RM46.90
Jaya Mata 38x28cm LDPE Rectangle Chopping Board (Red/White/Green/Blue/Yellow/Brown) JM156
Price RM46.90
Product SKU JM156
Brand Jaya Mata
Size (L x W x H) 380 mm x 280 mm x 20 mm
Availability In Stock
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Colour
Quantity
Description
Highlight
  • Color-coded cutting board - Prevent cross-contamination of different food types.
  • Designed for chef. 
  • Easy to clean, store, and handle.
  • Moisture and stain-resistant.
  • Fungus and mold-resistant.
  • Abrasion resistant / High durability.
  • Chemical resistant.
  • Food industries application.
  • Low maintenance cost and more hygienic.
  • Allow the usage on both sides.
  • Knife-friendly cutting surfaces.
  • Ideal for home, hawker, hotel, and restaurant use.

JM156 Rectangle LDPE Chopping Board 38x28cm

Designed For Chef


Products Description:

A cutting board is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food. It is often made of wood or plastic and comes in various widths and sizes. Most plastic cutting boards are specifically designed not to dull the edge of a knife. A good cutting board material must be soft, easy to clean, and non-abrasive, but not fragile to the point of being destroyed. Rough cutting edges such as serrated knives abrade and damage a cutting surface more rapidly than smooth cutting implements. 


Dimension: L 15" x W 11"  ♦  L 380mm x W 280mm 

Thickness: ¾"  ♦  20mm

Weight: 1.932kg

Barcode: 9 555031 608165

Material: 100% Low-density polyethylene (LDPE)

Color Family: Yellow, Blue, Green, White, Red, Brown


Hygiene:

Sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board.

Regardless of the material, regular maintenance of a cutting board is important. A very diluted bleach solution is best for disinfecting cutting boards. To remove odors, the board can be rinsed and then rubbed with coarse salt and left to stand for several minutes before being wiped and rinsed clean.

Unlike wood, most plastic boards are non-porous, which means that bacteria can't enter below the surface. It is still equally important to clean the boards thoroughly after each use as bacteria can lie and grow in any imperfections on the surface. Although many boards are dishwasher safe, they are still will be warped by the hot water, making them unsafe. When heavily or deeply scored, boards need to be resurfaced as scoring can harbor mildew and bacteria. However, resurfacing a plastic cutting board is quite difficult, and replacing it is recommended instead.


Preventing cross-contamination of food:

Bacterial or allergens can easily be transmitted from one part of the kitchen to another or from one food to another via knives, hands, or surfaces such as chopping boards. To reduce the chance of this it is advised to use separate boards for different types of food such as raw meat, seafood, vegetables, and fruits. Hazard Analysis Critical Control Points (HACCP) color-coded are designed to help you implement food safety best practices in your kitchen, with different colors for different types of food.

 

 


Use and care:

1. Wash and dry up after use, stand or hang it in a ventilated area.

2. Use the product on a flat surface.

3. Hot water or steam may warp the product.

4. Do not put hot pots or kettles on the product.

 

 

 
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What's in the box
JM156 Rectangle LDPE CHopping Board x 1pc