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MN-38954 • Rev 0 • 04/17 • Quickchillers
Operation
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
Quickchillers 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.
Prechilling the cabinet
The Quickchiller should be prechilled prior to placing
hot foods into the cabinet. In models equipped with
an optional roll-in cart (trolley), always maintain an
empty food cart inside the chiller when prechilling
to eliminate air loss through the bottom of the chiller
cabinet door. An optional Prechill Sealing Strip (Item
#SA-35079) may also be used for this purpose.
Optional Prechill Sealing Strip
SA-35079
Optional Narrow Prechill Sealing Strip -
Contact factory
CAUTION
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.
