Alto-Shaam Quickchiller - Manual
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Table of Contents:
- Page 2 – uickchiller; Why; Production Efficiency
- Page 3 – Enhanced
- Page 4 – Q u i c k c h i l l e r
- Page 6 – Documentation
uickchiller
™
Imagine how much easier and more efficient food
production would be if you could remove a
number of items from your daily production
schedule and reschedule production of those
products to once or twice a week. That's just one
of the many benefits derived from chill processing
with the use of an Alto-Shaam Quickchiller.
Chill processing not only provides an improved
production schedule, it also gives you better
control over the number of portions you use and
that results in less product waste. You gain a
five-day refrigerated storage life for the foods
processed in a Quickchiller. Five days of
production inventory, including the day of
preparation and the day of service, would be a
big advantage to any food service operation.
A variety of fully cooked foods, made from fresh
ingredients, chilled, and held under refrigeration
takes only minutes to rethermalize back to a
serving temperature. After reheating, chilled foods
are just as tasty as their freshly prepared
counterparts. Many foods often improve in quality
when seasonings are allowed to cure and natural
flavors combine to enhance the taste of a product.
Whether chill processing is used for several of
your more labor-intensive menu items; a number
of items cooked fresh and used on a daily basis;
or where all items are prepared, chilled, and
rethermalized in bulk or portion sizes; the
benefits provide you with significant advantages.
Chill processing has grown far beyond the needs
of institutional markets and large banqueting
facilities to encompass all areas of food
preparation that are faced with labor shortages
and rising costs. With a variety of sizes and
product chilling capacities, there is a
Quickchiller available to handle any production-
processing requirement to ease hectic
production schedules.
Why
Cook
Chill?
Production Efficiency
Q
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Summary
uickchiller ™ Imagine how much easier and more efficient foodproduction would be if you could remove anumber of items from your daily productionschedule and reschedule production of thoseproducts to once or twice a week. That's just oneof the many benefits derived from chill processingwith the use o...
A single incident of a food borne outbreakcan have a devastating effect on any foodservice operation. Food borne illnesscauses an estimated 10,000 or morepreventable deaths every year. It has alsobeen estimated that more than half of allfood borne illnesses within the UnitedStates is directly relate...
H O L D T E M P M O D E • The mode for refrigerated storage within a temperature range of 34° to 40°F (1° to 4°C). • Hold Temp offers continuous refrigerated storage without the utilization of food probes or a timer. H A R D C H I L L M O D E • Rapidly decreases the temperature of foods by internal ...
