This commercial-grade poly board delivers consistent cutting performance and resists warping under heavy use, enabling steady prep throughput in professional kitchens. It supports sustained daily production while simplifying sanitation routines for staff.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove food debris and wash the Omcan USA 43195 Poly Board with warm water and mild detergent. Scrub both faces and edges with a soft brush, then rinse with potable water. Sanitize with a food-safe sanitizer per label directions and air dry or towel dry with a clean cloth. Inspect for deep cuts; discard if bacteria can harbor. Clean boards after each use to prevent contamination, grease build-up, higher utility use, equipment wear, and failed inspections.#@@#Additional Info#@#Omcan USA's 43195 Poly Board is 20" W x 48" D x 0.75" H, made of durable white plastic. It resists warping, cleans easily, and meets CSA-style commercial kitchen durability for heavy prep.#@@#General Info#@#Description #@#
This commercial-grade poly board delivers consistent cutting performance and resists warping under heavy use, enabling steady prep throughput in professional kitchens. It supports sustained daily production while simplifying sanitation routines for staff.
The board provides rigid support under pressure and reduces flex during heavy chopping tasks. Chefs preserve edge integrity while minimizing surface fatigue over long shifts.
With a generous workspace for large-volume prep and multi-station use, teams can stage ingredients or rotate tasks without constant board changes, improving line efficiency.
Manufactured from resilient plastic formulated for food contact, the board resists staining and limits microbial retention when cleaned correctly. Operators maintain compliance with standard sanitation protocols while reducing material degradation from acids and oils.
At 25 pounds, the board remains stable during intensive cutting and scrubbing cycles, preventing slippage without relying on supplemental anchors. Kitchen staff gain steady cutting dynamics that reduce accidental movement and improve operator control.
The board’s flat profile simplifies mounting on counters, racks, or designated cutting tables and fits common commercial layouts. Facilities integrate the piece into existing workflows and storage systems without extensive modification.
The plastic construction withstands repeated knife impact and cleaning agents common in institutional kitchens, lowering replacement frequency. Purchasing teams realize predictable lifecycle costs and fewer interruptions for equipment turnover.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Poly Board weekly for deep scratches or warping that harbor bacteria. Sanitize with a food-safe bleach solution (50 ppm) after each heavy use and rinse with potable water. Scrub with a nonabrasive brush and mild detergent to remove organic residue; avoid steel pads that score the surface. Rotate boards to allow full drying; store flat in a ventilated rack. Replace when grooves exceed 1/32 inch to maintain food safety and CSA compliance.
