Alto-Shaam Quickchiller QC-38 Original operating instructions

MN-28606 • 04/10
P R I N T D I N U .S.A.
Model:
QC-3
QC-20
QC-40
QC-50
QC-50 REMOTE
QC-100
QC-100 REMOTE
• I N STALLATION
• OPERATION
• MAI NTENANCE
QC-100
QC-40
QC-20
W164 N9221 Wa er S ree • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: [phone] • 800.558.8744 USA/CANADA FAX: [phone] • 800.329.8744 U.S.A.ONLY
www.alto-s aam.com
PROCESSING FREEZER/CHILLER/REFRIGERATION SYSTEM

Delivery......................................1
Unpacking ....................................1
Safety Procedures and Precautions . . . . . . . . . . . . . . . . . 2
Installation
SiteInstallation..............................3
ClearanceRequirements.......................3
Installation Requirements . . . . . . . . . . . . . . . . . . . . . . 4
WaterDrainage..............................4
rolley Guide Installation. . . . . . . . . . . . . . . . . . . . . . . 5
Dimension Drawings, weights & capacities. . . . . . . 6-10
Options and Accessories . . . . . . . . . . . . . . . . . . . . . . 11
Electrical Specifications . . . . . . . . . . . . . . . . . . . . . . 12
Operation
OperatingIntroduction........................13
Chill Processing Cycles. . . . . . . . . . . . . . . . . . . . . . . 14
Quickchiller Operation Modes . . . . . . . . . . . . . . . . . . 14
Initial Quickchiller Operation . . . . . . . . . . . . . . . . . . . 14
AdditionalInformation........................15
Control Panel Identification . . . . . . . . . . . . . . . . . . . . 16
BasicOperation ............................17
Advanced Operation - Hold emp . . . . . . . . . . . . . . . 18
Advanced Operation - Chill Modes . . . . . . . . . . . . . . 19
Factory Default Set Points. . . . . . . . . . . . . . . . . . . . . 19
Advanced Operation - Programming . . . . . . . . . . . . . 20
Advanced Operation - User Settings . . . . . . . . . . . . . 21
FoodProbeUse............................22
ime & emperature Guidelines . . . . . . . . . . . . . . . . 22
AutomaticDefrost...........................22
Food Handling Guidelines . . . . . . . . . . . . . . . . . . . . . 23
ProductCovering ...........................23
Portioning&Packaging.......................23
Quickchiller Pan Capacity . . . . . . . . . . . . . . . . . . . . . 24
Product Capacity Per Pan . . . . . . . . . . . . . . . . . . . . . 24
Portion Sizes and Pan Capacities . . . . . . . . . . . . . . . 25
Care and Cleaning
Cleaning and Preventative Maintenance . . . . . . . . . . 26
Protecting Stainless Steel Surfaces. . . . . . . . . . . . . . 26
CleaningAgents............................26
CleaningMaterials ..........................26
InteriorCleaning............................27
ExteriorCleaning ...........................27
Probe Cleaning Procedures. . . . . . . . . . . . . . . . . . . . 27
Food rolleyCleaning........................27
Monthly Compressor & Condenser Maintenance . . . . 27
Service
ControlErrorDisplays........................28
Service Views
QC-3Control .............................29
QC-3Coil................................30
QC-20Control ............................31
QC-20Coil...............................32
QC-20Condenser..........................33
QC-40 ..................................34
QC-40Control ............................35
QC-50, QC-100 Control . . . . . . . . . . . . . . . . . . . . . 36
QC-100Coil..............................37
QC-50, QC-100 Breaker . . . . . . . . . . . . . . . . . . . . . 38
QC-50,QC-100Fan........................38
QC-50Remote............................39
QC-50, QC-100 Remote Condenser Connection. . . 40
Wire Diagrams
Wiring
QC-3 ...................................41
QC-20 ..................................41
QC-40 ..................................42
QC-50 ..................................43
QC-100..................................44
Wire Schematics
QC-3,208-240V,1PH.......................45
QC-20,208-240V,1PH......................46
QC-40,208-240V,1PH......................47
QC-40,208-240V,3PH......................48
QC-40,380-415V,3PH......................49
QC-40B, 208-240V, 1PH . . . . . . . . . . . . . . . . . . . . . 50
QC-50,208-240V,1PH......................51
QC-50 Remote, 208-240V, 1PH . . . . . . . . . . . . . . . 52
QC-50,208-240V,3PH......................53
QC-100, 208-240V, 1PH . . . . . . . . . . . . . . . . . . . . . 54
QC-100 Remote, 208-240V, 1PH . . . . . . . . . . . . . . 55
QC-100,380-415,3PH......................56
QC-100, 208-240V, 3PH . . . . . . . . . . . . . . . . . . . . . 57
Warranty
ransportation Damage and Claims . . . . . . Back Cover
Limited Warranty . . . . . . . . . . . . . . . . . . . . . Back Cover

