7
Safety and Warranty
so there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days of purchase, or
freeze for longer storage. Defrost frozen meats in the refrigerator, not on the counter. When grilling or cooking
raw meats or fish, make sure to place the cooked meat on a clean platter. Don’t use the same platter you used
to carry the food out to the grill. Wash the utensils used in grilling after the food is turned for the last time on the
grill, as well as spatulas and spoons used for stir-frying or turning meat as it cooks. Make sure to wash your
hands after handling raw meats or raw eggs. Washing hands with soap and water, or using a pre-moistened
antibacterial towel is absolutely necessary after you have touched raw meat or raw eggs. Not washing hands
and surfaces while cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap and warm water for
at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40˚F and 140˚F (4˚C
and 6˚C). Your refrigerator should be set to 40˚F (4˚C) or below; your freezer should be 0˚F (-17˚C) or below.
Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes or hot plates to keep food hot while
serving. Use ice water baths to keep cold foods cold. Never let any food sit at room temperature for more
than 2 hours - 1 hour if the ambient temperature is 90˚F (32˚C) or above. When packing for a picnic, make
sure the foods are already chilled when they go into the insulated hamper. The hamper won’t chill food - it just
keeps food cold when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it can
become heavily contaminated during field dressing. Venison is often held at temperatures that could
potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and
Poultry Department for further questions or information on meat and food safety.
RESIDENTIAL USERS: Vendor assumes no liability for parts or labor coverage for component failure
or other damages resulting from installation in non-commercial or residential applications. The right
is reserved to deny shipment for residential usage; if this occurs, you will be notified as soon as
possible.
1 YEAR PARTS AND LABOUR WARRANTY
Within the warranty period, contact Omcan Inc. at 1-800-465-0234 to schedule an Omcan authorized
service technician to repair the equipment locally.
Unauthorized maintenance will void the warranty. Warranty covers electrical and part failures, not
improper use.
