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PRESERVATION AND CULINARY LIBRARY


THE LENDING LIBRARY IS OPEN

Borrowing equipment is a great way to to process and preserve produce without a big investment in equipment you many not use often, or if you are just learning. Whether you grow, forage, or buy from tucg local farmers, preservation is a healthy, economical and delicious way to enjoy the fresh taste of food throughout the year.

You MUST read the rental terms and conditions below before renting
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Dehydrator Rental Dehydrator Rental

Pickup with your tucg order. Return by the next Tuesday to the tucg warehouse (Ukee rentals can pickup with their order but must return to the Tofino warehouse)

Price $8.00
Pressure Canner Rental Pressure Canner Rental

Pickup with your tucg order. Return by the next Tuesday to the tucg warehouse (Ukee rentals can pickup with their order but must return to the Tofino warehouse)

Price $8.00
Canning Kit Rental Canning Kit Rental

Pickup with your tucg order. Return by the next Tuesday to the tucg warehouse (Ukee rentals can pickup with their order but must return to the Tofino warehouse)

Price $8.00
Cherry Pitter Rental Cherry Pitter Rental

Pickup with your tucg order. Return by the next Tuesday to the tucg warehouse (Ukee rentals can pickup with their order but must return to the Tofino warehouse)

Price $8.00
   
 
HOW IT WORKS
Signups are first come, first served. Place your equipment order along with your regular tucg order (or just the equipment) by Monday 9pm. You can pickup your equipment at your assigned regular tucg pickup time (Wed-Fri Tofino, Fri Ucluelet). Returns are required by the following Tuesday. ALL RETURNS OF EQUIPMENT MUST BE TO THE TOFINO WAREHOUSE - UKEE RENTERS MUST RETURN TO TOFINO. We allow rental of up to two pieces of equipment at one time.

RENTALS AND FEES
The rental fee is $8 per one piece of equipment.

EQUIPMENT USE
It is the renter's responsibility to inspect all equipment to make sure it is clean and operational before taking it home. Contact the tucg immediately at admin@tucg.ca if you notice that the equipment in unclean, damaged or missing any pieces. Manuals are provided with equipment, please familiarize yourself with the correct operation of the equipment. If in doubt - ask us!

LATE RETURNS OR DIRTY/DAMAGED EQUIPMENT
Please return rentals on time and be mindful that others are potentially waiting to use the equipment after you. Any equipment returned late will be automatically charged another rental fee.

All equipment will be sanitized between rentals. All equipment must be returned completely clean with all parts and manuals. A fee of $20 will apply to anything returned in less than clean state at the discretion of TUCG staff. Any damages will be assessed on return of the equipment at the discretion of TUCG staff and renters will be charged for the cost of repair or replacement of parts.

Users with unpaid fees will not be able to rent again until the fees are paid.

INDEMNIFICATION AND LIABILITY
As a renter, you will thoroughly read and agree to abide by all instructions and safety information provided with the equipment. Renters shall indemnify and hold harmless the Tofino Ucluelet Culinary Guild from and against any claim, cause of action, loss or liability for any property damage or personal injury arising by use of the equipment in any manner.

All renters will be required to sign an agreement for these rules before renting. If you have any trouble at all we are always happy to help.

ABOUT THE LIBRARY
The library is supported in part through Eat West Coast, our regional food security initiative, a partnership with the TUCG, Island Health and the Clayoquot Biosphere Trust. The have launched a three year 'West Coast Preservation Program' to build capacity to address local interest and activity in community sharing of local and indigenous food knowledge, access, preparations, and preservation techniques so families can learn more about the seasonal abundance and and access a variety of healhty and traditional foods year round. Stay tuned for community and school programs and kitchen upgrades, workshops, 'train the local trainer', and food safety education.