Units comply with relevant safety standards including CSA listed handling when applicable, ensuring adherence to regulatory expectations in institutional environments. Facilities maintain compliance while using wood products in controlled cooking applications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove loose debris. Scrub food-contact surfaces with a 100 ppm bleach solution or approved sanitizer, rinse, and air dry. Degrease ovens and vents using a high‑temperature degreaser; wipe residue into a disposal container. Vacuum condenser coils and clean with coil brush to improve efficiency. Inspect seals and hinges; tighten or replace worn parts. Document each cleaning to meet CSA and health inspection requirements.#@@#Additional Info#@#Chef Master 05012Z apple wood smoking chips offer 160 cubic inches of aromatic wood for smoke infusion, delivering consistent apple-smoke flavor for proteins and produce; the 2-pound bag fits commercial smokers and meets CSA guidelines.#@@#General Info#@#Description #@#
Units comply with relevant safety standards including CSA listed handling when applicable, ensuring adherence to regulatory expectations in institutional environments. Facilities maintain compliance while using wood products in controlled cooking applications.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Chef Master 05012Z Mr. Bar-B-Q Smoking Chips.#@@#Maintenance Guide#@#Treat the Chef Master 05012Z smoking chips as routine equipment: store in a cool, dry area away from sunlight and moisture to preserve aroma and quality. Inspect packaging before use and transfer chips to airtight containers when opened; label with date and remaining volume. Measure dose per cook, soak as needed, and discard chips with mold or off-odors. Clean smoker firebox and grate after each use to remove ash and residue. Replace chips regularly to maintain smoke intensity.
