Omcan USA, founded in 1998, supplies restaurant and food processing equipment with an emphasis on practical performance and value. Facility managers and operators rely on consistent components to support daily service demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean netting after each use to prevent contamination of high-touch zones and food. Rinse loose debris, soak in warm water with mild detergent for 5–10 minutes, scrub gently with a soft brush, then rinse with potable water. Sanitize using a food-safe solution per label instructions, air dry fully before storage. Inspect for tears and replace when damaged to maintain hygiene, customer confidence, CSA compliance, and to deter pests.#@@#Additional Info#@#Omcan USA roast beef tyer netting, size 22, ensures consistent hold for trimmed roasts and reduces trimming variability. Culinary operations use the white mesh with tying equipment to maintain shape, enable heat transfer, and streamline portioning.#@@#General Info#@#Description #@#
Omcan USA, founded in 1998, supplies restaurant and food processing equipment with an emphasis on practical performance and value. Facility managers and operators rely on consistent components to support daily service demands.#@@#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#@#Use the Omcan USA 10518 size 22 roast beef tyer netting to secure roasts. Inspect netting for tears or contamination and discard compromised rolls. Store netting in a dry, cool area away from sunlight and strong odors to prevent degradation. Measure portions and cut netting with clean shears; apply tension evenly to avoid uneven cooking. Sanitize tools and surfaces with food-grade sanitizer between batches. Track inventory by lot and rotate stock using first-in, first-out.
