Cutting Boards & Racks

The Hygiplas high density chopping board in purple is a standard-sized HDPE prep board designated for allergen-containing ingredients. In professional kitchens that follow colour-coded systems, purple is the recognised colour for allergenic foods — keeping it visibly distinct from boards used for other food groups helps staff make the correct choice quickly, without having to think about it during a busy service.

High density polyethylene is the material of choice for commercial chopping boards because it is non-absorbent, non-toxic, and resists the surface scoring that softer boards develop over time. A board that maintains a clean, intact surface is easier to sanitise thoroughly and less likely to harbour bacteria in knife cuts. This board holds up well under regular use and routine dishwasher or chemical sanitisation cycles.

• Purple colour coding aligned to allergen food preparation
• HDPE construction — non-absorbent and resistant to surface scoring
• Easy to clean and compatible with standard kitchen sanitisation procedures
• Robust enough for daily use in busy prep environments
• Sold singly, allowing kitchens to build a full colour-coded set as needed

This board is well suited to any kitchen that handles allergenic ingredients and follows a structured colour-coded prep system — from pub kitchens and cafés through to larger contract catering operations. It is a practical size for most prep tasks without taking up excessive board space. Kitchens preparing very high volumes may find it worth having several boards in rotation to maintain hygiene standards through a long service.

If you are setting up a full colour-coded board system for your kitchen or have questions about which sizes work best for your prep workflow, the team is happy to help you work through it.

This is a high density polyethylene chopping board from Hygiplas, colour-coded purple to indicate use with allergenic ingredients. It forms part of a broader colour-coded system commonly used in professional kitchens to keep food preparation surfaces dedicated to specific food types, reducing the risk of cross-contamination during busy service periods.

In practice, a clear colour-coding system is one of the simplest and most reliable ways to support allergen control procedures in a commercial kitchen. Staff can identify the correct board quickly without stopping to think, which matters when a kitchen is under pressure. The purple designation aligns with widely recognised allergen-handling conventions, making it straightforward to incorporate into existing food safety protocols.

Made from high density polyethylene, the board is non-absorbent and resistant to surface scoring under normal use, which helps it stay hygienic and easier to clean between uses. It is also non-toxic, which is a baseline requirement for any food contact surface in a commercial setting.

• Non-absorbent surface resists bacterial ingress and simplifies cleaning
• Durable HDPE construction holds up well to regular daily use
• Purple colour coding supports allergen segregation at a glance
• Suitable for use with standard commercial dishwashing regimes

This board is well suited to kitchens that handle allergenic ingredients as part of their regular menu offering — whether that is a restaurant, school kitchen, care home, or contract catering operation. It is sold singly, so you can build a set tailored to your kitchen's specific needs. If you are setting up a full colour-coded system from scratch and are unsure which boards to include, the team is happy to help you think it through.

This set from Thunder Group provides six high-density polyethylene chopping boards, each in a distinct colour — brown, blue, green, red, white, and yellow — covering the standard colour-coding scheme used across most commercial kitchens in the UK. The boards are manufactured from high-density polyethylene (HDPE), a material well suited to food preparation environments due to its resistance to moisture absorption, ease of cleaning, and compatibility with commercial dishwashers.

Colour-coded boards are a practical requirement in professional kitchens, not simply a preference. They help kitchen teams maintain clear separation between food types — such as raw meat, raw fish, vegetables, cooked meats, dairy, and bakery — reducing the risk of cross-contamination and supporting compliance with food hygiene regulations. Having a matched set from the outset means all six colours are consistent in size and material, which avoids the confusion that can arise when boards from different sources are mixed together.

HDPE boards at this size are practical for a wide range of prep tasks. They are firm enough to handle chopping and slicing without excessive flex, and the surface is resistant to deep knife scoring that can harbour bacteria when boards are not maintained properly. Regular inspection and timely replacement remain good practice in any kitchen.

This set is well suited to smaller operations — cafés, sandwich bars, pub kitchens, and small restaurant kitchens — where a full colour-coded system is needed without the requirement for larger or thicker boards. Higher-volume kitchens with heavy daily prep may find a heavier-gauge board more appropriate for extended use.

