Availability:Available from manufacturer — dispatch in 3 days
Shipping time:3 days
Shipping cost:From 3.29 Euro
catalog number:YG-02183
Availability:
EAN code:5906083004384
Product condition:New, originally packaged
Guarantee:24 months of consumer protection
Weight:4,38 kg
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Professional polyethylene cutting board designed for preparing fish and seafood in line with the HACCP system. The double-sided work surface with anti-slip grooves provides stability during work in a commercial kitchen.
The blue colour of the board indicates that it is intended for preparing fish and seafood. This system prevents cross-contamination of food in the kitchen by allocating separate boards to different food groups, which is standard practice in professional catering.
The increased material thickness eliminates flexing during cutting and ensures durability even under intensive use. The board does not deform under knife pressure, which translates into cutting precision and a longer product service life.
The textured work surface on both sides prevents food from sliding during cutting. This solution increases work safety and user comfort, particularly when preparing slippery fish.
The ability to use both sides of the board extends its service life before replacement becomes necessary. Once one side is worn, work can continue on the other, which is economically significant in a professional kitchen.
| Model | YG-02183 |
| Manufacturer | YATO |
| Dimensions | 600 × 400 × 20 mm |
| Material | Polyethylene (PE) |
| Thickness | 20 mm |
| Colour | Blue |
| HACCP designation | Fish and seafood |
| Surface type | Double-sided anti-slip |
| Edges | Rounded |
| Dishwasher safe | Yes |
HACCP (Hazard Analysis and Critical Control Points) is an international food safety management system. Colour-coded boards are one of its elements – the blue colour is assigned exclusively to contact with fish, which minimises the risk of transferring allergens and bacteria to other food products.
The polyethylene board is resistant to professional cleaning agents used in catering, including alkaline and acidic detergents. The material does not absorb odours and does not change colour on contact with food substances.
The rounded edges make cleaning easier and eliminate hard-to-reach areas where bacteria could accumulate. The board can be washed by hand or in industrial dishwashers at temperatures of up to 80°C.
With regular use, periodic inspection of the surface for deep scratches is recommended. Heavily used boards should be replaced in accordance with the catering establishment's internal procedures, typically every 6–12 months depending on frequency of use.
The 600 × 400 mm format is a standard in professional kitchens – the board fits typical commercial sinks and worktops. This size allows convenient preparation of whole fish up to 50 cm in length and simultaneous portioning of several smaller specimens.
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Client: Pa...ha,date of purchase 04-07-2021 11:47
Client: Pa...ha,date of purchase 25-05-2021 14:47