Hygiplas

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 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 Hygiplas Platinum Plus is a 28cm aluminium frying pan with a Teflon non-stick coating, designed for everyday use in professional kitchens. The colour-coded red handle follows the standard kitchen colour-coding system, helping teams quickly identify which pan is designated for which food type and reducing the risk of cross-contamination during a busy service.

In practice, the non-stick surface performs well for pan-frying proteins, eggs, and other items where sticking or tearing would affect presentation. The coating allows operators to work with less oil or fat without compromising results, which has a small but cumulative effect on food costs and plate consistency over time. The aluminium construction keeps the pan light enough for repeated handling across a shift without adding unnecessary fatigue.

• Teflon Platinum Plus non-stick coating reduces sticking and aids clean results
• Colour-coded red handle supports allergen and cross-contamination control
• Hanging hook on the handle allows straightforward rack or wall storage
• Lightweight aluminium construction reduces handling fatigue during service
• Non-stick surface requires less oil, supporting consistent food cost control

There are no special installation requirements — this pan is hand wash only and should not be placed in a commercial dishwasher, as high-temperature and chemical wash cycles will degrade the non-stick coating over time. Metal utensils should be avoided for the same reason. With appropriate care, the pan offers reliable day-to-day service, though high-volume operations running multiple sittings daily may find a heavier-gauge alternative holds up better under sustained use.

This pan is well suited to smaller operations, café kitchens, and catering teams where a reliable, everyday non-stick pan is needed and colour-coded HACCP compliance is a practical requirement. If your kitchen runs a higher volume of covers or requires more frequent daily use, it is worth considering a pan built to a heavier specification.

If you are building out a set of colour-coded cookware or have questions about what works best for your kitchen setup, the team is happy to help you put together the right selection.

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 hanging freezer thermometer is a straightforward analogue dial thermometer designed to sit inside a freezer cabinet and provide a continuous visual read of the internal temperature. It requires no batteries or wiring — simply hang it inside the unit and it gives an at-a-glance reading across a range that covers typical commercial freezer operating conditions through to ambient temperatures.

In busy commercial kitchens, consistent freezer temperature monitoring is a basic food safety requirement rather than an optional extra. A visible thermometer inside the cabinet supports due diligence records and makes it easy for any member of the team to carry out a routine temperature check without specialist equipment. The wide temperature range means it remains readable through normal freezer cycling and door-open fluctuations.

• No batteries or power source required — passive and always in use
• Straightforward to hang inside any standard freezer cabinet
• Supports daily temperature logging as part of food safety records
• Readable by any kitchen team member without training
• Compact and lightweight, taking up minimal space inside the cabinet

It is worth noting that this is a general-purpose cabinet thermometer rather than a calibrated precision instrument. For operations where HACCP records require verified accuracy or where automated temperature logging is in place, a calibrated probe thermometer or a data-logging solution may be more appropriate.

This thermometer is well suited to smaller operations, back-up monitoring, or any situation where a low-cost, always-visible temperature indicator is needed inside a freezer. If you are unsure whether this type of thermometer fits your food safety monitoring requirements, we are happy to help you work through the options.

The Hygiplas roast meat thermometer is a straightforward dial-style thermometer designed specifically for checking the internal temperature of cooked and roasting meats. It gives a clear, direct reading without batteries or calibration procedures, making it a practical everyday tool in any kitchen where meat cookery is a regular part of service.

In a working kitchen, speed and simplicity matter during a busy service. A dedicated meat thermometer removes guesswork when checking whether a joint has reached a safe and correct serving temperature. The dial format is easy to read at a glance, and the probe inserts cleanly into the thickest part of a joint to give a reliable indication of core temperature. It is suited to checking roast joints, whole birds, and similar cuts rather than thin cuts or delicate proteins where a faster-response probe thermometer would typically be more appropriate.

Practical advantages for kitchen operators include:

• No power source required — always ready to use
• Dedicated scale for cooked meat temperatures reduces misreading risk
• Compact and easy to store in a utensil station or apron pocket
• Simple to clean between uses
• Low cost means it can be kept as a backup alongside digital probe thermometers

It is worth noting that this thermometer covers a defined temperature range suited to cooked meats. It is not intended for chilling, freezing, or very high-temperature applications. For kitchens that need a single thermometer to cover multiple tasks — including probe work for HACCP records — a digital probe thermometer with a broader range and data-logging capability would be a more suitable choice.

