QC3-3 Under Counter Blast Chiller

36 lb (16 kg), 3 Full-Size GN Pans capacity

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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. Intuitive user interface with 7" touchscreen control gives you precise, programmable consistency at your fingertips. Perfect for under-counter or stand alone application in smaller or more confined foodservice operations, the small footprint design of the QC3-3 allows for limited volume chilling when and where it’s needed. 

  • Capacity – 36 pounds (16 kilograms), 3 full-size (1/1 GN) pans.
  • Compact design – Our smallest self-contained blast chiller, the QC3-3 easily fits under or on top of a counter.
  • 4 operating 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. 
  • Reduce daily production times – Produce food up to five days in advance and simply rethermalize and refresh foods based upon demand.
  • Safety – Alto-Shaam’s blast chiller 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.


QC3-3 Under Counter Blast Chiller

36 lb (16 kg), 3 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.


"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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