Profboard Chopping Board

Starting at: CA$170.00
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Details

Details


> The only chopping board you will ever need!
> Works with Series 270 cutting board to create a chopping block.
> 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 Chopping Board Series 470

The chopping board is convenient and will look great on a buffet table. The chopping board is also designed to fit directly over the Profboard Series 270 base.  With a chopping board mounted on your Series 270 cutting board, you will have a solid base when you need to perform all chopping tasks. Profboard chopping boards are dishwasher safe (see the Instructions tab for more information).

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: What does the chopping board turn the base into?

A: A chopping block. Mounted on a Series 270 base it gives a thick, stable, flat mass that takes heavy work, without the customer buying a separate block or dedicating bench space to one permanently.

Q: Why does it have no juice groove?

A: Because chopping needs an uninterrupted surface right to the edge. A groove interrupts the cut and traps debris where a cleaver is working. The absence is deliberate, not a cheaper build.

Q: Which size should be quoted?

A: 32.5 x 53 for portioning and general raw prep. 40 x 60 for primal cuts, large birds and anything that needs breaking down rather than dividing.

Q: Why red?

A: Red is raw meat in the colour code this range uses, and a chopping board is almost always working raw product. Anyone walking past can see what the surface is for, which is the point of coding.

Q: Should the same board ever handle cooked product?

A: No. It is the raw meat surface by colour and by build, and crossing it with cooked product defeats the reason the customer bought a separation system in the first place.

Q: What does it need underneath?

A: A Series 270 base at the matching size. That is the part customers try to skip, and it is the part that stops a board moving under force.

Q: How does it compare with a wooden block?

A: Cheaper, lighter, machine washable and colour coded. A wooden block is kinder to a blade under a cleaver but cannot go through a dishwasher, which most commercial kitchens now require.

Q: Is it practical to take it off between jobs?

A: Yes, and that is the argument for accounts with one bench. A permanent block occupies its footprint all day; this occupies it only while the work is happening.

Q: Does it fit the Series 670?

A: No. Like the carving board it is specified for the Series 270 base. Confirm which line the customer is on before quoting either accessory.

Q: What sells alongside it?

A: Red sheets for the base underneath. A customer doing volume raw work goes through that colour faster than any other, and it is the most predictable reorder in the range.

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