Quickchiller

Question 1

Why Cook Chill?

Answer 1

1. Increased food safety
   
   • Chills food through danger zone faster for increased food safety ( 140 deg F to 45 deg F)
2. Better food quality
   
   • Food retains its fresh appearance and texture. (Veggies snap, and meat remains tender)
   • Reduce shrinkage and give food a longer life.
3. Production
   
   • Schedule kitchen workers to cook all similar items at once
   • Produce to inventory and avoid going through the same steps several times a day.
   • Chill and store items until they are needed.

Question 2

What are the 4 quickchiller modes?

Answer 2

• Soft Chill Mode
• Hard Chill Mode
• Quick Freeze Mode
• Hold Temp Mode

Question 3

What is Soft Chill Mode?

Answer 3

• Rapidly decreases the temp of foods by internal produce probe temp or time within a range of 24 deg. to 36 deg. F
• Recommended for less dense food items that chill quickly.
• Automatically converts to a refrigerated holding temp at the end of the chill cycle.

Question 4

What is Hard Chill Mode?

Answer 4

• Rapidly decreases the temp of foods by internal produce probe temp or time within a range of 11 deg to 23 deg F
• Recommended for more dense food items.
• Automatically onverts to refrigerated holding temp at the end of the chill cycle.

Question 5

What is Quick Chill Mode?

Answer 5

• Rapid freezing and frozen food maintenance by internal product probe temp or time within a temp range of -10 deg to +10 deg F
• Automatically converts to a frozen food holding temp at the end of the quick freeze cycle.

Question 6

What is Hold Temp Mode?

Answer 6

• The mode for refrigerated storage within a temp range of -5 deg to 40 deg F
• Hold temp offers continuous refrigerated storage without using food probes or a timer.