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> The only chopping board you will ever need! > Works with Series 270 cutting board to create a chopping block. > 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 Chopping Board Series 470
The chopping board is convenient and will look great on a buffet table. The chopping board is also designed to fit directly over the Profboard Series 270 base. With a chopping board mounted on your Series 270 cutting board, you will have a solid base when you need to perform all chopping tasks. Profboard chopping boards are dishwasher safe (see the Instructions tab for more information).
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 chopping board size do I need?
A: 32.5 x 53cm covers portioning and everyday raw prep. 40 x 60cm is for breaking down large cuts or chopping in bulk.
Q: What does it turn my board into?
A: A chopping block. Mounted on a Series 270 base it gives a thick, stable, flat surface that takes heavy work, without buying a separate block.
Q: Why is there no juice groove?
A: Because chopping needs a flat surface right out to the edge. A groove interrupts the cut and traps debris where a heavy knife is working.
Q: Why is it red?
A: Red is the raw meat color in the Profboard system, and a chopping board is nearly always working raw ingredients.
Q: Should I use it for cooked food?
A: No. It is your raw meat surface, and crossing it with cooked food undoes the reason for having color-coded surfaces at all.
Q: Does it need the Series 270 base?
A: Yes, at the matching size. The base is what stops the board moving under force, and it is the part people try to skip.
Q: Can I really chop hard on it?
A: It is built for it, and the base underneath is what makes that safe. Chopping on an unsupported board is how people get hurt.
Q: How does it compare with a wooden block?
A: Lighter, cheaper, dishwasher safe and color coded. A wooden block is kinder to a knife edge but cannot go through a machine.
Q: Can I take it off when I am done?
A: Yes, which is the appeal if your kitchen is short on space. A permanent block sits there all day; this comes off and gives you the counter back.
Q: What else goes in the basket?
A: A Series 270 base if you do not have one, and red sheets for it. The chopping board sits on the base, and the base still needs a sheet for everything that is not raw meat.
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