Hygiplas Other Equipment

The Hygiplas Pro Slicer is a 25cm serrated carving knife designed for slicing cooked meats cleanly and consistently in commercial kitchen environments. The finely serrated stainless steel blade is intended for long, single-stroke cuts through joints, brisket, rolled meats, and cold cuts, reducing drag and preserving the structure of the slice.

In a busy service context — whether that is a carvery, a buffet line, or front-of-house theatre carving — the serrated edge does the work without requiring excessive pressure. This matters during extended service periods where fatigue becomes a practical concern. The lightweight build supports extended use, and the blade holds its edge reliably under regular commercial throughput without needing frequent re-sharpening, though serrated blades will eventually require professional honing.

From an operational standpoint, the knife offers a few clear practical advantages:

• Yellow handle supports HACCP colour-coding protocols for cooked meat preparation areas
• Non-slip textured grip maintains control during wet or high-paced service
• Serrated edge reduces tearing on delicate cooked cuts, supporting neater presentation
• Lightweight construction reduces hand fatigue during high-volume carving sessions
• Corrosion-resistant blade is straightforward to clean and maintain to food hygiene standards

There are no special installation requirements — this is a hand tool. It is dishwasher-safe in most commercial warewashers, though hand washing will extend blade life. As with any serrated knife, sharpening requires a specialist or a purpose-made serrated honing tool rather than a standard steel.

This knife is well suited to catering operations that follow HACCP colour-coding, run carvery or buffet services, or need a dedicated cooked meat slicer for daily prep. It is a sound choice for kitchens of most sizes. Operations with very high-volume continuous carving demands may wish to consider a heavier-duty carving knife alongside this one.

If you are building out a colour-coded knife set or want guidance on the right blade profile for your service style, our team is happy to help you work through the options.

The Hygiplas Pro chef knife in purple is a 25cm general-purpose cook's knife designed for professional kitchen environments where allergen segregation is a daily requirement. It handles the full range of standard prep tasks — slicing, dicing, chopping, and portioning — and is built to hold up across repeated daily use in busy kitchens.

In practice, this knife is well suited to high-volume prep sessions where consistency and control matter. The blade holds a reliable edge through extended use, and the weight distribution supports accuracy without causing fatigue during longer prep runs. It won't replace a specialist boning or filleting knife, but as a workhorse chef's knife for general prep, it performs reliably across a wide variety of ingredients.

The purple colour coding is the most operationally significant feature for kitchens running HACCP allergen management procedures. Designating this knife exclusively for allergen prep — nuts, celery, mustard, or whichever allergens your kitchen manages — provides a clear, visible control that staff can follow without ambiguity. The ergonomic, textured handle helps maintain grip when wet or greasy, which reduces the risk of slippage during fast-paced service prep.

• Purple coding provides clear visual allergen segregation at a glance
• Non-slip textured handle supports safe use in wet conditions
• Lightweight feel reduces hand fatigue during extended prep
• Suitable for slicing, dicing, chopping, and portioning tasks
• Easy to clean and maintain as part of daily kitchen hygiene routines

This knife is best suited to kitchens with a formal allergen management policy that uses colour-coded equipment as part of their HACCP controls. It works well in restaurants, contract catering, school kitchens, and care settings where allergen cross-contamination procedures are in place. Kitchens that require a fuller colour-coded set — including chopping boards, peelers, and storage containers — may find it worth discussing a complete allergen prep kit.

If you're setting up or reviewing allergen controls in your kitchen and want to talk through what equipment makes sense, we're happy to help.

The Hygiplas Pro chef knife in red is a 25cm general-purpose cook's knife intended specifically for raw meat preparation in professional kitchen environments. The red handle follows the widely adopted HACCP colour-coding system, designating this knife for raw meat use and keeping it visually distinct from knives used for other food groups.

