Alto-Shaam QuickChiller QC-50 - Manual (Page 16)

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E R V 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.