OPERATING MANUAL FOR RETIGO HOLD-O-MAT
Dear customer,
Congratulations on purchasing the new Retigo Hold-o-mat. The Retigo Company appreciates your decision
and believes that you will always achieve great results turning your ideas into reality in your everyday work by
using this equipment. By using your new Hold-o-mat you will attain the highest quality of prepared food and your
guests will like revisiting to your establishment.
Retigo s.r.o. believes that the new Retigo VISION Hold-o-mat will bring you maximum comfort during everyday
work and present new possibilities of food preparation.
In order for you to achieve great results with your new Retigo Hold-o-mat right from the beginning, we would
like to provide you with the help of this manual with all the necessary information and useful advice for trouble-free
work. To be able to take full advantage of all the possibilities of your new Retigo Hold-o-mat we recommend that
you carefully study the manual before using the equipment.
Retigo s.r.o. wishes you lots of cooking pleasure in using your new Retigo Hold-o-mat.
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
Content
1. Introduction 3
1.1 Safety use of the equipment 3
1.2 Correct use 3
1.3 Electrical supply, power cable 3
1.4 Placement requirements 4
1.5 Gastrocontainers 4
2. Content of packaging 4
3. Rehinging the door 4
4. Commissioning 5
5. Operating of Retigo Hold-o-mat 1/1 Standard (without temperature core probe) 6
5.1 Control panel 6
5.2 Basic operating instructions 6
5.3 Technical specication 6
6. Operating of Retigo Hold-o-mat 1/1 Standard (with temperature core probe) 7
6.1 Control panel 7
6.2 Basic operating instructions 7
6.3 Programing with core probe functions 7
6.4 Temperature core probe use 8
6.5 Some Tips&Tricks instructions for the „Cook & Hold“ method 8
6.6 Setting the buzzer volume 9
6.7 Technical specication 9
7. Operation of Retigo Hold-o-mat 2/3 9
7.1 Control panel 9
7.2 Basic operating instructions 9
7.3 Technical specication 9
8. Operating of Retigo Hold-o-mat Big 10
8.1 Control panel 10
8.2 Basic operating instructions 10
8.3 Technical specication 10
9. Practical tips 10
9.1 General use 10
9.2 Meat 10
9.3 Dehumidier 10
9.4 Temperature regulator 10
9.5 Accessoires 11
9.6 Cold or frozen food 11
9.7 Interior oor 11
9.8 Temperature sensor 11
10. Troubleshooting 12
11. Maintenance 13
11.1 Cleaning 13
11.2 Service 13
12. Warranty 13
13. Disposal 14
14. Diagrams 15
14.1 Retigo Holdomat 1/1 Standard, 2/3 Standard, Big (without temp. core probe) 15
14.2 Retigo Holdomat 1/1 Standard (with temp. core probe) 16
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
1. Introduction
1.1 Safety use of the equipment
Anyone who is involved in the setting up, use and
maintenance of the Hold-o-mat warm holding cabinet
must have read and understood all the operating
instructions, especially the „Safety use of the equipment“
section.
This warm holding cabinet has been manufactured
and tested in accordance with the applicable standards.
When using electrical equipment, a number of basic
safety precautions must be taken in order to avoid
possible injuries and damage. Please read these
instructions carefully and store them in a safe place.
We accept no liability for accidents and damage
arising from failure to observe these operating
instructions.
All the safety notes in these operating instructions
give users advance warning about possible dangers.
These particular points of interest for users are indicated
by a warning triangle. Such notes must be read and
acted on by the user.
Do not allow magnetic data carriers such as
diskettes, credit cards, cheque cards, ID cards
with magnetic strips, magnetic tapes or watches
to come within 0.5 m of the unit.
1.2 Correct use
The Hold-o-mat warm holding cabinet is designed
solely for food preparation.
Never use the unit to heat chemicals or other
materials. This could lead to the buildup of
poisonous or explosive gases.
Never use the unit for drying textiles, paper or
similar materials. There is a danger of melting
or burning.
Do not use the unit for storing crockery or cook
books, either in or on the unit.
