Cutting Boards & Racks

This Hygiplas large chopping board set provides everything needed to run a structured colour-coded food preparation system in a commercial kitchen. The set includes six high density polyethylene boards — one in each of the standard colour codes — along with a wall-mounted storage rack and a colour identification chart. At this size, the boards are well suited to full portion preparation, butchery tasks, and general kitchen prep work where a smaller board would be impractical.

High density polyethylene is the material of choice for commercial chopping boards because it resists knife scoring better than softer plastics, tolerates commercial dishwasher cycles, and does not absorb odours or moisture in the way that wood does. Under regular heavy use, HDPE boards hold their surface integrity well, which matters both for hygiene and for the longevity of the set.

Running a colour-coded system offers clear operational advantages in a busy kitchen:

• Reduces cross-contamination risk between raw proteins, cooked foods, and produce
• Supports allergen management protocols by separating preparation surfaces
• Helps kitchen teams work consistently without verbal instruction
• Wall rack keeps boards organised, aired, and off preparation surfaces
• Colour wall chart provides clear reference for new or agency staff

The set is appropriate for kitchens of most sizes, from small independent catering operations through to larger contract catering environments. Because the boards are large, the rack requires a reasonable run of wall space — worth confirming before installation. For very high-volume operations where boards are in continuous use across multiple sections, it may be worth considering additional sets or a heavier-gauge alternative.

If you are setting up a new kitchen or reviewing your current food safety procedures and want to talk through what configuration would work best, the team is happy to help.

This six-piece chopping board set from Thunder Group is made from high density polyethylene and supplied in six distinct colours — brown, blue, green, red, white, and yellow — making it well suited to kitchens operating a colour-coded food preparation system. Each board is the same size, so the set works as a coordinated collection rather than a mixed-size assortment.

High density polyethylene is a practical and widely used material in commercial food preparation. It resists moisture absorption, handles repeated knife contact without excessive scarring, and holds up well through regular commercial dishwasher cycles. It is also non-porous, which supports basic hygiene practice between cleaning cycles.

The primary operational value of this set is in supporting colour segregation — a straightforward way to reduce cross-contamination risk by assigning boards to specific food types or allergen categories:

• Brown — cooked meats
• Blue — raw fish
• Green — fruit and vegetables
• Red — raw red meat
• White — dairy and bakery
• Yellow — raw poultry

Having a matched set of identical boards simplifies storage, replacement, and staff training, and makes it easier to enforce consistent prep habits across a busy kitchen team.

These boards are suited to prep kitchens of most sizes — from smaller independent sites through to larger operations where a dedicated set per section is the norm. For kitchens handling very high prep volumes or requiring heavier-duty boards with greater thickness, it is worth considering a more substantial option from the wider range.

If you are putting together a full colour-coded prep setup or have questions about what works best for your kitchen's workflow, we are happy to help you think it through.

This is the purple-coded board from the Hygiplas colour-coded chopping board range, designated for use with allergenic ingredients. Made from low density polyethylene (LDPE), it is a firm, lightweight preparation surface that is non-absorbent, non-toxic, and straightforward to clean by hand or through a commercial dishwasher.

In busy prep kitchens, colour coding is one of the simplest and most reliable ways to reduce cross-contamination risk. Purple is the recognised colour for allergen-specific preparation, allowing kitchen staff to identify the correct board at a glance without relying on labelling or verbal instruction. This matters most during peak service when the pressure is on and the margin for error is low.

LDPE boards offer a balance of durability and knife-friendliness. The surface is firm enough to provide a stable cutting platform but has enough give to reduce knife-edge wear over time. Key practical points:

• Non-absorbent surface resists bacterial absorption between cleans
• Dishwasher-safe for efficient turnover during service
• Lightweight construction easy to handle, store, and rotate
• Purple colour aligns with standard allergen colour-coding practice
• Supplied singly, making it straightforward to replace individual boards

This board is suited to any commercial kitchen operating a colour-coded prep system, from small independent restaurants to larger contract catering operations. It works as a standalone allergen board where one designated surface is sufficient, or as part of a full set covering all colour categories. For kitchens with very high prep volumes or heavy daily use, a thicker or harder-wearing board material may be worth considering.

If you are putting together a full colour-coded system or have questions about allergen management protocols in your kitchen, we are happy to help you work through the options.

This compact chopping board from Beaumont is designed specifically for bar environments, providing a dedicated, hygienic surface for preparing fruit slices, citrus wedges, herbs, and other cocktail garnishes. It sits neatly at the bar counter without taking up unnecessary space, keeping prep work contained and the bar surface protected from knife damage.

Made from heavy-duty plastic, it is straightforward to wipe clean between uses — a practical consideration during a busy service when speed and hygiene both matter. The material is robust enough to handle repeated daily use without warping or staining unduly, and the compact footprint means it can be stored easily when not in use.