This thermometer is well suited to smaller kitchens, pub and carvery operations, or as a reliable secondary tool alongside a more comprehensive digital probe system. If you are unsure which thermometer best fits your recording and food safety requirements, the team is happy to help you work through the options.

The Hygiplas 7 Piece Starter Knife Set brings together the core blades a kitchen hand or trainee chef needs to cover the majority of prep tasks. The set includes a cook's knife, palette knife, fillet knife, boning knife, and paring knife, along with a sharpening steel, a peeler, and a roll bag to keep everything together and portable. All blades are stainless steel construction, which holds up well to regular washing and the general demands of a working kitchen environment.

This is a starter set in the truest sense — it is designed to give someone entering a professional kitchen the practical tools to get through daily prep without needing to invest in individual pieces from day one. The knives are straightforward to sharpen and hold a working edge well enough for general use across meat, fish, and vegetable preparation. They are dishwasher safe, which matters in kitchens where the brigade is responsible for their own kit and turnaround between services needs to be quick.

• Roll bag keeps the set contained and easy to transport between sites or sections
• Stainless steel blades resist corrosion and tolerate regular machine washing
• Steel included for maintaining edge between sharpenings
• Covers the key cuts needed across most prep tasks

As a starter set, this is best suited to culinary students, apprentices, and kitchen assistants building their first kit. More experienced chefs will typically outgrow this range and look towards individually selected, heavier-duty blades — but for someone starting out, it offers a sensible and cost-effective foundation.

If you are equipping a training kitchen or putting together starter kits for a new intake, it is worth having a conversation with us about quantities and what else might be useful alongside.

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.

This silicone baking mat from Hygiplas is a straightforward, practical tool for commercial kitchens where allergen separation is a day-to-day requirement. Made from food-safe silicone and finished in purple — the recognised colour coding for allergen use — it provides a reliable non-stick surface for baking pastries, bread, confectionery, and similar products without the need for greasing or lining trays.

In a busy kitchen environment, the mat earns its place primarily through two things: reducing prep time and protecting your baking trays. Delicate items release cleanly from the surface, which is particularly useful during high-volume baking runs where consistency and speed of turnover matter. Because the mat takes the direct contact rather than the tray itself, baked-on residue and staining are significantly reduced over time.

• No greasing or lining required, saving prep time and consumable costs
• Smooth silicone surface releases even delicate pastries cleanly
• Purple colour coding supports allergen management protocols
• Protects baking trays from direct heat contact and staining
• Wipes clean quickly, reducing washing-up time between batches

In terms of practical fit, the mat is sized to suit standard baking trays commonly used in commercial ovens, though it is worth checking against your own tray dimensions before purchasing. Silicone mats of this type are generally oven-safe to moderate baking temperatures, but if your operation involves high-temperature bakes, it is worth confirming suitability for your specific process.

This mat is a sensible choice for bakeries, patisseries, hotel kitchens, and catering operations that handle allergen-sensitive menus and need a simple, colour-coded solution to support compliance. For sites producing very high batch volumes continuously, a heavier-duty reusable liner may be worth considering alongside or instead.

If you are putting together allergen management protocols for your kitchen and want a second opinion on the right approach to colour coding and segregation, we are happy to help.

The Hygiplas digital oven thermometer is a straightforward probe thermometer designed for checking core food temperatures during cooking. The probe inserts directly into the food, and the digital display gives a clear reading without any need for interpretation. The unit covers a range of 0°C to 300°C, making it suitable for most standard cooking applications.

In a working kitchen environment, the practical value of this thermometer comes down to two things: accuracy and speed. You can set a target temperature, and the thermometer will sound an audible alarm once that temperature is reached — which means chefs can focus on service rather than repeatedly probing the same item. This is particularly useful for high-risk proteins where reaching and confirming a safe core temperature is a food safety requirement, not just a quality consideration.

• Target temperature alarm removes guesswork from core temperature checks
• Large digital display is readable at a glance during busy service
• Magnetic strip allows the unit to sit on the outside of metal equipment, keeping the probe visible and accessible
• Lightweight and straightforward to operate with minimal training

This is a manually operated probe thermometer — it requires a member of staff to insert the probe and initiate the reading. It is not a continuous monitoring device and is not a substitute for a fixed oven or fridge data logger where ongoing temperature records are required. It is best suited to spot-checking and point-of-service temperature confirmation.

