Alto-Shaam QC3-100 handleiding
Handleiding
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MN-38954 • Rev 0 • 04/17 • Quickchillers 33
Operation
Unpacking Food Probes
1. Cut and remove the plastic ties keeping the
probe cables coiled during shipment.
When removing the ties, exercise
caution to avoid accidentally cutting
the black plastic covers on the
probe cablewires.
2. Uncoil the probe cables and insert the metal portion
of each probe into the bracket mounted on the inside
of the cabinet. Proper probe placement is in the
following sequence:
Place the top probe (Product Probe 1) in the top
bracket. On equipped models, place the center probe
(Product Probe 2) in the middle bracket, and place the
bottom probe (Product Probe 3) in the bottom bracket
position.
3. Before using the probes, wipe each probe and probe
tip with a disposable alcohol pad to clean and sanitize.
Probe Cleaning Procedures
1. Remove all food residue from probes between loads
and at the end of each production shi. Remove
probes and wash in warm detergent solution. Wipe
probe receptacles and probe holding brackets with
warm detergent solution and a clean cloth. Remove
detergent by wiping with clean rinse water and a
cloth. Allow receptacles and holding brackets to air
dry.
2. Wipe probes and probe brackets with disposable
alcohol pad or sanitizing solution recommended for
food contact surfaces.
3. Reattach the probes to the receptacles and place
probes into the proper probe bracket.
4. Wipe each probe with a disposable alcohol pad prior
to inserting the probe into a new food product.
Time and Temperature Guidelines
To assure quality and safety in chilled processed food
handling, it is important to observe the following
guidelines.
1. All foods should be covered prior to chill or freeze
processing.
2. The temperature of foods should be rapidly reduced
from 140°F to 40°F (60°C to 4°C) within a period of 4
hours.
3. Foods can be safely removed from the chiller cabinet
at a product temperature of 40°F (4°C) or lower.
4. Chilled foods should be stored under refrigeration
designed to hold products at 34° to 38°F (1° to 3°C) for a
maximum of 5 days or less. A 5-day shelf life includes
the day of production and the day of consumption.
5. All potentially hazardous cooked foods that have been
chilled followed by reheating and hot food holding
must be reheated to a minimum core temperature of
165°F (74°C) for 15 seconds prior to serving. Refer to
local food codes for possible exceptions.
6. Always reference and adhere to local food codes
and HACCP guidelines with regard to time and
temperature for chilling or frozen food processing.
Allow a minimum of
30minutes of prechill time
before processing.
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Productinformatie
| Merk | Alto-Shaam |
| Model | QC3-100 |
| Categorie | Koelkast |
| Taal | Nederlands |
| Grootte | 9903 MB |