• Protects the bar surface from knife marks and moisture during garnish prep
• Lightweight and easy to move, wash, or replace as needed
• Sized for bar work rather than full kitchen prep — keeps the workflow contained
• White colour supports visual hygiene checks between uses

This board is well suited to cocktail bars, hotel bar counters, and any front-of-house setting where a small, dedicated prep surface is needed. It is not intended as a primary kitchen cutting board for heavy-duty food preparation — for higher-volume prep work, a larger or more substantial board would be more appropriate.

If you are equipping a bar station and want to make sure you have the right combination of prep tools, our team is happy to help you think it through.

This is a full set of six colour-coded chopping boards from Hygiplas, manufactured in low density polyethylene and sized at 600x450mm with a 20mm thickness. Each board in the set is assigned a distinct colour corresponding to a specific food category — raw meat, raw fish, cooked meat, salad and fruit, baked goods, and vegetables — covering the standard colour-coding system used across UK commercial kitchens.

Colour-coded preparation surfaces are a straightforward and well-established way to reduce the risk of cross-contamination during food prep. When each board has a dedicated use, staff can follow safe handling procedures without relying solely on memory or verbal instruction, which matters particularly during busy service periods or when training new kitchen staff. The 20mm thickness gives the boards enough rigidity for regular chopping and slicing work without excessive flex.

Low density polyethylene boards of this type are commonly found in catering operations because they are easy to sanitise, kind to knife edges compared to harder materials, and straightforward to replace when they show signs of wear. Key practical points worth noting:

• Full six-colour set covers all standard HACCP food categories
• Low density polyethylene is gentle on knife edges during regular use
• Smooth surface supports thorough cleaning and sanitising between uses
• 20mm thickness provides stable, rigid prep surface
• Suitable for use across all standard commercial prep areas

These boards are suited to most commercial kitchen environments — from small café prep areas to larger contract catering operations. They are a practical choice for any site that needs to meet food safety requirements with a complete, ready-to-use colour-coded set. Where an operation has very high throughput and boards are replaced frequently, it may be worth considering heavier-duty options for the most heavily used stations.

If you are setting up a new kitchen or reviewing your current food safety setup and want a steer on what works best for your service type, the team is happy to help.

This is a small, rectangular wooden chopping board from Vogue, made from sections of food-grade hardwood. It is a straightforward prep tool intended for everyday cutting tasks in a commercial kitchen environment, sized to suit lighter duties rather than heavy butchery or bulk vegetable prep.

Wooden boards of this type are commonly used for smaller prep tasks — portion cutting, garnish work, or as a secondary board at a plating station. The hardwood construction holds up reasonably well under regular use, though like all wooden boards it requires proper cleaning and drying between uses to maintain hygiene standards and board condition. At this size it is best suited to tasks where a compact footprint is an advantage rather than a limitation.

• Food-grade hardwood suitable for direct food contact
• Compact size well suited to garnish prep and plating stations
• Hardwearing construction for everyday kitchen use
• Easy to store and handle given its modest weight

It is worth noting that this board is not intended as a primary prep surface for high-volume chopping. For kitchens processing significant quantities of meat, fish, or vegetables, a larger or colour-coded plastic board set would typically be the more practical choice from a hygiene compliance and throughput perspective. This board suits smaller operations or supplementary prep roles.

If you are unsure whether this size is the right fit for your kitchen workflow, or if you are putting together a broader set of prep surfaces, feel free to have a conversation with the team — we are happy to point you in the right direction.

This Hygiplas set provides seven colour-coded chopping boards in low density polyethylene (LDPE), each assigned to a specific food category, along with a storage rack and a wall reference chart. It is a straightforward, practical solution for kitchens that need to manage cross-contamination risk and demonstrate allergen segregation as part of their food safety procedures.

LDPE is a well-established material for commercial chopping boards. It is lighter than high density alternatives, which makes the boards easy to handle and move between stations during busy service, while still offering a reliable cutting surface for everyday prep work. The boards clean down quickly by hand or in a commercial dishwasher, which supports consistent hygiene standards across shifts.

The colour-coding system covers the principal food categories required under standard kitchen food safety protocols:

• Reduces the risk of cross-contamination between raw and ready-to-eat foods
• Supports allergen segregation with a dedicated board for allergen-containing ingredients
• Keeps boards organised and visually identifiable at a glance during busy prep periods
• Included wall chart reinforces colour assignments for new and agency staff
• Storage rack keeps boards upright and aired, reducing surface contact between uses

The boards are 10mm thick, which suits general prep use well. In kitchens with very high-volume continuous chopping — particularly heavy butchery or sustained fish prep — a thicker board may prove more durable over time, and heavier-duty options are available in the range.

This set is well suited to small and medium commercial kitchens, café and restaurant prep areas, school catering, and care home kitchens where food safety compliance and straightforward daily hygiene routines are a priority. It also works well as a starter set for new kitchen fitouts.

If you are putting together a new kitchen setup or reviewing your food safety equipment and want a second opinion on what suits your operation, the team is happy to help.