D E L I V E R Y
This Alto-Shaa appliance has been
thoroughly tested and inspected to insure only the
highest quality unit is provided. Upon receipt,
check for any possible shipping da age and report
it at once to the delivering carrier. See
Transportation Damage and Claims section
located in this manual.
This appliance, co plete with unattached
ite s and accessories, ay have been delivered in
one or ore packages. Check to ensure that all
standard ite s and options have been received
with each odel as ordered.
Save all the infor ation and instructions
packed with the appliance. Co plete and return
the warranty card to the factory as soon as
possible to assure pro pt service in the event of a
warranty parts and labor clai .
This anual ust be read and understood by
all people using or installing the equip ent
odel. Contact the Alto-Shaa service
depart ent if you have any questions concerning
installation, operation, or aintenance.
NOTE: All clai s for warranty ust include the
full odel nu ber and serial nu ber of
the unit.
UNPACKING
1. Carefully re ove the
appliance fro the
carton or crate.
NOTE: Do not discard the
carton and other
packaging aterial
until you have
inspected the unit
for hidden da age
and tested it for
proper operation.
2. Read all instructions in this anual carefully
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This anual is considered to be part of the
appliance and is to be provided to the owner or
anager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
service department.
3. Re ove all protective plastic fil , packaging
aterials, and accessories fro the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
®
®
Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 1.

1. This appliance is intended to cook, hold or
process foods for the purpose of human
consumption. No other use for this appliance is
authorized or recommended.
2. This appliance is intended for use in commercial
establishments where all operators are familiar
with the purpose, limitations, and associated
hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by ualified technical personnel.
4. This manual should be considered a permanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
N O T E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
C A U T I O N
Used to indicate the presence of a hazard that can
or will cause minor personal injur , propert
damage, or a potential unsafe practice if the
warning included with this s mbol is ignored.
C A U T I O N
Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injur or propert
damage if the warning included with
this s mbol is ignored.
D A N G E R
Used to indicate the presence of a
hazard that WILL cause severe
personal injur , death, or substantial
propert damage if the warning
included with this s mbol is ignored.
W A R N I N G
Used to indicate the presence of a
hazard that CAN cause personal injur ,
possible death, or major propert
damage if the warning included with
this s mbol is ignored.
SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
e uipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
N O T E
For equipment de ivered for use
in any ocation regu ated by the
fo owing directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 2.

C L E A R A N C E R E Q U I R E M E N T S
BACK: 6" (152mm) TOP: 6" (152mm)
SID S: 4" (102mm) minimum at both sides.
18" (457mm) MINIMUM CL ARANC
FROM H AT PRODUCING QUIPM NT.
I N S TA L L AT I O N R E Q U I R E M E N T S
Unit must NOT be tipped on its side
at any time.
Tipping will cause damage to the unit
and void the warranty.
One (1) Floor Drain: 1/2" (12,7mm) diameter
— Appliance must be installed level.
— The appliance must not be installed in any area
where it may be affected by steam, grease, dripping
water, extreme temperatures, or any other severely
adverse conditions.
In order to maintain standards established by the
National Sanitation Foundation, all counter mounted
equipment must be sealed to the counter with a NSF
listed silicone sealant.
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
5-Year Limited
Warranty on
self-contained
compressor
ffective from date of
shipment. ( XCLUD S LABOR)
Position the Quickchiller
to allow sufficient air
ventilation through the
condensing unit(s). The
rear of unit should be no
closer than 6" (152mm)
to any wall or structure.
Avoid installing the
chiller immediately
adjacent to fryers,
charbroilers, or any other
equipment producing
grease laden air; heat
producing equipment
such as ovens and
ranges; and steam discharging equipment such as
steamer ovens and kettles. Do not locate the
Quickchiller in direct sunlight.
Allow sufficient front clearance for serviceability
and for easy maneuvering of food trolleys in and
out of the cabinet.
I N S TA L L AT I O N
Prior to moving the Quickchiller to the installation
site, check the dimensions of doors, passageways, and
ceiling heights in the areas through which the cabinet
must be moved. Also check the turning radius if the
cabinet must be moved around an existing structure.
The use of a fork lift or pallet lift truck is required for
moving and leveling most Quickchiller models.
NOTE:In certain instances, it may be necessary to
remove doors and door hardware to
negotiate tight spaces.
®
D A N G E R
IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
INSTALLATION
S I T E I N S T A L L A T I O N
Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 3.

