Traditional Cook-Serve Kitchens; M O D I F I E D C O O K - C H I L L O P E R At I O N S; Full Cook-Chill Operations - Alto-Shaam quickchiller QC-3 Operating Procedure Manual

Q U I C K C H I L L E R I N T R O D U C T I O N
The Alto-Shaam Quickchiller
®
r e f r i g e r a t i o n s y s t e m d e s i g n e d t o r a p i d l y a n d
uniformly cool hot foods for enhanced safety, longer
storage life, and better production efficiency.
The Alto-Shaam Quickchiller can be effectively
®
utilized in several types of food service programs:

1. TRADITIONAL COOK-SERVE KITCHENS

Quick-chilling can be used to help streamline
p r o d u c t i o n i n o p e r a t i o n s w h e r e f o o d s a r e
prepared for immediate service. Preparation of
l a b o r i n t e n s i v e e n t r é e s c a n b e s c h e d u l e d f o r
p r o d u c t i o n t h e d a y b e f o r e s e r v i c e .
chilling leftovers also provides the ability to use
these items at a later date while maintaining both
safety and product quality.
2. M O D I F I E D C O O K - C H I L L O P E R AT I O N S —
where a significant portion of food is cooked for
i m m e d i a t e s e r v i c e ; a n d a s m a l l e r p o r t i o n o f
m o r e l a b o r i n t e n s i v e , h o t f o o d i t e m s a r e
p r e p a r e d i n a d v a n c e , c h i l l e d , a n d r e h e a t e d
when required for service.
3. FULL COOK-CHILL OPERATIONS —
where all hot food production is prepared in
a d v a n c e o f s e r v i c e re q u i re m e n t s a n d h e l d i n
refrigerated prepared food inventories. Hot food
p r e p a r a t i o n t a k e s p l a c e o v e r a f i v e - d a y
production schedule.
The Alto-Shaam Quickchiller produces high-
velocity chilled air which is directed above and
b e l o w e a c h p a n o f f o o d t o q u i c k l y r e d u c e t h e
temperature of hot foods from 140°F to 40°F (60°C to
4°C). This high-velocity air removes the insulating
l a y e r s o f h o t , m o i s t h e a t s u r ro u n d i n g h o t f o o d
products. As a result, the rate of heat transfer from
the product increases which allows the food to cool
more rapidly.
Rapid reduction in the temperature of hot foods
inhibits the growth of bacteria and provides a safe,
five-day refrigerated storage period from the time of
preparation to the time of service. Enhanced storage
time offers the food service operation considerable
production efficiency. As an example, a daily menu
item is reduced from daily preparation to a two day
a week preparation schedule.
is a processing
™
Q u i c k -
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
I N T R O D U C T I O N
U N D E R S TA N D I N G Q U I C K C H I L L E R
O P E R AT I O N M O D E S
AUTOMATIC CHILL
T h i s m o d e
processing activation and termination
through use of a food probe inserted
into the center of the food.
T h e c y c l e i s a u t o m a t i c a l l y
terminated when the center of the
food reaches 38°F (3°C) as sensed by
the food probe.
HOLD
This mode provides a storage
a i r t e m p e r a t u r e o f 3 8 ° F ( 3 ° C ) t o
hold foods safely upon completion
of chill processing or to keep the
cabinet in a chilled state between
processing cycles.
TIMED CHILL
T h i s m o d e p r o v i d e s c h i l l i n g
based on a timed duration.
To p r o t e c t a g a i n s t p r o d u c t
freezing, the cabinet air sensor may
assume control of chilling until the
selected time has expired. Upon
completion of the timed cycle, the
cabinet automatically reverts to the
hold mode, storing foods safely at
38°F (3°C).
p ro v i d e s c h i l l
Pg. 1