Explore the Hygiplas Antibacterial White Chopping Board
Product Name: Hygiplas Antibacterial Low Density Chopping Board White – 450x300x10mm (HC860)
Product Description: The Hygiplas Antibacterial Low Density Chopping Board in White (HC860) is an essential tool for kitchens focused on hygiene and preventing cross-contamination. Utilizing a color-coded system, this white chopping board is specifically designated for preparing dairy and bakery products.
Crafted from low density polyethylene (LDPE) with antibacterial properties, this board is a strong, durable, and safer alternative to traditional cutting surfaces. The antibacterial feature significantly reduces bacterial growth, offering an added layer of food safety while maintaining commercial-grade performance.
The board’s dimensions of 450x300x10mm make it suitable for a variety of food preparation tasks. Its heavy-duty construction ensures longevity even in high-usage environments. The white color coding is part of a wider system, with five other color options available to cater to different food types and further aid in preventing cross-contamination.
Key Features:
- Dimensions: 10(H) x 450(W) x 300(D)mm
- Material: Low Density Polyethylene
- Weight: 1.29kg
- Color-coded white for dairy and bakery products
- Antibacterial chopping surface
- Heavy-duty LDPE for durability
- Suitable for safe food preparation
- Sold individually, with five other colors available
Frequently Asked Questions
How do I properly sanitize the Hygiplas chopping board after use?
Wash the board with hot soapy water after each use. For thorough sanitization, use a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
Is this chopping board compatible with dishwasher cleaning?
No, to preserve the quality and antibacterial properties, it’s recommended to hand wash the board and not use a dishwasher.
Can I use the Hygiplas chopping board for cutting both raw meat and vegetables?
It’s advised to use separate chopping boards for raw meats and vegetables to prevent cross-contamination. Consider different colored boards for different food types.