If you are setting up a new kitchen or reviewing your current prep equipment, our team is happy to talk through what will suit your operation.

This set of six colour-coded chopping mats from Hygiplas is a straightforward, practical solution for managing cross-contamination risk in commercial food preparation. Each mat is assigned a colour corresponding to a specific food type — the standard colour-coding system widely used across professional kitchens — so that raw meat, poultry, fish, vegetables, dairy, and cooked foods are always prepared on separate surfaces. The mats are made from polypropylene, which is non-toxic and non-absorbent, helping to prevent bacteria from being retained in the surface.

In a working kitchen, having a clearly differentiated set of prep surfaces removes the ambiguity that can lead to cross-contamination errors, particularly during busy service periods when multiple staff are working across the same prep area. These are light-duty mats suited to prep work rather than heavy continuous chopping, and they are best used in kitchens where the volume of prep is moderate rather than relentless. For operations with very high throughput or intensive daily prep, a heavier-duty board or mat would be worth considering.

The practical advantages of this format over thick chopping boards are worth noting:

• Lightweight and flexible — easy to tip and funnel prep waste directly into a container
• Compact for storage — a full set of six takes up considerably less space than equivalent boards
• Easy to run through a dishwasher or wash down at a sink
• Colour-coding reduces the need for staff to remember verbal instructions about surface separation
• Inexpensive to replace individually as wear occurs

There are no installation requirements — these mats are ready to use out of the box. The main practical consideration is ensuring staff are briefed on the colour-coding protocol, as the system only works if it is consistently applied.

This set is well suited to small to medium catering operations, school kitchens, care homes, café prep areas, and any kitchen where HACCP compliance requires demonstrable surface separation. If you are equipping a larger kitchen or want to discuss how colour-coded prep fits into a broader food safety setup, the team is happy to help.

This Hygiplas set provides a complete colour-coded chopping board system covering seven food categories: raw meat, raw fish, cooked meat, allergens, salad and fruit, baked goods, and vegetables. Each board is made from low density polyethylene (LDPE), a lightweight plastic well established in commercial kitchens for its ease of handling and straightforward cleaning.

In a busy kitchen, the value of a clearly differentiated board system lies in reducing the risk of cross-contamination and supporting allergen management procedures. When every food type has a dedicated, instantly identifiable board, the system becomes part of the team's routine rather than something that needs to be thought about during service.

• Seven boards covering all standard food categories in one set
• Colour coding supports allergen management and HACCP compliance
• LDPE material is lightweight and easy to handle during prep
• Straightforward to clean by hand or in a commercial dishwasher
• Suitable for use across all stations in a professional kitchen

These boards are a practical fit for smaller to medium-sized operations — cafés, pub kitchens, care home catering, and independent restaurants. The 20mm profile gives a reasonable working surface without being unwieldy. Kitchens with very high prep volumes or multiple prep stations working simultaneously may want to consider heavier-duty or thicker board options to account for the additional wear.

If you're putting together a full prep setup or reviewing your allergen controls, we're happy to help you think through what's appropriate for your operation.

This Hygiplas set provides everything needed to establish a complete colour-coded chopping board system in a commercial kitchen. It includes six boards in the standard food safety colours, a wall-mounted storage rack, and a colour identification chart — covering the full range of food groups in a single purchase rather than piecing together individual boards over time.

The boards are manufactured from high density polyethylene, a material widely used in professional kitchens for its durability, resistance to warping, and ease of cleaning. The extra thickness adds rigidity under repeated heavy use — useful where boards are in constant circulation through prep and service periods. HDPE also responds well to dishwasher cycles and chemical sanitisers, which matters in kitchens operating strict cleaning schedules.

From an operational standpoint, a complete set like this supports several practical outcomes:

• Clear colour separation reduces the risk of cross-contamination between food groups
• The wall rack keeps boards stored upright and off surfaces, aiding air drying and hygiene
• The printed wall chart helps less experienced staff follow correct colour allocation without prompting
• Buying as a set ensures all six colours are consistent in thickness and material grade
• Suitable for use alongside HACCP documentation as part of a broader food safety framework

At 22kg for the full set, these are substantial boards suited to a permanent prep area rather than a mobile or pop-up kitchen. The rack requires wall fixings and enough clear wall space to store six boards vertically — worth accounting for during kitchen planning or a refit.