This thermometer is well suited to smaller operations, pop-ups, catering vans, and kitchens that need a reliable, affordable probe for day-to-day use. Larger, higher-volume sites with more demanding HACCP documentation requirements may want to consider a more comprehensive temperature monitoring solution alongside a probe thermometer of this type.

If you are unsure whether this covers what your kitchen needs from a temperature checking perspective, the team is happy to talk it through.

These are Sunday-coded removable food rotation labels from Hygiplas, supplied in a roll of 500. Colour-coded black to correspond with a standard seven-day rotation system, they are designed to be applied to food containers, trays, and packaging to indicate when an item was prepared and to support use-by date compliance on ready-to-eat foods.

In a busy kitchen environment, clear date labelling is one of the most straightforward ways to support food safety compliance and reduce waste. These labels make it quick for kitchen staff to identify preparation dates at a glance without needing to write on containers or interpret handwriting under pressure. The colour-coding system means the correct day is immediately visible, which is particularly useful during fast-moving service periods or when stock is being rotated across multiple fridges or storage areas.

• Colour-coded black for Sunday — easy visual identification across a seven-day rotation system
• Removable and leave no adhesive residue on containers or packaging
• Suitable for use on food-grade containers, gastronorm lids, wrapping film, and similar surfaces
• Supports HACCP and food safety date-labelling requirements
• Supplied in a roll of 500, compatible with standard label dispensers

These labels are suitable for any commercial kitchen that operates a day-of-the-week rotation system — from small independent cafés through to large contract catering operations. They work best as part of a complete seven-day set, with each day supplied as a separate roll. If you are setting up a full rotation system or are unsure how many rolls you need for your operation, the team is happy to help you work that out.

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 Hygiplas T-shaped digital thermometer is a straightforward insertion thermometer designed for day-to-day temperature monitoring in commercial kitchens. The T-shaped handle gives a secure grip during probe use, and the LCD display provides a clear, instant reading. It covers a range from -50°C to +150°C, making it practical for checking core temperatures in cooked foods, monitoring chilled storage, and verifying delivery temperatures.

In a working kitchen environment, speed and consistency matter during service. This thermometer gives a quick reading without fuss, which is what most operators need when checking food at the pass or logging temperatures for HACCP compliance. The probe sleeve keeps things tidy when the thermometer is not in use and helps protect the probe tip during storage.

Practically, this is a reliable everyday tool suited to kitchens that need an accessible, no-nonsense thermometer for routine checks. At 30g it is light enough to keep in a pocket or on a clip, and the compact 125mm probe is manageable across most common food temperature tasks.

There are no installation requirements — this is a handheld unit. It is worth ensuring staff understand the correct insertion depth and hold time for accurate readings, particularly when checking dense proteins. As with all probe thermometers, regular calibration checks and thorough cleaning between uses are good practice, both for accuracy and food safety compliance.

This model is well suited to smaller operations, single-site kitchens, or as a backup thermometer in larger brigades. Kitchens that require data logging, multiple simultaneous probes, or waterproof certification for more demanding environments may want to consider a more specification-led option.

If you are unsure whether this covers your monitoring requirements or want to talk through what your kitchen needs from a temperature-checking setup, the team is happy to help.

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.

These are colour-coded, removable food safety labels designed for day-of-the-week rotation systems in commercial kitchens. The Saturday label is printed in orange and is intended to be applied to food containers, gastronorm pans, and storage trays to indicate when food was prepared or when it must be used by. They are supplied in a roll of 500 and are part of a seven-colour system covering each day of the week.

In a busy kitchen, clear date labelling is one of the more straightforward ways to maintain food safety compliance. These labels allow staff to identify preparation dates at a glance without needing to read handwritten notes or decipher unclear markings. The colour-coded system works particularly well in cold rooms and chillers where multiple products from different prep days are stored alongside one another.

• Colour-coded orange for immediate day identification
• Removes cleanly from containers without leaving adhesive residue
• Suitable for gastronorm pans, storage containers, and food trays
• Supplied in a roll format for straightforward dispensing
• Designed to support HACCP and food safety rotation requirements

These labels are a practical addition to any food storage labelling system. They work best when used as part of a complete seven-day set, ensuring consistent colour coding across the full week. Sites with higher labelling volumes may want to consider dispenser units designed to work with this roll format.