I N S TA L L AT I O N R E Q U I R E M E N T S
The model QC-3 is a counter mounted unit and
must be sealed to the counter with a NSF listed
silicone sealant.
For all other
models, install
the appliance
on a smooth and level floor
surface. Use the adjustable cabinet legs to level
the Quickchiller.
Adjust from front-to-back and from side-to-side
with the use of a spirit level to evenly distribute
the cabinet weight and avoid pulling the cabinet
alignment out of square.
After leveling the cabinet of cart equipped models,
check the height relationship of the roll-in cart to
the cabinet. Adjust the Quickchiller height as
needed to accommodate the cart and to securely
close the Quickchiller door(s).
D O O R S E A L :
Check the door gasket to make certain it is sealing
properly and that the gasket provides an even and
positive seal around the entire door frame.
WAT E R D R A I N A G E
A 1/2" I.D. (12,7mm) PVC pipe is furnished with
each QC-50 and QC-100 model. Use PVC glue to
attach the pipe into the drain opening at the rear
of the unit. Insert the PVC pipe into the drain
opening with a 1/4" (6mm) clockwise turn.
Connect the PVC pipe to discharge through an
indirect waste pipe into an open-site drain by
means of a 2" (51mm) air gap. Connection must
be within 10' (3m) of the unit.
NOTE: In the U.S.A., this equipment is to be
installed to comply with the Basic
Plumbing Code of the Building Officials
and Code Administrators International,
Inc. [BOCA], and the Food Service
Sanitation Manual of the Food & Drug
Administration [FDA].
D R A I N A G E :
Q C - 3 Q C - 2 0 Q C - 4 0
EVAPORATOR PANS: NO INSTA ATION REQUIRED
Q C - 5 0 Q C - 1 0 0
ONE (1) F OOR DRAIN:
1/ 2" (12,7mm) DIAMETER
DRAIN O ENING
AT REAR
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
INSTALLATION
SITE INSTALLATION
Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 4.

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 5.
SITE INSTALLATION
INSTALLATION
Trolley Guide Installation
1. Align each guide rail with the holes located under
the cabinet.
2. Loosely fasten each guide rail with a washer, lock
washer and bolt.
3. Push the roll-in cart (trolley) into the Quickchiller, center
the cart right-to-left, and close the door.
4. Slide both guide rails toward the center of the
Quickchiller until they make contact with the roll-in cart.
Lock the guide rails into position by tightening the bolts.
At the front of the Quickchiller, make certain contact has
been made between the Quickchiller and the cart along
the total width of the door to create a complete seal.
When a full seal has been determined, recheck each
connection to make certain it has been fully tightened.
TROLLEY GUIDE INSTALLATION

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 6.
3"
(76mm)
26-1/2" (673mm)
29-3/4" (756mm)
5-1/4" (133mm)
Electrical Connection
54-3/4" (1391mm)
14-3/4"
(375mm)
34" (864mm)
28" (711mm)
29-3/4" (756mm)
28-1/2" (724mm)
WEIGHT
NET:350 lb (159 kg) SHIP:382 lb (173 kg)
CARTON DIMENSIONS:(HXWXD)
36" X36" X42" (914mm x 914mm x 1067mm)
QC-3
P R O D U C T \ PA N C A PA C I T Y
Approximately 36 lb (16 kg) MAXIMUM
VOLUM MAXIMUM: 22-1/2 QUARTS (28,5 LIT RS)
FULL-SIZ PANS:GASTRONORM 1/1:
Three (3) 20" x 12" x 2-1/2" (530 x 325 x 65mm)
CAPACITY FOR UP TO THR (3) OPTIONAL STAINL SS ST L WIR SH LV S
R E F R I G E R AT I O N
R404a Refrigerant
One (1) 3/4 hp Condensing Unit:
3,810 BTU's per hour at -5°F (-21°C) in the freeze mode
7,260 BTU's per hour at +20°F (-7°C) in the chill mode
INSTALLATION
SITE INSTALLATION

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 7.
QC-20
52-1/2" (1334mm)
34" (864mm) Electrical Connection
Evaporator
Pan
42-1/2" (1079mm)
30-1/2" (774mm)
36-1/2" (927mm)
6" (152mm)
36-1/8" (918mm)
38" (965mm)
49-1/2" (1257mm)
51-1/4" (1302mm)
17"
(431mm)
16-1/4"
(413mmm)
20-1/4"
(514mm)
C L E A R A N C E R E Q U I R E M E N T S
BACK: 6" (152mm) TOP: 6" (152mm)
SID S: 4" (102mm) minimum at both sides.
18" (457mm) MINIMUM FROM H AT PRODUCING QUIPM NT
P R O D U C T \ PA N C A PA C I T Y
MAXIMUM CHILLING CAPACITY:
Approximately 72 lb (33 kg)
VOLUM MAXIMUM: 45 QUARTS (42,6 LIT RS)
FULL-SIZ PANS ON WIR SH LV S:GASTRONORM 1/1:
Five (5) 20" x 12" x 2-1/2" (530 x 325 x 65mm)
FULL-SIZ SH T PANS:
Ten (10)* 18" x 26" x 1"
CAPACITY FOR UP TO FOUR (4) ADDITIONAL STAINL SS
ST L WIR SH LV S AS AN OPTION
R E F R I G E R AT I O N
R404a Refrigerant
One (1) 1 hp Condensing Unit:
FR Z MOD : 4,790 BTU's per hour at -5°F (-21°C)
CHILL MOD : 8,600 BTU's per hour at +20°F (-7°C)
INSTALLATION
SITE INSTALLATION