This set is well suited to catering operations that need to put a compliant colour-coded system in place quickly and consistently — kitchens cooking across multiple food groups, those with allergen management requirements, or sites preparing for an EHO inspection. For very high-volume sites with multiple prep stations, a second set or additional individual boards may be worth considering.

If you are unsure whether this set covers your requirements or want to discuss board systems for a specific kitchen setup, the team is happy to help.

This Hygiplas set provides seven small chopping boards in the standard colour-coded scheme used across commercial kitchens in the UK. Each board is made from low density polyethylene (LDPE), a lightweight and food-safe plastic that is straightforward to clean and resistant to picking up strong odours over time. The set covers the full colour range: red for raw meat, blue for raw fish, yellow for cooked meat, brown for allergens, green for salad and fruit, white for baked goods, and purple for vegetables.

In a working kitchen, colour coding is one of the most practical and cost-effective controls for reducing cross-contamination risk. Having a dedicated board for each food category means prep staff do not need to make judgement calls under pressure, and it supports a consistent approach to food hygiene that holds up during inspections. LDPE boards at this size are well suited to smaller prep tasks — portioning, garnishing, or preparing individual components — rather than heavy butchery work or bulk prep.

• Full seven-colour set covering all standard food type categories
• LDPE material is lightweight, easy to handle, and dishwasher safe
• Colour coding supports food safety compliance and staff training
• Compact size suits secondary prep stations and limited worktop space
• Smooth surface cleans down quickly between tasks

At this size, the boards are not intended for primary prep on large cuts or whole joints. Kitchens with higher-volume prep demands may find a larger board set more practical for day-to-day use, with these retained for garnishing or allergen-specific tasks where a dedicated smaller board is useful.

If you are putting together a full prep station setup or are unsure which board sizes best suit your workflow, the team is happy to talk it through.

This Hygiplas set provides seven low density polyethylene chopping boards, each assigned a distinct colour corresponding to a specific food category: raw meat, raw fish, cooked meat, allergens, salad and fruit, baked goods, and vegetables. It is a straightforward, practical response to one of the most fundamental food safety requirements in any commercial kitchen.

Low density polyethylene is a well-established material for catering chopping boards. It is lighter than high density alternatives, which makes individual boards easier to handle and swap out quickly during a busy service. The surface is firm enough for general prep work while remaining kind to knife edges over time. Cleaning is straightforward — the boards can be put through a commercial dishwasher without warping under normal use.

The practical value of a colour-coded system lies less in the boards themselves and more in the discipline they enforce at the prep station. Key operational benefits include:

• Immediate visual separation of food types at the prep station
• Reduced risk of cross-contamination between raw and ready-to-eat foods
• Clear allergen segregation with a dedicated board for allergen prep
• Lightweight construction for easy handling and rapid board changes during service
• Dishwasher-compatible material simplifies end-of-service cleaning routines

These boards are suited to kitchens of most sizes, from small cafés through to larger contract catering operations. For sites running very high prep volumes across multiple stations, it is worth considering whether a second set makes sense — having boards in rotation through the dishwasher while prep continues is a common operational approach. For heavier-duty cutting tasks or extended daily use, a thicker high density board may be more appropriate.

If you are building out a new prep area or reviewing your food safety setup and want to talk through what else you may need, the team is happy to help.

The Hygiplas purple chopping board is a standard-size low density polyethylene (LDPE) board designated for allergen ingredient preparation. In a professional kitchen operating a colour-coded system, purple identifies allergen handling — helping staff make the correct board selection quickly during busy service without needing to think twice.

Low density polyethylene is a well-established material for commercial chopping boards. It is non-absorbent, non-toxic, and resistant to the bacteria harbouring that can occur with worn or porous surfaces. The board is straightforward to clean by hand or through a commercial dishwasher, and its smooth surface does not retain odours or taints that could transfer between uses.

