Alto-Shaam QC2-3 - Manual (Page 20)

Q U I C K C H I L L E R • I N S T A L L A T I O N / O P E R A T I O N / S E R V I C E M A N U A L • 1 8 .
S U b T I T l e
T I T l e
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 right 4 or left 3 arrow keys.
Press the proGraM key to continue.
3a. If TIMe was selected, use the right 4 or left 3
arrow keys to highlight chill, hold, or time,
then press the up 5 or down 6 arrow keys to
change accordingly.
3b. If probe was selected, select top, middle and
lower probe using right 4 or left 3 arrow keys
and then press the up 5 or down 6 arrow keys to
change accordingly.
notE: QC2-3 and QC2-20 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 rIGhT
4 or lefT 3 arrow 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
a D v a n c e D o p e r a T I o n
o p e r a T I o n
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