The unit is designed for use in large kitchens such
as in restaurants or hotels, as well as commercial
premises such as bakeries and butchers.
The unit is not designed for domestic use; it is not
for use in areas where exceptional circumstances
prevail such as corrosive or explosive atmospheres
(dust, steam, gas); it is not for industrial use or for the
mass production of food.
People who are not familiar with the operating
instructions such as children, must not use the unit,
unless supervised by trained staff.
Persons with active physical aids (such as heart
pacemakers) are not permitted to operate the
unit. The operator must ensure that all other
persons with active physical aids (such as heart
pacemakers) observe a safety distance of at
least 0.5 m from the unit.
1.3 Electrical supply, power cable
Electricity can be lethal! Improper operation of the
unit can cause re. For your own safety and the safety
of others, please follow the safety precautions precisely
as outlined in these instructions.
Never touch live components. This could cause
an electric shock which can lead to serious
injury or even death.
Only connect the unit to alternating current of 230V/
50/60Hz. The plug must have a minimum fuse rating of
10A.
Never operate the unit with a defective power
cable. Get a qualied electrician to replace
damaged plugs and cables immediately.
Do not run the power cable around corners or
sharp edges and ensure that the power cable
cannot be crushed.t.
Never pull the unit by the power cable. Never
pull the plug from the socket with wet hands.
Protect the power cable from oil and never rest
it on hot objects. The three-pin plug must not be
replaced by a two-pin one.
The three-pin plug must not be replaced by a two-pin
one.
Cleaning: Remove the plug and allow the unit to
cool.
Repairs: If faulty or defective, remove the plug
from the socket immediately. Never use a damaged
unit.
Never use a damaged unit. Please note that the
outside of the unit must not be sprayed with
excessive amounts of water or other liquids.
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
Repairs must only be carried out by authorised specialist
electricians or by our repair service.
1.4 Placement requirements
The Hold-o-mat can be used in many different parts
of the kitchen, preferably in a central location, not in a
remote corner. Thanks to its ease of installation (no
water, drainage or air extraction connections), the unit
can be placed anywhere. Ensure, however, that the
power supply is 230V/50/60Hz.
If the Hold-o-mat is built-in, sufcient cool air should
be allowed to circulate.
The Hold-o-mat does not have to be tied to one
location. It can be used in a variety of places such as
the kitchen, lounge, and for parties etc. If the unit is
permanently installed in one place and cannot be
disconnected from the mains by a switch, the plug on
the power cable must remain accessible.
Note: Valid for Hold-o-mat Big - Use the carrying handles only
when the total weight (unit-weight 41 kg plus content weight) is less
than 70 kg. Use all four handles equally and avoid jerky movements.
If the unit is permanently installed in one place and
cannot be disconnected from the mains by a switch,
the plug on the power cable must remain accessible.
Unsuitable GN
- Plastic, synthetic and other non-heat resistant
containers.
Never use a damaged unit. Please note that the
outside of the unit must not be sprayed with
excessive amounts of water or other liquids.
Repairs must only be carried out by authorised
specialist electricians or by our repair service.
2. Content of packaging
The packge contens: 1 unit, 2 side rails, 1 set of
operating instructions, 2 power cables (1 x EU/1 x CH).
Check the package contents. If parts are missing,
return immediately to your supplier.
The product has been supplied to you in cardboard
packaging. Dispose of the packaging properly or return
it to your supplier.
Check the unit for visible signs of damage. Do not
use the unit if defective. Report the damage immediately
to your supplier.
Basic instructions for installation:
– Place the unit on sturdy surface.
– Ambient temperature + 10°C to + 40°C. Do not place
the unit next to or on top of hot surfaces (radiators or hot
plates): there is a danger of melting, re or short circuit!
– Never bring the unit into contact with water or other
liquids as there is a danger of short-circuit!
– To ensure adequate air circulation, all sides of the
unit must be kept a minimum of 10 mm from walls and
other objects.
Never use a damaged unit.
1.5 Gastrocontainers
Suitable GN
- stailess steel, enamelled
- recommended size: 1/1, 2/3
- recommended depth: 65 and 100 mm
- other GN offeres by Retigo company
3. Rehinging the door
The door can be easily rehinged within 10 to 15
minutes. Because the unit casing has to be opened for
this purpose, current-carrying parts will be exposed.
