Alto-Shaam QC2-3 - Manual (Page 26)

Q U I C K C H I L L E R • I N S T A L L A T I O N / O P E R A T I O N / S E R V I C E M A N U A L • 2 4 . Q U I C K C H I L L E R • I N S T A L L A T I O N / O P E R A T I O N / S E R V I C E M A N U A L • 2 4 .
S U b T I T l e
T I T l e 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
proDUcT coverInG
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 meats 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.
porTIonInG & packaGInG
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.