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 8.
QC-40
38-1/2" (978mm)
1-1/2"
(38mm)
13-1/2"
(343mm)
ALTO SHAAM
70-1/4" (1784mm)
64-1/4" (1632mm)
39-7/8" (1013mm)
35-3/8" (899mm)
6"
(152mm)
64" (1626mm)
39-7/8" (1013mm)
WEIGHT
NET:676 lb (307 kg) SHIP:950 lb (431 kg)
CARTON DIMENSIONS:(HXWXD)
42" X46" X80" (1067mm x 1168mm x 2032mm)
P R O D U C T \ PA N C A PA C I T Y
Approximately 144 lb (65 kg) MAXIMUM
VOLUM MAXIMUM:90QUARTS (85 LIT RS)
FULL-SIZ PANS:GASTRONORM 1/1:
Twelve (12) 20" x 12" x 2-1/2" (530 x 325 x 65mm)
FULL-SIZ SH T PANS:
Six (6)* 18" x 26" x 1" on wire shelves only
*ADDITIONAL SH LV S R QUIR D
R E F R I G E R AT I O N
R-404a Refrigerant
One (1) 1-1/2 hp Condensing Unit:
FR Z MOD : 7,200 BTU's per hour at -5°F (-21°C)
CHILL MOD : 11,400 BTU's per hour at +20°F (-7°C)
INSTALLATION
SITE INSTALLATION

QC-50 QC-50 Remote
51" (1295mm)
76-1/2" (1943mm)
35-1/2" (902mm)
41-5/8" (1057mm)*
75" (1905mm)
41-1/8" (1045mm)
20-1/4"
(514mm)
27-3/4"
(705mm)*
* Door opening
8" (203mm) ADJUSTABLE
30-1/2"
(775mm)
48-7/16" (1229mm)
35-3/16" (893mm)
Width: 28-1/8" (714mm)
WEIGHT (APPROXIMATE)
CABINET RO -IN PAN CART
NET 590 lb (268 kg) 120 lb (54 kg)
SHIPPING 900 lb (408 kg) 150 lb (68 kg)
CRATED 79-1/2" X55-1/4" X48"
DIMENSIONS:(2248mm x 1403mm x 1219mm)
P R O D U C T \ PA N C A PA C I T Y
MAXIMUM PRODUCT CAPACITY -
288 lb (131 kg), 180 quarts (228 liters)
MAXIMUM CHILLING CAPACITY -
Approximately 144 lb (65 kg), 90 qts (114 liters)
FULL-SIZ PANS:GASTRONORM 1/1:
Twenty-four (24) 20" x 12" x 2-1/2" (530 x 325 x 65mm)
FULL-SIZ SH T PANS:
Twelve (12)* 18" x 26" x 1"
*ON WIRE SHE VES ON Y.EXTRA OPTIONA WIRE SHE VES
REQUIRED FOR MAXIMUM CAPACITY SHOWN ABOVE.
R E F R I G E R AT I O N
R404a Refrigerant
One (1) 2-1/4 hp Compressor:
FR Z MOD : 9,030 BTU's per hour at -5°F (-21°C)
CHILL MOD : 17,500 BTU's per hour at +20°F (-7°C)
65-1/2" 1664mm)
41-5/8" (1057mm)*
27-3/4"
(705mm)*
41-1/8"
(1045mm)
35-1/2"
(902mm)
ELECTRICAL CONNECTION
9"
(229mm)
8" (229mm) ADJUSTABLE
* Door opening
51" (1295mm)
4
W E I G H T
REMOTE RO -IN
CABINET CONDENSER PAN CART
NET 557 lb (253 kg) 202 lb (92 kg) 120 lb (54 kg)
SHIPPING 862 lb (391 kg) 302 lb (137 kg) 150 lb (68 kg)
CRATED DIMENSIONS:
70-1/4" X55-1/4" X48"
(1778mm x 1397mm x 1219mm)
INSTALLATION
SITE INSTALLATION
Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 9.