The door may only be rehinged by specialist personnel
(qualied electrician, service tter, Retigo authorised
sales person), and only in accordance with the customer
service instruction provided for this purpose.
How to change the door opening:
- Withdraw the mains plug from the socket. Withdraw
the plug from the equipment socket of the unit controller.
Store the power cable where it is inaccessible to other
persons for the duration of the customer service work.
- Remove the two lower hinge screws and unhinge
the door.
- Remove the screw on the opposite side which
holds the casing in place at the bottom front.
- At the rear of the unit, remove the six screws
attaching the housing to the rear wall.
- Slide the casing towards the rear and at the front of
the unit press the main insulation slightly backwards in
order to gain access to the two earth plates on which
the four magnets are located.
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
- Dismantle the two earth plates and t them on the
opposite side.
- Slide the main insulation forwards again and slide
the casing into the front panel.
- Securely tighten all six screws on the rear panel. Securely tighten the screw which holds the casing in
position at the bottom front.
- Unscrew the upper hinge pins and t them on the
opposite side.
- On the side of the door on which the door hinge
sleeves are tted, remove the cover caps located on the
inside of the door. Remove the cover caps on the narrow
side of the door.
- Lever the door hinge sleeves out of the holes using
a suitable slotted screwdriver and t them on the
opposite side. Ret the cover caps on the narrow side
and the inside of the door.
The door must not be tted upside down, as in this
case the dehumidication vent would no longer be in
the optimum position. Therefore, the door handle must
also be repositioned. To do this, dismantle the door
handle and t it on the opposite side. Rehinge the door
on the upper door hinge pin and secure it by rmly
tightening the lower door hinge.
4. Commissioning
Connect the power cable to a socket with a 230V/
50/60Hz supply.
Before using for the rst time, it is imperative that
the white protective lm be removed. In addition, we
recommend that the unit be dusted inside and out, with
a damp cloth.
Do not allow magnetic data carriers such as
diskettes, credit cards, cheque cards, ID cards
with magnetic strips, magnetic tapes or watches
to come within 0.5 m of the unit.
Customer service staff with active physical aids
(such as heart pacema kers) must observe a
safety distance of at least 0.5 m from the unit.
The customer service operator must ensure that
all other people with active physical aids (such
as heart pacemakers) observe a safety distance
of at least 0.5 m from the unit.
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
5. Operating of Retigo Hold-o-mat 1/1 Standard (without temperature core probe)
5.1 Control panel
Main switch - on/off Heat
5.2 Basic operating instructions
The desired temperature can be set to the degree
Temp. indicator
in a range from 50°C to 120°C. The PT 500 and excellent
5.2.1 Switching on
electronics, which approach the desired temperature
slowly step by step (a timing pulse system), guarantee
- Press the button to switch on.
+/- 1°C accuracy.
5.2.3 Switching off
5.2.2 Temperature setting
- Press the button to switch the Hold-o-mat off.
Please do not forget to clean the unit after use
- The indicator always shows the actual
as outlined in the section „Maintanance“.
temperature. By pushing an arrow button
once, the desired temperature is displayed for two
seconds. Then the indicator returns to showing the
5.3 Technical specication
actual temperature.
Model: Hold-o-mat
By pressing the buttons again while the desired
temperature is displayed, the desired temperature can
be increased or decreased.
Product no.: 673
Power supply: 230V, 50/60Hz, 1 kW
Fuse: 10 A
Storage temperature: 0°C - + 50°C
Pressing both buttons together automatically sets
the the most important temperature of 68°C. The
desired temperature is reached within 20 to 40 minutes,
depending on what temperature has been chosen.
Ambient temperature: +10°C - + 40 °C
Temperature range: +20°C - +120 °C
Dimensions (WxHxD): 415 x 343 x 675 mm
Weight: 24 kg
Average power
The Hold-o-mat is designed to respond to this slowly,
but this ensures that the desired temperature is
consumption: cca. 300 W/h
Equivalent noise level: 70 dB(A)
maintained within a +/- 1°C tolerance.
