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QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 19.
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MANUAL OPERATION
1. Starting from the off position, press the
power key on.
The Alto-Shaam name will illuminate and the
SELECTION SCREEN will appear on the display.
The compressor will become energized and will
begin to operate if required by the sensors.
2. Press the desired mode key.
The display will give an overview of the current
set-temperatures for the mode.
If the current settings are acceptable,
press the START/STOP key to begin your
chill cycle.
If modifications are required, press the
PROGRAM key and proceed to step 3.
3. The display will require the operator to select
between chilling by PROBE or by TIME.
Select the desired chill method (time or probe) by
pressing the right4or left3arrow keys.
Press the PROGRAM key to continue.
3a. If TIME was selected, use the right4or left3
arrow keys to highlight chill, hold, or time,
then press the up5or down6arrow keys to
change accordingly.
3b. If PROBE was selected, select top, middle and
lower probe using right4or left3arrow keys
and then press the up5or down6arrow keys to
change accordingly.
NOTE: QC-3 and QC-20 will display only
one probe.
4. Once the desired settings are entered, press
the START/STOP key to begin chilling.
Chilling by Time
When chilling by time, the display will indicate
a count-down of the time, the air temperature,
and the temperature of each food probe. After
time has expired, the chiller will automatically
convert to the set holding mode.
Chilling by Probe
When chilling by probe, the display will indicate
the length of time the product has been chilling,
the interior compartment set temperature, and
the air temperature. The display will also
indicate the temperature of each probe along
with “act.” to advise the operator that the
individual probe is active. As each probe reaches
the set point value, the display will indicate
“done.” When all probes reach the individual
set point value, the chiller will automatically
convert to the holding mode.
Note: When a removable probe is unplugged,
it is assumed to be at the set-point, and it will
display “unplugged” on the display instead of
the actual and temperature set points.
WHEN IN THE HOLD TEMP MODE AFTER
CHILLING BY PROBE:
Press the RIGHT4or LEFT3arrow key to display
the length of time it took for each probe to achieve
set temperature.
these data are retained until a new
probe cycle is completed.
FACTORY DEFAULT SET POINTS
QUICK FREEZE, HARD CHILL, SOFT CHILL
ADVANCED OPERATION
OPERATION
Quickchiller > Default Set Points
Preset Mode Chill Probe Hold
1.
Beans Hard Chill
14°F 38°F 38°F
2.
Beef Hard Chill
14°F 38°F 38°F
3.
Casserole Hard Chill
14°F 38°F 38°F
4.
Chicken Breast Soft Chill
34°F 38°F 38°F
5.
Chicken Whole Hard Chill
14°F 38°F 38°F
6.
Duck Hard Chill
14°F 38°F 38°F
7.
Fish Soft Chill
34°F 38°F 38°F
8.
Ground Meat Hard Chill
14°F 38°F 38°F
9.
Lamb Hard Chill
14°F 38°F 38°F
10.
Lasagna Hard Chill
14°F 38°F 38°F
11.
Pork Hard Chill
14°F 38°F 38°F
12.
Potatoes Hard Chill
14°F 38°F 38°F
13.
Rice Hard Chill
14°F 38°F 38°F
14.
Sauce Hard Chill
14°F 38°F 38°F
15.
Sheet Cake Soft Chill
34°F @ 10 min. — 38°F
16.
Soup Hard Chill
14°F 38°F 38°F
17.
Stew Hard Chill
14°F 38°F 38°F
18.
Stuffing Hard Chill
14°F 38°F 38°F
19.
Turkey Hard Chill
14°F 38°F 38°F
20.
Vegetables Soft Chill
34°F 38°F 38°F