This Hygiplas set provides a complete colour-coded chopping board system in a single purchase. It contains seven large boards made from low density polyethylene (LDPE), each assigned a distinct colour corresponding to a specific food group — covering raw meat, raw fish, cooked meat, allergens, salad and fruit, baked goods, and vegetables. The intention is straightforward: keep food types physically separated throughout prep to reduce the risk of cross-contamination.

LDPE is a practical choice for this type of board. It is lighter than higher-density alternatives, making the boards easy to move around a busy prep area, and the surface is simple to clean down between uses. The material is also less likely to blunt knife edges than harder plastic boards, which matters in kitchens where staff are working with knives throughout a long service.

From an operational standpoint, having a complete set means the colour-coding system works as intended from day one — there are no gaps in coverage and no need to source individual boards separately. Key practical advantages include:

• Full seven-colour coverage across all major food categories including allergens
• Lightweight LDPE construction reduces handling fatigue during extended prep
• Smooth surface wipes down quickly and withstands standard commercial dishwashing
• Colour coding supports HACCP compliance and staff training
• Consistent board size across all seven colours simplifies storage and racking

These boards are well suited to smaller kitchens, cafés, and catering operations establishing a colour-coding system for the first time. For high-volume prep environments where boards are in constant use and subject to heavy knife work, a thicker or higher-density board may offer a longer service life.

If you are unsure which board specification suits your prep volume or whether this set covers your allergen control requirements, the team is happy to talk it through.

This is a small, lightweight polypropylene cutting board from Hygiplas, designed for light prep work rather than heavy butchery or main production tasks. At 250 x 153mm with a 6mm profile, it sits comfortably on a bar top, pass, or prep station without taking up meaningful workspace.

In practice, boards of this size are most commonly used for slicing garnishes, prepping citrus for service, or handling small accompaniments during a shift. The low-density polypropylene construction is easy to rinse down and can go through a commercial glasswasher or dishwasher without warping under normal use. White colour coding follows the standard food safety convention for general or dairy use, which suits most garnish and light prep applications.

A few practical points worth noting:

• Lightweight at 200g — suitable for counter use, not intended for heavy chopping
• White colour coding aligns with standard food safety colour systems
• Polypropylene construction resists surface staining from citrus and light produce
• Compact footprint fits neatly on a bar top or tight prep station
• Easy to store flat or stack when not in use

This board is best suited to front-of-house bar prep, pass stations, and light garnish work. It is not intended to replace a full-size production board and would not be appropriate as a primary prep surface in a busy kitchen. Operators needing larger boards or thicker profiles for heavier prep work will find more suitable options elsewhere in the range.

If you are putting together a colour-coded board set or are unsure which sizes best suit your stations, we are happy to talk it through.

This Hygiplas set contains six low density polyethylene chopping boards, supplied together to support a full colour-coded food preparation system. Low density polyethylene is a well-established material for commercial chopping boards — it is firm enough to provide a stable cutting surface, yet has enough give to be gentler on knife edges than harder alternatives. The material is non-absorbent, which is an important hygiene consideration in any food business.

In practice, running a full set of six boards allows a kitchen to allocate dedicated boards to each food category — raw meat, raw fish, raw poultry, cooked meat, dairy and vegetables — keeping cross-contamination risks in check and satisfying the requirements of most environmental health inspections. Having the full set to hand from day one also means there are no gaps in the system during busy service periods when the temptation to reach for whatever board is clean can otherwise undermine good practice.

• Supports a complete six-category colour-coded food safety system
• Low density polyethylene is easy to clean and non-absorbent
• A practical surface that is reasonably kind to knife edges over time
• Consistent sizing across the set keeps storage and racking straightforward
• A sensible starting point for new kitchens setting up food safety procedures

These boards are well suited to small to medium catering operations — café kitchens, pub kitchens, school catering, and similar environments. For higher-volume operations with heavy daily throughput, a thicker or higher-density board may offer a longer service life before warping or surface scoring becomes an issue. A rack for storing the boards vertically is not included and will need to be sourced separately, which is worth factoring into the setup.

If you are unsure whether this set suits your kitchen's volume or whether you need a more heavy-duty option, we are happy to talk it through.

The Hygiplas Triangle Chopping Board Rack is a stainless steel storage rack designed to hold up to six chopping boards upright in a stable, triangular freestanding frame. It is a straightforward piece of kitchen equipment built to keep colour-coded boards organised, separated, and properly ventilated between uses — a common requirement in kitchens operating under HACCP-based food safety procedures.

In day-to-day kitchen use, a rack like this earns its place by removing the habit of boards being stacked flat on shelving or propped carelessly against walls. Boards stored flat trap moisture underneath, which creates conditions where bacteria can persist even after cleaning. Upright storage allows air to circulate around both faces of each board, supporting more effective drying between services.

The practical benefits for a working kitchen include:

• Keeps colour-coded boards separated and easily identifiable during a busy service
• Upright storage promotes airflow and faster drying after washing
• Stainless steel construction is robust, easy to wipe down, and compatible with kitchen cleaning regimes
• Freestanding design requires no fixing — can be positioned on a shelf or preparation surface
• Supports a tidy, organised prep area without taking up significant footprint

The rack accommodates boards up to 30mm thick, which covers the majority of standard commercial chopping boards in circulation. It is worth checking your existing board thickness before purchasing if you use particularly heavy-duty or specialist boards.