In practice, this knife handles the everyday demands of a busy prep kitchen well — portioning raw beef, trimming lamb, breaking down poultry and working through larger joints. The stainless steel blade holds a working edge under regular use, and at a Rockwell hardness of 52°, it strikes a sensible balance between edge retention and ease of re-sharpening. It won't need constant attention on the steel, but it responds well when it does. The 193g weight sits in a range that most prep cooks find comfortable over a long shift without the blade feeling either too light to control or too heavy to work with precision.

From an operational standpoint, the key practical advantages are straightforward:

• Red colour coding supports HACCP compliance and reduces cross-contamination risk
• Rounded ergonomic handle with textured grip stays secure on wet or greasy hands
• 25cm blade length gives reach for larger joints without sacrificing control
• Stainless steel construction cleans easily and withstands daily commercial use

There are no special installation or storage considerations beyond standard knife hygiene practice — a suitable knife block, magnetic strip or blade guard appropriate for a raw meat zone. As with any knife used in a commercial setting, a regular sharpening routine will keep it performing consistently.

This knife is well suited to prep kitchens of all sizes where a designated raw meat knife is required. It works equally well as a single addition to an existing knife set or as part of a full colour-coded range covering all food groups. If your team works at significant volume through large primal cuts, a heavier or longer blade may suit your prep workflow better.

If you're putting together a colour-coded set or have questions about which knives work best for your prep operation, the team is happy to help you work through the options.

The Hygiplas serrated slicer is a straight-forward prep knife designed for vegetable work in professional kitchen environments. The toothed stainless steel blade grips the surface of produce as it cuts, making it particularly effective for softer-skinned vegetables and items that can slip or compress under a plain edge.

In a busy prep kitchen, colour-coded handles are one of the simplest and most reliable ways to enforce food safety discipline. The brown handle designates this knife for vegetable use, helping kitchen teams maintain separation between different food groups without relying solely on staff memory or verbal instruction. This aligns with standard HACCP colour-coding practice and is well suited to kitchens operating under environmental health scrutiny.

Practically, the knife offers a few straightforward advantages for daily kitchen use:

• Serrated edge handles soft-skinned vegetables without crushing or tearing
• Stainless steel blade resists rust and corrosion under regular washing
• Dishwasher-safe handle simplifies end-of-service cleaning
• Ergonomic handle design maintains grip in wet conditions
• Colour-coded brown handle supports HACCP compliance at a glance

There are no installation requirements for a knife of this type, but it is worth considering storage. A designated colour-coded knife block or magnetic strip helps maintain the separation that makes colour-coding meaningful in practice. This knife is suited to kitchens of any size — from small independent operations to larger contract catering environments — wherever a dedicated vegetable prep knife is needed.

If you are building out a full colour-coded set or have questions about what knives suit your prep workflow, the team is happy to help point you in the right direction.

The Hygiplas serrated slicer is a 30cm stainless steel knife designed for slicing tasks in commercial food preparation environments. The defining feature is its purple handle, which forms part of Hygiplas's colour-coded knife system — purple is widely used in professional kitchens to designate allergen-only use, helping teams manage cross-contamination risk through a straightforward visual discipline.

In practice, the serrated edge makes it well suited to slicing bread, pastry, and soft or delicate produce where a straight blade would compress rather than cut cleanly. The handle is shaped to sit comfortably in the hand and maintains grip whether wet or dry, which matters during continuous prep service when fatigue and hygiene risks tend to increase.

• Colour-coded purple handle for allergen-only designation
• Serrated blade handles bread, pastry, and delicate produce cleanly
• Dishwasher-safe construction supports efficient kitchen cleaning routines
• Ergonomic handle reduces grip fatigue during extended prep sessions
• Stainless steel blade resists rust and corrosion under regular use

This is a practical, everyday prep knife rather than a specialist or heavy-duty tool. It is well suited to catering operations of any size that operate a colour-coded allergen policy — from school kitchens and care homes through to restaurant prep areas and contract catering sites. If your allergen protocols require a broader set of colour-coded knives, it is worth reviewing the full Hygiplas range to ensure consistency across your team.