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 1 0 .
QC-100 QC-100 Remote
20-1/4"
(641mm)
93-1/2" (2375mm)
58-1/2" (1486mm)*
27-3/4"
(705mm)*
DOOR NOT SHOWN
FOR CLARITY
8" (203mm)
ADJUSTABLE
51" (1295mm) 35-1/2" (902mm)
41-1/8" (1045mm)
65-1/4" (1657mm) DOOR
30-1/2"
(775mm)
75" (1905mm)
ELECTRICAL CONNECTION
65-11/16" (1668mm)
* Door opening
33-1/4"
(714mm)
R E F R I G E R AT I O N
R404a Refrigerant
One (1) 3-1/2 hp Condensing Unit:
FR Z MOD : 20,940 BTU's per hour at -5°F (-21°C)
CHILL MOD : 35,800 BTU's per hour at +20°F (-7°C)
P R O D U C T \ PA N C A PA C I T Y
MAXIMUM PRODUCT CAPACITY -
Approximately 480 lb (218 kg), 300 quarts (380 liters)
MAXIMUM CHILLING CAPACITY -
Approximately 240 lb (109 kg), 150 qts (190 liters)
FULL-SIZ PANS:GASTRONORM 1/1:
Forty (40) 20" x 12" x 2-1/2" (530 x 325 x 65mm)
FULL-SIZ SH T PANS:
Twenty (20)* 18" x 26" x 1"
*ON WIRE SHE VES ON Y.EXTRA OPTIONA WIRE SHE VES
REQUIRED FOR MAXIMUM CAPACITY SHOWN ABOVE.
WEIGHT (APPROXIMATE)
CABINET RO -IN PAN CART
NET 1152 lb (523 kg) 120 lb (54 kg)
SHIPPING 1450 lb (658 kg) 161 lb (73 kg)
CRATED 55" X48" X98"
DIMENSIONS:(1397mm x 1219mm x 2489mm)
9"
(229mm)
82-1/4" (2089mm)
58-1/2" (1486mm)*
27-3/4"
(705mm)*
DOOR NOT SHOWN
FOR CLARITY
8" (229mm)
ADJUSTABLE
51" (1295mm) 41-1/8"(1045mm)
ELECTRICAL CONNECTION
35-1/2"
(902mm)
* Door opening
W E I G H T
REMOTE RO -IN
CABINET CONDENSER PAN CART
NET 902 lb (409 kg) 250 lb (113 kg) 120 lb (54 kg)
SHIPPING 1200 (544 kg) 380 lb (172 kg) 161 lb (73 kg)
CRATED DIMENSIONS:
55" X48" X98"
(1397mm x 1219mm x 2489mm)
INSTALLATION
SITE INSTALLATION

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 1 1 .
M O D E L > QC-3 QC-20 QC-40 QC-50 QC-50
REMOT E QC-100 QC-100 REMOT E
Casters, 5" (127mm) 5005674 5005674 5005674 ————————
Prechill Sealing Strip — — — — — — 5008856 5008856 5008856 5008856
Remote Condenser Package — — — — — — — — R -27870 — — R -34217
Roll-In Pan Cart (Trolley)
12•20 S Combitherm and 12•20 Combimate®
10•20 SG Combitherm and 12•20 Combimate®
20•20 SCombitherm and 20•20 Combimate®
20•20 SG Combitherm and 20•20 Combimate®
— — — — — —
UN-27964
UN-27968
— —
— —
UN-27964
UN-27968
— —
— —
— —
— —
UN-27970
UN-27970
— —
— —
UN-27970
UN-27970
Weather Protective nclosure — — — — — — — — HS-27871 — — HS-27872
Wire Shelves, Stainless Steel SH-24112 SH-2346 SH-22584 SH-22473 SH-22473 SH-22473 SH-22473
HACCP Network Options ( L CTRONIC CONTROL ONLY)
➥HACCP Documentation
➥HACCP with Kitchen Management
*REFER TO HACCP SPECIFICATION #9015 FOR APP ICAB E PART NUMBERS.
INSTALLATION
OPTIONS AND ACCESSORIES

