Stop sacrificing durability for size. This full slab polyethylene board delivers a commercial-grade cutting surface and mass processing capacity in a single unit, supporting high-throughput kitchens without compromising food safety or service speed. Designed for culinary professionals, the slab balances thickness, weight, and certified construction to meet rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the 1/2" polyethylene slab with a mild detergent and warm water using a soft cloth; rinse and air dry. Sanitize high-touch edges and handles with an EPA-registered sanitizer per label directions, contact time observed. Inspect for deep cuts; remove debris with a plastic scraper. Store flat in a clean, dry area off the floor. Regular cleaning prevents transfer of pathogens from menu covers and chair backs, preserves board appearance, and supports health-code compliance.#@@#Additional Info#@#John Boos FSP1300 1/2" Polyethylene slab measures 121" x 55" x 1/2" and weighs 109 pounds. It features NSF-certified, food-safe polyethylene for commercial use, abrasion resistance, and easy sanitation for kitchens.#@@#General Info#@#Description #@#
Stop sacrificing durability for size. This full slab polyethylene board delivers a commercial-grade cutting surface and mass processing capacity in a single unit, supporting high-throughput kitchens without compromising food safety or service speed. Designed for culinary professionals, the slab balances thickness, weight, and certified construction to meet rigorous daily use.
#@@# Thick Polyethylene#@#
A 1/2" polyethylene composition provides a dense, impact-resistant cutting surface that resists deep gouging and minimizes bacterial harboring. Chefs will maintain consistent knife edges longer because the material yields slightly under blade contact while preserving structural integrity.
#@@# Full Slab Dimensions#@#
Measuring 121 inches by 55 inches, the rectangular slab supports large prep runs and accommodates full-product flows across a single surface. Operators can stage multiple stations or cut whole proteins without seams, reducing transfer time and contamination risk.
#@@# Rough Cut Finish#@#
The rough cut size facilitates on-site trimming and customization to exact station layouts, allowing teams to adapt the slab to island counters or backline tables. Maintenance crews can trim or rout edges to integrate sinks, rails, or rail-mounted equipment without replacing the board.
#@@# Food Safety Certification#@#
NSF certified construction supports regulatory compliance in institutional and commercial kitchens, ensuring the surface meets accepted sanitation standards. Managers will document compliance more easily during inspections and audits, reducing operational friction.
#@@# Material Weight#@#
Weighing 109 pounds, the slab remains portable enough for repositioning by two staff while stable during heavy-duty tasks, offering a balance between mass and manageability. Teams will experience less shifting during high-force chopping or rolling operations, improving safety.
#@@#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#@#For routine maintenance of the John Boos FSP1300 1/2" Polyethylene full slab, wash with warm water and a mild detergent after each use to remove residues. Scrub with a nonabrasive brush, then sanitize with a 100 ppm chlorine solution or quaternary ammonium per CSA guidelines. Store flat to prevent warping and avoid prolonged exposure to direct heat. Inspect edges for deep cuts; resurface or replace when bacterial harborage risks appear.
