Retigo Hold-o-mat 411 User manual

OPERATING MANUAL FOR RETIGO HOLD-O-MAT 411
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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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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 4
5. Operating of Retigo Hold-o-mat 411 6
5.1 Control panel 6
5.2 Basic operating instructions 6
5.3 Programing with core probe functions 6
5.4 Setting basic parameters 7
5.5 Technical specication 8
6. Practical tips 8
6.1 General use 8
6.2 Meat 8
6.3 Dehumidier 8
6.4 Temperature regulator 8
6.5 Accessoires 9
6.6 Cold or frozen food 9
6.7 Interior oor 9
6.8 Temperature sensor 9
7. Troubleshooting 10
8. Maintenance 12
8.1 Cleaning 12
8.2 Service 12
9. Warranty 12
10. Disposal 12
11. Diagrams 13
11.1 Retigo Holdomat 411 13

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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 sta󰀨.
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 qualied 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.
Repairs must only be carried out by authorised

OPERATING MANUAL FOR RETIGO HOLD-O-MAT 411
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specialist electricians or by our repair service.
1.4 Placement requirements
The Hold-o-mat can be used in many di󰀨erent 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, su󰀩cient 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.
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: 60 and 100 mm
- other GN o󰀨eres by Retigo company
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.
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
(qualied electrician, service tter, Retigo authorised
sales person), and only in accordance with the customer
service instruction provided for this purpose.
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.

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Customer service sta󰀨 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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5. Operating of Retigo Hold-o-mat 411
5.1 Control panel
1. Main switch - on/o󰀨 4. Program/Enter
3. Higher
temp.
2. Lower
temp.
5.2 Basic operating instructions
5.2.1 Switching on
Press the button 1. to switch on.
5.2.2 Temperature setting
The dispaly always shows the actual (REAL) and setted
(SET) temperature. By pressing buttons 2. or 3. the
desired temperature can be increased or decreased in
cooking chamber.
Pressing both buttons 2. and 3. together automatically
sets the most important temperature of 68°C. The
desired temperature is reached within 20 to 40 minutes,
depending on what temperature has been chosen.
The Hold-o-mat is designed to respond to this slowly,
but this ensures that the desired temperature is
maintained within a +/- 1°C tolerance.
The warming-up time can be shortened by setting a
higher temperature than actually required. Do not forget,
however, to lower the temperature in time (about
6–10°C below the desired temperature), otherwise the
unit will get too warm.
If the Hold-o-mat exceeds the desired temperature
by 5°C or more, the indicator ashes to warn kitchen
sta󰀨. To cool the unit slowly, leave the door open slightly
longer. (Thanks to its excellent insulation, this takes
somewhat longer than with other units.)
The desired temperature can be set to the degree in
a range from 50°C to 120°C. The PT 500 and excellent
electronics, which approach the desired temperature
slowly step by step (a timing pulse system), guarantee
+/- 1°C accuracy.
5.2.3 Switching o󰀨
Press the button 1. to switch the Hold-o-mat o󰀨.
Please do not forget to clean the unit after use as
outlined in the section „Maintanance“.
5.3 Programing with core probe functions
5.3.1 „Hold with core temperature information“
function
The optional (also retrot) core temperature
measuring sensor (CTM) is simply connected to the
corresponding magnetic connector (on the inside, front
right) with the magnetic contact switch. The cable must
point downwards and the magnets align the connector
automatically.
A third signal “CT” for core temperature then appears in
the display. 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.
In the „Hold with core temperature information“
function, the displayed CT value is only for your
information. The core temperature sensor does not
regulate the device, and there is no signal tone.
If the CTM sensor is not in use store elsewhere (e.g.
in the original packaging) so that you can nd it again
when needed or put it away in the dehumidication unit
in the door as shown in the photo.