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 1 2 .
ELECTRICAL
INSTALLATION
This appliance must be branch circuit protected with
proper ampacities, in accordance with the wiring
diagram. The Quickchiller must be properly
grounded in accordance with the National lectrical
Code and applicable local codes. Wire size for the
main incoming power to the unit must match the
minimum size listed in the specifications applicable
to the specific Quickchiller model. For supply
connections, locate the wire size listed in this manual.
Before operating the chiller, check all cable connections
in the electrical connection area for tightness since
connections can loosen during transport.
N O T E : After electrical connections have been
completed, operate the appliance in any
chilling mode for a period of 15 minutes
and recheck the main power connections at
the terminal block to make certain they
remain tight.
D A N G E R
To avoid electrical shock, this
applia ce MUST be adequately
grou ded i accorda ce with local
electrical codes or, i the abse ce of
local codes, with the curre t editio
of the Natio al Electrical Code
ANSI/NFPA No. 70. I Ca ada, all
electrical co ectio s are to be
made i accorda ce with CSA C22.1,
Ca adia Electrical Code Part 1 or
local codes.
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
VO TAGE PHASE CYC E/HZ Q C - 3 Q C - 2 0 Q C - 4 0 Q C - 5 0 Q C - 1 0 0
SELF-CONTAINED
208-240VAC 1 ph 50/60 Hz
RCOMM ND D CIRCUIT AMP RAG :
RCOMM ND D WIR SIZ :
20 amps
12/2 w.g.
20 amps
12/2 w.g.
30 amps
10/2 w.g.
40 amps
8/2 w.g.
60 amps
6/2 w.g.
N O C O R D A N D P L U G
VO TAGE PHASE CYC E/HZ Q C - 3 Q C - 2 0 Q C - 4 0 Q C - 5 0 Q C - 1 0 0
SELF-CONTAINED
208-240VAC 3 ph 50/60 Hz
RCOMM ND D CIRCUIT AMP RAG :
RCOMM ND D WIR SIZ :
NOT AVAILABL NOT AVAILABL NOT AVAILABL 20 amps
12/3 w.g.
40 amps
8/3 w.g.
380-415VAC 3 ph 50/60 Hz
RCOMM ND D CIRCUIT AMP RAG :
RCOMM ND D WIR SIZ :
NOT AVAILABL NOT AVAILABL 30 amps
10/2 w.g.
NOT AVAILABL 30 amps
10/2 w.g.
N O C O R D A N D P L U G
VO TAGE PHASE CYC E/HZ Q C - 3 Q C - 2 0 Q C - 4 0 Q C - 5 0 Q C - 1 0 0
REMOTE COMPRESSOR
( C a b i n e t O n l y )
208-240VAC 1 ph 50/60 Hz
RCOMM ND D CIRCUIT AMP RAG :
RCOMM ND D WIR SIZ :
NOT AVAILABL NOT AVAILABL NOT AVAILABL 20 amps
12/2 w.g.
30 amps
10/2 w.g.
N O C O R D A N D P L U G
ELECTRICAL SPECIFICATIONS
Wire diagrams are located near the top of the unit, close to the compressor or control panel.

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 1 3 .
OPERATION
OPERATING INTRODUCTION
The Alto-Shaam®Quickchiller™is a processing refrigeration
system designed to rapidly and uniformly decrease the
temperature of hot foods to either a chilled or frozen state.
This process provides enhanced safety, longer storage life and
better production efficiency.
Rapid reduction in the temperature of hot foods inhibits the
growth of bacteria and provides a safe, five-day chilled food
refrigerated storage period from the time of preparation to the
time of service. nhanced storage time offers the food service
operation considerable production efficiency. As an example, a
daily menu item can be reduced from daily preparation to a
preparation schedule consisting of two days per week.
The Alto-Shaam Quickchiller can be effectively utilized in
several types of food service programs:
1. TRADITIONAL COOK-SERVE KITCHENS —
Quick chilling can be used to help streamline production in operations where foods are prepared for
immediate service. Preparation of labor intensive entrées can be scheduled for production several
days before service. Chilling foods provides the ability to rethermalize these items at a later date
while maintaining both safety and product quality.
2. MODIFIED COOK-CHILL OPERATIONS—
where a significant portion of food is cooked for immediate service and a smaller portion of more labor
intensive, hot food items are prepared in advance, chilled and reheated when required for service.
3. FULL COOK-CHILL OPERATIONS —
where all hot food production is prepared in advance of service requirements and held in refrigerated
prepared food inventories. Hot food preparation takes place over a five-day production schedule.
The Quickchiller cooling or freezing process is
accomplished with the utilization of large
compressors and fans that are electronically
controlled through the parameters entered by the
operator on the control panel located at the front
of the cabinet. The Quickchiller provides the
operator with the ability to chill food products to
a set cavity temperature by time or by internal
product temperature using one or more food
probes. When the specified chill time has elapsed
or the probe temperature(s) has been reached the
Quickchiller will convert to a holding mode at a
temperature specified for either refrigeration or
frozen product maintenance. The Quickchiller
control maintains a record of the length operating
time used for each current cycle. After the chill
cycle has ended and the unit is maintaining a
holding temperature mode, the chiller control will
initiate an automatic defrost cycle when required.