This rack is well suited to small and medium commercial kitchens, cafés, school kitchens, and any operation that uses a full set of colour-coded boards and needs a reliable way to store them between services. For larger operations running multiple board sets across separate prep stations, it may be worth considering whether a single rack is sufficient or whether two are more practical.

If you are unsure how this fits into your prep area setup or whether it suits your board sizes, we are happy to help you work that out before you order.

The Hasegawa T20 Pro-Soft is a Japanese-manufactured chopping board designed specifically for professional kitchen use. It features a wood-core construction with a soft plastic surface layer — a combination that gives the board a noticeably different feel from standard solid plastic boards, and one that many chefs find more forgiving during extended prep sessions.

In practice, the softer surface absorbs the impact of knife strokes rather than resisting them. This helps preserve blade edges over time, which matters in kitchens where knives are in constant use throughout a shift. The grip characteristics of the surface also help keep food stable during fine or repetitive cuts, reducing the small adjustments that slow prep down during busy service periods.

The wood-core construction keeps the board lighter than a solid plastic equivalent of the same size, making it more practical to handle, reposition, and clean. Despite this, the board is built to resist warping and retains its flat working surface even after repeated high-temperature washing, including dishwasher cycles.

• Soft surface layer cushions knife impact, helping to preserve blade sharpness
• Wood-core construction reduces overall weight without sacrificing rigidity
• Resistant to warping and distortion after repeated high-temperature washing
• Grippy surface helps keep food stable during fine prep work
• Dishwasher-safe construction suits commercial cleaning routines

This size suits general prep work across a range of kitchen environments — it works well as a secondary board alongside a larger primary surface, or as the primary prep board in smaller operations. For kitchens with higher throughput or where board space is a limiting factor, larger-format boards within the Hasegawa range are worth considering.

If you're unsure whether this board suits your prep workflow or you'd like guidance on sizing for your team, we're happy to help — just get in touch before you order.

The Hasegawa T30 is a dual-surface board scraper designed specifically for use with Hasegawa soft polyethylene chopping boards. One face carries an abrasive material for removing surface damage, while the reverse provides a smoother finishing surface to restore the board after scraping. It is a compact, handheld tool intended to extend the working life of soft chopping boards rather than replace them prematurely.

In a busy commercial kitchen, soft chopping boards are subjected to constant knife contact, which over time produces grooves, feathering at the edges, and surface discolouration — including yellowing and, in poorly maintained boards, early signs of mould. The T30 addresses these issues directly, allowing kitchen teams to periodically resurface boards and maintain acceptable hygiene standards between replacement cycles. Used as part of a regular board maintenance routine, it can meaningfully reduce the frequency at which boards need to be taken out of service.

Practical advantages for kitchen operators include:

• Abrasive face removes grooves, staining, yellowing and surface mould build-up
• Finishing face smooths the board surface after scraping for a cleaner result
• PE and nylon construction is durable and resistant to repeated use
• Compact size makes it easy to store with board cleaning kit
• Patented abrasive bonding means the material wears down gradually rather than peeling away prematurely

The T30 is suited for any kitchen that uses Hasegawa soft chopping boards and wants to maintain them properly. It is a straightforward maintenance tool rather than a heavy resurfacing device, so boards with very deep knife cuts may still require replacement. If you have questions about board maintenance schedules or which Hasegawa products are right for your operation, the team is happy to help.

This Hygiplas set provides seven large low density polyethylene chopping boards, each in a distinct colour corresponding to a different food category. The colour-coding system is a well-established approach to food safety in commercial kitchens, helping prep teams maintain clear separation between raw meats, raw fish, cooked foods, allergens, salad and fruit, bakery items, and vegetables throughout prep and service.

Low density polyethylene is a practical material choice at this size. It is light enough to handle and move comfortably around a busy prep area, offers reasonable resistance to knife scarring under normal daily use, and cleans quickly between tasks. The boards are suitable for dishwasher use, though like all LDPE boards they will show wear over time and should be replaced when surfaces become heavily scored — a routine part of managing any chopping board stock.

Having a complete, matched set on hand brings several day-to-day advantages in a working kitchen:

• Clear visual separation reduces reliance on verbal instructions during busy service
• Dedicated allergen board supports documented allergen management procedures
• Lightweight construction suits frequent movement between prep stations
• Consistent sizing across all seven boards keeps storage and racking straightforward
• Replaces mismatched boards with a single, compliant set in one purchase

No installation is required. The boards need flat, stable worksurface space and, ideally, a dedicated colour-coded rack to keep them organised and off the bench when not in use. At 450 x 600mm, they suit most commercial prep areas, though very compact benching may find the footprint a challenge.