If you are setting up or reviewing your kitchen's food safety labelling system and would like some guidance on what works well in practice, the team is happy to help.

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.

The Hygiplas 7 Piece Knife Starter Set brings together the core blades a working chef needs, along with a sharpening steel, peeler, and a roll bag to keep everything together. The set includes a 26.5cm cook's knife, a palette knife, a fillet knife, a boning knife, and a paring knife — a practical spread that covers the majority of everyday prep tasks without excess.

The stainless steel construction keeps maintenance straightforward. The blades are easy to sharpen with a standard steel and are dishwasher safe, which suits kitchen environments where knives get handed off between shifts or pass through a central wash area. That said, hand washing and drying will always extend blade life — a consideration worth passing on to whoever is using the set.

At under 1.5kg for the full set, this is a manageable, portable kit. The roll bag makes it suitable for chefs moving between sites or starting a new role and building out their own kit for the first time.

• Covers the core prep tasks — filleting, boning, paring, and general knife work
• Stainless steel blades resist staining and are straightforward to maintain
• Dishwasher safe for convenience in busy kitchen environments
• Roll bag included for storage and transport between sites
• A practical entry-level set without redundant additions

This set is well suited to commis chefs, catering students, or operations that need a reliable spare set of knives on hand without significant outlay. It is not aimed at senior chefs looking for high-performance professional blades — if that is the requirement, a more specialist knife range would be worth considering.

If you are unsure whether this set covers the right tools for your kitchen's workflow, we are happy to talk it through.

The Hygiplas paring knife is a compact, lightweight stainless steel prep knife designed for close-control cutting tasks such as peeling, trimming, and shaping vegetables, fruit, and garnishes. The short blade and nylon handle make it well suited to detail work where a larger chef's knife would be unwieldy.

In a busy prep environment, a reliable paring knife is one of the most frequently reached-for items on the bench. This one handles the everyday workload without fuss — the stainless steel blade takes and holds an edge well, and the handle is comfortable enough for extended prep sessions. It is not a specialist or high-end knife, but it performs consistently for general prep use across a range of kitchen settings.

• Colour-coded black handle supports allergen and cross-contamination management protocols
• Dishwasher safe for quick turnaround between services
• Lightweight construction reduces hand fatigue during repetitive prep tasks
• Straightforward to sharpen, keeping it in working condition with minimal effort

There are no particular installation considerations for a knife of this type, though it is worth ensuring your team are following your kitchen's colour-coding policy consistently. Black is a common designation for non-food-contact use in some kitchens, so confirm the colour fits your existing system before ordering in quantity.

This knife is a practical choice for catering operations that need reliable, cost-effective prep knives in volume — from school kitchens and contract caterers to pub kitchens and hospitality venues. If your prep demands a heavier-duty or more specialist blade, a broader range of options is available. If you are unsure which knife suits your workflow, we are happy to help you think it through.

The Hygiplas Temperature Log Book is a straightforward paper-based record-keeping tool designed to help catering operations meet food safety and due diligence requirements. It provides six months of log space, with dedicated columns for temperature readings, time of check, and the initials of the responsible member of staff.

In a busy kitchen environment, consistent temperature monitoring is a legal requirement under food safety legislation, and having a reliable, dedicated log book makes that process easier to manage and evidence during inspections. The easy-clean cover helps the book withstand the inevitable knocks and splashes of day-to-day kitchen use.

• Six months of structured log space per book
• Columns for temperature, time, and responsible person's initials
• Easy-clean cover suited to kitchen environments
• Supports due diligence records for environmental health inspections
• Lightweight and practical for countertop or clipboard use

This book is well suited to any commercial catering operation that monitors fridge, freezer, hot-hold, or delivery temperatures manually. It works equally well in small independent kitchens and as part of a wider food safety management system in larger sites. If your operation requires digital temperature monitoring or more frequent logging intervals, it is worth considering whether a supplementary or alternative recording method would better fit your needs.

If you are unsure which record-keeping approach suits your operation, the team is happy to help point you in the right direction.

This pack of six small chopping boards from Hygiplas is a straightforward colour-coded system designed to help kitchen teams manage food safety during prep. Each board is colour-designated to a specific food type, making it easier for staff to reach for the correct board without thinking twice — a simple but effective way to reduce the risk of cross-contamination in a busy kitchen environment.

