Alto-Shaam Quickchiller user manual

Summary of the content on the page No. 1

Why
Cook
Chill?
Production Efficiency
Imagine how much easier and more efficient food Whether chill processing is used for several of
production would be if you could remove a your more labor-intensive menu items; a number
number of items from your daily production of items cooked fresh and used on a daily basis;
schedule and reschedule production of those or where all items are prepared, chilled, and
products to once or twice a week. That's just one rethermalized in bulk or portion sizes; the

Summary of the content on the page No. 2

Why Cook Chill? Production Efficiency Imagine how much easier and more efficient food Whether chill processing is used for several of production would be if you could remove a your more labor-intensive menu items; a number number of items from your daily production of items cooked fresh and used on a daily basis; schedule and reschedule production of those or where all items are prepared, chilled, and products to once or twice a week. That's just one rethermalized in bulk or portion sizes; the

Summary of the content on the page No. 3

Enhanced Food Safety A single incident of a food borne outbreak can have a devastating effect on any food service operation. Food borne illness causes an estimated 10,000 or more preventable deaths every year. It has also been estimated that more than half of all food borne illnesses within the United States is directly related to improper hot food cooling methods. Outside of sterilization, it would be virtually impossible to eliminate all microbiologic contamination from food. Sterilization

Summary of the content on the page No. 4

The Alto-Shaam Quickchiller is a processing refrigeration ™ system designed to uniformly decrease the temperature of hot foods rapidly, to either a chilled or frozen state. Process food by ™ Quickchiller Modes time or by internal product temperature probe provides enhanced food safety, longer product storage life, and better production efficiency. All Alto-Shaam Quickchillers include an electronic microprocessor control with a vacuum fluorescent display; twenty programmable processing presets;

Summary of the content on the page No. 5

The Alto-Shaam Quickchiller is a processing refrigeration ™ system designed to uniformly decrease the temperature of hot foods rapidly, to either a chilled or frozen state. Process food by ™ Quickchiller Modes time or by internal product temperature probe provides enhanced food safety, longer product storage life, and better production efficiency. All Alto-Shaam Quickchillers include an electronic microprocessor control with a vacuum fluorescent display; twenty programmable processing presets;

Summary of the content on the page No. 6

Documentation Software A choice of two options to satisfy your record keeping needs. The optional HACCP Documentation software The optional, web-based HACCP with Kitchen package automatically records the details of every Management software package provides you with MODEL QC-50 MODEL QC-100 cooking process in complete compliance with the ability to program your Quickchiller model • Capacity for up to twelve full-size pans or • Large processing capacity for a maximum HACCP requirements. All r

Summary of the content on the page No. 7

Documentation Software A choice of two options to satisfy your record keeping needs. The optional HACCP Documentation software The optional, web-based HACCP with Kitchen package automatically records the details of every Management software package provides you with MODEL QC-50 MODEL QC-100 cooking process in complete compliance with the ability to program your Quickchiller model • Capacity for up to twelve full-size pans or • Large processing capacity for a maximum HACCP requirements. All r

Summary of the content on the page No. 8

Enhanced Food Safety A single incident of a food borne outbreak can have a devastating effect on any food service operation. Food borne illness causes an estimated 10,000 or more preventable deaths every year. It has also been estimated that more than half of all food borne illnesses within the United States is directly related to improper hot food cooling methods. Outside of sterilization, it would be virtually impossible to eliminate all microbiologic contamination from food. Sterilization