This set is well suited to small to medium kitchens, catering teams in education, care, or hospitality settings, and any operation looking to formalise its colour-coding approach. Higher-volume sites running multiple prep stations simultaneously may need duplicate sets, and operations with particularly heavy-duty cutting demands may benefit from a thicker or harder-wearing board specification.

If you want to talk through how this set fits your allergen workflow or whether your prep setup calls for something different, the team is glad to help.

This is a collapsible plastic chopping board rack from Hygiplas, designed to store and organise multiple chopping boards in a upright, separated configuration. The six-slot design accommodates boards up to 25mm thick, making it compatible with most standard commercial chopping boards, including the full Hygiplas colour-coded range.

In a working kitchen, keeping chopping boards stored correctly between service periods matters as much as having the right boards in the first place. Boards left flat or stacked directly on top of one another take longer to dry, harbour moisture, and create cross-contamination risks if colour-coding discipline breaks down under pressure. A dedicated rack keeps each board visually distinct, upright, and accessible — which supports both hygiene compliance and faster prep workflows.

• Six individual slots keep boards separated and clearly identifiable by colour
• Collapsible design allows compact storage when not in use
• Dishwasher safe for straightforward end-of-service cleaning
• Compatible with boards up to 25mm thick
• Lightweight plastic construction — easy to reposition around the kitchen

Being plastic and collapsible, this rack is best suited to kitchens where portability and easy cleaning take priority over a fixed, permanent storage solution. It is well suited to smaller operations, mobile or event catering setups, and prep areas where space is at a premium. Larger sites running multiple board sets across several prep stations may find a heavier-duty or wall-mounted option more practical for day-to-day use.

If you're building out a compliant colour-coded prep system and want to make sure the rack suits the boards you're already using, feel free to get in touch — we're happy to help you get the setup right.

The Hygiplas seven-slot chopping board rack is a stainless steel storage rack designed to hold a full set of colour-coded chopping boards upright, off the work surface, and immediately to hand during service. It is a straightforward piece of kitchen kit that addresses a common hygiene and organisation problem in busy prep areas.

In a working kitchen, chopping boards that are left flat on surfaces or stacked horizontally are harder to dry thoroughly and easier to mix up under pressure. Keeping boards vertical and separated allows air to circulate around each board, supports faster drying after washing, and makes it simple for the team to pull the correct colour every time without hunting through a pile.

• Seven slots accommodate a complete colour-coded board set or multiple boards of the same colour
• Stainless steel construction resists corrosion and withstands regular cleaning with commercial chemicals
• Upright storage keeps boards separated, supporting better air circulation and drying
• Open-frame design makes the rack straightforward to wipe down and keep clean
• Compact footprint suits worktop or shelf placement in most prep areas

At just under 300mm deep and 328mm wide, the rack sits comfortably on a standard prep bench or stainless steel shelving unit without taking up an unreasonable amount of space. It is worth considering whether your boards are a standard size that will seat securely in the slots before ordering, particularly if you use thicker or oversized boards.

This rack is well suited to kitchens running a full colour-coded board system — cafés, school canteens, pub kitchens, and care home catering operations will all find it useful. For larger sites running multiple prep stations, it may be worth discussing whether a second rack or a different storage arrangement would better suit the workflow. The team is happy to help if you want a second opinion before ordering.

This pack of six Hygiplas chopping boards covers the standard colour-coded system used across commercial kitchens to keep different food groups separated during prep. Made from low density polyethylene, the boards are non-absorbent and non-toxic, which matters in a kitchen where surface hygiene directly affects food safety compliance.

In practice, colour coding only works if the full set is available and consistently used. Having six boards means a team can maintain separation across raw meat, poultry, fish, dairy, cooked foods, and fruit and vegetables without improvising or doubling up — which is where cross-contamination risk typically enters. The low density polyethylene construction is reasonably forgiving under knife work and wipes down quickly between tasks.

These boards suit prep kitchens, school catering, care homes, cafés, and any operation where food hygiene standards are monitored and documented. They are particularly practical where Environmental Health visits require visible evidence of separation controls.

• Supports full six-colour separation across major food groups
• Non-absorbent surface limits bacterial retention between cleans
• Suitable for dishwasher cleaning and routine sanitising
• Lightweight enough for frequent handling and storage rotation
• Low density polyethylene withstands regular knife use without rapid degradation

For busier operations with high prep volumes, a heavier-gauge board may offer longer service life under sustained use. If you are unsure which spec suits your kitchen's throughput, we are happy to help you work that out before you order.

This Hygiplas chopping board rack is a straightforward, practical storage solution for commercial kitchens that use colour-coded chopping boards. Constructed from stainless steel, it holds up to ten boards in individual slots, keeping them upright, separated, and readily accessible during service.

In a busy kitchen, colour-coded boards that are simply stacked or leaned against a wall quickly become a hygiene and workflow problem — cross-contamination risk increases when boards aren't clearly separated, and retrieval slows service down. A dedicated rack addresses both issues by keeping each board in its own defined space, visible at a glance. The stainless steel construction stands up well to the demands of a commercial environment, including regular cleaning and the general wear of a working kitchen.

