Omcan PC-CN-0009 Instruction Manual

Smokehouse

Model PC-CN-0009

Instruction Manual

3115 Pepper Mill Court, Mississauga, ON, L5L 4X5
4450 Witmer Industrial Estates, Unit 4, Niagara Falls, NY, 14305

Version 2

1-800-465-0234

www.omcan.com

Table of Contents

Model PC-CN-0009

Section

General Information

Safety and Warranty

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Technical Specications

Operation

Maintenance

Troubleshooting

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Page

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Parts Breakdowns

Electrical Schematics

Warranty Registration

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2

General Information

Omcan Manufacturing and Distributing Company Inc. and Food Machinery of America, Inc. dba Omcan
are not responsible for any harm or injury caused due to any person’s improper or negligent use of
this equipment. The product shall only be operated by someone over the age of 18, of sound mind, and

not under the inuence of any drugs or alcohol, who has been trained in the correct operation of this
machine, and is wearing authorized, proper safety clothing. Any modication to the machine voids any
warranty, and may cause harm to individuals using the machine or in the vicinity of the machine while

in operation.

Thank you very much for purchasing this Omcan product! It’s very important that the safety precautions should
always be followed when your smoker is in use. This smoker is a cooking utensil and needs your complete
attention.

CHECK PACKAGE UPON ARRIVAL

Upon receipt of an Omcan shipment please inspect for external damage. If no damage is evident on the
external packaging, open carton to ensure all ordered items are within the box, and there is no concealed
damage to the machine. If the package has suffered rough handling, bumps or damage (visible or concealed),
please note it on the bill of lading before accepting the delivery and contact Omcan within 24 hours, so we may
initiate a claim with the carrier. A detailed report on the extent of the damage caused to the machine must be

lled out within three days, from the delivery date shown in the shipping documents. Omcan has no recourse

for damaged products that were shipped collect or third party.

PLEASE READ THE INSTRUCTION BEFORE USING YOUR NEW SMOKER.

Safety and Warranty

ATTENTION

The following is to be included in the instruction manual for outdoor use appliances:

1. Grounding instructions:
This appliance shall be grounded while in use to protect the operator from electrical shock. The appliance

is equipped with a 3-conductor cord and a 3-prong grounding–type plug to t the proper grounding-type

receptacle. It is recommended that you plug it into a GFCI-protected outdoor receptacle.

2. Extension Cords:
Use only 3-wire extension cords that have 3-prong grounding-type plugs and 3-pole cord connectors that

accept the plug from the appliance. Only extension cords identied by the marking “Suitable for use with

outdoor appliances” shall be used outdoors. Use only extension cords having an electrical rating not less
than the rating of the appliance. Do not use damaged extension cords. Examine the extension cord before
using and replace if damaged. Do not abuse the extension cord and do not tug on any cord to disconnect.
Keep cord away from heat and sharp edges.

3

Safety and Warranty

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock do not immerse cord, plugs, or heating element in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.

6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been
damaged in any manner.

7. The use of accessory attachments are not recommended by the appliance manufacturer as they may
cause injuries.

8. Extreme caution must be used when moving appliances.

9. To disconnect, turn any control to “off”, then remove plug from wall outlet.

10. Use only on a properly grounded outlet.

11. Save these instructions.

1 YEAR WARRANTY

WARNING:

The packaging components are classied as normal solid urban waste and can therefore be disposed of
without difculty.

In any case, for suitable recycling, we suggest disposing of the products separately (differentiated
waste) according to the current norms.

DO NOT DISCARD ANY PACKAGING MATERIALS IN THE ENVIRONMENT!

Technical Specications

Model PC-CN-0009

Power 1000W
Capacity 20 lbs.
Inner Dimensions 15” × 16.25” × 9.75”
Electrical 110V/60/1
Weight 28 lbs.
Dimensions (DWH) 18” × 19” × 32.5”

4

Technical Specications

Capacity: The country smoker will handle 20 lbs of sausage using 35-38mm casings and has the capacity of
smoking 2 hams and 2 pork shoulders at one time.

