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> The only chopping board you will ever need! > Features a special milled juice groove. > Works with Series 270 cutting board to create a more solid base. > 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.
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PROFBOARD Carving Board Series 470
Profboard carving boards feature a special milled groove. The carving boards are also designed to fit directly over the base of Profboard Series 270 cutting boards. Having a carving board mounted on a Series 270 cutting board will provide a solid base when you need to carve meat or perform other tasks. Profboard carving boards are dishware safe (see the Instructions tab for more information).
Materials:
Profboard carving boards are made from prime Virgin high density polyethylene resin (PEHD). It is a food safe, thermoplastic board that is virtually indestructible in terms of cracking, warping, chipping, peeling and acid corrosion.
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.
Q: Which carving board size do I need?
A: 32.5 x 53cm handles joints, chickens and portioned service. 40 x 60cm is for turkeys and large bone-in cuts that need room around them, not just underneath.
Q: What does the carving board do that my board does not?
A: It catches the juices in a milled groove, and it protects the base. The base will scratch if you carve on it directly, which is why this exists as a separate piece.
Q: Does it need a Series 270 underneath?
A: Yes, at the matching size. It seats onto the base, which gives it the height and the grip that make carving safe.
Q: Why does stability matter when carving?
A: Because carving is the one job where you pull a sharp knife towards yourself with force. A board that moves while you do that is how accidents happen.
Q: Why is it black?
A: Black is the serving color in the Profboard system, and carving is cooked food heading for the table.
Q: Can I use it for hot food?
A: Yes, and this is the one part of the system meant for it. Profboard recommend the carving board for hot dishes, where the cutting sheets are for cold ingredients.
Q: Will it fit a Private Series 670?
A: No. The carving and chopping boards are made for the Series 270. The 670 already has a juice groove built into its base.
Q: How is it cleaned?
A: In the dishwasher. It handles cooked meat going to the table, so a machine wash is the sensible default.
Q: What is the difference between this and the chopping board?
A: This has the juice groove and is for cooked meat. The chopping board is flat to the edge, red, and made for raw work where a groove would get in the way.
Q: Should I get both?
A: Most people who carve regularly end up with both, because they share the same base and cover opposite ends of the same job.
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