For kitchens managing allergen protocols, a dedicated board in the correct colour is a practical and low-cost contribution to a broader allergen management process. Key operational points worth noting:

• Purple colour coding aligns with widely adopted UK kitchen allergen board systems
• LDPE construction is non-absorbent, supporting effective cleaning between uses
• Suitable for hand washing or commercial dishwasher cycles
• Lightweight at 1.33kg — easy to handle and store during service
• Sold singly, allowing targeted replacement of individual boards as needed

This is a general-purpose board size suited to most preparation tasks. It works well in kitchens of all sizes, though high-volume operations handling large quantities of allergen-containing ingredients may benefit from having multiple boards available to maintain workflow during service. It is worth reviewing your full board set to ensure every colour in your system is consistently covered.

If you are building out or reviewing a colour-coded board system for your kitchen and want to talk through what you need, our team is happy to help.

The San Jamar CBG121812PR is a purple colour-coded cutting board designed specifically for allergen management in commercial kitchens. Purple is the recognised colour designation for allergen-safe preparation, giving kitchen teams an immediate visual cue to follow the appropriate protocols when handling food for guests with allergies or intolerances.

In a busy kitchen environment, the risk of cross-contamination during prep is a genuine operational concern. A dedicated allergen board in a distinctive colour removes ambiguity — staff can identify the correct board at a glance, even during high-pressure service periods. The co-polymer construction is firm enough to withstand regular use without warping, and sits gently on knife edges, helping to preserve blade life over time. Grip corners hold the board securely against the work surface during use, reducing movement during chopping and slicing.

Practical day-to-day advantages include:

• Immediate visual identification for allergen-safe prep stations
• Dishwasher safe, supporting end-of-service hygiene routines
• Co-polymer material resists warping under repeated washing cycles
• Non-slip grip corners reduce movement on smooth prep surfaces
• NSF certified for commercial food contact use

This board requires no installation and carries no utilities requirements. It is straightforward to incorporate into an existing colour-coded board system. If your kitchen does not yet operate a full colour-coded prep system, it is worth considering how the allergen board sits alongside your other boards before purchasing.

Well suited to any commercial kitchen where allergen management procedures are in place — restaurants, contract catering, schools, hospitals, and care settings in particular. For higher-volume operations or kitchens requiring larger prep surface area, a larger format board in the same colour family may be worth considering.

If you are building or reviewing an allergen management system for your kitchen and want to talk through what a complete board setup should look like, we are happy to help.

This six-board set from Hygiplas provides a complete colour-coded chopping board system for commercial food preparation. Each board is assigned to a specific food type — raw meat, cooked meat, raw fish, salad and fruit, vegetables, and baked goods — allowing kitchen teams to maintain clear separation throughout the prep process. Made from high density polyethylene (HDPE), the boards offer a firm, stable cutting surface that holds up well under daily use.

In a busy kitchen environment, the value of a properly implemented colour-coding system goes beyond compliance. It gives chefs and prep staff a clear visual cue at every stage of service, reducing the risk of cross-contamination without relying solely on memory or verbal instruction. The antibacterial surface treatment adds a further layer of protection during high-volume prep periods when boards are in continuous use.

HDPE is a practical choice for commercial boards. It resists knife scarring better than softer materials, is less prone to warping when subjected to repeated washing, and can be cleaned thoroughly in a commercial dishwasher. Key operational advantages include:

• Full six-colour set covering all standard food groups in one purchase
• Antibacterial surface helps maintain hygiene standards during heavy prep
• HDPE construction resists warping, staining, and deep knife marks
• Dishwasher safe, reducing time spent on manual cleaning
• Supports HACCP compliance through consistent colour-coded separation

These boards suit most commercial kitchens as a straightforward, practical solution for food safety during prep. They are particularly well suited to smaller operations, staff canteens, and catering teams setting up a new kitchen where a complete set is needed from the outset. Higher-volume sites with more demanding throughput may wish to consider heavier-gauge boards for extended longevity.