Made from high density polyethylene, the boards are non-absorbent and non-toxic, which matters in a kitchen where prep surfaces take repeated contact with raw proteins, produce, and allergens. HDPE resists knife scoring better than softer plastics, and the surface doesn't harbour bacteria in the way that porous materials can. They clean down quickly, hold up to dishwasher cycling, and don't warp or split under normal commercial prep conditions.

• Colour-coded system reduces cross-contamination risk during prep
• Non-absorbent HDPE surface is hygienic and easy to clean
• Resistant to knife marks and surface degradation under regular use
• Suitable for dishwasher cleaning in commercial kitchens
• Pack of six supports full colour-coded coverage across food groups

These boards are well suited to smaller prep stations, satellite kitchens, or as a supplementary set alongside full-size boards. For high-volume operations producing large batches, a larger board format may be more practical — but for general-purpose prep, portioning, and garnish work, this size is a reliable everyday choice.

If you're building out a full colour-coded prep setup or need guidance on board sizing for your operation, the team is happy to help you put together the right combination.

The Hygiplas wall thermometer is a straightforward ambient temperature gauge designed for fixed wall mounting in commercial kitchens, storage rooms, walk-in refrigeration areas, and food preparation spaces. It reads across a broad range, making it suitable for both cold and ambient environments where a visible, at-a-glance temperature reading is required for due diligence and food safety compliance.

In day-to-day kitchen operation, maintaining documented evidence of ambient and storage temperatures is a routine requirement under food safety management systems. A wall-mounted thermometer positioned at a consistent location allows kitchen teams to take and log readings quickly without relying on probe thermometers for every check. It is a low-maintenance, passive tool that contributes to a reliable monitoring routine.

• Provides a constant visual temperature reference without batteries or calibration
• Suitable for ambient kitchen areas, dry stores, and non-refrigerated cold rooms
• Lightweight and straightforward to mount at eye level for easy reading
• Supports temperature logging routines for food safety compliance
• Durable plastic construction suited to the moisture and heat of a working kitchen

Installation is simple — the unit mounts directly to a wall and requires no electrical connection or setup. Its compact footprint means it can be positioned without taking up worktop or equipment space. It is worth noting that this thermometer is intended for ambient monitoring rather than precise probe measurement, and should be used alongside digital probe thermometers where core food temperatures need to be recorded.

This thermometer is well suited to smaller operations, food prep areas, dry stores, and any site looking to maintain clear ambient temperature records as part of their food safety documentation. For refrigerated storage or freezer environments, check that the installation location falls within the operating range before fitting.

If you are unsure whether this suits your monitoring setup or want to discuss thermometer options for your site, the team is happy to help.

This Hygiplas set provides seven flexible polyethylene chopping mats, each assigned to a different food category by colour. The colour-coding system is a widely recognised approach in commercial kitchens for keeping raw meats, ready-to-eat foods, fish, vegetables, and other food groups separated during preparation — reducing the risk of cross-contamination without relying on staff memory alone.

In day-to-day kitchen use, the mats are practical to handle and easy to move between prep stations. The polyethylene construction is non-absorbent and non-toxic, which means bacteria and food residues sit on the surface rather than soaking in — an important characteristic in any kitchen preparing food across multiple categories during a busy service.

Key practical advantages for kitchen operators include:

• Colour-coded system supports food safety compliance and HACCP procedures
• Non-absorbent polyethylene surface resists bacterial absorption
• Flexible construction makes the mats easier to handle and store flat
• Simple to clean by hand or through a commercial dishwasher
• Set of seven covers the standard colour-coding categories in one purchase

These mats are rated for light-duty use. They are well suited to smaller prep kitchens, catering colleges, and low-to-medium volume operations where prep volumes are manageable and mats can be replaced regularly as part of routine hygiene practice. Kitchens with very high prep throughput, or where mats are in continuous daily use across multiple services, may find heavier-duty boards a more durable long-term option.

If you are setting up a new kitchen and want to make sure your chopping board provision matches your prep requirements and food safety obligations, the team is happy to help you think it through.

The Hygiplas Platinum Plus is a 28cm aluminium frying pan with a Teflon non-stick coating, designed for everyday use in professional kitchens. The purple handle is part of a colour-coded system, which allows kitchen teams to designate specific pans for allergen-sensitive cooking and reduce the risk of cross-contamination between ingredients.

