Stop sacrificing hygiene for presentation. This butcher block carving board combines robust construction and antimicrobial protection to keep carving stations productive and sanitary while integrating practical features that streamline service and cleanup. Operators maintain consistent portion control and minimize cross-contamination risk with a board engineered for continuous use in high-traffic settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the board before cleaning. Remove crumbs and liquid from the gravy drip lane. Apply a mild detergent solution with a soft cloth and scrub along the grain to lift debris. Rinse with clean water and sanitize food-contact areas per CSA guidelines. Air dry completely; inspect copper coated stainless steel frame and corner legs for damage. Clean weekly or after heavy use to prevent bacteria buildup, grease fires, energy loss, and equipment failure.#@@#Additional Info#@#Eastern Tabletop 9653CP 24" x 18" butcher block carving board has a copper-coated stainless steel frame, anti-microbial surface, gravy drip catch lane, and is non-returnable.#@@#General Info#@#Description #@#
Stop sacrificing hygiene for presentation. This butcher block carving board combines robust construction and antimicrobial protection to keep carving stations productive and sanitary while integrating practical features that streamline service and cleanup. Operators maintain consistent portion control and minimize cross-contamination risk with a board engineered for continuous use in high-traffic settings.
#@@# Stainless Steel Frame#@#
The copper-coated stainless steel frame provides rigid edge protection that resists warping under heavy cutting loads, ensuring the board maintains a true, flat surface for accurate carving. Facilities benefit from corrosion resistance and simplified edge cleaning that reduces downtime between service waves.
#@@# Antimicrobial Surface#@#
An antimicrobial 24/7 germ-free surface coating actively inhibits bacterial growth on contact, reducing the microbial load on the cutting surface and improving food safety outcomes. Kitchen managers gain measurable sanitation control without adding chemical sanitation steps during short service intervals.
#@@# Gravy Drip Channel#@#
A dedicated gravy drip catch lane directs juices away from the primary cutting area, preserving presentation quality and preventing pooling that accelerates surface wear. Culinary staff achieve cleaner portioning and faster plate assembly with less need for secondary containment.
#@@# Corner Leg Support#@#
Stainless steel corner legs elevate the board to maintain airflow beneath the surface and allow quick visual inspection for spills or debris, improving hygienic housekeeping. Line crews experience easier handling during setup and teardown because the legs stabilize the board on countertops and service shelves.
#@@# Butcher Block Surface#@#
A 24 by 18-inch butcher block cutting area delivers ample workspace for carving large roasts while concentrating service operations in a compact footprint that fits standard countertops and carving stations.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Eastern Tabletop 9653CP butcher block by oiling the wood surface monthly with food-grade mineral oil; apply evenly and remove excess after 20 minutes. Clean daily with warm water and mild detergent, then dry immediately to prevent warping. Sanitize after heavy use with a diluted bleach solution (1 tablespoon per gallon) and rinse thoroughly. Inspect copper coated stainless frame and corner legs weekly for corrosion; tighten fasteners as needed.