The warming-up time can be shortened by setting a
higher temperature than actually required. Do not forget,
Safety gap from walls and other equipment at least
10 mm.
however, to lower the temperature in time (about
6–10°C below the desired temperature), otherwise the
unit will get too warm.
indicator
Higher
temp.
Lower
temp.
If the Hold-o-mat exceeds the desired temperature
by 5°C or more, the indicator ashes to warn kitchen
staff. To cool the unit slowly, leave the door open slightly
longer. (Thanks to its excellent insulation, this takes
somewhat longer than with other units.)
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
6. Operating of Retigo Hold-o-mat 1/1 Standard (with temperature core probe)
6.1 Control panel
1. Main switch -on/off
8. Start
(For Cook&Hold
programs only)
6. Core temp. or
time display
7. Function button:C&H
6.2 Basic operating instructions
Basic operating instructions are consistent with
chapter 5. in this operating manual.
6.3 Programing with core probe functions
6.3.1 „Hold with core temperature information“
function
In the Hold function, you can switch the core
temperature sensor on or off as an informative
monitoring instrument by pressing button
briey.
The displayed temperature corresponds to the
measured value which the tip of the sensor measures
(single-point sensor). If the sensor is stuck into meat,
the existing core temperature is displayed, otherwise
the room temperature, which however may differ by a
few degrees from display 4 (Room temperature display).
3. Higher
temp.
temp.
or core porbe
4. Room temp. display
5. Heat
indicator
2. Lower
programes could be found in chapter 6.3.3.
Programmes 6 to 10 are free programmes, which
you can assign as you wish. Preset values of these
programs could be found in chapter 6.3.3.
In the case of programmes 6 to 10, to prevent an
unintended programme change being made on viewing,
before the change a release must take place by the two
buttons
being pressed simultaneously.
If you want to remove a phase, just go to a
temperature value below 20° in the appropriate phase,
and the phase is removed (in both displays, „- - -“
appears).
When a programme has ended, the buzzer sounds
for one minute and then stops.
The Hold-o-mat remains in the „hold position“ in the
last phase. If the core temperature overshoots, this is
displayed from 1 °C higher and the display with the core
temperature begins to ash.
If the sensor is defective or not plugged into the
device, the information „dEF“ appears in the display 5
(core temperature or time display). In this case, it is still
possible to use the Hold-o-mat, but without the core
temperature sensor.
In the „Hold with core temperature information“
function, the display 6. is used only for information. The
core temperature sensor does not regulate the device,
and there is no signal tone.
6.3.2 „Cook & Hold with fully automatic cooking
phases“ function
Hold-o-mat with temperature core probe contains 10
preset programs with 3 steps.
Programmes 1 to 5 are programmes which can be
changed immediately, and give you the phase with
which you want to work. Preset values of these
8
Programing
By a long press (2 seconds) on button
, you
change to Cook & Hold mode.
1. Pr 1 appears on the displays. Using buttons
you can switch between programmes 1 to
10.
2. Once you have selected the programme you want,
you can start it by using button
. To change a
programme, select your programme number. By
pressing button
briey, you switch to changing or
viewing mode. In all cases, the ashing display can
be changed; the ashing dot informs you which phase
you are in. By pressing button
twice, you nish
values changing and jump to the next setting.
If you press buttons
simultaneously, the
device gives you a reference value (default value), so
that you do not have to begin each entry at zero.
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
3. Once you have set the programme you want, you
can start it by using button
. From now on, you can
no longer make changes. If you press buttons
zobrazí se nastavená teplota prostoru. the desired
setpoint temperature is displayed for as long as the
button is operated, after which the display switches
back to the actual temperature. To leave this mode, you
must switch the device on and off using the main switch
.
When a programme has ended, the buzzer sounds
for one minute and then stops. The Hold-o-mat remains
in the „hold position“ in the last phase. If the core
temperature overshoots, this is displayed from 1 °C
higher, and the display with the core temperature begins
to ash.
Programmes remain stored even if there is a fairly
long power cut.
