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JAYA MATA 48x33cm Rectangle LDPE Chopping Board (JM157) [Plastic Cutting Board_Slicing_Reversible_Commercial_Colour Coded_Papan Pemotong Plastik]
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Penghantaran

Penghantaran Dari
Mainland China
Anggaran Penghantaran
Oct 11, 2024 - Nov 01, 2024

Warna

Color family

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Kuantiti

5 Unit lagi
Jumlah
RM 106.97
Gambaran Kedai
Home Life Hall
44 minutes ago
Produk 87315
Pengikut 6
Penilaian 4
Sertai 2 Months Ago
Kadar Pembatalan 0%
Spesifikasi Produk
Category
: Kitchen & Dining  >  Kitchen Utensils  >  Preparation & Cutting Boards
Brand
: NoBrand
Model
: Not Specified
SKU
: 797674844
Dimension (Length x Width x Height)
: 10.00 x 15.00 x 20.00
Weight(kg)
: 0.6
Manufacturing Country
: Not Specified
Warranty Type
: No Warranty
Warranty Value
: -
Warranty Description
: -
Hantar Dari
: Mainland China
Deskripsi Produk

JM157 Rectangle LDPE Chopping Board 48x33cm

Designed For Chef

Products Description:

A cutting board is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food. It is often made of wood or plastic and come in various widths and sizes. Most plastic cutting board are specifically designed not to dull the edge of a knife. A good cutting board material must be soft, easy to clean and non-abrasive, but not fragile to the point of being destroyed. Rough cutting edges such as serrated knives abrade and damage a cutting surface more rapidly than do smooth cutting implements. Thus, serrated knife should not be used on a plastic cutting board.

Dimension : L 19" x W 13" ? L 480mm xW 330mm

Thickness :?"? 20mm

Weight : 2.945kg

Barcode : 9 555031 608172

Material : 100% Low-density polyethylene (LDPE)

Colour Family : YELLOW, BLUE, GREEN, WHITE, RED

Advantages:

? Color-coded cutting board -Prevent cross contamination of different food types.

? Designed for chef.

? Easy to clean, store and handle.

? Moisture and stain resistant.

? Fungus and moulds resistant.

? Abrasion resistant / High durability.

? Chemical resistant.

? Food industries application.

? Low maintenance cost and more hygienic.

? Allow the usage on both sides.

? Knife-friendly cutting surfaces.

? Ideal for hawker, hotel and restaurant use.

Hygiene:

Sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board.

Regardless of the material, regular maintenance of a cutting board is important. A very diluted bleach solution is best for disinfecting cutting boards. To remove odors, the board can be rinsed and then rubbed with coarse salt and left to stand for several minutes before being wiped and rinsed clean.

Unlike wood, most plastic boards are non-porous, which means that bacterial can't enter below the surface. It is still equally as important to clean the boards thoroughly after each use as bacterial can lie and grow in any imperfections on the surface. Although many boards are dishwasher safe, they are still will be warped by the hot water, making them unsafe. When heavily or deeply scored, boards need to be resurfaced as scoring can harbour mildew and bacterial. However, resurfacing a plastic cutting board is quite difficult and replacing it is recommended instead.

Preventing cross contamination of food:

Bacterial or allergens can easily be transmitted from one part of the kitchen to another or from one food to another via knives, hands, or surfaces such as chopping boards. To reduce the chance of this it is advised to use separate boards for different types of food such as raw meat, seafood, vegetables and fruits.Hazard Analysis Critical Control Points (HACCP) color coded are designed to help you implement food safety best practices in your kitchen, with different color for different types of food.

Use and care:

1. Wash and dry up after use, stand or hang it at ventilated area.

2. Use the product on the flat surface.

3. Hot water or steam may warped the product.

4. Do not put the hot pots or kettles on the product.

Penilaian produk
- / 5.0
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