This white co-polymer cut and carry board delivers consistent thickness and a compact footprint that fits tight prep stations, enabling operators to maintain flow while controlling cross-contamination risks. Designed for repeated use, the board resists warping and cleans quickly in commercial dishwashers to keep production schedules on track.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe board after use with hot water and detergent, scrub grooves with a nylon brush, then rinse and air dry. Run in dishwasher when available; use sanitizer per label for food-contact safety. Clean surrounding high-touch zones (menu covers, chair backs, shakers, door handles) daily to prevent germ transfer and potential contamination of food and hands. Regular cleaning preserves board appearance and reduces pest attraction, helping meet visible-surface health expectations.#@@#Additional Info#@#San Jamar’s CB101212WH Cut-N-Carry cutting board is 10" x 12" x 1/2", made of co-polymer to resist warping and staining. It weighs 1.87 pounds, is dishwasher-safe, meets NSF certification, and supports kitchen sanitation and prep workflows.#@@#General Info#@#Description #@#
This white co-polymer cut and carry board delivers consistent thickness and a compact footprint that fits tight prep stations, enabling operators to maintain flow while controlling cross-contamination risks. Designed for repeated use, the board resists warping and cleans quickly in commercial dishwashers to keep production schedules on track.
The board measures 10 inches by 12 inches with a 1/2 inch thickness, offering predictable contact area for portion control and knife stability. Operators gain consistent cutting depth and reduced product waste when portioning proteins, produce, and garnishes.
Co-polymer construction resists cracking, chipping, and odor retention under heavy daily use. Staff will experience fewer replacements and lower lifecycle costs compared to less resilient materials.
Manufactured to meet NSF standards, the surface supports stringent sanitation protocols required in institutional kitchens. Teams can run the board through commercial dishwashers without degrading the surface, reducing manual sanitation labor.
Engineers incorporated a cut and carry design to improve grip during transfer between stations and storage racks. Chefs can move the board with confidence, minimizing slips and accidental contact with raw products.
Rectangular shape and medium size allow use as a prep board, plating station, or temporary service plate for limited-run tasks. Managers will streamline inventory by deploying a single board type across multiple stations.
Weighing approximately 1.87 pounds, the board balances stability with easy handling for rapid turnover in busy lines. Staff will reduce fatigue during continuous prep cycles while maintaining firm control during precise cuts.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the San Jamar CB101212WH Cutting Board.#@@#Maintenance Guide#@#Inspect the cutting board before each shift for deep grooves and replace when scoring exceeds safe limits. Sanitize with a commercial detergent followed by a food‑safe sanitizer; rinse thoroughly and air dry to prevent bacterial growth. Run weekly cycles in a commercial dishwasher since the co‑polymer tolerates heat and detergent. Rotate boards by task to avoid cross‑contamination and label color‑coded stations. Store flat and away from direct heat to maintain dimensional stability.