Note:

The Smoker temperature should not be higher than 190F at any time when smoking meats. You should

not leave the smoker unattended during a long periods of time.

Operation

Before You Smoke, Brine: Curing, brining, is needed to preserve food. It can also be used to flavour individual
taste with sugars, wines, herbs and spices. Favour injectors will allow the flavour to be absorbed directly into
the meat. Brines help prevent spoilage, moisturize the meat and insert flavour which adds to the smoke flavor.
Marinades can be used to flavour and tenderize the product. Add the marinade prior to smoking the meat.
Soak the meat in the marinade (it can also be added to the bag) and bag overnight in the refrigerator.

Additional Flavour: After the brining or marinating you can add rub for extra flavour on the surface of the food.

Use vegetable oil, or a basting spray so the rub can stick onto the product.

While you are waiting for the smokehouse to preheat, dampen the sawdust. Do not soak it or get it too wet as
it will create extra moisture that will condense on the inside of the smokehouse. On the other hand, if it is too

dry, it may create an open flame which may scorch the meat and/or damage the smokehouse. There are three

ways to check if your sawdust has reached the proper dampness:

1. There should be no visible water collecting in the bottom of the sawdust pan,

2. All of the sawdust should be a darker color,

3. When you pick up a little more than a pinch of sawdust and squeeze it in your ngers, water should not drip
out. The amount of sawdust used greatly depends upon individual taste. Using one full pan is a good place
to start.

1. Preheating:

• To pre-heat smokehouse close the vent and wait until it reaches about 190°F.

2. Load the meat into the smokehouse.

3. Be advised when the smoker is at 190°F it will drop to 120°F-130°F when it is fully loaded and the door is
closed.

4. Drying:

• Keep the door closed and dry the meat for 30-45 minutes.

5. Sawdust pan:

• Open the smoker door and carefully place the sawdust pan with sawdust in it.

6. Smokestack:

• When there is smoke coming from the smokestack, it’s time to lower the temperature to 140-145°F and
hold at this temperature. Close the vent to 1/4 of fully open.

7. Raise the temperature every 1 - 1.5 hours until the smoker temperature is at 160-165°F. Hold at this
temperature and keep the internal temperature of your smoking product at 152°F until meat is fully cooked.

5

Operation

8. Power off the smoker:

• Carefully remove the meat and wash them to 120°F with water.

• Serve or refrigerate.

TYPES OF SMOKING

Dry Smoking: Dry smoking uses heats the product to slowly cook foods.

Wet Smoking: Wet smoking or water smoking is when a pan of water, fruit juices, wine, or other liquids are
used to keep moisture and add flavour.

Cold Smoking: This consists of smoking food at temperatures below 38-100°F. This will not burn the fat off.
Foods for cold smoking would usually be cured rst.

Hot Smoking: Hot Smoking is the process of smoking food at the same time as it cooks. Hot smoked foods

may be cured (brined) or marinated, or basted or rubbed.

BARBECUE: THE BASICS

Heat, smoke, and time all affect the smoking process. Smoking will produce the best results with low heat, long
amount of time and a good amount of smoke to add flavour to the meat.

MEAT SMOKING

The process of meat smoking is done at a lower temperature than grilling. The goal is still to cook the meat, but
over a longer period of time, and at a lower temperature. There is less chance of burning the meat.

WOOD PELLETS

Hickory: Can be used for poultry, ham, beef and pork. Will give sweet bacon flavor.
Apple: Can be used for poultry, sh and pork. Gives a sweet taste.
Oak: Can be used for poultry, ham, beef and pork. Gives smoke flavour.
Mesquite: Can be used for poultry, beef and lamb. Gives a unique, slightly sweet but hearty flavour.
Pecan: Can be used for poultry, sh and pork. A more subtle smoke flavour.

ADDING WOOD PELLETS DURING SMOKING PROCESS

• Add wood pellets or chips to the smoker to add flavour.

• Temperature may spike briefly after wood is added. It will stabilize after a short time. Do not adjust.

6

Maintenance

This smoker is very easy to clean and store.

