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A 325x265x13mm HDPE cutting board manufactured by Zodex for commercial kitchen use. Green colour coding designates raw vegetable and salad preparation zones in multi-station kitchens. Used in restaurants, hotels, catering operations, and central production facilities where cross-contamination control is mandatory.
Commercial Application
Colour-coded boards allow kitchen teams to segregate food groups during prep shifts. Green boards handle raw vegetables, leafy greens, and salad components. This physical separation reduces pathogen transfer between meat, poultry, and produce stations.
Staff assign one board per food category during service prep. The 325x265mm working surface accommodates standard vegetable chopping tasks. The 13mm thickness resists warping under knife impact and repeated sanitation cycles.
Key Operational Advantages
- Non-absorbent HDPE surface prevents moisture retention and bacterial colonisation between cleaning cycles
- Green colour coding aligns with HACCP food safety protocols for raw vegetable preparation
- 13mm thickness provides structural rigidity under commercial knife work and prevents flexing on stainless counters
- 325x265mm footprint fits standard commercial prep station layouts without consuming excessive counter space
- CE certified for commercial kitchen hygiene standards applicable in UK, EU, USA, and Canadian food service operations
- 1.0 kg weight allows single-hand handling during shift changeovers and sanitising rotations
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | JJD3GREEN |
| Dough Capacity | 1 kg (2.2 lbs) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 1.0 kg (2.2 lbs) |
Construction & Build Quality
Manufactured from high-density polyethylene meeting commercial food contact standards. HDPE resists knife scoring, chemical sanitisers, and thermal dishwasher cycles. The material does not absorb moisture, oils, or bacteria between cleaning intervals.
- High-density polyethylene construction resists warping and maintains flat working surface through repeated use
- Non-porous surface structure prevents bacterial colonisation in surface scratches and knife marks
- Chemical-resistant material withstands quaternary ammonium, chlorine-based, and peroxide sanitising solutions
- Dishwasher-safe construction tolerates commercial rack washer temperatures up to 82°C without deformation
Suitable Operations
- Restaurants
- Hotels
- Catering businesses
- Food trucks
- Commercial kitchens
Procurement & Support
TurcoBazaar supplies Zodex commercial cutting boards from UK warehousing to food service operations worldwide. Standard dispatch covers UK mainland, Europe, USA, Canada, Middle East, and African markets. Bulk orders ship via freight with consolidated pricing for multi-unit purchases.
Frequently Asked Questions
Q: Does this board meet commercial kitchen hygiene standards in UK and EU operations?
A: Yes. The JJD3GREEN carries CE certification for commercial food contact applications. It complies with hygiene standards applicable to UK, EU, USA (NSF), and Canadian (CSA) food service operations.
Q: Which food groups should be processed on green-coded cutting boards?
A: Green boards designate raw vegetables, salads, and leafy greens in HACCP colour-coding systems. This segregation prevents cross-contamination from raw meat, poultry, fish, and cooked food stations.
Q: Can TurcoBazaar supply complete colour-coded board sets for new kitchen fitouts?
A: Yes. We supply full HACCP colour-coded sets covering red (raw meat), yellow (cooked meat), blue (raw fish), green (vegetables), brown (root vegetables), and white (dairy/bakery) categories. Bulk pricing available for multi-board orders.
Q: Does TurcoBazaar ship cutting boards to USA, Canada, and Middle East food service operations?
A: Yes. Standard shipping covers UK, Europe, USA, Canada, Middle East, and African markets. Bulk orders ship via consolidated freight. Contact for shipping quotations on large quantities.
Q: How often should commercial cutting boards be replaced in high-volume kitchens?
A: Replace boards when knife scoring creates deep grooves that trap food particles and resist cleaning. Most high-volume operations rotate boards every 6-18 months depending on daily prep volume and sanitising frequency.