Founded in 1998, our business supplies locked-in quality to institutions, restaurants, and hospital kitchens that require dependable tools. CSA compliance and practical specifications support professional operations that demand repeatable performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#San Jamar Saf-T-Grip cutting board: rinse and scrub both sides with hot water and a mild detergent, use a brush on textured edges, then rinse thoroughly. Sanitize with a 50–200 ppm chlorine solution or approved sanitizer, air dry upright. Run through commercial dishwasher when available. Clean after high-touch use to prevent germ transfer from menu covers and handles, maintain customer perception, meet health code standards, and extend board service life.#@@#Additional Info#@#San Jamar's CBG121812WH Saf-T-Grip cutting board is 12" x 18" x 1/2", made from white co-polymer plastic that resists staining and warping, weighs 3.6 pounds, is NSF and CSA listed, fits commercial dishwashers, and has a textured non-slip surface.#@@#General Info#@#Description #@#
Founded in 1998, our business supplies locked-in quality to institutions, restaurants, and hospital kitchens that require dependable tools. CSA compliance and practical specifications support professional operations that demand repeatable performance.#@@#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 San Jamar CBG121812WH Cutting Board.#@@#Maintenance Guide#@#Use the San Jamar Saf-T-Grip cutting board CBG121812WH weekly to preserve sanitation and performance. Scrub both faces with a neutral pH detergent and warm water after heavy use; rinse thoroughly and air dry vertically to prevent warping. Inspect edges and grip surfaces for gouges; replace if deep cuts exceed 1/8\" depth. Sanitize with an approved food-contact sanitizer per label directions and confirm CSA or NSF compliance where required.