HDPE Polyethylene Cutting Board 50x30 cm Non-Slip Feet

HDPE polyethylene cutting board 50×30×2 cm with anti-slip stops — professional foodservice use.

The high-density polyethylene (HDPE) food-grade cutting board in sizes 50×30×2 cm is a professional cutting surface equipped with integrated lateral anti-slip stops that lock the board to the work surface during every operation. Designed for foodservice kitchens, it guarantees operational stability, hygiene compliant with CE regulations for food contact and durability ensured by the 2 cm thickness — sufficient to absorb intense knife work without deformation.

Technical specifications

• Material: high-density polyethylene (HDPE) for food use
• Dimensions: 50×30×2 cm (length × width × thickness)
• Usable surface: 1,500 cm² — suitable for medium to large portions
• Thickness: 2 cm, suitable for intensive professional use
• Stops: integrated anti-slip laterals for locking to work surface
• Compliance: CE regulations for food contact
• Washing: compatible with industrial dishwashers at standard cycles
• Resistance: to impacts and temperature variations

Food-grade HDPE: the standard in professional kitchens

High-density polyethylene is the benchmark material in the foodservice sector because it combines characteristics difficult to achieve with other materials. Unlike wood, HDPE does not absorb liquids, fats and odours, eliminating the risk of bacterial proliferation in cracks. Compared to glass or stone, it is soft enough to preserve the blade edge, extending the interval between sharpenings.

The smooth and compact surface of the HDPE cutting board cleans and sanitises completely — a fundamental requirement for compliance with HACCP protocols in professional kitchens and food laboratories.

Anti-slip stops: the operational difference in service

The lateral stops hook the edge of the work surface or counter, preventing slipping during cutting. For a chef working in brigade on fillets, brunoise or poultry julienne, this translates into greater precision of movement and reduced risk of accidental cuts. Compared to a standard cutting board placed on a damp cloth, the difference is clear in every high-intensity service.

Use cases in professional kitchen

• Restaurant and kitchen brigade: fixed station for mise en place of vegetables, meat, fish
• Hotel and banqueting: large-volume preparations thanks to the 50×30 cm surface
• Catering and food laboratories: dedicated cutting board for colour/food category according to HACCP protocol
• Delicatessens and butcheries: cutting medium portions with guaranteed stability
• Pastry shops and bakeries: neutral and sanitisable work surface

Maintenance and durability over time

The cutting board washes in an industrial dishwasher at standard cycles. Resistance to temperature variations allows passage from the cold room to the hot counter without thermal shock to the material. When the surface shows deep knife marks from prolonged use, the cutting board can be planed in the shop or replaced: common practice in professional kitchens to maintain the highest hygiene standard.

Suitable for cutting meat, fish, vegetables, cheese, cured meats and gastronomic preparations in general. For compliance with HACCP colour coding, can be paired with other HDPE cutting boards in dedicated colourings.