Hygiplas Extra Thick High Density Red Chopping Board Large
Product Description
This is a large, extra thick chopping board made from high density polyethylene, colour-coded red to indicate use with raw meat in line with standard commercial kitchen food safety protocols....
Specifications
- Colour
- Red
- Dimensions
- 1(H)x 24(W)x 18(L)"/ 25 x 600 x 450mm
- Dishwasher safe
- Yes
- Material
- High Density Polyethylene
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Product Description
This is a large, extra thick chopping board made from high density polyethylene, colour-coded red to indicate use with raw meat in line with standard commercial kitchen food safety protocols. The board is supplied by Hygiplas, a well-established name in catering smallwares, and is a straightforward, practical piece of kit used widely across professional kitchens.
High density polyethylene is the material of choice for commercial chopping boards for good reason. It resists moisture absorption, does not harbour odours, and holds up well to repeated use with heavy knives and cleavers. The extra thickness on this board gives it noticeably better rigidity and longevity compared to standard-depth alternatives, reducing the tendency to warp or flex during prep work — which matters on a busy raw meat station.
From an operational standpoint, a board of this size and weight earns its place in kitchens where raw meat preparation is a regular part of the workflow:
- Red colour coding supports HACCP compliance without additional labelling
- Non-absorbent surface reduces cross-contamination risk
- Extra thickness adds stability during heavy chopping tasks
- Dishwasher safe construction suits kitchen cleaning routines
- Large surface area suits portioning and preparation of whole joints or larger cuts
At 6.6kg, this is a substantial board. It will stay put on a prep surface during use, but it is worth considering storage and handling for staff, particularly at the end of service. It is best suited to a fixed prep station rather than being moved repeatedly across a kitchen.
This board suits most commercial kitchens operating a colour-coded system — from pub kitchens and hotel operations to contract catering and school meal services. Kitchens handling lighter or lower-volume raw meat prep may find a standard-depth board sufficient; conversely, high-throughput butchery or production environments may benefit from reviewing heavier-duty or larger-format options.
If you are building out a full colour-coded board system or want to confirm the right sizes and quantities for your kitchen setup, the team are happy to help you work through it.
Key Features
- Extra thick high density polyethylene construction for extended board lifespan
- Red colour coding aligned to raw meat HACCP food safety systems
- Non-absorbent surface prevents moisture and bacteria retention between cleans
- Large 600 x 450mm surface suits portioning joints and larger raw meat cuts
- 25mm board depth provides rigid, stable platform during heavy chopping tasks
Operational Benefits
- Supports HACCP colour-coded systems without additional labelling or marking
- Reduces cross-contamination risk on dedicated raw meat preparation stations
- Withstands repeated heavy knife use without warping or surface degradation
- Integrates into standard commercial dishwasher cleaning routines with ease
- Provides a stable prep surface that does not shift during demanding chopping work
Specifications
- Colour
- Red
- Dimensions
- 1(H)x 24(W)x 18(L)"/ 25 x 600 x 450mm
- Dishwasher safe
- Yes
- Material
- High Density Polyethylene
- Weight
- 6.6kg
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Frequently Asked Questions
- Yes. The red colour directly corresponds to the raw meat designation used in the standard commercial kitchen colour-coding system, making it straightforward to integrate into an existing HACCP-compliant prep setup. If you are equipping a kitchen from scratch and need boards across multiple colour categories, it is worth mapping out your prep stations first to ensure you have the right sizes and quantities in each colour.
- The additional thickness — 25mm on this board — gives it greater rigidity and resistance to warping over time, which is particularly relevant on a raw meat station where heavier knives and cleavers are in regular use. Standard-depth boards can develop a flex or bow after sustained heavy use, which affects stability during prep. For lighter or less frequent work, a standard board may be adequate, but for a busy meat prep station the extra thickness tends to justify the cost over the board's working life.
- The high density polyethylene construction is dishwasher safe, so it fits into a standard end-of-service or post-prep commercial dishwasher cycle. Boards should be inspected regularly for deep score marks or surface crazing, as heavily grooved boards can harbour bacteria even after cleaning and should be replaced. At 6.6kg, manual handling during cleaning is worth factoring into your kitchen workflows, particularly for staff managing multiple boards at the end of a shift.