MN-38954 • Rev 0 • 04/17 • Quickchillers 19
Operation
Operating Introduction
The Alto-Shaam® Quickchiller™ is a processing
refrigeration system designed to rapidly and uniformly
decrease the temperature of hot foods to either a chilled
or frozen state. This process provides enhanced safety,
longer storage life and better production efciency.
Rapid reduction in the temperature of hot foods inhibits
the growth of bacteria and provides a safe, ve-day
chilled food refrigerated storage period from the time of
preparation to the time of service. Enhanced storage time
offers the food service operation considerable production
efciency. As an example, a daily menu item can be
reduced from daily preparation to a preparation schedule
consisting of two days per week.
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
production in operations where foods are
prepared for immediate service. Preparation
of labor intensive entrées can be scheduled for
production several days before service. Chilling
foods provides the ability to rethermalize these
items at a later date while maintaining both safety
and product quality.
2. Modied Cook-Chill Operations—
where a significant portion of food is cooked
for immediate service and a smaller portion
of more labor intensive, hot food items are
prepared in advance, chilled and reheated
when required for service.
3. Full Cook-Chill Operations —
where all hot food production is prepared in
advance of service requirements and held in
refrigerated prepared food inventories. Hot food
preparation takes place over a ve-day production
schedule.
The Quickchiller cooling or freezing process is
accomplished with the utilization of large compressors
and fans that are electronically controlled through the
parameters entered by the operator on the control panel
located at the front of the cabinet. The Quickchiller
provides the operator with the ability to chill food
products to a set cavity temperature by time or by internal
product temperature using one or more food probes.
When the specied chill time has elapsed or the probe
temperature(s) has been reached the Quickchiller will
convert to a holding mode at a temperature specied for
either refrigeration or frozen product maintenance. The
Quickchiller control maintains a record of the length
operating time used for each current cycle. Aer the chill
cycle has ended and the Quickchiller is maintaining a
holding temperature mode, the chiller control will initiate
an automatic defrost cycle when required.
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