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 1 4 .
OPERATION
CHILL PROCESSING CYCLES
The Alto-Shaam Quickchiller uses high velocity
cold air circulation to remove heat from prepared
foods for the purpose of rapidly reducing
temperatures through the danger zone and
providing maximum storage life. Cold air is evenly
directed across each pan from the control side of
every Quickchiller model to assure rapid cooling.
The high velocity cold air produced by the
Quickchiller removes insulating layers of warm
moist air that surrounds hot products. The rapid
removal of these insulating layers of heat reduces
food temperatures significantly faster than any
other method of temperature reduction and
provides enhanced food safety.
Because the basic performance of the
Quickchiller relies on high velocity air movement
around each container of food, it is important to
load the food by placing pans directly into the pan
slides. Always use the pan slides to support the
edges of 12" x 20" steam table pans (GN 1/1). Use
a wire shelf for pan support when using 18" x 26"
sheet pans; 12" x 10" steam table pans (GN 1/2);
loaf pans; entree plates; and other small containers.
QUICKCHILLER OPERATION MODES
➤PROCESSING WITH THE USE OF PROBES
Probe usage provides chill or frozen food
processing activation and termination through
use of a food probe or probes inserted into the
center of the food. The cycle is automatically
terminated when the center of the food reaches
the probe sensing temperature set by the
operator. In units with multiple probes, all
probes much reach the sensing temperature set
by the operator to trigger automatic termination
of the cycle.
➤PROCESSING BY TIME
The time mode provides processing activation
and termination based on a timed cycle selected
by the operator. Upon expiration of the timed
cycle, the cabinet automatically reverts to the
designated holding cycle temperature.
➤HOLDING
Following processing completion, a holding
cycle maintains the temperature to safely hold
foods after processing. The holding cycle will
also maintain a holding compartment
temperature between processing cycles.
INITIAL QUICKCHILLER OPERATION
PRECHILLING THE CABINET
The Quickchiller should be prechilled prior to
placing hot foods into the cabinet. In models
equipped with a roll-in cart (trolley), always
maintain an empty food cart inside the chiller
when prechilling to eliminates air loss through the
bottom of the chiller cabinet door. An optional
Prechill Sealing Strip (Item #5008856) may also be
used for this purpose.
Optional rechill Sealing Strip
5008856
CAUTION
TO MAINTAIN SANITATION
CONTROL, ALL FOODS FOR
QUICK-CHILL OR QUICK-FREE E
PROCESSING MUST BE AT A
TEMPERATURE ABOVE 140°F (60°C)
AND MUST BE TIGHTLY COVERED.

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 1 5 .
OPERATION
ADDITIONAL INFORMATION
➤Clean the Quickchiller and probes prior to use
and make certain all processing modes are
operating properly before chilling or freezing
foods.
➤To maintain proper operation of the Quickchiller,
always allow the unit to defrost whenever the
“DEFROST OVERDUE” warning appears in
the display.
➤For optimum performance, allow the Quickchiller
to prechill for a minimum of 30 minutes before
loading pans of food.
➤Never overload the Quickchiller.
➤It is important to be familiar with and adhere to
all local food codes.
➤Cook foods properly in preparation for blast
chilling or freezing.
➤Foods should be portioned into shallow pans to a
depth not to exceed 2-inches (51mm).
➤Pans must be covered prior to the chilling or
freezing process.
➤Always follow the recommended shelf life for
chilled food products. Hold chilled foods
under refrigeration for a maximum of 5 days
including the day of production and the day
of consumption.
➤According to U.S. food code regulations, all
chilled products must be reheated to an internal
temperature of 165°F (74°C) prior to serving.
DOOR
If the Quickchiller door is opened during any
running chill or freeze cycle, the fans will disengage.
When the door is closed, the fans will reengage and
the chiller will resume operation. When the door is
opened, the display will reverse. When the unit is in
operation and not in the “off mode”, a “DOOR
OPEN” message will appear on the display along
with the normal chill data. If the door is open for
more than 2 minutes, then the beeper will sound
every 10 seconds.
FAN OPERATION
During the initial cooling of the Quickchiller, an
evaporator fan delay system will prevent the chilling
fans from engaging until the evaporator coil
temperature is below 30°F (-1°C). The fans will
continue to run until the evaporator coil temperature
is above 60°F.
The Quickchiller will only trigger an automatic
defrost cycle during the refrigerated Hold Temp
mode. If the chiller is in any other mode when the
6-hour Fan Timer limit plus one additional hour has
elapsed, the display will indicate a warning message
“DEFROST OVERDUE” and the control will
produce an audible signal every ten seconds until a
defrost is conducted.
POWER OUTAGE
“POWER WAS OFF” will appear in the display
whenever operation is interrupted by a power
outage. The control will produce an audible signal
every 10 seconds and the display will indicate the
amount of time the power was off. If consecutive
power outages occur before the first outage has been
acknowledged, the control will accumulate the total
amount of outage time up to a period of 4 hours.
After a period of 24 hours, accumulated time will be
shown as greater than 24 hours, i.e., >24.
Press the PROGRAM key to clear the display and
stop the audible signal.

