Cutting boards are an important part of your restaurant, deli, or catering business. Make sure you have a cutting board to fit all of your applications. If your cutting boards get replaced regularly because the cuts you make on them are repeated and heavy – like a tabletop butcher board – then 3/4 inch cutting boards are for you, because they will stand up to that type of commercial use.
Different types of cutting boards have specific uses in different kitchen applications, whether you are a home chef, or working in the biggest commercial and restaurant kitchens. In these settings, you don’t want a cutting board that bends or deforms, so our custom cut, NSF approved 3/4 inch thick plastic or Richlite cutting boards are your best choice.
3/4″ Cutting Boards
Plastic and Richlite are both durable and long lasting materials for commercial kitchen cutting boards. They are dishwasher safe, easy to clean, and NSF certified sanitary. Custom cut cutting boards are often the most cost effective. Our thick 3/4″ plastic cutting boards are available in seven colors – Natural White, Red, Green, Blue, Black, Beige, and Yellow. Our thick 3/4″ Richlite cutting boards are available in Light Brown only.
You should always keep in mind the following things, no matter which thickness cutting board you decide to buy.
- Cutting board replacement is indicated when your board becomes warped or too deeply grooved. This is why 3/4 inch thick cutting boards are the best option to limit cutting board replacement frequency in heavy use areas and applications.
- Cut your vegetables and meat on different boards to avoid cross-contamination. Different food groups should use different colored boards for preparation. Red is often used for red meat, for example.
- Maintain a plastic cutting board often and it will last a long time. Clean it properly by removing all food particles after use, particularly raw meat or seafood. HDPE plastic and Richlite cutting boards are both dishwasher safe, so that can be an easy way to keep then clean. You may also disinfect them using vinegar, or sprinkle on some baking soda and scrub with a damp cloth to remove stains. All cutting boards need to be bone dry before daily storage.
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