Alto-Shaam Quickchiller User Manual

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™

Q

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 production­processing requirement to ease hectic
production schedules.

Why

Cook

Chill?

Production Efficiency

A single incident of a food borne outbreak
can have a devastating effect on any food
service operation. Food borne illness
causes an estimated 10,000 or more
preventable deaths every year. It has also
been estimated that more than half of all
food borne illnesses within the United
States is directly related to improper hot
food cooling methods. Outside of
sterilization, it would be virtually
impossible to eliminate all microbiologic
contamination from food. Sterilization
would also destroy all sensory aspects of
food such as taste, color, and texture, along
with most of the nutrients.

Conventional storage refrigerators are
not engineered nor equipped to rapidly
remove heat from large loads of hot food.
Consequently, hot foods take much longer
to cool, remain within the danger zone for
a longer period of time, and are at greater
risk of becoming contaminated. This
situation can result in loss of sanitation
and loss of product.

The rapid reduction of hot food
temperatures reduces the opportunity for
bacterial growth. Chilling specific foods
directly from the cooking process within
a prescribed amount of time is also a
general requirement of state and local
health (hygiene) organizations and falls
under HACCP guidelines.

Quick chilling is the process of rapidly
reducing food temperature by directing
high velocity cold air above and below each
pan of food. This balanced heat removal
process transfers food temperature quickly
through the danger zone, greatly reducing
bacterial growth. Reduction of bacterial
growth and associated toxins provides an
extended refrigerated holding life and a
much greater measure of safety. Studies
have shown that properly processed
cook/chill products show no appreciable
bacterial growth for a full five days,
including the day the product was cooked.

Enhanced

Food Safety