6.3.3 Default values of preset programes
- „Hold“ function
with temp. core probe: 68°C
6.4 Temperature core probe use
We use a single-point sensor with PT 500, which is
placed in the tip of the sensor. Ensure that the tip of the
sensor is always in the middle (not the edge) of the
piece of meat.
Before plunging into the piece of meat, the pointer
must be somewhat cooled off with a wet piece of kitchen
paper, to avoid a white edge in the meat.
When the sensor is not in use, put it away (as shown
in the picture below) so that it does not interfere with
any dishes and the plug-and-socket connection remains
tight.
Preset programs „Cook&Hold“ function
- Program 1 : (e.g. roast beef, low temperature)
Step 1 : 10 min. / 110°C in chamber
Step 2 : 50°C core p. / 80°C in chamber
Step 3 : 53°C core p. / 65°C in chamber
- Program 2 : (e.g. roast beef overnight „American
method“)
Step 1 : 10 min. / 110°C in chamber
Step 2 : 53°C core p. / 65°C in chamber
- Program 3 : (e.g. meat / sauce dishes overnight)
Step 1 : 10:00 hrs / 80°C in chamber
- Program 4 : (e.g. low temperature cooking of roast
beef without „Cook“ phase)
Step 1 : - - - core p. / - - - in chamber
Step 2 : 50°C core p. / 80°C in chamber
Step 3 : 53°C core p. / 65°C in chamber
- Program 5 : (e.g. à la carte Hold with core
temperature and warning horn)
Step 3 : 53°C core p. / 65°C in chamber
- Programs 6.-10. :
Step 1 : 10 min. / 110°C in chamber
Step 2 : 50°C core p. / 80°C in chamber
Step 3 : 55°C core p. / 68°C in chamber
6.5 Some Tips&Tricks instructions for the
„Cook & Hold“ method
• A preheated Hold-o-mat is required. Because the
Hold-o-mat has a powersaving connected load of 1 kW,
preheating to 110°C can take about 30 minutes.
• With small quantities, a 10-minute cooking phase
(phase 1) is enough. With large quantities, it is better to
enter 30 to 60 minutes, so that the Hold-o-mat can
process the „cold mass“.
• If the device is very full on 2 levels, temperature
differences between the upper and lower oor can
occur. The core probe should therefore always be
placed on the upper oor. When the programme
nishes, the upper pieces of meat are perfect, and the
lower ones catch up during an extended Hold phase.
• The time required depends on the piece size. For
instance, for 10 kg of roast beef on 2 levels, about 4 to
5 hours are required.
• Ideally, a buffer time for the Hold phase should be
calculated. First of all we are on the safe side for time,
and secondly, the meat continues to mature and
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
becomes more tender in the Hold phase.
• For a slow cooking phase of more than 8 hours,
always use freshly slaughtered meat (max. 36 hours
after slaughter).
6.6 Setting the buzzer volume
If the machine is switched on but is not in use, you
can set the buzzer volume.
Default value for buzzer volume is 3.
You can press button
for 2 seconds to change
the volume. In display 6, the indication „VOL“ appears,
and in display 4, a number between 0 and 5. With
buttons
you can change the volume between
stages 0 and 5 (0 = buzzer switched off, 1 = quiet, 5 =
loud). The current volume sounds all the time.
When you leave this setting mode again by pressing
button
the newly selected volume is stored..
6.7 Technical specication
Model: Hold-o-mat with temperature
core probe
Product no.: 673-KTM
Power supply: 230V, 50/60Hz, 1 kW
Fuse: 10 A
Storage temperature: 0°C - + 50°C
Ambient temperature: +10°C - + 40 °C
Temperature range: +20°C - +120 °C
Dimensions (WxHxD): 415 x 343 x 675 mm
Weight: 24 kg
Average power
consumption: cca. 300 W/h
Equivalent noise level: 70 dB(A)
7. Operation of Retigo Hold-o-mat 2/3
7.1 Control panel
Control panel is consistent with chapter 5. in this
operating manual.
7.2 Basic operating instructions
Basic operating instructions are consistent with
chapter 5. in this operating manual.
