Categories

Holdomat Standard

Holdomat Standard

Holdomat Standard
Holds 3 1/1 Gastro

More details

Characteristics of 
Holdomat Standard


(with temperature core probe)

Holdomat with the designation Standard with temperature core probe is ideal for maintaining foods in perfect quality even several hours after being cooked. You can also use it to cook at low temperatures (e.g. overnight) and control the temperature of the cooking chamber by the temperature core probe up to three steps (pulling the food, curing the meat, conservation) using preset programs. This brings savings right away in several areas ways - higher yield from raw materials, decreased operating costs, or savings on energy consumption and man hours. The capacity of this Holdomat is 3x GN 1/1 (depth 65 mm) or 2x GN 1/1 (depth 100 mm). The gastronorm container size is GN 1/1 (530x325 mm)

 

RETIGO Hold-o-mat is a simple appliance, which can be used in two ways:

1. HOLDING MEALS AT REQUIRED TEMPERATURE AND AT FLAWLESS FINAL QUALITY
This machine has been specifically developed for keeping food hot. Clever technical design of the RETIGO Hold-o-mat’s inner chamber enables holding of miscellaneous meat and fish types ready to be served at 65 ° C – 75 ° C for an unbelievably long time periods. We recommend ideal holding times less than three hours, but this time period could be exceeded. Some people may ask: "Is the meat quality going to suffer?" Quite the opposite is true – the meat quality is the same (if not better) than quality of the same meat served directly from the grill. All the sauces inside the meat gain time to settle. The sauces do not get burned and consequently their quality is not compromised. This technology can be for example used for the "à la carte" service. You can prepare all the meat and fish before the arrival of your guests. As soon as you reach the desired level of meat roasting, place the food into the RETIGO Hold-o-mat and maintain its ideal inner temperature. Your guests will thus be served food of the best quality possible.

2. FOOD PREPARATION AT LOW TEMPERATURE AND A LONG TIME (OVERNIGHT ROASTING)
Slow cooking at low temperature is a contemporary trend, which is gaining popularity not only among cooks but also among dining establishment operators as well. Why is that? The answer is simple. RETIGO Hold-o-mat can be automatically or manually set up for slow cooking and production of the desired level of roasting and quality of the resulting meal. The meat is cooked/ roasted at very low and precisely set temperature for a very long time. This way you achieve perfect meat processing and minimal weight loss. Following this type of food preparation, the meal can be kept at ideal temperature and perfect quality for many hours. Cooks also save time this way, because it is used mainly for overnight cooking. The establishment operator can achieve significant savings thanks to improved meat yield and also save on electric energy consumption thanks to cheaper night rate.

 
 
  • Holds meat and fish at precise temperature for several hours
  • Excellent final quality of the product
  • Less waste thanks to slow cooking
  • 100% Swiss quality
  • Easy service
  • Simple maintenance
  • Option to reach temperatures as high as 120 ° C
  • Highly accurate heat core probe with +/- 2 ° C sensitivity
  • Easily portable appliance needing only following power supply: 1N~/220 V/50 – 60 Hz/10 A
  • Minimal energy use - 300 – 400 W (stabilized input)