Alto-Shaam quickchiller QC-20 Brochure - Page 2

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Why

Cook

Chill?

Production Efficiency

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 production-

processing requirement to ease hectic

production schedules.