Profboard Carving Board

Starting at: CA$170.00
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Details

Details


> The only chopping board you will ever need!
> Features a special milled juice groove.
> Works with Series 270 cutting board to create a more solid base.
> Made from food safe materials.
> Dishwasher safe.
> Available in (2) sizes.
> Used by foodies and chefs world-wide.
> Profboard products are NSF certified, complying with NSF/ANSI 2 and all applicable requirements.

 

PROFBOARD Carving Board Series 470

Profboard carving boards feature a special milled groove. The carving boards are also designed to fit directly over the base of Profboard Series 270 cutting boards.  Having a carving board mounted on a Series 270 cutting board will provide a solid base when you need to carve meat or perform other tasks. Profboard carving boards are dishware safe (see the Instructions tab for more information).


Materials:

Profboard carving boards are made from prime Virgin high density polyethylene resin (PEHD). It is a food safe, thermoplastic board that is virtually indestructible in terms of cracking, warping, chipping, peeling and acid corrosion.

 

 

Instructions

Instructions


Cleaning & Maintenance

> The base board can withstand all common detergents.
> The base board, including steel legs | rubber feet | click system, can be cleaned in a dishwasher or under the tap. The base board can also withstand scalding with boiling water.
> The base board will become scratched if it is used as a carving board for hot roasts and other foods. Depending on the foods for which it is used, the area of the base board used for cutting may become discoloured through time.
> The base board will expand when subjected to heat, for example in a dishwasher. It will, however, retract to its original size when cooled. Note that the base board and cutting sheets will only fit together properly if they are at the same temperature.
> Never place hot pots or pans directly on the base board.

Video

Video


 

FAQ & Technical

FAQ & Technical


   
People Also Ask:

Q: Why does the carving board exist as a separate item?

A: Because the base board is not meant to be carved on. The manufacturer states the base will scratch if used as a carving board for hot roasts. The 470 carving board is the surface built to take that.

Q: So this protects the customer's investment?

A: That is the honest way to sell it. A base board carved on directly will mark and discolour, and the accessory costs a fraction of replacing the base.

Q: Which of the two sizes does a customer need?

A: It follows what is being carved rather than the bench. 32.5 x 53 handles joints, poultry and portioned service. 40 x 60 is for whole birds and large cuts that need clearance around them, not just under them.

Q: What does the milled juice groove do?

A: It contains what comes out of a rested joint. Without one, carving liquid runs off the board onto the bench or the floor, which is a contamination route rather than a mess.

Q: Does it need a Series 270 base underneath?

A: Yes. It is designed to seat on a 270 base at the matching size, which is what gives it the height, mass and non-slip footing that make carving safe.

Q: Will it work on a Series 670?

A: No. The 470 accessories are specified for the Series 270. A customer on the 670 who wants a carving surface needs to move to the 270 line, which is worth establishing before the order.

Q: Why is the carving board black?

A: Because black is serving in the colour code this range uses, and carving handles cooked meat going out to service. The accessory is coded to its task the same way the sheets are.

Q: How should a carving surface be cleaned?

A: In a machine, as the default. It is dishwasher safe, and on a surface handling cooked meat that is going out to service a wipe down is not the standard most kitchens want to be held to.

Q: How does it differ from the chopping board?

A: By task and by feature. Carving is cooked meat going out, so it has the groove and the serving colour. Chopping is raw work, so it is flat to the edge and red for raw meat.

Q: When should both be quoted?

A: Whenever the account handles meat at all. They share the same base, they cover opposite ends of the same job, and most customers who buy one return for the other.

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