If you have questions about setting up a colour-coded knife system or want to make sure you are ordering the right combination for your kitchen, the team is happy to help you think it through.

The Hygiplas 30cm serrated slicer is a straight-forward, dependable kitchen knife designed for vegetable preparation in professional catering environments. The toothed stainless steel blade allows it to work through produce cleanly without crushing or tearing, which matters when presentation and consistency are part of the prep brief.

The brown handle is part of the Hygiplas colour-coded system, which assigns specific knife colours to specific food groups. Brown indicates vegetables, helping kitchen teams maintain clear separation between different types of produce and protein at the board — a simple but effective control in any HACCP-based food safety plan.

Practically, this knife suits the daily demands of a working kitchen well:

• Serrated blade grips produce cleanly, reducing slippage during prep
• Stainless steel construction resists rust and corrosion under regular washing
• Dishwasher-safe handle simplifies end-of-service cleaning routines
• Ergonomic handle design supports grip in both wet and dry conditions
• Colour-coded brown handle supports HACCP food safety compliance

For smaller operations or sites where a full colour-coded knife set is being introduced for the first time, this is a practical, low-cost starting point. It is equally useful in larger kitchens as a dedicated vegetable prep knife within an established system. If your prep volumes are particularly high or you need something more heavy-duty for tougher root vegetables or bulk work, it is worth considering a heavier blade with a longer handle.

If you are building out a colour-coded knife set or have questions about which knives suit your prep workflow, the team is happy to help you put together the right combination.

The Hygiplas red serrated slicer is a 30cm stainless steel kitchen knife designed for raw meat preparation in commercial kitchens. The serrated edge makes it particularly effective for slicing through joints, cuts with surface fat, or any protein where a smooth blade would drag or compress the meat rather than cut cleanly through it.

In day-to-day kitchen use, this knife earns its place as a dependable prep tool. The stainless steel blade resists corrosion and holds up well through high-volume prep sessions, and the serrated edge continues to perform effectively without the same frequency of sharpening that a plain edge would require. It is not a substitute for a well-maintained butcher's knife on heavy breakdown work, but for general slicing tasks during prep service it is well suited to the task.

• Red handle immediately identifies the knife for raw meat use, supporting colour-coded HACCP systems
• Ergonomic handle provides a secure grip whether wet or dry, reducing fatigue during extended prep
• Dishwasher safe handle simplifies end-of-service cleaning routines
• Stainless steel blade resists rust and corrosion under regular commercial use
• Serrated edge reduces tearing and maintains cutting performance between sharpenings

There are no special installation requirements — this is a hand tool. It is worth confirming your colour-coded knife system is consistent across the team, as the value of colour coding only holds when every member of staff follows the same protocol. For kitchens running a full HACCP-compliant colour system, a matching set across knife types is generally the more practical approach.

This knife is well suited to any commercial kitchen operating a colour-coded food safety system — from small café kitchens to larger contract catering operations. If you are building out a full set or are unsure which knife types best cover your prep requirements, the team are happy to help you think it through.

The Hygiplas 20cm bread knife is a serrated slicing knife designed for cutting both crusty and soft breads cleanly without tearing. The serrated edge allows the blade to work through bread with minimal downward pressure, which helps maintain the structure of freshly baked loaves and reduces crumbing. The rounded blade tip is a practical safety feature in busy prep environments where multiple staff are working in close proximity.

The knife is built to the Hygiplas colour-coded system, with the purple handle denoting allergen use — a recognised convention in commercial kitchens where allergen management protocols require dedicated, visually distinct equipment. This makes it straightforward to integrate into a HACCP-compliant allergen control procedure without relying on labelling alone.

