Serving The Food Industry Since 1951

Latest News and Updates - Omcan

Omcan at the RC Show 2019

Last week Omcan got to experience Canada’s leading restaurant and culinary exhibit and showcase some of their best products! From vintage meat slicers to freshly pressed juice, it was a fantastic networking experience with great people, food, and atmosphere! Check out the full video on our YouTube! #omcan #rcshow19


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Visit us at the RC Show!

Omcan is excited to announce their participation with Restaurants Canada in Canada’s largest food and beverage trade show! The RC Show is the largest hospitality event of the year, located at the Enercare Centre Downtown Toronto! Visit us at booth 1331 and check out some of our new innovative products! You definitely won’t want to miss this!

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The 2018 Vendor Conference

From Asia, to South America, to Pepper Mill court in Mississauga; there were plenty of faces that attended the 2018 vendor conference planned and held at the Marriott in Niagara Falls this September.


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How to Maintenance and Keep Your Meat Slicer in Top Condition.

Slicer Maintenance Meat slicers have been our saving grace for at-home food preparation as well as preparation in your deli, commercial kitchen, grocery store, or restaurant. They have also been found useful for slicing cheeses. However, cutting these perishable foods gives bacteria and other microorganisms a chance to grow on your appliance over time.

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New and Improved Omcan Catalog 2017-2018

Omcan’s new catalogue, spanning from 2017-2018, has arrived with over 300 pages of products. In it you will find over 1,000 more industry leading products, larger and more detailed photos, expanded product descriptions and more detailed product specifications. This year, Omcan is presenting over 400 new exciting products to its valued customers. These products feature

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Pig Skin + Manual Pasta Maker = A whole new take on Spaghetti

So I stumble upon this video (youtube) on “WHAT’S ON! (Food News Media) and thought I’d share it. I grew-up with the knowledge that the only way to appreciate pork skin is to roast, deep fry or oven (broiled) it. Never thought to cook it “spaghetti style”, after watching this I’m willing to try anything.

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