QC2-20 Worktop Blast Chiller Work Station

60 lb (27 kg), 5 Full-Size GN Pans capacity

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Overview

QuickChiller™ blast chillers can be used to chill virtually any type of food; from delicate vegetables and seafood to hearty roasts, and from dense sauces to casseroles. Touchscreen control gives you precise, programmable consistency at your fingertips. The QC2-20 worktop chiller provides the ability to chill foods without sacrificing valuable floor space. Place this unit against the wall or in an island configuration to provide functional workspace with easily accessible chilling capacity.

  • Capacity – 60 pounds (27 kilograms), 5 full size steam pans (1/1 GN) pans, 10 full-size sheet pans.
  • Worktop design – the QC2-20 is built as a free-standing unit, providing its own stainless steel worktop.
  • 4 operating modes – Modes include a quick-freeze mode, soft-chill mode for less dense items, hard-chill mode for more dense items, holding mode for chilled or frozen items, and automatic defrost. 
  • Temperature probe – Includes 1 internal detachable food temperature probe and standard HACCP dataport.
  • Programmable – Intuitive touch control includes 20 preset menu category selections simplifying the chilling process.
  • Safety – Alto-Shaam’s QuickChiller freezer/chiller refrigeration systems are designed to rapidly and uniformly decrease the temperature of hot foods to either a chilled or frozen state well within HACCP/FDA code requirements.
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Resources

QC2-20 Worktop Blast Chiller Work Station

60 lb (27 kg), 5 Full-Size GN Pans capacity

Features & Benefits

Touchscreen Control

The QuickChiller operates with an intuitive touchscreen control and 4 operational modes. Multiple pre-programmed menu selections allow ideal chilling conditions based upon the type and density of food.

Rapidly Remove Heat

The QuickChiller is specifically designed to rapidly remove heat from foods using a combination of low temperature and high velocity air. This minimizes food time in the “Danger Zone” (135˚F - 40˚F/57˚C - 4˚C) by up to 80%.

Reduce Labor Hours

Instead of repeating the same production items every day, cook regular menu items to inventory and chill. Then refresh items as they are needed, reducing prep and cooking times.

Testimonials

"It makes things happen faster"

Proud Owner: QuickChiller™ blast chiller

Boston-based restaurant owner and chef Tony Maws uses the QuickChiller™ blast chiller to rapidly cool a variety of food. He especially finds it useful in chilling pastries and for ice cream. The blast chiller was originally purchased six years ago.

“For us, it is an expediter. It makes things happen faster,” Maws said.

Related Video: The Kirkland Tap & Trotter relies on Alto-Shaam products

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