If you are equipping a new kitchen or reviewing your current food prep setup and are unsure which board specification is right for your operation, we are happy to help you work through the options.

This Hygiplas set provides seven colour-coded chopping boards in a single pack, covering the standard food-type colour system used across commercial catering: purple, brown, green, red, blue, yellow, and white. Each board is made from high density polyethylene — a material well suited to the demands of a working kitchen, offering good resistance to knife scoring and warping over time.

In a busy kitchen environment, colour coding is one of the most straightforward ways to manage allergen and cross-contamination risk. Having a dedicated board for each food category — raw meat, cooked meat, fish, vegetables, dairy, and so on — means kitchen staff can work quickly without stopping to check which board is in use. The anti-slip feet and corner bumpers help keep each board stable on the work surface during use, which is a practical consideration when the pace picks up during service.

From a hygiene and maintenance standpoint, the non-absorbent HDPE surface is straightforward to clean and is dishwasher safe, which helps with end-of-service turnaround. The boards are also stain-resistant, which matters in a kitchen where appearance and cleanliness standards are scrutinised. An embossed ruler on each board (in both inches and centimetres) provides a useful reference for portion-control cutting without reaching for a separate measure.

• Full seven-colour set supports a complete food-type separation system
• HDPE construction resists warping and knife damage under regular use
• Anti-slip feet and corner bumpers provide stability during chopping
• Dishwasher safe for efficient end-of-service cleaning
• Stain-resistant surface helps maintain a clean, professional appearance

This set is a practical choice for small to medium kitchens equipping a new section or replacing worn boards across the board. Larger operations running multiple prep stations may want to consider sets in greater quantities to ensure adequate cover across all sections.

If you are unsure how many sets your kitchen needs or whether this size suits your prep volumes, we are happy to talk it through.

The Hygiplas plastic chopping board rack is a straightforward storage solution designed to hold up to seven half-size chopping boards in individual 14mm slots. Made from polyethylene, it keeps boards upright, separated and properly ventilated when not in use — allowing air to circulate around each board rather than trapping moisture between stacked surfaces.

In a working prep kitchen, keeping colour-coded boards organised and accessible matters both for hygiene compliance and for the pace of service. A rack like this makes it easy for staff to return boards to the correct slot after cleaning and to locate the right colour quickly at the start of a prep task. It removes the habit of stacking boards flat, which creates conditions for bacterial growth and makes boards harder to dry thoroughly.

• Holds up to seven boards in individual separated slots
• 14mm slot width accommodates standard half-size boards
• Upright storage promotes air circulation and faster drying
• Supports colour-coded board systems for allergen and cross-contamination control
• Lightweight polyethylene construction is easy to clean and reposition

The rack is compact enough to sit on a worktop or shelf in most prep areas without taking up significant space. It is worth confirming that your existing boards are compatible with the 14mm slot width before ordering, as boards of different thicknesses or sizes may not seat correctly.

This rack is well suited to any commercial kitchen running a colour-coded board system — from small café prep areas to larger contract catering operations. If you need to store full-size boards or a greater number of boards, a larger-format rack would be the more practical choice.

If you are fitting out a prep area and want to talk through board storage alongside your wider smallwares requirements, the team is happy to help.

The Thunder Group PLCBR006 is a straightforward chopping board rack designed to store up to six polyethylene cutting boards in an upright, separated position. It also includes six hooks to keep chopping board brushes close to hand, which is a practical detail in kitchens where colour-coded cleaning is part of the daily routine.

In a working kitchen, loose chopping boards stacked flat on a shelf are a common source of cross-contamination risk and general clutter. Storing boards vertically in a dedicated rack keeps them separated, allows air to circulate between surfaces, and makes it easy for staff to grab the correct board quickly during a busy service. The brush hooks reinforce this by keeping cleaning tools organised alongside the boards themselves rather than scattered across the prep area.

This rack is well suited to small and medium kitchens, prep areas, and catering operations where a modest set of colour-coded boards is in regular use. It is a practical addition to any kitchen working towards good hygiene organisation without requiring significant storage space. For larger operations running a greater number of boards across multiple prep stations, a higher-capacity rack would be worth considering.