Practical day-to-day advantages include:

• Purple handle for clear allergen segregation at a glance
• Serrated blade maintains cutting performance without frequent resharpening
• Rounded tip reduces injury risk during plating and service
• Stainless steel construction withstands repeated commercial dishwasher cycles
• Ergonomic handle with finger guard supports controlled, comfortable slicing

This knife is well suited to bakeries, sandwich counters, hotel breakfast operations, and any catering kitchen where bread is prepared in volume and allergen control is a documented requirement. It is a working tool rather than a professional chef's knife, so kitchens requiring precision filleting or heavy-duty butchery work should look at the appropriate knives within the broader Hygiplas range.

If you are building out a full colour-coded knife set or want to confirm the right specification for your allergen control procedures, the team is happy to help.

The Hygiplas 20cm bread knife is a straightforward serrated knife designed for slicing bread, pastries, and similar baked goods in a commercial kitchen environment. The black handle forms part of Hygiplas's colour-coded system, which is widely used in professional kitchens to separate cutting tasks and reduce the risk of cross-contamination during prep.

In day-to-day service, a well-made serrated blade covers a good deal of ground — slicing loaves for service, portioning cakes, or working through crusty rolls during a busy breakfast or lunch period. The serrated edge handles these tasks without compressing the product, which matters when presentation is important or when throughput needs to stay consistent across a shift.

• Colour-coded black handle supports allergen and cross-contamination control procedures
• Serrated blade suited to bread, pastries, and soft-crusted baked goods
• Dishwasher-safe handle keeps cleaning straightforward in high-turnover kitchens
• Stainless steel blade resists corrosion under regular commercial use
• Lightweight and easy to handle during extended prep sessions

There are no particular installation or infrastructure requirements for a knife of this type. Standard commercial knife storage — a magnetic strip, knife block, or blade guard — is recommended to protect the serrated edge between uses. Serrated blades are not straightforward to re-sharpen in-house, so edge care and appropriate storage will extend the working life of the blade.

This knife is a practical everyday option for kitchens that need a reliable bread knife for general prep use. It fits well within the broader Hygiplas colour-coded range, so operators already using that system will find it integrates naturally. For sites requiring heavier-duty or more specialist cutlery, the range extends accordingly.

If you're building out a colour-coded knife set or want guidance on the right specification for your kitchen's prep requirements, the team is happy to help.

The Hygiplas serrated pastry knife is a straightforward, well-made cutting tool designed for pastry and bread work in professional kitchens. The serrated edge allows clean slicing through crusty loaves, layered pastries, and delicate sponges without compressing or tearing the structure — something a plain edge blade struggles to achieve consistently on these materials.

In day-to-day kitchen use, a reliable serrated knife is one of those tools that earns its place quietly. The blade length suits a wide range of pastry and bakery tasks, from portioning tarts and gateaux to slicing bread rolls during service. The stainless steel blade holds its edge well under regular use and resists the staining that can affect cheaper alternatives.

The black handle follows the Hygiplas colour-coding system, which many kitchens use to separate equipment by task or allergen zone. Practically, this supports kitchen hygiene protocols and reduces the risk of cross-contamination between departments. The handle is dishwasher safe, which matters in a busy brigade where hand-washing every piece of smallware isn't always practical.

• Colour-coded handle supports allergen and hygiene zone separation
• Serrated edge reduces tearing on crusted and layered baked goods
• Dishwasher safe construction suits high-turnover kitchen environments

This knife is best suited to pastry sections, bakery operations, and general kitchen use where bread and pastry portioning is a regular task. It is a practical everyday tool rather than a specialist piece, and fits comfortably into any kitchen that follows a colour-coded knife policy.

If you are equipping a full pastry section or reviewing your colour-coded knife set as a whole, we are happy to help you work through what you need.