In a busy kitchen environment, a reliable non-stick surface makes a practical difference. It allows food to release cleanly, supports lower oil usage, and speeds up the cleaning process between services. The pan is intended for hand washing rather than machine washing, which helps preserve the coating over time.

• Colour-coded purple handle supports allergen management protocols
• Non-stick coating reduces oil use and aids food release
• Hanging hook on handle makes storage and retrieval straightforward
• Aluminium construction keeps the pan light and easy to handle during service
• Suitable for everyday prep and service across a range of cooking tasks

This pan is designed for gas and electric hob use in a standard commercial kitchen. It is worth noting that aluminium non-stick pans of this type are not suitable for induction hobs unless you have a separate induction converter plate. They are also not intended for oven use or heavy-duty searing at very high temperatures, where a stainless or cast iron pan would be more appropriate.

This pan suits catering operations that need a dependable, lightweight non-stick option for day-to-day cooking tasks — particularly where colour-coded allergen controls are already in place. For very high-volume sites turning out large quantities continuously, a heavier-gauge pan may offer better longevity under sustained use.

If you are building out a full set of colour-coded cookware or have questions about allergen management in your kitchen setup, our team is happy to help you work through the right approach.

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.

These stainless steel serving tongs from Hygiplas are part of a colour-coded range designed to support allergen and cross-contamination controls in professional kitchens. The white handle designation is commonly used for bakery or dairy stations, giving kitchen staff an immediate visual cue about which tong belongs at which food preparation area.

In day-to-day service, the vinyl-coated handles provide a secure, comfortable grip during extended use — useful on busy service sections where tongs are in constant rotation. The smooth, recessed-free construction means there are no awkward joints or folds where food debris can accumulate, which keeps cleaning straightforward and supports consistent hygiene standards between services.

Practical advantages for kitchen operators include:

• White handle immediately identifies the tong for bakery or dairy use
• Smooth stainless steel construction is quick to clean and sanitise
• Vinyl grip reduces hand fatigue during prolonged service periods
• Robust enough for regular commercial use without distortion
• Part of a wider colour-coded range for a consistent kitchen system

There are no installation requirements. These tongs are a straightforward hand tool — the main consideration is adopting a consistent colour-coding policy across your team so the system functions as intended. At 405mm in length, they offer comfortable reach for serving from gastronorm pans or display trays without hand contact with the food.

Well suited to catering operations, schools, care homes, and hospitality kitchens where allergen management and HACCP-aligned colour coding are in place. If your operation handles a very high volume of covers and requires a broader range of colour designations, the full Hygiplas colour-coded utensil range covers additional food categories.

If you're putting together a complete colour-coded utensil set for your kitchen, the team is happy to talk through which designations make sense for your particular menu and workflow.

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 three-piece set from Hygiplas brings together the core utensils needed to handle cooked meats safely within a colour-coded kitchen system. It includes a pair of stainless tongs, a high-density chopping board, and a folding probe thermometer — all in yellow, the recognised colour coding for cooked meats under most HACCP-aligned systems used in UK commercial kitchens.

Colour coding at this level of specificity matters in busy services. When multiple proteins are being prepped or plated simultaneously, having tongs, boards, and thermometers that are immediately identifiable reduces the risk of cross-contamination and removes ambiguity for kitchen staff working at pace. It also makes compliance checks and staff training more straightforward.

• Yellow coding aligned to cooked meat HACCP categories
• Tongs suit extended use with an ambidextrous grip and dishwasher-safe construction
• High-density board handles daily commercial chopping and slicing
• Folding probe thermometer stores safely and reads across a wide temperature range
• Compact set easy to introduce into an existing colour-coded system

The board is sized practically for counter and pass use, and the tongs are robust enough for regular service rather than light-duty tasks. The thermometer's fold-away probe reduces the chance of damage during storage, which is a common issue with fixed-probe models in busy kitchens.

This set suits small to medium operations establishing or reinforcing a colour-coded system — cafés, pub kitchens, care catering, and contract sites. Kitchens running a full multi-colour system across all protein categories may want to consider purchasing matching sets across the other colour groups to maintain consistency. If you're building out a complete colour-coded setup or are unsure which items your site requires, feel free to get in touch — we're happy to talk it through.

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.