HDPE plastic cutting boards, have become a mainstream choice in commercial kitchens around the world. Wooden cutting boards, while popular in domestic kitchen, have been used with caution in professional back kitchens. And this article from Xinxing Plastic tells you why.
Understanding Wooden Cutting Boards
Many people have a soft spot for wooden cutting boards because of the naturalness, beauty and good cutting feel. However, in commercial kitchens with high intensity and hygiene requirements, wooden cutting boards have obvious shortcomings that make them difficult to meet professional demands.
1. Difficult to disinfect
wood with a large number of microporous, easy to adsorb ingredients juice, oil and residue, ordinary cleaning can not be completely removed, it is very easy to breed bacteria, mold and odor. Therefore, most national health departments clearly recommended: professional food processing area as far as possible not to use wooden cutting boards, to reduce food safety hazards. 2.
2. High maintenance costs
Wooden cutting boards require high maintenance and are not suitable for busy commercial kitchens: bamboo chopping board cannot be put in the dishwasher, they are easily deformed and cracked when exposed to too much water or improperly dried, and they will become discolored and hairy over time and need to be sanded regularly. Bamboo cutting boards are heavier than plastic cutting boards, making them difficult to handle. Even if properly maintained, wooden cutting boards can be used for 5-10 years, the actual life expectancy is greatly reduced. 3.
3. Limited application
Wooden cutting boards are only suitable for low-risk ingredients such as bread, cheese and fruits, which are less juicy and less likely to harbor bacteria. In high-end restaurants, wooden cutting boards are mostly used for plate display; when cutting raw meat, seafood and other high-frequency ingredients, the hygiene risk is high and cleaning is troublesome.
Why do HDPE Cutting Boards Rule Commercial kitchens?
HDPE (High Density Polyethylene) cutting boards are specialized kitchenware designed for commercial environments. It eliminates many of the shortcomings of wooden cutting boards and leads in the core dimensions of hygiene, durability, cleanliness, safety and management, making it the first choice for commercial kitchens.
1. Plastic cutting board health advantages
HDPE chopping board surface dense non-porous, non-absorbent, from the root of the solution to the problem of hiding bacteria, does not adsorb blood and oil, not easy to mildew and leave a taste, can be thoroughly disinfected after cleaning.
High-quality poly cutting board through the FDA food contact certification, non-toxic and harmless, can easily cope with food safety inspections, in line with the bottom line of the commercial scene of health.
2. Durability
Commercial kitchen cutting boards are subjected to thousands of cuts and chopping every day, which requires a high level of durability.
HDPE material has high strength, good toughness, resistance to cutting and impact, not easy to appear deep knife marks and deformation cracking, far more than wooden chopping boards.
Under normal maintenance, it can be used stably for many years, and in the long run, it is more money-saving and worry-free than the cheap cutting boards that are frequently replaced or the wooden cutting boards that are finely cared for.
3. Easy to clean and dishwasher safe
commercial kitchens value efficiency, poly cutting boards are easy to clean: hot water detergent hand wash, commercial dishwasher batch cleaning, handling raw meat can also be used to dilute the disinfectant solution soak disinfection.
Compared with the tedious maintenance of wooden cutting boards, HDPE cutting boards greatly improve the efficiency of the kitchen.
4. Safer to use
High quality poly cutting board will not damage the knife blade, but can extend the life of knives: the material hardness is moderate, no burrs, no chipping.
Its surface can be made non-slip texture, corners can be made rounded corners, moderate weight, to avoid sliding ingredients and bump injuries, reduce the burden of the chef.
5. Avoid cross contamination
Modern commercial kitchens generally implement the HACCP system, color-coded classification is the key to avoid cross contamination, poly cutting boards can be easily made into multi-color, clear division of labor.
Red cutting board : raw meat;
Blue cutting board : raw fish;
Green cutting board: fruits and vegetables;
Yellow cutting board: cooked meat;
Black cutting board: roots and tubers;
White: dairy products, pasta, can easily pass the food safety inspection.
6. Recyclable and more environmentally friendly
HDPE material is recyclable, which fits the green operation needs of commercial kitchens.
Its long service life and low replacement frequency can reduce waste generation, which is more environmentally friendly than inferior plastics and wood.
3 Types of HDPE Cutting Boards in Commercial Kitchens
HDPE cutting boards are not a single style, professional backstage kitchens will choose the corresponding type according to different use scenarios and needs, to ensure efficient and safe operation.
1. Color-coded cutting board
Coloured cutting board is the most commonly used and necessary style in commercial kitchens, and it is also the core tool for the implementation of HACCP system. A set of coloured chopping boards made of HDPE, each color corresponds to a specific ingredient, clear division of labor, easy to use.
Whether it is a restaurant, canteen, or central kitchen, coloured cutting boards are standard, which can effectively standardize the operation and avoid cross contamination.
2. Round Cutting Board
Many high-end restaurants use round poly cutting boards. This kind of HDPE cutting board is suitable for specific scenarios: such as plating, display on the table, which can enhance the visual texture of the dishes; also suitable for decorative, side dishes processing.
3. Thickened Heavy Duty Cutting Board
Thickened heavy duty plastic cutting board has good stability, which makes up for the disadvantage of ordinary HDPE cutting board and is resistant to frequent chopping.
Suitable for meat splitting, batch cutting and other rough processing scenarios, extra large cutting board is the preferred choice of meat processing plants and large central kitchens.
Frequently Asked Questions (FAQ)
For commercial kitchen procurement, the use of HDPE cutting board common questions, we have organized the following answers to help you quickly understand, the correct use.
1. Is it true that wooden cutting boards cannot be used in commercial kitchens?
It is not completely unavailable, but limited to low-risk food and plating use. If you use it to cut raw meat, seafood, semi-finished products and other ingredients that are prone to bacteria, it is highly recommended to use HDPE cutting boards to reduce the risk of food safety.
2. Is HDPE cutting board dishwasher safe?
Yes. This is one of the core advantages of poly cutting boards compared to wooden cutting boards. Commercial grade HDPE cutting boards are resistant to high temperature and corrosion, so putting them into a commercial dishwasher can save manpower and ensure the cleaning and disinfecting effect.
3. How often should I replace my plastic cutting board?
The frequency of replacement depends on the wear and tear of the cutting board: when there are obvious deep grooves and cracks on the surface, or when there are stubborn stains that are difficult to clean and cannot be thoroughly disinfected, the board should be replaced in time. hdpe cutting boards are durable, and the frequency of replacement is much lower than that of ordinary soft plastic cutting boards.
4. Are HDPE cutting boards food safe?
Yes. Food-grade HDPE cutting boards have been certified by the FDA and other international safety authorities, the material is non-toxic, tasteless, no harmful substances, is globally recognized as a safe material for food contact, and can be used in commercial food processing with peace of mind.
5. Is there a unified standard for color-coded cutting boards?
The industry has a common color specification, HDPE cutting board is divided into red, blue, green, yellow, brown, white six colors, corresponding to different ingredients. The use of color-coded cutting boards can effectively avoid cross contamination and meet the requirements of food safety inspections.
