Alto-Shaam quickchiller QC-20 Brochure - Page 3

Browse online or download pdf Brochure for Refrigerator Alto-Shaam quickchiller QC-20. Alto-Shaam quickchiller QC-20 8 pages. Processing freezer\chiller\refrigeration system
Also for Alto-Shaam quickchiller QC-20: Supplementary Manual (4 pages), Specification Sheet (2 pages)

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Enhanced

Food Safety

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.