The Hygiplas Pro boning knife in red is a 15cm narrow-bladed knife designed for professional meat preparation. The pointed, tapered blade is shaped to work closely around bones, joints and connective tissue, allowing clean separation with minimal waste. It is a standard working knife in butchery operations, meat prep stations and professional kitchens where accurate, repetitive deboning and trimming is part of the daily routine.

In practice, the narrow profile gives good control when working into tight areas around joints or when trimming sinew and fat. The blade length suits a range of tasks without becoming unwieldy — practical for portioning as well as detailed work. The handle is ergonomically shaped with a non-slip grip that holds securely in wet or greasy conditions, which matters during sustained prep sessions. Edge retention is reliable for day-to-day commercial use, and the blade resharpens without difficulty, keeping downtime between services low.

From an operational standpoint, the red colour coding is the detail that makes this knife particularly suited to professional kitchens running HACCP-based allergen and contamination controls. Designating this knife to raw meat use is straightforward, and the visual distinction helps enforce that separation across a team without relying solely on training reminders.

• Red handle supports HACCP colour-coding for raw meat preparation
• Lightweight construction reduces fatigue during extended prep sessions
• Non-slip grip remains secure in wet or greasy kitchen conditions
• Narrow tapered blade suits both detailed deboning and general trimming
• Reliable edge retention with straightforward resharpening

This knife is well suited to kitchens that handle raw meat regularly and need a dependable, hygiene-compliant boning knife at a practical price point. For operations processing very high volumes, a heavier-duty or longer-bladed option may be worth considering. If you are building out a colour-coded knife set or reviewing your HACCP knife allocation, the team is happy to help you work through the right combination.

Size: Extra Large High tensile strength, non-sterile, powder free, blue vinyl disposable gloves for single purpose use. Ambidextrous with beaded cuff. Available in Small, Medium or Large sizes.

Size: Small High tensile strength, non-sterile, powder free, blue vinyl disposable gloves for single purpose use. Ambidextrous with beaded cuff. Available in Small, Medium or Large sizes.

Size: Medium High tensile strength, non-sterile, powder free, blue vinyl disposable gloves for single purpose use. Ambidextrous with beaded cuff. Available in Small, Medium or Large sizes.

Size: Large High tensile strength, non-sterile, powder free, blue vinyl disposable gloves for single purpose use. Ambidextrous with beaded cuff. Available in Small, Medium or Large sizes.

Blade length: 6". Weight: 110g. Red for raw meats Boning knife with finest stainless steel blade and dishwasher proof handle.

Blade length: 6". Weight: 90g. For chopping raw meats. Fillet knife with finest stainless steel blade and dishwasher proof handle.

Blade length: 6". Blue handle. Boning knife with finest stainless steel blade and dishwasher proof handle.

Blade length: 6". Weight: 70g. Blue for raw fish Fillet knife with finest stainless steel blade and dishwasher proof handle.

Prong Length: 6". Weight: 130g Quality cooks fork that is dishwasher proof.

Blade Length: 5". Weight: 100g Quality boning knife that is dishwasher proof and easy to sharpen.

Blade Length: 6". Weight: 100g Quality fillet knife that is dishwasher proof and easy to sharpen.

Silicone. HACCP Compliant Enjoy allergen-friendly baking with this flexible silicone muffin pan from Hygipas. In a bright purple colourway, the pan conforms with HACCP requirements within your kitchen. The pan has a six-hole design and is heat resistant up to a temperature of 260°C, so you can safely pop it in the oven without the worry of it melting or warping. Its stain-resistant silicone surface ensures that cleaning and maintenance is hassle-free - simply place it in the dishwasher after use for a thorough clean.

Dimensions: 295(L) x 210(W)mm | Wipe-clean Colour coded chart indicating the corresponding foods to be used with each colour chopping board.

For Use With The DF107 Pal TX Disinfectant Probe Wipes Only Wall bracket for use with 200 wipe tub.

Six month record Six month record with temperature, time and responsible persons initials spaces. Easy-clean cover.