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Retigo Hold-o-mat standard с термощупом [11/18] Operating of retigo hold o mat big
![Retigo Hold-o-mat standard с термощупом [11/18] Operating of retigo hold o mat big](/views2/1329547/page11/bgb.png)
OPERATING MANUAL FOR RETIGO HOLD-O-MAT
11
ver. EN-01/10/12
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)
Safety gap from walls and other equipment at least
10 mm.
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.
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.
Содержание
- Content 3
- Content of packaging 4 3 rehinging the door 4 4 commissioning 5 5 operating of retigo hold o mat 1 1 standard 3
- Introduction 3 3
- Operating of retigo hold o mat 1 1 standard with temperature core probe 7 3
- Operating of retigo hold o mat big 10 3
- Operation of retigo hold o mat 2 3 9 3
- Practical tips 10 3
- Troubleshooting 12 11 maintenance 13 3
- Warranty 13 13 disposal 14 14 diagrams 15 3
- Introduction 4
- Content of packaging 5
- Rehinging the door 5
- Commissioning 6
- Operating of retigo hold o mat 1 1 standard 7
- Operating of retigo hold o mat 1 1 standard 8
- Operation of retigo hold o mat 2 3 10
- Operating of retigo hold o mat big 11
- Practical tips 11
- Problem cause possible solution 13
- Troubleshooting 13
- Maintenance 14
- Warranty 14
- We guarantee the hold o mat for one year 14
- 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 15
- Disposal 15
- Ver en 01 10 12 15
- Diagrams 16
- Retigo holdomat 1 1 standard 2 3 standard big without temp core probe 16
- Ver en 01 10 12 16
- Retigo holdomat 1 1 standard with temp core probe 17
- Ver en 01 10 12 17
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