Polyethylene construction aligns with common sanitation standards and accommodates color-coding protocols for allergen control. Districts, hospitals, and high-volume outlets can implement zone separation and simplify inspection documentation. This ensures that food safety regulations are met while maintaining operational efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove loose debris. Scrub the Vollrath polyethylene board with warm water and a mild detergent using a soft brush. Rinse thoroughly and sanitize with an EPA-registered sanitizer per label directions. Air dry fully before reinstalling. Clean boards after each shift and inspect for deep grooves; replace when sanitation becomes compromised. Regular cleaning prevents foodborne illness, reduces fire risk from greasy buildup, lowers energy use, and helps pass CSA inspections.#@@#Additional Info#@#Vollrath NF39860 60" polyethylene cutting board weighs 16.12 pounds and fits service counters for heavy prep. The portable 2-Series construction resists knife marks, cleans easily, and meets CSA guidelines for commercial kitchens.#@@#General Info#@#Description #@#
Polyethylene construction aligns with common sanitation standards and accommodates color-coding protocols for allergen control. Districts, hospitals, and high-volume outlets can implement zone separation and simplify inspection documentation. This ensures that food safety regulations are met while maintaining operational efficiency.#@@#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 and deliver the package.#@@#Maintenance Guide#@#Inspect the polyethylene surface daily and remove debris with a soft brush to prevent bacterial harborage. Sanitize after each use with a food-safe sanitizer following manufacturer contact time. Rinse and air dry; do not stack boards while wet. Rotate board positions to distribute wear and inspect edges for cracks; replace when deep grooves exceed 1/32 inch. Use nonabrasive pads and avoid high-heat exposure to maintain dimensional stability and CSA compliance.