• Accommodates up to ten boards in individual upright slots
• Suitable for boards up to 30mm thick, covering most standard commercial sizes
• Stainless steel construction — easy to wipe down and resistant to corrosion
• Keeps colour-coded boards separated, supporting allergen and cross-contamination controls
• Stable footprint suitable for shelf, countertop, or rack storage

Installation is minimal — the rack requires a clear, level surface with enough clearance above for boards to be inserted and removed easily. At 2.5kg it's light enough to reposition as needed. It suits most prep kitchen layouts, from small catering operations through to larger brigade kitchens where HACCP board segregation is a daily requirement.

This rack is well suited to kitchens already running a full set of colour-coded boards and needing a reliable way to store and present them. For kitchens with a larger board inventory or higher throughput, it's worth considering whether additional racks would better serve the operation.

If you're unsure whether this fits your current board set or storage setup, the team is happy to help you work it out before you order.

This white polypropylene chopping board from Nisbets Essentials is intended for use with dairy and bakery ingredients. The white colour coding aligns with the widely adopted kitchen colour-coding system, helping staff quickly identify the correct board for the task and reducing the risk of cross-contamination between raw proteins, allergens, and other food groups.

In practice, colour-coded boards are one of the most straightforward controls a kitchen can put in place to support allergen management. When dairy or bakery ingredients are involved — whether that is butter, cheese, pastry, or bread products — having a clearly designated board reduces the chance of accidental misuse during a busy service. The polypropylene material is easy to wipe down between tasks and holds up well to regular sanitising.

The board is dishwasher safe, which means it can be cleaned alongside other smallwares without requiring separate hand-washing. This is a practical advantage in kitchens where throughput is high and staff time is limited.

• White colour coding clearly designates dairy and bakery use
• Polypropylene surface is easy to sanitise between uses
• Dishwasher safe, reducing manual cleaning time
• Supports allergen control procedures in busy kitchens
• Lightweight and straightforward to handle and store

This board is well suited to smaller kitchens, café operations, and bakery environments where a reliable, hygienically managed chopping surface is needed. For sites that require multiple boards across several food categories, it is worth considering a full colour-coded set to cover all prep areas consistently. If you are unsure which combination of boards makes sense for your operation, we are happy to help you work through it.

This is a solid wooden chopping board from Vogue, constructed from food grade hardwood sections bonded together to form a sturdy, flat working surface. It sits at a practical medium size — large enough to handle most general prep tasks without taking up excessive bench space.

Wooden boards of this construction are a longstanding choice in many commercial kitchens, particularly for pastry work, bread preparation, and tasks where a firm, stable surface is preferred over plastic. The laminated hardwood build resists warping better than single-piece boards and holds up well under regular use with standard kitchen knives.

From an operational standpoint, this board offers a few practical advantages worth noting:

• Dense hardwood surface is gentle on knife edges during prolonged prep
• Solid construction minimises flex and movement on the worktop
• Food grade material throughout — safe for direct food contact
• At just under 4kg, it sits firmly in place without being unwieldy to move or store

Wooden boards do require more attentive maintenance than their plastic counterparts — they should be hand washed, dried thoroughly after each use, and oiled periodically to prevent cracking and splitting. They are not suitable for dishwasher use, and in kitchens with strict colour-coded HACCP systems, a plastic board range may be the more appropriate choice.

This board suits smaller prep kitchens, cafés, and establishments where wooden boards are part of an established prep routine. For sites handling heavier continuous prep volumes, a larger or thicker board may serve better.

If you are unsure whether a wooden or plastic board is the right fit for your kitchen's hygiene protocols, our team is happy to talk it through.

This seven-piece set from Hygiplas provides a complete colour-coded chopping board system for commercial kitchens. Each board is made from low density polyethylene (LDPE) with an antibacterial surface treatment, and the set covers the standard colour designations used across the industry — allowing different food types and allergen groups to be handled on clearly identified boards without the risk of cross-contamination between them.

In a working kitchen, colour coding only delivers its full benefit when a complete set is available and in use. Having all seven boards to hand means staff can follow correct food safety practice consistently across service, without improvising or reaching for whatever is available. The boards are rigid enough to provide a stable cutting surface under normal prep work, and the LDPE material is straightforward to clean and maintain through routine washing.

• Antibacterial surface reduces bacterial transfer during food preparation
• Colour-coded system supports HACCP food safety procedures
• Rigid, stable cutting surface suitable for general prep tasks
• LDPE construction is easy to clean and resistant to knife scarring over time
• Complete seven-board set covers all standard colour designations in one purchase

These boards are a practical fit for most commercial kitchens — from small café and sandwich bar operations through to pub kitchens and contract catering sites. For sites with very high prep volumes or where boards take significant daily use, it is worth considering how frequently boards will need replacing; LDPE boards do wear over time and should be reviewed regularly as part of kitchen hygiene management.

If you are setting up a new kitchen or reviewing your current prep equipment, the team are happy to talk through what works well in practice.