7.3 Technical specication
Model: Hold-o-mat 2/3
Product no.: 673-H
Power supply: 230V, 50/60Hz, 1 kW
Fuse : 10 A
Storage temperature: 0°C - + 50°C
Ambient temperature: +10°C - + 40 °C
Temperature range: +20°C - +120 °C
Dimensions (WxHxD): 415 x 343 x 515 mm
Weight: 21 kg
Average power
consumption: cca. 300 W/h
Equivalent noise level: 70 dB(A)
Safety gap from walls and other equipment at least
10 mm.
Safety gap from walls and other equipment at least
10 mm.
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
8. Operating of Retigo Hold-o-mat Big
8.1 Control panel
Control panel is consistent with chapter 5. in this
operating manual.
8.2 Basic operating instructions
Basic operating instructions are consistent with
chapter 5. in this operating manual.
8.3 Technical specication
Model: Hold-o-mat Big
Product no.: 673-G
Power supply: 230V, 50/60Hz, 1,8 kW
Fuse: 10 A
Storage temperature: 0°C - + 50°C
Ambient temperature: +10°C - + 40 °C
Temperature range: +20°C - +120 °C
Dimensions (WxHxD): 415 x 638 x 675 mm
Weight: 38 kg
Average power
consumption: cca. 500 W/h
Equivalent noise level: 70 dB(A)
9. Practical tips
9.1 General use
Thanks to very precise temperature control and the
special dehumidication system, the Hold-o-mat can
keep food warm, especially meat and bakery products,
over long periods in prime condition while improving
quality. Vegetables and other side dishes can also be
kept warm.
9.2 Meat
The optimal temperature for keeping meat warm
over a period of hours is about 5–10 degrees above the
desired core temperature (max. 5 hours). If different
cuts of meat e.g. red and white, large sides and small
off cuts are to be warmed together, set a temperature of
between 68° to 72°C.
With every hour that the meat is kept warm in the
Hold-o-mat it becomes more tender. Please note,
however, that the meat should not be stored for too
long, as this can adversely affect its taste. Best results
are obtained by using relatively fresh meat kept warm
for under ve hours.
Safety gap from walls and other equipment at least
10 mm.
Ideally, meat should be inserted into the Hold-o-mat
on grilles. Meat juices can be collected in a tray on the
interior oor. This way, precise regular temperature is
guaranteed and the meat does not lie in its own juices
as on a tray. The dried-on residue on the tray is easier
to remove than if a tray is used on every level.
9.3 Dehumidier
The humidity level inside the unit can be regulated
precisely and visibly by means of the 3-stage
dehumidier on the door. Normally the dehumidier is
closed for vegetables and cooking au gratin, and
completely open for bakery products, deep-fried and
breaded foods (min. 80°C). The half-open setting for
other foods can be used as you see t. Please direct all
questions to your specialist.
9.4 Temperature regulator
Please note that opening the door frequently can
lower the effective actual temperature, and thus the
temperature of the food. (Due to the in-built time lag, the
indicator does not react so quickly). If this reaction is
noticed, increase the desired temperature by a few
degrees.
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
If an over-warm product is put directly into the Holdo-mat from a combisteamer, the actual temperature can
rise dangerously depending on the product. (The
indicator ashes, if the temperature is 5°C too high.)
Please correct this normal occurrence by leaving the
door open slightly longer, or preferably leave the meat
to stand for a while outside the unit and put it in when it
reaches the right temperature.
9.5 Accessoires
It is best to warm up the Hold-o-mat with the requisite
grilles and dishes to avoid large changes in temperature.
Only load the unit with warm foods using grilles or
trays on the rails supplied.
9.6 Cold or frozen food
Loading with cold or frozen food can trigger off the
heat cut out.
9.7 Interior oor
Using the interior oor as a work surface can lead to
the food overheating (use the lowest level).
9.8 Temperature sensor
Allowing food to touch the temperature sensor (set
into the roof of the interior) can lead to false air
temperature readings.
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10. Troubleshooting
Problem Cause Possible solution
The product over-cooks and
becomes dry.
Although the product is good, it
is not warm enough
The product is too dry or too
damp
The taste, consistency or general
quality of the product is not
satisfactory.
