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Quickchiller Brochure

Quickchiller Brochure
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PUT A GOOD CHILL IN YOUR FOODSERVICE PROGRAM A good chill can do virtually any foodservice program a world of good. Properly chilled food benefits include increased food safety and quality. And Alto-Shaam QuickchillersTM have the quality and features to make your chill program a success: • our pre-programmed modes – The convenient Soft Chill, F Hard Chill, Quick Freeze, and Hold Temp modes quickly chill food to preset temperatures. • Manual Settings – For maximum control, food also can be chilled with manual settings using a timer and/or a temperature probe. • Pre-programming – You can...

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ENHANCED FOOD SAFETY The Centers for Disease Control and Prevention (CDC) estimates that food borne illness causes an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. While most food contains some type of bacteria, cooked foods that are ineffectively chilled after cooking can become a breeding ground for harmful bacteria. Rapidly reducing hot food temperatures greatly reduces the opportunity for bacterial growth. Chilling specific foods directly from the cooking process is a general requirement of state and local health...

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COOK/CHILL ADVANTAGES Imagine how much easier and more efficient food production would be if you could schedule preparation when and where it was convenient for you and hold food for days until you were ready to use it? That’s just one of the many benefits derived from chill processing using an Alto-Shaam Quickchiller. Production • chedule kitchen workers to cook all similar S items at once. • Produce to inventory and avoid going through the same steps several times a day. • Chill and store items until they are needed. Food Quality • Chills food through the danger zone faster for increased...

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HOW MUCH TIME AND MONEY DOES COOK/CHILL SAVE? Traditionally, the same production items are cooked each day, which includes prep, cooking time, and clean up for each item, every day! With Cook/Chill, most of those repetitive steps are eliminated. Instead of prepping, cooking, and cleaning each day, Cook/Chill items are cooked only once, then quickly chilled and rethermed each day as they are needed. Cleanup time is virtually eliminated because items are cooked, chilled, and rethermed in the same pan. The chart below demonstrates the time savings with a Cook/Chill system for a typical...

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QUICKCHILLER MODELS 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. Processing food by 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; language display settings in English, Spanish, or French; and communication capability....

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QC2-40 Upright Chiller RODUCT CAPACITY: 240 lb (109 kg) P CHILLING CAPACITY: 240 lb (109 kg) PAN CAPACITY: full-size hotel pans (GN 1/1) 20 10 full-size sheet pans 5 shelves, 10 shelf positions DIMENSIONS: 75" x 44" x 36" (1905mm x 1118mm x 914mm) QC2-100 Roll-in Chiller RODUCT CAPACITY: 480 lb (218 kg) P CHILLING CAPACITY: 240 lb (109 kg) PAN CAPACITY: full-size hotel pans (GN 1/1) 40 20 full-size sheet pans 10 shelves, 20 shelf positions DIMENSIONS: 93-5/8" x 51" x 40-7/8" (2377mm x 1294mm x 1036mm) QC2-100 Remote Roll-in Chiller RODUCT CAPACITY: 480 lb (218 kg) P CHILLING CAPACITY: 240...

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