Optimize prep workflows with a durable, rigid plastic cutting board designed for continuous use in commercial kitchens. This half-inch thick brown board balances heft and stability to prevent warping during heavy chopping tasks while remaining manageable at 7.83 pounds for easy repositioning and storage. Restaurant teams, cafeterias, and institutional kitchens will appreciate a sanitary, NSF-certified surface engineered for repetitive daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the Omcan USA 41211 cutting board with a mild detergent and warm water after each use. Scrub with a non-abrasive pad to remove residue, rinse, and air dry upright. Run through a commercial dishwasher when heavy soil accumulates; verify temperature and cycle match material guidelines. Clean high-touch surfaces—menu covers, chair backs, salt shakers and bathroom handles—daily to prevent cross-contamination and pest attraction, and to support health-code compliance and customer confidence.#@@#Additional Info#@#Omcan USA 41211 0.5" Thick Brown Rigid Cutting Board offers a durable 19–24" square surface for heavy prep in commercial kitchens. The 1/2" plastic resists warping, is dishwasher safe, weighs 7.83 pounds, and holds NSF certification.#@@#General Info#@#Description #@#
Optimize prep workflows with a durable, rigid plastic cutting board designed for continuous use in commercial kitchens. This half-inch thick brown board balances heft and stability to prevent warping during heavy chopping tasks while remaining manageable at 7.83 pounds for easy repositioning and storage. Restaurant teams, cafeterias, and institutional kitchens will appreciate a sanitary, NSF-certified surface engineered for repetitive daily use.
#@@# Durable Construction#@#
Constructed from rigid plastic at 1/2" thickness, the board resists deep groove formation and maintains a flat cutting plane under repeated use. Chefs will reduce waste and preserve knife edges longer because the material yields controlled wear without excessive abrasion.
#@@# Commercial Dimensions#@#
Measuring within the 19 to 24 inch range on its long side and presented in a square profile, the board accommodates large prep volumes and full-size sheet pan handling. Line cooks gain uninterrupted workspace that supports batch processing and multi-station workflows.
#@@# Sanitation Ready#@#
NSF certification verifies the board meets public health standards for food contact surfaces, and dishwasher-safe construction enables rapid cleaning cycles. Kitchen managers can enforce rigorous sanitation protocols with confidence in consistent microbial control.
#@@# Weight and Handling#@#
At 7.83 pounds, the board combines stability with practical portability for repositioning between stations or storage racks. Staff can move the unit without mechanical assistance while retaining a solid surface that stays put during forceful cutting tasks.
#@@# Color Coding#@#
The brown coloration provides a clear visual cue for specific food categories and cross-contamination control when paired with a color-coding program. Operations that segregate raw proteins, produce, and ready-to-eat items will simplify training and monitoring through consistent color usage.#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Omcan USA 41211 Rigid Cutting Board.#@@#Maintenance Guide#@#Maintain the Omcan USA 41211 0.5" thick brown rigid cutting board by washing it in a commercial dishwasher using neutral pH detergent to eliminate residues and prevent odor retention. Sanitize after heavy use with a quaternary ammonium or chlorine solution per label instructions, then air dry vertically to avoid warping. Inspect edges and surface daily for deep cuts; replace when gouges exceed 1/8" depth to reduce microbial harboring and ensure food safety.