The unit does not switch on, or
the indicator does not light.
The actual temperature keeps
falling, although it should rise.
Desire temperature too high above
core temperature
Desire temperature too low below
core temperature.
The moisture content in the chamber
is not correct.
Basic problem in preparation or
incorrect conception of nished
product after warming up.
-
-
Set correct desired temperature or
allow meat that is too hot to cool
outside the oven rst.
Set the correct desired temperature
or, if the door is opened frequently,
deliberately adjust the desired
temperature upwards..
Use the dehumidier on the door to
adjust the humidity to suit the product.
Contact your nearest specialist and
look for possible answers.
The power supply has been cut off.
Please check the building‘s fusing,
the fusing on the unit (below the power cable socket at the back of the
unit) and both plugs on the power
cable.
A fault has occured due to a power
uctuation and the control system is
no longer sending signals to generate heat. Isolate the unit from the
power supply for a few minutes and
then switch on again. If after switching on again the heating indicator
is not visible after one minute, repeat the whole procedure.
The overheating cout has been triggered (the unit has been loaded
with cold or frozen food or the control system is defective).
Reset procedure:
1. Switch off the unit using the
The heating indicator lights but
the actual temperature decreases
or the unit remains cold.
ver. EN-01/10/12
button
power supply.
-
2. Remove the plug near the heat
cut off sticker
and of the unit.
3. Push the reset button on the cut
off with a screwdriver.
4. Replace the plug in the rear end.
5. Connect to the power supply and
switch on.
6. If the overheating cut out engages again, consult your nearest
service center.
and disconnect from the
on the rear
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OPERATING MANUAL FOR RETIGO HOLD-O-MAT
11. Maintenance
11.1 Cleaning
Switch off the unit with the button and
disconnect from the power supply.
Take the trays, grilles and dishes out of the Hold-omat and clean separately.
Also tilt the side rails downwards into the centre of
the cooking area and pull out towards the front.
Clean the whole interior and exterior with a mild fat
dissolver and leave to dry. Do not use irritating, abrasive
or poisonous cleaning materials.
If required, clean the air inlet. If dirty, the dehumidier
built into the door can be removed by pulling it forwards,
and washed separately. If necessary, the door seal can
also be removed, cleaned and reattached.
Never use the unit without the door seals.
After every thorough clean-up, heat the unit quickly
to 120°C. This 120°C setting allows the unit to be
sterilised and any micro-organisms are killed off. Please
ensure that the dehumidier on the door is closed, as
high humidity makes the sterilisation more effective.
Please note that the exterior of the unit must not be
sprayed with water or other liquids. High-pressure
cleaners or steam-cleaners may not be used.
12. Warranty
We guarantee the Hold-o-mat for one
year.
We do not accept responsibility for damage caused
by:
– incorrect operation
– using the product for the wrong purposes
– improper repairs
– or if spare parts or accessories not supplied by
the manufacturer are used or built in
In all these cases, the guarantee is void.
The guarantee is only valid if original spare parts are
used.
11.2 Service
The Hold-o-mat has no special regular service
requirements. However, please ensure that it is
functioning properly and contact the service centre
promptly if any changes are noticed.
The technical side is problem-free, allowing any
authorised electrician using original spare parts to carry
out all repairs. Of course the specialist service centre is
at your service. However, in some cases it may be more
economical to have repairs carried out locally.
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ver. EN-01/10/12
OPERATING MANUAL FOR RETIGO HOLD-O-MAT
13. Disposal
At the end of its life the unit should be disposed of in
accordance with national legislation. It is recommended
that a specialist disposal company be contacted.
ver. EN-01/10/12
15
OPERATING MANUAL FOR RETIGO HOLD-O-MAT
14. Diagrams
14.1 Retigo Holdomat 1/1 Standard, 2/3 Standard, Big (without temp. core probe)
16
ver. EN-01/10/12
OPERATING MANUAL FOR RETIGO HOLD-O-MAT
14.2 Retigo Holdomat 1/1 Standard (with temp. core probe)
ver. EN-01/10/12
17
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