If you are unsure whether this size is right for your setup or how best to incorporate it into your prep workflow, our team is happy to help you think it through.

This is a small, collapsible plastic chopping board rack from Hygiplas, designed to store and separate up to six chopping boards in a tidy, upright position. It is produced in black to align with standard colour-coded food safety systems used across commercial kitchens, where black is commonly assigned to raw meat — helping staff identify and retrieve the correct board quickly during busy service.

In practice, keeping chopping boards stored upright and separated serves two purposes: it supports air circulation between boards after washing, and it reinforces the separation of colour-coded boards as part of HACCP compliance. A rack like this is a simple but effective part of keeping prep areas organised and reducing cross-contamination risk.

• Six-slot design keeps boards clearly separated and upright
• Collapsible construction for compact storage when not in use
• Black colouring supports standard colour-coded food safety practice
• Dishwasher safe for straightforward cleaning
• Accommodates boards up to 14mm thick

This rack is suited to smaller prep kitchens, satellite stations, or operations where bench space is limited. It works well as part of a broader set where different rack colours are used alongside different board colours. For busier kitchens managing larger boards or higher volumes, a larger rack format would be more practical.

If you are building out a colour-coded chopping board system and are unsure which combination of boards and racks suits your setup, the team is happy to help you work through it.

The Pujadas White 1/1 GN Cutting Board is a full gastronorm-format chopping board made from polyethylene, designed to sit directly on standard prep stations and counters in professional kitchens. The 1/1 GN footprint makes it a practical match for most commercial prep benches, keeping the board stable and well-positioned during service.

Polyethylene boards of this type are a common choice in catering environments because the material resists knife scarring reasonably well, cleans easily, and holds up under the repetitive daily use that breaks down lower-grade boards. The white colour coding aligns with HACCP food safety guidelines, where white is typically designated for bakery, dairy, or general prep — though your kitchen's own colour protocol should always take precedence.

In practical terms, this board suits kitchens that need a reliable, flat prep surface that can be wiped down quickly between tasks and sent through a dishwasher at end of service. Silicone feet on the underside help reduce movement during use, which matters when prep speed is high and both hands are occupied.

• Full 1/1 GN format fits standard commercial prep stations
• White colour coding supports HACCP food safety systems
• Polyethylene surface resists staining and repeated knife contact
• Silicone feet reduce board movement during active prep work
• Smooth, non-porous surface wipes clean easily between tasks

This board is well suited to general prep stations in restaurants, hotel kitchens, and contract catering operations. If your site runs very high prep volumes across multiple sections simultaneously, it may be worth discussing board thickness options or a full set of colour-coded boards with the team before ordering.

If you have questions about fitting boards to your prep setup or matching to your HACCP colour scheme, feel free to get in touch — it's the sort of detail that's easier to get right before the order than after.

This is a compact polypropylene chopping board designed specifically for bar use, particularly for preparing garnishes, slicing citrus, and handling small ingredients during service. At 255mm in length and just 7mm thick, it sits neatly on a bar top or back-of-bar surface without taking up unnecessary space.

The black colouring follows the widely adopted colour-coded system used in commercial kitchens and bars to reduce cross-contamination risk. In a bar environment, a dedicated board of this type helps maintain a clear separation between bar prep and any food preparation happening elsewhere on the premises.

Practical advantages for bar and front-of-house use include:

• Lightweight polypropylene construction, easy to lift and rinse during service
• Slim profile fits on crowded bar surfaces without disrupting workflow
• Black colour designation supports colour-coded hygiene practice
• Smooth surface is straightforward to wipe down between uses
• Dishwasher safe for thorough end-of-service cleaning

This board is best suited to bars, front-of-house prep stations, and smaller hospitality settings where a full-size board would be impractical. It is not intended for heavy-duty kitchen prep work — for higher-volume or more demanding cutting tasks, a larger, thicker board would be the more appropriate choice.

If you are putting together a colour-coded board set or are unsure which sizes and designations suit your operation, the team is happy to help you work through what you need.

