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Production of cooked foods should not exceed the processing capabilities of the chiller, therefore, do not adopt short- term refrigeration as a routine practice but use only in an emergency situation. 3. Fill containers to a 12 pound (5kg) limit or maximum depth of 2" (51mm) of product. Do not use plastic or Lexan® containers. 4. For faster cooling, place lids and over-wrap materials directly on the surface of foods. As previously indicated, air trapped between the lid and food surface acts as an insulator and will increase chill time. 5. For faster chilling times, place low profile foods such as chicken quarters, fish fillets, or ribs in low depth containers such as 1-1/2" (38mm) deep sheet pans. 6. Large cuts of meat and poultry that weigh a maximum of 8 to 10 pounds (4 to 5 kg) maximum should be individually wrapped with tight fitting film and placed on sheet pans in the chill cabinet. QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 24. OPERATIONOPERATION QUICKCHILLER PAN CAPACITY: The following Quickchiller Capacity Chart indicates the number of pans that can be accommodated in the appropriate size chiller for the chilling or freezing function. Additional pans can be accommodated only when using the Quickchiller for holding at a refrigerated temperature or at a maintenance temperature forfrozen food. DO NOT OVERLOAD THE QUICKCHILLER FOR THE PROCESSING FUNCTION. Q U I C K C H I L L E R P A N C A P A C I T Y C H A R T CHILLER NO. TOTAL MODEL PANS STANDARD PAN SIZES WEIGHT GASTRONORM PAN SIZES METRIC TOTAL QC-3 3 12" x 20" x 21/2" pans 36 lb 530mm x 325mm x 65mm 1/1 16 kg QC-20 5 10 * 12" x 20" x 21/2" pans 18" x 26" x 11/2" pans 60 lb 60 lb 530mm x 325mm x 65mm n/a 1/1 27 kg QC-40 10 10 * * 12" x 20" x 21/2" pans 18" x 26" x 11/2" pans 120 lb 60 lb 530mm x 325mm x 65mm n/a 1/1 54 kg QC-50 12 24 12 * * 12" x 20" x 21/2" pans 12" x 10" x 21/2" pans 18" x 26" x 11/2" sheet pans 144 lb 144 lb 72 lb 530mm x 325mm x 65mm 265mm x 325mm x 65mm n/a 1/1 1/2 65 kg 65 kg QC-100 20 40 20 * 12" x 20" x 21/2" pans 12" x 10" x 21/2" pans 18" x 26" x 11/2" sheet pans 240 lb 240 lb 120 lb 530mm x 325mm x 65mm 265mm x 325mm x 65mm n/a 1/1 1/2 109 kg 109 kg *ADDITIONAL WIRE SHELVES REQUIRED FOR MAXIMUM CAPACITY NOTE: All metric equivalent sizes andcapacities shown throughout this manual are approximate. PRODUCT CAPACITY PER PAN: Foods for chill or freeze processing should be portioned into shallow pans to a depth not to exceed 2-inches (51mm). The individual pan capacity chart below is provided as a general guideline to helpdetermine the number of processing loads required for the total quantity of food to be processed. INDIVIDUALPANCAPACITIES Steam Table Pan: 12" x 20" x 21/2 " 12 lb Gastronorm 1/1 530mm x 325mm x 65mm 5,4 kg Steam Table Pan: 12" x 10" x 21/2 " 6 lb Gastronorm 1/2 265mm x 325mm x 65mm 2,7 kg Full-Size Sheet Pan: 18" x 26" x 11/2 " 6 lb n/a Half-Size Sheet Pans: 18” x 13” x 11/2 " 3 lb n/a EXAMPLE: 132 lb per batch . 12 lb per 12" x 20" x 21/2" pan = 11 PANS 60 kg per batch . 5,4 kg per 325mm x 530mm x 65mm pan = 11 PANS 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 R V I C E M A N U A L • 2 5 . OPERATIONOPERATION THE FOLLOWING CHART OF PORTION SIZES AND SERVING CAPACITY PER PAN IS PROVIDED AS A GENERAL REFERENCE ONLY. P O R T I O N S I Z E S a n d P A N C A P A C I T I E S PA N SIZ E . 12" x 20" x 2 1/ 2" 325 x 530 x 65mm SE RVIN GS PE R PA N F OOD C ATE GORY SE RVING SIZ E METRIC EQUIVALENT SE RVIN G SIZ E BREAKFAST ITEMS: Griddle Cakes, Waffles, French Toast (2 TO 3 E A CH ) 4 oz 113 gm 48 Eggs 2 to 4 oz 57 to 113 gm 96 to 48 Breakfast Meats 2 oz 57 gm 96 Cooked Cereals or Grains 4 oz 113 gm 48 Fruit Compote 4 oz 113 gm 48 Meat, Poultry, Fish, Seafood 4 oz 113 gm 48 Casseroles and Extended Dishes 6 to 8 oz 170 to 227 gm 32 to 24 Vegetables 4 oz 113 gm 48 STARCHES: Potato, Rice, Pasta, Stuffings, Beans 4 oz 113 gm 48 Gravies and Au Jus 2 oz 57 gm 96 Sauces 4 oz 113 gm 48 Protein and Starch-Based Salads 4 to 6 oz 113 to 170 gm 48 to 32 DESSERTS: Pudding, Custard, Mousse, Jello 4 oz 113 gm 48 QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 26. SANITATIONSANITATION CLEANINGANDPREVENTIVEMAINTENANCE PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer of stainless steel. Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion. Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces. Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life o...
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