Alto-Shaam Quickchiller Blast Chillers - QC3-100/NT

Alto-Shaam  Quickchiller Blast Chillers - QC3-100/NT

The Alto-Shaam QC3-100 QuickChiller is built to rapidly chill or freeze hot foods to proper holding temperatures well within HACCP/FDA food code guidelines. Designed for high-volume production, it adds food-safety control, streamlines staging and service, and supports cook-chill workflows with intuitive touchscreen operation and roll-in cart convenience.

Features                    

• Operating modes include Quick Freeze, Soft Chill, Hard Chill, Holding, and Automatic Defrost
• Large 7" touchscreen control with 20 preset menu choices
• Includes 3 detachable product temperature probes for accurate monitoring
• HACCP data access stores chill modes, times, and temperatures for the previous 30 days
• USB port allows HACCP downloads plus recipe and software updates
• Allows chilled foods to be stored for up to 5 days, including the day of preparation and the day of service
• Supports production, chilling, rethermalization, staging, and service with a roll-in rack management design
• One roll-in pan cart
• 20 non-tilt pan support rails
• 22-13/16" horizontal width between rails
• 2-9/16" vertical spacing between rails
• 10 stainless steel shelves
• One removable drip tray
• One cart handle
• Four adjustable legs included

Construction

• #4 finish stainless steel front, door, sides, and stainless steel interior
• Stainless steel air plenums for durability and sanitation
• Top insulated with non-CFC foamed-in-place polyurethane
• Galvanized rear and bottom
• ABS thermal break around the door opening helps prevent sweating
• Stainless steel door with stainless steel liner, self-adjusting rotary latch, and press-fit magnetic gasket
• Left-hand hinged door as standard
• Self-contained refrigeration system using R-404A refrigerant

What our Experts Think

• Rapid food safety transformation system — The QC3-100R/NT QuickChiller is engineered to quickly reduce food temperatures, keeping products safely out of the “danger zone” and meeting strict HACCP/FDA cooling standards.
• High-volume roll-in production powerhouse — Designed for large kitchens and commissary operations, it supports roll-in rack systems and can handle up to ~40 full-size pans for bulk chilling.
• Advanced touchscreen control & automation — A 7” intuitive interface provides programmable chilling modes (quick freeze, soft chill, hard chill, and hold) for consistent, repeatable results across all food types.
• Extends shelf life & improves workflow efficiency — Enables batch cooking in advance and safe storage for several days, reducing daily prep pressure and improving kitchen productivity.
• Precision temperature probe system — Multiple food probes track internal temperatures in real time, ensuring accurate cooling performance and full HACCP data logging for compliance.
• Designed for large-scale operations — Ideal for hotels, central production kitchens, catering, and institutional foodservice where speed, consistency, and volume are critical.
• Heavy-duty commercial build quality — Stainless-steel construction and industrial refrigeration components are built for continuous, high-demand use in professional environments.
• Operational efficiency & labor savings — Reduces repetitive daily cooking by allowing bulk production and rapid chilling, streamlining kitchen workflows and improving cost efficiency.

Q&A

Maintenance Tips

• Clean interior chamber daily to prevent food residue and bacteria buildup
• Wipe stainless steel surfaces with approved non-abrasive cleaners
• Remove spills immediately to maintain hygiene and odor control
• Keep evaporator coils and air vents clean for efficient rapid chilling
• Inspect door gaskets regularly to ensure proper seal and temperature control
• Avoid high-pressure water or harsh chemicals on electrical components
• Ensure trays and racks are cleaned and fully dry before use
• Check drain lines frequently to prevent clogging and water accumulation
• Verify temperature sensors and probes are clean and functioning accurately
• Disconnect power before deep cleaning or maintenance work
• Schedule routine professional servicing to ensure safe, efficient operation and complianc