Food-safe, non-porous surface: hygienic and corrosion-resistant.
Knife-friendly polymer: protects blade edges while offering stable cut control.
Matte black appearance: professional look for open kitchens and service.
Standardized formats: including GN 1/1 footprint for line integration.
Good stability: compatible with anti-slip mats and board racks.
Dishwasher-safe design: smooth edges for quick, residue-free cleaning.
Intended Use
General prep & finishing: slicing, trimming, plating support.
Front-of-house carving / buffet: discreet hygiene with premium look.
Allergen-separate workflows: assign “black” within your HACCP color plan.
Training & audits: color discipline supports documentation.
Variants / Sizes
Black cutting board 45×30 cm
Black cutting board 53×32.5 cm (GN 1/1)
Black cutting board 60×40 cm
Care / Maintenance
Clean with non-abrasive, chlorine-free detergents; rinse and dry promptly.
Store vertically on racks for airflow; avoid heat sources and direct sun.
Replace boards with deep grooves, warping or persistent odor.
Maintain strict color discipline according to your HACCP plan.
Use anti-slip mats to increase stability on wet stations.
Short Conclusion
Black cutting boards combine hygiene, durability and a discreet presentation—ideal for professional mise en place, carving stations and HACCP-guided prep.
Products testable in the showroom, on-site advice available.
Stock level shown in the shop (current availability).
24/7 warranty & post-warranty service for professional equipment.
Continuous data maintenance keeps information correct and current.
Contact by e-mail or phone.
Tip: use the search at the top if unsure about the category.
FAQs
Are the boards HACCP-compatible?
Yes—assign “black” within your color plan to separate workflows.
Are they dishwasher-safe?
Yes; use chlorine-free, non-abrasive detergents and dry fully.
Which size should I choose?
45×30 cm for compact stations, 53×32.5 (GN 1/1) for line use, 60×40 cm for large prep.
Do they blunt knives?
Knife-friendly polymer helps preserve sharpness versus hard surfaces.
When should I replace a board?
When deep cuts, warping or residual odor remain after cleaning.