The Hygiplas purple chopping board is a low density polyethylene (LDPE) board designated specifically for allergen food preparation. Purple is the recognised colour within the standard kitchen colour-coding system for handling allergenic ingredients, keeping them visually separated from other food groups throughout the prep process.

In a busy kitchen where multiple prep tasks run simultaneously, colour-coded boards are one of the most practical and straightforward tools for managing cross-contamination risk. This board supports compliance with allergen handling procedures by giving staff a clear, unambiguous visual cue — reducing the likelihood of allergen-containing ingredients coming into contact with surfaces used for other foods.

Low density polyethylene is a well-established material for commercial chopping boards. It is lightweight enough to handle easily, reasonably durable under regular use, and straightforward to clean either by hand or through a commercial dishwasher. The surface holds up well to knife work without excessive scarring in normal use.

• Dedicated allergen colour — purple designation reduces cross-contamination risk
• LDPE construction is lightweight, cleanable, and dishwasher safe
• Fits within any standard kitchen colour-coding system
• Suitable for daily prep use in catering and food service environments

This board is well suited to kitchens already operating a colour-coded prep system that need to extend or formalise their allergen handling provisions. It is a standard size that works across most prep benches. For very high-volume sites or kitchens requiring multiple boards per station, it is worth considering how many boards your operation needs in rotation.

If you are putting together a full colour-coded board set or reviewing your allergen procedures, feel free to get in touch — we are happy to help you work out what your kitchen needs.

This is a standard pack of six colour-coded chopping boards made from low density polyethylene, supplied in the recognised set of six colours used across commercial catering to reduce cross-contamination risk during food preparation. Each colour corresponds to a specific food group — raw meat, raw fish, cooked meat, salad and fruit, bakery goods, and vegetables — giving kitchen staff a clear, consistent system to work from without having to think twice during a busy service.

Low density polyethylene is a practical choice for everyday prep work. The boards are lightweight and easy to handle, clean down quickly, and hold up well under regular use in a fast-paced kitchen environment. They are suitable for machine washing, which matters in kitchens where boards cycle through service multiple times a day.

The practical advantages of keeping a full colour-coded set in circulation include:

• Clear visual system that helps staff avoid cross-contamination without additional instruction
• Lightweight construction that is easy to move between prep stations
• Low density polyethylene surface is straightforward to clean and maintain
• Pack of six covers the standard food group categories in a single purchase
• Consistent with food safety and HACCP colour-coding guidelines commonly followed in UK kitchens

These boards are suited to most commercial kitchens as a standard prep tool — from small independent restaurants and cafés through to contract catering and school kitchens. For very high-volume sites where boards take significant daily punishment, a thicker or higher-density board may offer better longevity, and it is worth considering how often your boards are replaced as part of routine hygiene practice.

If you are building out a prep station or reviewing your colour-coding setup more broadly, we are happy to help you work out what makes sense for your kitchen.

This bundle from Hygiplas brings together everything a kitchen needs to establish a proper colour-coded food safety system from the outset. The set includes six low-density polyethylene chopping boards, six colour-coded knives, a stainless steel wall-mounted board rack, a wipe-clean wall chart, and a knife roll — providing a ready-to-use HACCP-compliant cutting station without needing to source components separately.

Low-density polyethylene is a well-established board material in commercial kitchens. It is lighter than high-density alternatives, easier to handle during service, and straightforward to clean. The boards are durable enough for daily use across a range of prep tasks, and the colour-coding system — paired with the knife set — makes it practical to enforce separation of raw meats, fish, vegetables, cooked foods, and allergen-sensitive preparation without ambiguity.

The operational value of buying as a set rather than individually is mainly practical:

• Colour coding is consistent across boards and knives from the outset
• The wall chart supports staff training and ongoing compliance checks
• The board rack keeps surfaces clear and boards properly stored between use
• The knife roll provides safe transport and storage of the knife set
• A single purchase covers the full system — no mismatched components

There are no special installation requirements. The board rack is wall-mounted and will need appropriate fixings for the wall surface in question. The set is suited to smaller kitchens, pub kitchens, cafés, and catering operations setting up a colour-coded system for the first time. Larger operations running multiple prep sections may find they need additional boards or a duplicate set to cover all stations adequately.

If you are unsure whether this set covers your prep volume or whether you need additional capacity, the team is happy to talk it through with you.

This is a purpose-made allergen cutting board from Pujadas, produced in purple to align with widely adopted colour-coding practices for allergen management in professional kitchens. The purple designation helps kitchen teams visually separate allergen-containing ingredients from the general prep flow, reducing the risk of cross-contamination during busy service.

Made from polyethylene, the board offers a firm, stable work surface that holds up well to daily use with knives and other prep tools. The material is straightforward to clean and can withstand regular pass-through a commercial dishwasher, which matters in kitchens where boards need to be turned around quickly between prep stages. Silicone feet keep the board in place on the work surface, which is a small but practical detail when staff are working at pace.

