Stop sacrificing durability for sanitation. This carving board combines a robust polyethylene cutting surface with a stainless steel base and an engineered drip lane to support continuous carving service while maintaining a clean work area. Foodservice teams gain a purpose-built station component that resists wear, manages runoff, and reduces microbial risk through an integrated surface treatment.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the carving board. Remove debris from the gravy drip lane. Mix mild detergent with warm water and apply with a soft cloth. Scrub the polyethylene surface gently; rinse and dry with a clean towel. Sanitize with an approved CSA-compliant sanitizer; allow contact time and air dry. Clean the stainless steel base and legs with a non-abrasive cleaner and dry to prevent corrosion. Inspect seals and hardware; tighten or replace parts as needed.#@@#Additional Info#@#Eastern Tabletop 9665BCP 24" carving board measures 18" x 24", weighs 25 lbs, and has a black polyethylene top with a copper-finish base; features an anti-microbial coating, gravy drip catch lane, and non-returnable construction.#@@#General Info#@#Description #@#
Stop sacrificing durability for sanitation. This carving board combines a robust polyethylene cutting surface with a stainless steel base and an engineered drip lane to support continuous carving service while maintaining a clean work area. Foodservice teams gain a purpose-built station component that resists wear, manages runoff, and reduces microbial risk through an integrated surface treatment.
#@@# Stainless Steel Base#@#
The welded stainless steel base provides rigid support for sustained, high-volume carving operations and resists corrosion in humid prep environments. Users benefit from stable, level positioning that minimizes vibration and extends cutter precision during repetitive portioning.
#@@# Anti-Microbial Surface#@#
The cutting surface features a 24/7 anti-microbial coating designed to inhibit microbial growth on contact and lower contamination risk during continuous use. Operators achieve safer service cycles and simplified sanitation protocols without altering standard cleaning chemicals or schedules.
#@@# Gravy Drip Lane#@#
An integrated drip lane collects juices and runoff away from the working cut area to preserve product presentation and reduce cross-contamination on adjacent surfaces. Chefs and servers experience cleaner plating runs and less downtime for surface clearing between service intervals.
#@@# Corner Leg Stability#@#
Reinforced corner legs anchor the board securely to countertops and carving station platforms to prevent lateral movement during slicing. Staff perform faster, more accurate cuts while maintaining operator safety and reducing product waste from slips.
#@@# Cut Surface Dimensions#@#
The board supplies an 18 x 24 inch cutting field sized for whole roasts, turkeys, and large loins, enabling single-station carving for high-throughput meal periods. Kitchen planners can standardize portion stations and predict throughput based on consistent workspace area.
#@@#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#@#Inspect the Eastern Tabletop 9665BCP 24" Stainless Steel Carving Board for surface wear and secure legs; tighten fasteners monthly to prevent wobble. Clean the polyethylene top after each use with a diluted bleach solution or NSF-approved sanitizer, then rinse with potable water and air dry. Remove debris from the gravy drip catch lane and flush with warm water. Apply food-safe silicone sealant to perimeter joints when seams show gaps.