Hygiplas Thick Low Density Chopping Board Set (6 Boards)
Product Description
This six-board set from Hygiplas provides a complete colour-coded chopping board system for commercial food preparation. Each board is made from low density polyethylene (LDPE), a material widely used in...
Specifications
- Colour
- Multi
- Dimensions
- 3/4(H)x 18(W)x 12(L)"/ 20 x 455 x 305mm
- Material
- Low Density Polyethylene
- Weight
- 15.6kg
Downloads
Product Description
This six-board set from Hygiplas provides a complete colour-coded chopping board system for commercial food preparation. Each board is made from low density polyethylene (LDPE), a material widely used in professional kitchens for its durability, ease of cleaning, and resistance to warping under regular use. The set covers the standard six colour zones used across the catering industry to separate different food types during prep.
In a busy kitchen, the risk of cross-contamination between raw meat, cooked foods, fish, vegetables, bread, and dairy is a genuine food safety concern. A properly observed colour-coded system helps kitchen teams maintain separation instinctively, even under the pressure of a full service. These boards are thick enough to provide a stable cutting surface and to withstand heavy daily use without flexing or splitting prematurely.
- Six boards covering the standard colour-coding system in one purchase
- LDPE construction — durable, easy to clean, and knife-friendly
- Substantial thickness provides a stable surface for heavy prep work
- Supports HACCP compliance and allergen separation procedures
- Suited to dishwasher cleaning for efficient end-of-service hygiene routines
At this size, the boards are practical for most prep tasks without being unwieldy on a standard prep bench. They are well suited to kitchens that need a straightforward, compliant colour-coding solution without a significant outlay. For very high-volume sites with multiple prep stations, it is worth considering whether additional sets or a heavier-grade board material would better suit the workload.
If you are setting up a new kitchen or reviewing your current food safety systems and want to talk through how colour-coded prep fits into your workflow, the team is happy to help.
Key Features
- Six-board set covering all standard colour-coded food prep zones
- Low density polyethylene construction resistant to warping and splitting
- Thick profile provides a stable, non-flex surface for heavy prep work
- Compatible with standard commercial dishwashers for routine cleaning
- Sized at 455 x 305mm to suit most commercial prep bench configurations
Operational Benefits
- Supports cross-contamination control across all key food categories
- Helps kitchen teams maintain safe separation instinctively during busy service
- Reduces allergen risk by giving each food type a dedicated, identifiable board
- Straightforward to integrate into existing HACCP food safety documentation
- One purchase equips a full prep station with a compliant colour-coded system
Specifications
- Colour
- Multi
- Dimensions
- 3/4(H)x 18(W)x 12(L)"/ 20 x 455 x 305mm
- Material
- Low Density Polyethylene
- Weight
- 15.6kg
Downloads
Frequently Asked Questions
- Yes. Colour-coded chopping boards are a widely accepted practical control measure within HACCP-based food safety management systems. Using a separate board for each food category helps demonstrate due diligence around cross-contamination, though the boards should be part of a broader documented procedure rather than relied upon in isolation.
- LDPE boards of this type are generally compatible with commercial dishwasher cleaning, which makes end-of-service hygiene routines more straightforward than hand-washing alone. It is good practice to inspect boards regularly and replace any that develop deep score marks, as these can harbour bacteria that thorough cleaning may not fully address.
- For a single prep station with sequential prep work, one six-board set is typically adequate. In higher-volume kitchens running simultaneous prep across multiple stations, additional sets are advisable to avoid boards being moved between zones or pressed into use for the wrong food type during a busy service.