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• Alto-Shaam Quickchiller QC-38 Installation & Operation Manual

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-50, Quickchiller QC-100, Quickchiller QC-100REMOTE, Quickchiller QC-20

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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 4 .

O P E R A T I O N

CHILL PROCESSING CYCLES

The Alto-Shaam Quickchiller uses high velocity

cold air circulation to remove heat from prepared

foods for the purpose of rapidly reducing

temperatures through the danger zone and

providing maximum storage life. Cold air is evenly

directed across each pan from the control side of

every Quickchiller model to assure rapid cooling.

The high velocity cold air produced by the

Quickchiller removes insulating layers of warm

moist air that surrounds hot products. The rapid

removal of these insulating layers of heat reduces

food temperatures significantly faster than any

other method of temperature reduction and

provides enhanced food safety.

Because the basic performance of the

Quickchiller relies on high velocity air movement

around each container of food, it is important to

load the food by placing pans directly into the pan

slides. Always use the pan slides to support the

edges of 12" x 20" steam table pans (GN 1/1). Use

a wire shelf for pan support when using 18" x 26"

sheet pans; 12" x 10" steam table pans (GN 1/2);

loaf pans; entree plates; and other small containers.

QUICKCHILLER OPERATION MODES

➤

PROCESSING WITH THE USE OF PROBES

Probe usage provides chill or frozen food

processing activation and termination through

use of a food probe or probes inserted into the

center of the food. The cycle is automatically

terminated when the center of the food reaches

the probe sensing temperature set by the

operator. In units with multiple probes, all

probes much reach the sensing temperature set

by the operator to trigger automatic termination

of the cycle.

➤ PROCESSING BY TIME

The time mode provides processing activation

and termination based on a timed cycle selected

by the operator. Upon expiration of the timed

cycle, the cabinet automatically reverts to the

designated holding cycle temperature.

➤ HOLDING

Following processing completion, a holding

cycle maintains the temperature to safely hold

foods after processing. The holding cycle will

also maintain a holding compartment

temperature between processing cycles.

INITIAL QUICKCHILLER OPERATION

PRECHILLING THE CABINET

The Quickchiller should be prechilled prior to

placing hot foods into the cabinet. In models

equipped with a roll-in cart (trolley), always

maintain an empty food cart inside the chiller

when prechilling to eliminates air loss through the

bottom of the chiller cabinet door. An optional

Prechill Sealing Strip (Item #5008856) may also be

used for this purpose.

Optional Prechill Sealing Strip

5008856

C A U T I O N

TO MAINTAIN SANITATION

CONTROL, ALL FOODS FOR

QUICK-CHILL OR QUICK-FREEZE

PROCESSING MUST BE AT A

TEMPERATURE ABOVE 140°F (60°C)

AND MUST BE TIGHTLY COVERED.