Production uses a finish suited for frequent cleaning and sanitation protocols, meeting commercial kitchen demands and easing compliance with HACCP and CSA considerations. Maintenance teams will perform routine sanitation without accelerating wear.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean T-shaped boning hook after each shift to prevent germ transfer on high-touch zones and avoid contamination. Rinse under warm water, scrub with a soft brush and mild detergent, then sanitize with EPA-approved solution. Air-dry fully before storage to deter pests and prevent material degradation. Inspect regularly for corrosion or damage and replace if compromised to maintain CSA compliance and customer confidence.#@@#Additional Info#@#Omcan USA 10468 T-shaped boning hook has a 6" curved stainless steel blade and 9" width for precise trimming; chefs gain a sturdy, balanced tool that resists corrosion, cleans easily, and fits into busy kitchen workflows.#@@#General Info#@#Description #@#
Production uses a finish suited for frequent cleaning and sanitation protocols, meeting commercial kitchen demands and easing compliance with HACCP and CSA considerations. Maintenance teams will perform routine sanitation without accelerating wear.#@@#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#@#NA#@@#Maintenance Guide#@#Inspect the Omcan USA 10468 6" T-shaped boning hook for corrosion and blade integrity before each shift. Rinse the stainless steel hook in warm water to remove residues, then use a food-safe detergent and a nonabrasive brush to maintain the blade's geometry. Rinse thoroughly and air dry or towel dry with a lint-free cloth to prevent spotting. Sanitize per facility protocol using CSA-compliant agents, then store in a dry, ventilated rack away from acids.