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5.3.2 „Hold with core temperature information“
function
Press and hold (2 sec.) button 4 (Program/Enter) to show
the programs in the display.
Use the buttons 2 (Down) or 3 (Up) to change between the
programs 0 – 8 or the Delta-T program. The larger display in
the middle is always active.
– Program 0 and Delta-T are not protected and can be re-
programmed daily depending on the day›s offer.
– Programs 1 – 8 are protected against random changes sin-
ce recurring processes are usually saved.
– If you wish to make a deliberate change you can also
press the Up + Down buttons simultaneously to authorize
a change.
Press button 4 (Program/Enter) briefly to start the active
program.
The «Play icon» in the top right shows that the program is
running. You can also see that you are in phase 1 of 3.
When the program is running, you can press and hold but-
ton 4 (Program/Enter) to change to the next phase. No ch-
anges can be entered when the program is running.
The following selections are possible:
– Press button 3 (Up) to find out the current core temperatu-
re during
phase 1 (with time).
– Press button 2 (Down) to find out the overall programing
when the program is running.
Important: programs only function with the connected core
temperature measuring sensor (CTM), unless it is a simple
time program with only phase 1. “Error messages” appear
without this sensor; these are described later on.
Press and hold button 4 (Program/Enter) to start the pro-
gramming mode in larger program in the middle.
– The value to be changed “flashes” and can be changed
with the Up or Down button. Press button 4 (Program/En-
ter) briefly to change to the next value.
You can also deactivate phases by setting a value in the
phase to below the minimum value. Deactivated phases
have a white background.
If phase 2 has been deactivated, phase 3 is also automati-
cally deactivated and only phase 1 (with time) is activated.
This would be now only a simple time program which would
also work without a CTM sensor.
5.4 Setting basic parameters
As a user you can change more than just the buzzer
volume for the Hold-o-mat 411.
Start the parameter mode = With the unit switched
o󰀨, press button 2 or 3, keep this button pressed and
simultaneously press the button 1. The following then
appears in the display:
Scroll through the various parameters with button 2
or 3. Press button 4 (Program/Enter) briey to select the
larger parameter in the middle (ashes) and you can
now change the value on the right with 2 or 3. This
altered value is saved by pressing button 4 again.
Possible parameters and their explanation:
Language (default=German)
Select the desired language.
Volume (default=3)
Volume of audio signal (0 – 5).

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Powerfail (default=5)
Highest value (in degrees Celsius), which the unit
may lose in the event of a power failure to restart
automatically – when power is restored – and continue
with the program.
If the power is interrupted for longer and the unit
loses more than 5 °C, for example, we have an HACCP
quality problem. The unit does not switch back on and
the error message “Power failure” appears.
Autostart (default = o󰀨)
– If the unit is to switch on automatically (by means
of a timer between the socket and Hold-o-mat) this
parameter has to be switched over to “On”.
– Disadvantage: In the event of a power failure
overnight, the unit switches back on when the power is
restored.
P. Red. (default = on)
Switches the second temperature sensor (heat
sensor) o󰀨 if this is faulty but you wish to continue using
the Hold-o-mat until the service engineer can change
the sensor.
5.5 Technical specication
Model: Hold-o-mat 411
Product no.: 411 (optional CTM sensor)
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 423 x 675 mm
Weight: 27,5 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.
6. Practical tips
6.1 General use
Thanks to very precise temperature control and the
special dehumidication 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.
6.2 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 di󰀨erent
cuts of meat e.g. red and white, large sides and small
o󰀨 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 a󰀨ect 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.
6.3 Dehumidier
The humidity level inside the unit can be regulated
precisely and visibly by means of the 3-stage
dehumidier on the door. Normally the dehumidier 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.
6.4 Temperature regulator
Please note that opening the door frequently can
lower the e󰀨ective 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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If an over-warm product is put directly into the Hold-
o-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.
6.5 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.
6.6 Cold or frozen food
Loading with cold or frozen food can trigger o󰀨 the
heat cut out.
6.7 Interior oor
Using the interior oor as a work surface can lead to
the food overheating (use the lowest level).
6.8 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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7. Troubleshooting
Problem Cause Possible solution
The product over-cooks and
becomes dry.
Desire temperature too high above
core temperature
Set correct desired temperature or
allow meat that is too hot to cool
outside the oven rst.
Although the product is good, it
is not warm enough
Desire temperature too low below
core temperature.
Set the correct desired temperature
or, if the door is opened frequently,
deliberately adjust the desired tem-
perature upwards..
The product is too dry or too
damp
The moisture content in the chamber
is not correct.
Use the dehumidier on the door to
adjust the humidity to suit the pro-
duct.
The taste, consistency or general
quality of the product is not
satisfactory.
Basic problem in preparation or
incorrect conception of nished
product after warming up.
Contact your nearest specialist and
look for possible answers.
The unit does not switch on, or
the indicator does not light. -
The power supply has been cut o󰀨.
Please check the building‘s fusing,
the fusing on the unit (below the po-
wer cable socket at the back of the
unit) and both plugs on the power
cable.
The actual temperature keeps
falling, although it should rise. -
A fault has occured due to a power
uctuation and the control system is
no longer sending signals to gene-
rate heat. Isolate the unit from the
power supply for a few minutes and
then switch on again. If after swit-
ching on again the heating indicator
is not visible after one minute, repe-
at the whole procedure.
The heating indicator lights but
the actual temperature decreases
or the unit remains cold.
-
The overheating cout has been tri-
ggered (the unit has been loaded
with cold or frozen food or the cont-
rol system is defective).
Reset procedure:
1. Switch o󰀨 the unit using the
button 1 and disconnect from the
power supply.
2. Remove the plug near the heat
cut o󰀨 sticker on the rear
and of the unit.
3. Push the reset button on the cut
o󰀨 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 en-
gages again, consult your nearest
service center.