At 300 x 400mm, this is a compact board suited to individual prep tasks rather than large-batch work. It fits comfortably on a standard prep bench or alongside other colour-coded boards without taking up excessive space. Kitchens managing a broader allergen programme will typically need several boards across the full colour range, and this size works well as part of that system rather than as a standalone solution.

For operations handling a higher volume of allergen-sensitive prep, or where larger cutting surfaces are needed, broader or heavier-gauge boards may be worth considering. If you are building out a colour-coded board system and want guidance on what works well in practice, feel free to get in touch with the team.

This Hygiplas set provides seven colour-coded chopping boards, each assigned to a specific food category to support allergen control and cross-contamination prevention during food preparation. The colour-coding system is well established in UK commercial kitchens and aligns with standard HACCP practice, making it straightforward to implement as part of an existing food safety regime.

Made from high-density polyethylene, these boards are noticeably more resistant to deep knife scoring than softer alternatives, which matters in a busy prep kitchen where boards are in constant use. The antibacterial surface treatment adds a further layer of hygiene protection, and the material does not warp under normal kitchen conditions, so boards sit flat and stable on the bench throughout service.

The practical advantages of this set come down to the basics:

• Seven boards covering raw meat, cooked meat, raw fish, fish and shellfish, salad and fruit, vegetables, and bakery
• Antibacterial surface reduces bacterial transfer risk during prep
• High-density polyethylene resists deep knife grooves that harbour bacteria
• Boards remain flat in use — no warping under regular wash cycles
• Supports HACCP documentation by providing a clear, visible prep separation system

These boards are a practical fit for most commercial kitchens — from small independent restaurants and cafés to school and contract catering sites. At 10mm, they are lighter to handle than thicker professional boards, which suits prep areas where boards are moved frequently. Kitchens with very high prep volumes or those using heavy cleaver work may find a thicker, heavier board more suitable for longevity.

If you are unsure whether this set suits your prep setup or want to discuss board care and replacement cycles, the team is happy to help.

The Hasegawa T20 Pro-Soft Lite is a Japanese-made chopping board designed around one practical problem that affects every busy prep kitchen: blade wear. The board's surface has a measured degree of give to it — enough to cushion each cut and reduce the micro-damage that dulls a knife edge over the course of a shift. This is not a soft domestic board; the plastic construction is supported by a wood core that keeps the board rigid and flat under repeated use, resisting the warping that can make boards unstable and unhygienic over time.

In day-to-day prep, the difference shows in how the board handles sustained use. The surface grips food without slipping, which matters during fast, repetitive knife work, and the lightweight build means staff can move and reposition it without effort — a practical advantage in a busy section where boards are constantly picked up, rinsed, and put back down. Despite being lighter than a solid plastic board of equivalent size, it holds its shape well through high-temperature dishwasher cycles, which simplifies end-of-service cleaning routines.

• Knife-cushioning surface reduces blade dulling during extended prep
• Rigid wood-core construction resists warping even after repeated washing
• Lightweight build reduces handling fatigue and drop risk
• Grippy surface keeps food stable during precision cuts
• Dishwasher safe for straightforward daily hygiene compliance

At 340x230mm, this board is well suited to individual prep stations handling moderate volumes — fish and meat portioning, garnish work, or general veg prep. It is a practical everyday board rather than a high-throughput workhorse; kitchens running very high prep volumes across a full shift may find a larger or heavier-duty board a better fit for that workload.

If you are unsure which size or grade of board suits your prep setup, we are happy to talk it through.

This is a large, solid wooden chopping board from Vogue, intended for food preparation in commercial kitchens. Made from sections of food-grade hardwood, it provides a stable, firm cutting surface suitable for general prep work across a wide range of ingredients.

In a working kitchen environment, a board of this size earns its place at a dedicated prep station. The substantial weight helps it stay put during heavy chopping tasks, and the hardwood construction holds up well under consistent daily use. Wooden boards are commonly found in kitchens handling raw meat, bread, and root vegetables where operators prefer a surface with some natural give rather than the unforgiving hardness of polyethylene.

Practical advantages for kitchen teams include:

• Large surface area supports efficient prep of bulk ingredients in one pass
• Hardwood construction resists deep scoring better than softer board materials
• Substantial board weight reduces movement during active chopping
• Food-grade material suitable for direct food contact across standard prep tasks
• Straightforward to clean down between uses during service

It is worth noting that wooden boards require more considered maintenance than plastic alternatives — they should not be submerged in water or put through a dishwasher, and periodic oiling will extend their working life. They are also not colour-coded, so kitchens following strict allergen or cross-contamination protocols may need to consider how this fits alongside their existing board system.

This board suits smaller independent operations, prep kitchens with dedicated workstations, or as a supplementary surface in larger brigades. Kitchens with very high prep volumes or strict HACCP colour-coding requirements may find a larger format or a plastic board system a better fit for their workflow.

If you are unsure whether this size is right for your prep setup, or have questions about board materials for your kitchen type, feel free to get in touch with the team.