Excellent 4.9 | 18,452 reviews

Alto-Shaam Quickchiller Blast Chillers & Freezers - QC3-3

Alto-Shaam Quickchiller Blast Chillers & Freezers - QC3-3

$10,018.99
$10,018.99 $13,357.60
SAVE 24% Sold out
Alto-Shaam Quickchiller Blast Chillers & Freezers - QC3-3

Alto-Shaam Quickchiller Blast Chillers & Freezers - QC3-3

$10,018.99
$10,018.99 $13,357.60
SAVE 24% Sold out

Alto-Shaam  Quickchiller Blast Chillers & Freezers - QC3-3

Undercounter • 3 × 12" × 20" Pan Capacity • 7" Touchscreen Control

Protect food quality, extend shelf life and accelerate production with the compact Alto-Shaam QC3-3 QuickChiller. Built for high-volume kitchens that demand HACCP compliance, this self-contained blast chiller/freezer quickly lowers product temperatures through the danger zone while capturing 30 days of digital data for effortless record-keeping.

Features                    
  • Four automated modes: Quick Freeze, Soft Chill, Hard Chill and Holding plus Auto-Defrost.
  • Food-safe cooling: Rapidly chills or freezes 36 lb (16 kg) of hot product in full HACCP/FDA compliance.
  • Intuitive 7" touchscreen: 20 pre-set programs, USB recipe upload/download & 30-day HACCP log.
  • Detachable core probe: Guarantees precise product temperature monitoring.
  • Stainless inside & out: #4 finish exterior, stainless air plenums and foamed-in-place insulation for durability.
  • Undercounter footprint: Fits beneath standard worktops and includes four 6" adjustable legs.
  • Energy-efficient R-404A system: ½ HP self-contained condenser with hot-gas defrost and 875 CFM airflow.

Performance Temperature Ranges

  • Quick Freeze: -10 °F to 10 °F (-23 °C to -12 °C)
  • Soft Chill: 24 °F to 36 °F (-4 °C to 2 °C)
  • Hard Chill: 11 °F to 23 °F (-11 °C to -5 °C)
  • Holding: -5 °F to 40 °F (-21 °C to 4 °C)
 Specifications
Pan Capacity 3 × GN 1/1 (12" × 20" × 2.5")
Product Capacity Approx. 36 lb / 22.5 qt
Exterior Dimensions (H × W × D) 37-7/8" × 27" × 30" (962 × 686 × 762 mm)
Interior Dimensions 13-1/2" × 22-9/16" × 12-13/16" (342 × 573 × 324 mm)
Refrigerant / Charge R-404A • 40 oz
Compressor ½ HP, self-contained (2,800 BTU/h @ -5 °F)
Electrical (standard) 115 V, 1 ph, 60 Hz, 16 A, 1.84 kW, NEMA 5-20P
Electrical (optional) 220 V, 1 ph, 50 Hz, 8 A, 1.84 kW, NEMA 5-15P
Net Weight 262 lb (119 kg)
Included Detachable product probe • 4 × 6" adjustable legs • USB port
Factory Options Right-hand door swing • 9" legs • 3" concealed casters • Wire shelves
What our Experts Think
  • Compact high-performance blast chilling solution — The QC3-3 is Alto-Shaam’s smallest QuickChiller, designed for under-counter or tight-space installation while still delivering professional rapid chilling and freezing performance.
  • Food safety-driven rapid cooling — Uses high-velocity cold air to quickly bring hot foods down through the critical temperature “danger zone,” improving HACCP compliance and reducing bacterial growth risk.
  • Ideal for small-volume commercial kitchens — Perfect for restaurants, cafés, bakeries, and prep kitchens that need controlled batch chilling without investing in large roll-in systems.
  • Smart touchscreen control system — 7” intuitive interface with multiple pre-programmed modes (quick freeze, soft chill, hard chill, hold, defrost) ensures consistent results with minimal training.
  • Improves production efficiency & workflow — Enables advance cooking and safe storage for later service, reducing daily prep workload and improving kitchen speed during peak hours.
  • HACCP-ready monitoring for compliance — Integrated temperature probe and data port support accurate tracking and documentation for food safety standards.
  • Energy-efficient compact design — Engineered for low-volume operations with minimal footprint, reducing operating costs while maintaining professional chilling performance.
  • Trusted professional kitchen equipment — Widely used as an entry-to-mid level QuickChiller solution for kitchens needing reliable blast chilling without large infrastructure requirements.

Q&A

Q: What is the Alto-Shaam QC3-3 QuickChiller blast chiller used for?
A: The Alto-Shaam QC3-3 is a compact under-counter blast chiller designed to rapidly chill or freeze hot foods to safe storage temperatures, improving food safety, prep efficiency, and shelf life in small commercial kitchens.

Q: How does the QC3-3 improve food safety?
A: It quickly removes heat using high-velocity, low-temperature air, reducing the time food spends in the “danger zone” (135°F–40°F / 57°C–4°C) by up to 80%.

Q: What is the capacity of the QC3-3?
A: It holds approximately 3 full-size hotel pans (or GN 1/1 pans), making it ideal for low-volume production or space-limited kitchens.

Q: What operating modes does it include?
A: It features multiple modes including quick-freeze, soft chill, hard chill, holding, and automatic defrost for different food types and densities.

Q: Does it support HACCP monitoring?
A: Yes. It includes a touchscreen control system with food probes and HACCP data logging for compliance and temperature tracking.

Q: Why is the QC3-3 useful in commercial kitchens?
A: It allows chefs to cook in advance, chill safely, and reheat or serve later—reducing daily prep time, improving workflow, and extending product shelf life.

Q: Is it suitable for small kitchens?
A: Yes. Its compact under-counter design is specifically built for cafés, small restaurants, bakeries, and limited-space production areas. 


Maintenance Tips
  • Clean interior chamber daily to prevent food residue and bacterial buildup
  • Wipe stainless steel surfaces with non-abrasive, food-safe cleaners
  • Remove spills immediately to maintain hygiene and odor control
  • Keep evaporator coils and air vents clean for efficient chilling performance
  • Inspect door gaskets regularly for tight sealing and temperature stability
  • Avoid high-pressure water or harsh chemicals on electrical components
  • Ensure racks and trays are cleaned and fully dry before each use
  • Check drain lines frequently to prevent clogging and water buildup
  • Verify temperature probes and sensors are clean and accurate
  • Disconnect power before deep cleaning or maintenance work
  • Schedule routine professional servicing to ensure reliability, efficiency, and food safety compliance
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