Omcan USA provides established distribution for foodservice supplies since 1998, supporting commercial kitchens and institutional buyers with consistent availability. Procurement managers can count on repeatable lead times and predictable stock levels for planning production runs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe netting with a damp cloth and mild detergent; rinse and air dry. For heavy soil, soak up to 5 minutes in warm water, agitate gently, then rinse thoroughly. Sanitize with EPA-approved solution when switching between raw and cooked items. Clean high-touch surfaces nearby—menu covers, chair backs, door handles—to prevent germ transfer and pest attraction. Regular maintenance preserves appearance and supports health code compliance.#@@#Additional Info#@#Omcan USA 10514 Size 14 roast beef tyer netting, white, ensures consistent containment for roasts in commercial kitchens; 20" width and 10" depth fit standard cuts, item weight 1 pound, CSA-grade materials ensure reliable handling for food service.#@@#General Info#@#Description #@#
Omcan USA provides established distribution for foodservice supplies since 1998, supporting commercial kitchens and institutional buyers with consistent availability. Procurement managers can count on repeatable lead times and predictable stock levels for planning production runs.#@@#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#@#Store Omcan USA 10514 roast beef tyer netting in a cool, dry area away from direct sunlight and chemicals to preserve elasticity. Inspect each roll before use and discard if strands fray. Cut to fit using clean, sharp shears; secure ties with food-safe twine. Sanitize work surfaces and hands prior to handling to prevent contamination. Rotate inventory by date to maintain freshness. Replace stock when elasticity decreases or discoloration appears.