1. Switch the smoker off and unplug it from the power source.

2. Allow unit to cool down before cleaning.

3. Remove the racks and sawdust pan. Scrub with warm soapy water. Rinse and dry.

4. Use soapy water and sponge to clean the inside of the smoker. Rinse with clean water and allow to air dry.
Do not use high pressure water against this unit.

Troubleshooting

Should your Smokehouse not be performing to your expectations after proper assembly and “seasoning”,

review the checklist below.

1. A full pan of flavor fuel should start to smoke in less than 20 minutes and should be consumed in
approximately 45 to 60 minutes. If this does not happen, check items 2 through 7 below.

2. Is there power to the Smokehouse? Are the fuses or breakers in working condition? Is the cord connected

to 110-120V AC outlet properly? The temperature inside the smoking chamber should reach a minimum of

150ºF when operating properly (when outside temperature is 70º).

3. Do not use a lightweight or long extension cord. Try plugging the Smokehouse directly in 110-120V AC
outlet. Lightweight or long extension cords cause a drop in voltage.

4. Is the Smokehouse protected from wind or cold temperatures? Air temperature below 45ºF prohibits proper
function. Try a different location.

5. Is the flavor pan lled flavor fuel and in the proper position on the heating element?

6. The drip pan should be in its proper location on the rack.

7. Do not use coarsely processed or chunk-style wood. Avoid moist or dampened wood or those with bitter
bark attached.

8. The time to begin to smoke is 20 minutes and 45 to 60 minutes to consume a pan full of flavor fuel.

9. To remove the heating element, unplug your Smokehouse and allow it to cool before proceeding. Carefully
unplug cord from the socket, lift the front of the element until it snaps out of the bottom clips, then pull it
toward the front until it clears the junction box. It may be necessary to squeeze the element legs together
slightly to reduce friction. To mount a new element, reverse this procedure.

7

Parts Breakdown

Model PC-CN-0009 10921

8

Parts Breakdown

Model PC-CN-0009 10921

No. Description No. Description No. Description

1 Chimney 6 Heating Plate 11 Temperature Controller Knob

2 Body 7 Base Board 12 Screw

3 Thermometer 8 Power Line 13 Grill Support

4 S/S Pan 9 Nut 14 Grill

5 Heating 10 Power Line Button 15 Hanging Rack

9

Electrical Schematics

Model PC-CN-0009 10921

10

Warranty Registration

Thank you for purchasing an Omcan product. To register your warranty for this product, complete the information below, tear off the card at

the perforation and then send to the address specied below. You can also register online by visiting:

www.omcan.com/warrantyregistration.html

For mailing in Canada For mailing in the US

OMCAN INC.

PRODUCT WARRANTY REGISTRATION

3115 Pepper Mill Court,

Mississauga, Ontario

Canada, L5L 4X5

PRODUCT WARRANTY REGISTRATION

4450 Witmer Industrial Estates, Unit 4,

Niagara Falls, New York

OMCAN

USA, 14305



Purchaser’s Information

Name: Company Name:

Address:

Telephone:

City: Province or State: Postal or Zip: Email Address:

Country: Type of Company:

Restaurant Bakery Deli

Dealer from which Purchased: Butcher Supermarket Caterer

Dealer City: Dealer Province or State: Institution (specify):

Invoice: Other (specify):

Model Name: Model Number: Serial Number:

Machine Description:

Date of Purchase (MM/DD/YYYY): Date of Installation (MM/DD/YYYY):

Thank you for choosing Omcan

11

Over the last 60 years, Omcan has grown to become a leading supplier to the food
service industry in Canada and the USA. Our success over these many years is
directly attributed to our established relationships with all of our valued customers
and through providing them with Diverse, Dependable and Proven products.
Omcan continues to help our customers remain competitive.

With associates in North America, Europe, Asia, and South America, our global

footprint continues to expand as we hold to the principle that clients benet from

the accessibility and familiarity of our sales team. In 2013 as our geography and
brand recognition continued to grow, we changed to one name Omcan Food
Machinery.

In over 200,000 sq ft of warehouse space we stock over 2,500 quality food
equipment and supplies for the food preparation market.