Alto-Shaam quickchiller QC-3 Operating Procedure Manual page 23

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 I O N S C H E D U L I N G
Structuring an efficient chilled food production
schedule requires a thorough analysis of all menu
items, quantities, and cook and chill production times.
After structuring and testing a production schedule,
the analysis should be documented and formulated
into procedures to ensure the efficient and safe
operation of the chill program.
To accurately develop production schedules for
chill processing in the Quickchiller, begin by analyzing
each menu component to determine total pounds
(kilograms) and pans required for each item batch.
The following pages are designed to help you
establish a viable production schedule.
MENU ANALYSIS
1. IDENTIFY MENU ITEM NEEDED EACH DAY
Example: Mashed potatoes, gravy, special diet
items, etc.
2. IDENTIFY FASTEST CHILL PROCESSING ITEMS
Example: Vegetables, broth-based soups, etc.
These items chill rapidly and should be planned for
the earliest chiller cycles.
T Y P I C A L C O O K / C H I L L P R O D U C T I O N S C H E D U L E
EXAMPLE:
MONDAY
M
TUESDAY
BREAKFAST
TUESDAY
LUNCH
TUESDAY
DINNER
WEDNESDAY
BREAKFAST
PRODUCTION SEQUENCE
Pg. 20
P R O D U C T I O N D AY
WEDNESDAY
TUESDAY
M M
WEDNESDAY THURSDAY
LUNCH DINNER
WEDNESDAY FRIDAY
DINNER BREAKFAST
THURSDAY FRIDAY
BREAKFAST LUNCH
THURSDAY FRIDAY
LUNCH DINNER
FIVE DAY
quickchiller
-
A LT O S H A A M ™ O P E R AT I O N A N D P R O C E D U R E G U I D E
3. IDENTIFY LONGEST CHILL PROCESSING ITEMS
Example: Roasts and other dense items. These
items should be chill processed toward the end of
the day with the chiller set in the automatic
chill/hold mode. This method provides the
operator with fully chilled product held at a
refrigerated temperature at the start of the
following day.
NOTE:
The Alto-Shaam Quickchiller will document
food temperature throughout both the chill and
hold cycle and will provide a complete record
of all food temperatures.
4. IDENTIFY CHILLER REPORT PRINTING NEEDS
Reports can be printed at any time of the day,
however; it is important to consistently schedule
daily report requirements for proper batch load
identification.
5. ORGANIZE PRODUCTION
Rather than looking at menu production in "meal
units," identify and organize like items in terms of
chilling times.
THURSDAY
M
SATURDAY
BREAKFAST
SATURDAY
LUNCH
SATURDAY
DINNER
SUNDAY
BREAKFAST
SUNDAY
LUNCH
FRIDAY
M
SUNDAY
DINNER
MONDAY
BREAKFAST
MONDAY
LUNCH
MONDAY
DINNER