Handle large prep runs without compromise, using a commercial-grade cutting surface engineered for continuous use in professional kitchens. This board provides a consistent contact area across an 18 by 12-inch profile while resisting moisture and staining, ensuring teams maintain food safety and speed during peak service. Replace worn surfaces less frequently by selecting a material designed for tough daily cycles and repeated dishwasher exposure.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a mild detergent and warm water; scrub both faces and edges with a soft brush, then rinse thoroughly and air dry. Run the polyethylene board through the dishwasher on a normal cycle for sanitization. Clean after high-touch contact to prevent germ transfer and possible food contamination. Inspect for deep cuts and replace when grooves harbor debris. Regular cleaning maintains appearance, extends service life, and supports CSA and health-code compliance.#@@#Additional Info#@#Thunder Group PLCB181205BR 18" x 12" x 0.5" brown polyethylene cutting board offers a non-absorbent, non-skid surface that resists stains and warping; dishwasher-safe, NSF-certified, weighs 3.71 pounds, and meets foodservice demands.#@@#General Info#@#Description #@#
Handle large prep runs without compromise, using a commercial-grade cutting surface engineered for continuous use in professional kitchens. This board provides a consistent contact area across an 18 by 12-inch profile while resisting moisture and staining, ensuring teams maintain food safety and speed during peak service. Replace worn surfaces less frequently by selecting a material designed for tough daily cycles and repeated dishwasher exposure.
#@@# Durable Polyethylene Surface#@#
Specify a dense polyethylene composition that resists deep knife gouges and surface fracturing under repeated use. Teams will benefit from a longer service life compared with thinner products because hardness and thickness reduce edge penetration and the need for frequent replacement.
#@@# Nonabsorbent Protection#@#
Choose a nonabsorbent construction to prevent fluid migration and bacterial entrapment at the cutting plane. Operators will reduce cross-contamination risk because liquids remain on the surface for cleaning rather than soaking into the board.
#@@# Consistent Non-Skid Stability#@#
Rely on a non-skid finish that maintains position on wet or soiled countertops to protect staff and product. Chefs and line cooks will preserve cut accuracy and reduce slips because the board grips without additional adhesives or mats.
#@@# Dishwasher Compatibility#@#
Accept regular machine sanitation cycles without material degradation thanks to dishwasher-safe construction. Facilities will streamline sanitation protocols and meet regulatory turnover expectations while minimizing manual sanitizing labor.
#@@# Commercial Dimensions#@#
Utilize an 18-inch by 12-inch work area with a 1/2-inch thickness that balances usable surface and rigidity for large prep tasks. Kitchens will benefit from a sheet size that accommodates bulk produce, protein trim, and portioning while remaining compact enough for crowded prep stations.
#@@#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#@#Use polyethylene-safe detergents and run the cutting board through a commercial dishwasher after each shift to sanitize and remove residue. Inspect non-skid surfaces daily and scrub with a nylon brush to prevent microbial buildup. Rotate boards to distribute wear and discard those with grooves deeper than 1/8 inch. Store boards vertically for airflow and to prevent warping. Log maintenance actions and replace boards when CSA or NSF integrity seems compromised.