This Hygiplas set provides seven small chopping boards in the standard colour-coded system widely used in commercial kitchens across the UK. Each board is made from high density polyethylene and covers a distinct food category, allowing prep teams to work with raw meat, raw fish, cooked meat, allergens, salad and fruit, baked goods, and vegetables without mixing contact surfaces between them.

In practice, colour-coded boards are one of the more reliable day-to-day tools for managing cross-contamination risk at the prep stage. They give kitchen teams a simple, visible discipline that is easy to enforce during induction and straightforward to audit. The HDPE material is firm enough to hold up to regular chopping and slicing without warping, and the boards are smooth enough to clean effectively by hand or through a commercial dishwasher.

• Seven boards covering all standard food categories in one set
• High density polyethylene construction — durable and easy to sanitise
• Colour coding supports food safety compliance and staff training
• Compact dimensions suit smaller prep areas and tight worktop space
• Lightweight boards are easy to handle and swap between tasks quickly

At this size, the boards are best suited to smaller prep volumes — light garnish work, portioning, or secondary prep stations rather than high-throughput primary butchery or bulk vegetable prep. Kitchens handling larger volumes or needing a more substantial cutting surface will find a larger board format more practical for sustained use.

If you are setting up a new kitchen and want guidance on which board sizes and quantities make sense for your service style, the team is happy to help you think it through.

The Hygiplas tiered chopping board rack is a straightforward stainless steel storage solution designed to hold multiple chopping boards in an upright, separated position. It accepts boards up to 15mm thick across six individual slots, keeping boards organised, aired, and accessible between uses.

In a busy prep kitchen, loose boards stacked flat on shelves or leant against walls are a hygiene risk and a source of cross-contamination if colour-coded boards get mixed up. A dedicated rack keeps each board separated and visible, which makes compliance with colour-coded food safety systems considerably easier to maintain through a long service. The stainless steel construction means it can be wiped down quickly and won't absorb moisture or odour.

• Six individual slots keep boards physically separated and easy to identify
• Accepts boards up to 15mm thick — covers most standard commercial chopping boards
• Stainless steel construction is hygienic, durable, and simple to clean
• Compact footprint suits worktop or shelf storage in tight prep areas
• Supports HACCP colour-coding discipline by keeping boards visible and organised

The rack is compact and light enough to sit on a prep shelf or worktop without taking up meaningful space. It does not require any fixings or installation. There are no electrical, gas, or water connections involved. As a straightforward piece of smallwares, it suits kitchens of any size — from small café prep areas through to high-volume central kitchens where board discipline across a large team matters most. For operations running a wider range of board thicknesses or needing wall-mounted storage, it is worth checking that this rack suits your existing board stock before ordering.

If you are unsure whether this fits your current board setup or you are equipping a new kitchen from scratch, we are happy to help you work through the options.

This silicone matting is designed to sit beneath plastic chopping boards or on tray surfaces to prevent movement during food preparation. It replaces the common workaround of placing a damp cloth under a board — a method that works inconsistently and introduces its own hygiene considerations in a busy prep environment.

The matting is non-porous and non-absorbent, which matters in a commercial kitchen where surfaces are cleaned frequently and cross-contamination risks need to be minimised. Silicone does not harbour bacteria in the way that absorbent materials can, and it withstands repeated wiping down with standard kitchen cleaning solutions without degrading.

It comes in a single length that can be cut to whatever size is needed, making it straightforward to fit around different board sizes or workstation layouts. Useful in practice for:

• Stabilising boards on stainless steel prep tables, which offer little natural grip
• Keeping boards secure on tray slides or countertop surfaces
• Reducing the risk of board movement during high-speed chopping tasks

This is a simple, practical addition to any prep area. It is particularly useful in kitchens where multiple boards are in use simultaneously and staff are working quickly under service pressure. There are no special installation requirements — it lays flat and stays in place by friction alone.

If you are fitting out a prep station and want to make sure you have the right combination of boards and matting for the volume of work involved, the team is happy to help.

This is a high-density polyethylene chopping board from Hygiplas, colour-coded purple to designate allergen food preparation. Colour coding is a well-established practice in commercial kitchens and the purple designation is widely recognised within HACCP-based food safety systems for use with allergenic ingredients.

