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QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 13.
TITLEOPERATION
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 efficiency.
Rapid reduction in the temperature of hot foods inhibits the
growth of bacteria and provides a safe, five-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 efficiency. 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. MODIFIED 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 five-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 specified chill time has elapsed
or the probe temperature(s) has been reached the
Quickchiller will convert to a holding mode at a
temperature specified for either refrigeration or
frozen product maintenance. The Quickchiller
control maintains a record of the length operating
time used for each current cycle. After the chill
cycle has ended and the unit is maintaining a
holding temperature mode, the chiller control will
initiate an automatic defrost cycle when required.