OPERATING MANUAL FOR
RETIGO
HOLD-O-MAT
3
ver. EN-01/10/12
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 specification
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 specification
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 specification
9
8.
Operating of Retigo Hold-o-mat Big
10
8.1 Control panel
10
8.2 Basic operating instructions
10
8.3 Technical specification
10
9.
Practical tips
10
9.1 General use
10
9.2 Meat
10
9.3 Dehumidifier
10
9.4 Temperature regulator
10
9.5 Accessoires
11
9.6 Cold or frozen food
11
9.7 Interior floor
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