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Problem Cause Possible solution
Sensor fail
Temperature sensor (interior)
defective or not connected to the
control system. No further work
possible.
Call for service:
check and change sensor or
reconnect contact (connector).
No core probe
CTM sensor not connected to
magnetic contact or magnetic
contact not connected to control
system. Variant: CTM sensor is
defective.
Work still possible, but without CTM
sensor.
Connect CTM sensor to the
magnetic contact with magnetic
connector or replace faulty CTM
sensor.
Call for service:
Connect or replace magnetic
contact.
Heatsensor fail
Second sensor to check the heating
temperature is defective or not
connected to the control system.
Continued work possible by
acknowledging with button 4
(Program/Enter). Parameter is
automatically deactivated, error
message no longer appears
– "P.Red" is deactivated.
Acknowledge the fault with P/Enter
(P.Red. is deactivated).
Call for service:
Connect or replace sensor.
(The Klixon can trigger if P.Red. is
deactivated)
Powerfail
Power failure for longer than dened
in the "Powerfail" parameter.
HACCP safety no longer
guaranteed, thus the unit does not
switch back on and the meat has to
be disposed of.
Not a fault, simply information.
If this occurs frequently, have your
house installations checked by an
electrician.
No heating
The unit does not heat up despite
the heating indicator in the display.
heating wire broken, safety
thermostat has triggered or
electronics are faulty.
Reset safety thermostat (beneath
unit) with a toothpick.
Call for service:
Replace heating or control
electronics.
No program No program saved when it should
be started.
First program a program or select a
di󰀨erent program number.
Set core probe
You have forgotten to insert the
CTM sensor into the meat when
starting a program with core
temperature.
Insert the CTM sensor into the meat
and acknowledge fault with button 4
(Program/Enter).

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9. 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.
10. 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.
8. Maintenance
8.1 Cleaning
Switch o󰀨 the unit with the button 1 and disconnect
from the power supply.
Take the trays, grilles and dishes out of the Hold-o-
mat 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 dehumidier
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 o󰀨.
Please ensure that the dehumidier on the door is
closed, as high humidity makes the sterilisation more
e󰀨ective.
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.
8.2 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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11. Diagrams
11.1 Retigo Holdomat 411
Keypad Flat cable 5-pol
Flat cable 10-pol
Control print
Power supply 230 V
Protective PE
PE
X2: N X2: L
X6 (RT)
PT 1000 PT 1000 PT 1000
X7 (KT) X8 (HT)
X5 (UI)
Triac
230 V AC
3,3 V DC
X1 Fuse 10 AT
Heater
Thermical switch (Klixon) 150 °C
Air probe Core probe (option) Heat probe
L
N
PE
Display
Control board

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