or

meat patties should be chilled directly on the

sheet pans on which they were cooked. Cover the

sheet pans with clear plastic wrap for chilling.

After chilling, this type of product can be placed

in steam table pans for refrigerated storage.

P O R T I O N I N G & PA C K A G I N G

1. During portioning and packaging operations,

all foods should be maintained at or above

140°F (60°C), or below 40°F (4°C).

2. If cooked foods exceed the processing capacity

of the Quickchiller, place hot product in an

appropriate back-up hot holding device such

as an Alto-Shaam

®

Halo Heat Combimate

holding cabinet which will accommodate a

roll-in cart (trolley). Hold hot foods at a

temperature above 140°F (60°C).

If a hot food holding cabinet is not available,

place hot foods in short-term refrigerated

storage until these products can be loaded into

the Quickchiller for the next available

processing cycle. Production of cooked foods

should not exceed the processing capabilities

of the chiller, therefore, do not adopt short-

term refrigeration as a routine practice but use

only in an emergency situation.

3. Fill containers to a 12 pound (5kg) limit or

maximum depth of 2" (51mm) of product.

Do not use plastic or Lexan® containers.

4. For faster cooling, place lids and over-wrap

materials directly on the surface of foods. As

previously indicated, air trapped between the

lid and food surface acts as an insulator and

will increase chill time.

5. For faster chilling times, place low profile

foods such as chicken quarters, fish fillets,

or ribs in low depth containers such as

1-1/2" (38mm) deep sheet pans.

6. Large cuts of meat and poultry that weigh a

maximum of 8 to 10 pounds (4 to 5 kg)

maximum should be individually wrapped

with tight fitting film and placed on sheet pans

in the chill cabinet.

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 • 2 3 .