Manufacturing originates from a supplier with a history supplying commercial food service equipment since 1998 and carries applicable industry certifications such as CSA where required. Procurement staff will document compliance and simplify vendor qualification processes.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe netting with a soft cloth and warm water plus mild detergent; rinse thoroughly and air dry. Sanitize high-touch areas (menu covers, chair backs, shaker tops, door handles) with a food-safe sanitizer at manufacturer dilution; allow contact time. Inspect for tears and replace damaged netting. Clean prevents cross-contamination of clean items and hands, supports health-code compliance, deters pests, and preserves furniture appearance and service life.#@@#Additional Info#@#Omcan USA 10515 Size 16 roast beef tying netting, white, fits portions up to standard roast dimensions and weighs about 1 pound; CSA-compatible material ensures secure shaping, uniform cooking, and simplifies trimming for foodservice operations.#@@#General Info#@#Description #@#
Manufacturing originates from a supplier with a history supplying commercial food service equipment since 1998 and carries applicable industry certifications such as CSA where required. Procurement staff will document compliance and simplify vendor qualification processes.#@@#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 netting before each use and discard any section with frays or holes to prevent product contamination. Store rolls in a cool, dry area away from direct sunlight and chemicals to maintain tensile strength. Sanitize handling surfaces and tools with EPA-registered agents after contact with raw meat. Replace stock on a first-in, first-out basis and track inventory by lot number for traceability. Review supplier CSA certifications periodically and document inspections.