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 1 6 .
OPERATION
ON/OFF POWER BUTTON.
START/ STOP … Button used to initiate
operating modes, set time and
temperatures, and to set specific chiller
program functions.
PROGRAM … Button used to modify or
select specific chiller programming functions.
HO D TEMP … The mode for
refrigerated storage within a temperature
range of -5°F to +40°F (-21°C to +4°C).
Hold Temp offers continuous refrigerated
storage without the utilization of food
probes or a timer. Hold Temp always
defaults to the default hold temperature,
found under the User Settings.
QUICK FREEZE … The mode for rapid
freezing and frozen food maintenance by
internal product probe temperature or
time within a temperature range of
-10°F to +10°F (-23°C to -12°C). The mode
automatically converts to a frozen food
holding temperature at the end of the
quick freeze cycle.
HARD CHI … To rapidly decrease the
temperature of foods by internal product
probe temperature or time within a range
of 11°F to 23°F (-11°C to -5°C). Hard
Chill is recommended for more dense
food items. The mode automatically
converts to refrigerated holding
temperature at the end of the chill cycle.
SOFT CHI … To rapidly decrease the
temperature of foods by internal product
probe temperature or time within a range
of 24°F to 36°F (-4°C to 2°C). Soft Chill is
recommended for less dense food items
that chill quickly. The mode automatically
converts to a refrigerated holding
temperature at the end of the chill cycle.
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햲
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햴햳
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쐏
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CONTROL PANEL IDENTIFICATION

Q U I C K C H I L L E R • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E A N U A L • 1 7 .
BASIC OPERATION
OPERATION
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. Mode will operate at last
settings entered.
a. Soft Chill - Select Soft Chill for less dense
items such as fish or vegetables.
b. Hard Chill - Select Hard Chill for items
such as meats or casseroles.
c.Quick Freeze - Select Quick Freeze to
freeze items and transfer them directly to
your freezer.
d. Hold - Used to hold chilled items at a
refrigerated temperature.
Note: The Alto-Shaam Quickchiller uses high velocity
cold air circulation to remove heat from
prepared foods. Therefore pans must be covered
prior to the chilling or freezing process to
prevent food from drying out.
3. Press the START/STOP key to begin your
chill or hold cycle.
C A U T I O N
ADEQUATE SPACING MUST BE
ALLOWED BETWEEN PANS FOR
PROPER AIR CIRCULATION FOR
BOTH PROCESSING AND
SUBSEQUENT HOLDING.
C A U T I O N
NEVER STACK PANS DIRECTLY
ON TOP OF EACH OTHER.
STACKED PANS WILL RESTRICT
AIR FLOW AND INCREASE CHILL
PROCESSING TIME.
1.
3.
2d.
2a.
2c.
2b.

#8405 —QUICKCHILLER INSTALLATION,OPERATION,AND AINTENANCE
Pg. 18.
C A U T I O N
ADEQUATE SPACING MUST BE
ALLOWED BETWEEN PANS FOR
PROPER AIR CIRCULATION FOR
BOTH PROCESSING AND
SUBSEQUENT HOLDING.
ADVANCED OPERATION
OPERATION
The date and time will appear in the display when
the unit is off. When the unit is turned on, the
screen will read: “SELECT MODE OR PRESS
START TO SELECT PRESET”
To initiate any Quickchiller operating mode, power
must initially start from the OFF position or an
operating mode must be halted by pressing the
START/STOP key so that the SELECTION
SCREEN appears on the display.
NOTE: With the exception of the QC-3 counter top
Quickchiller model, the Alto-Shaam name
on the control panel will illuminate
whenever the power key is pressed to the
ON position.
HOLD TEMP
Starting from the OFF position, press the
power key ON. The SELECTION SCREEN
will appear on the display. The compressor
will become energized and will begin to
operate if required by the sensors.
Press the HOLD TEMP key. The display
will indicate the default hold temperature
(changeable in User Settings).
To change the displayed temperature, press the
upor downarrow key to increase or decrease
the temperature display within the refrigeration
storage parameters of the Hold Temp mode -5°F to
+40°F (-21°C to +4°C).
NOTE :THE ODIFIED HOLDING TE PERATURE SET-POINT
IS NOT SAVED.THE DEFAULT HOLD TE PERATURE
CAN BE CHANGED UNDER USER SETTINGS.
Press the START/STOP key to begin
operation of the Quickchiller in the Hold
Temp mode.
The display will indicate:
1. The length of time the chiller is
operating in the Hold Temp mode.
2. The temperature set by the operator.
3. The air temperature inside the
chiller compartment.
4. The temperature of all food probes.
WHEN IN THE HOLD TEMP MODE
AFTER A CHILL MODE:
Press the UP arrow key to display the maximum
sensor temperature achieved during the completed
chill cycle. Press the DOWN arrow key to
display the minimum sensor temperature achieved
during the completed chill cycle. Press the
rightor leftarrow key to display the Probe
Done Time.
C A U T I O N
NEVER STACK PANS DIRECTLY
ON TOP OF EACH OTHER.
STACKED PANS WILL RESTRICT
AIR FLOW AND INCREASE CHILL
PROCESSING TIME.