In day-to-day kitchen use, a clearly identified allergen board helps staff make quick, confident decisions about which board to reach for, particularly during busy service when the risk of grabbing the wrong piece of equipment is at its highest. The anti-bacterial properties of the HDPE material provide an additional layer of protection, reducing the risk of bacterial transfer between food groups and helping support overall kitchen hygiene standards.

High-density polyethylene is a practical choice for professional kitchen boards. It offers a firm, stable cutting surface, resists warping under regular commercial use, and can be cleaned effectively through standard dishwashing or manual sanitisation routines. Being a rigid board, it sits flat on the work surface and does not flex during use, which is particularly useful when working with precise knife work.

• Purple colour coding instantly identifies the board for allergen use
• Anti-bacterial HDPE helps reduce the spread of harmful bacteria
• Rigid, stable surface supports safe and accurate food preparation
• Straightforward to clean and compatible with standard kitchen hygiene routines
• Suitable for integration into HACCP and colour-coded food safety systems

This board is well suited to kitchens of all sizes where allergen management is a documented part of food safety practice — from small independent restaurants to contract catering operations. If you are setting up a full colour-coded board system and are unsure which sizes or quantities to specify, we are happy to talk it through.

The Matfer Bourgeat chopping board scraper is a straightforward, robust hand tool designed to resurface polyethylene chopping boards that have become scored and grooved through regular use. By drawing the blade across the board surface, it shaves away the top layer to reveal a clean, smooth face underneath — removing the fine cuts and crevices where bacteria and food residue can accumulate.

In a working kitchen, chopping boards deteriorate quickly under knife work. Those surface grooves are a genuine hygiene concern, and in many kitchens boards are replaced far sooner than necessary simply because staff assume a scored surface cannot be recovered. A scraper used routinely as part of a cleaning and maintenance regime can meaningfully extend the working life of a board — reducing the frequency of replacement and keeping boards compliant with kitchen hygiene standards for longer.

• Removes knife scores and surface grooves from polyethylene boards
• Restores a clean, smooth surface that is easier to sanitise effectively
• Reduces premature board replacement and associated costs
• Lightweight and simple to use without any special technique or training
• Suitable for use across colour-coded board systems

This is a manual tool with no electrical components. There is nothing to install and no ongoing maintenance required beyond keeping the blade clean. It is worth bearing in mind that heavily scored or warped boards may be beyond the point of useful recovery — the scraper works best as part of a regular maintenance routine rather than as a rescue measure for boards that are already at end of life.

Well suited to any commercial kitchen operating a HACCP-compliant board system, particularly where boards are in heavy daily use and where hygiene standards are closely monitored. If you are unsure whether your boards are suitable for resurfacing or have questions about board maintenance programmes, we are happy to help you work through it.

This Hygiplas chopping board set provides everything needed to operate 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-coded colours — along with a storage rack and a colour reference chart. Each board is manufactured from high-density polyethylene, which offers a firm, stable cutting surface that resists warping and is straightforward to clean and sanitise.

Colour-coded preparation is a well-established method of reducing cross-contamination risk between different food types. Having the full set of six boards means a kitchen can immediately implement a complete system rather than building one board at a time, and the included rack keeps boards stored upright and separate, which aids air drying and helps maintain hygiene between services.

Key practical points worth noting:

• Full six-colour system covers all standard food type categories
• High-density polyethylene surface is dishwasher safe and resists deep knife scoring over time
• Upright rack storage promotes drainage and reduces surface contact between boards
• Colour reference chart supports staff training and HACCP documentation
• Consistent board sizing means they stack and store predictably on the rack

The boards are a practical fit for most commercial kitchens — from smaller independent operations setting up food safety systems for the first time, through to larger kitchens standardising preparation across multiple sections. Kitchens running very high-volume prep across several teams may want to consider whether multiple sets are warranted to keep dedicated boards at each station.

If you're unsure how best to organise colour-coded prep within your specific kitchen layout, the team is happy to talk it through.