- -€6.00
Kesper 30150 Professional Poultry Cutting Board, HACCP Standard, Gastronorm 1/1, Heat-Resistant up to 95°C, Non-Slip Feet, Blade-Friendly Surface, Yellow
€36.90
€30.90
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- Type: Professional cutting board designed according to the HACCP concept
- Material: Plastic—safe for food contact
- Intended use: For professional kitchens, restaurants, catering, and butcher shops
- Size: GN 1/1 (Gastronorm) - International standard for professional kitchens with exact dimensions of 530 x 325 mm - ensures a perfect fit in restaurant refrigerators, tables, shelves, and tray carts
- Temperature resistance: Up to 95 °C
- Construction: Sturdy and resistant to deformation even with intensive use
- Feet: 4 flexible, non-slip rubber feet
- Surface: Smooth, easy to clean, and gentle on knives
- Dishwasher-safe
- Dimensions (H x W x D): 1.5 x 32.5 x 53 cm
- Weight: 2.45 kg
- Color: Yellow
Why do cutting boards come in different colors?
At first glance, all the cutting boards in this series appear identical in terms of material, durability, and quality. However, the different colors aren’t just for decoration—they serve a practical purpose: to make it easier to separate different types of food and reduce the risk of cross-contamination in the kitchen.
In professional kitchens, different food groups are prepared on separate cutting boards, each marked with a different color. The same principle is extremely useful at home as well:
- Better hygiene: Raw meat and poultry can contain bacteria such as Salmonella. If you use the same cutting board for vegetables intended to be eaten raw after cutting meat, bacteria can be transferred to them. Different colors make it easy to distinguish between cutting boards and avoid such cross-contamination
- No mixing of odors: Fish has a strong aroma that can linger on the surface of the cutting board.
Using a separate cutting board for fish and seafood helps preserve the neutral taste and aroma of other foods
- Easy to remember: The colors allow you to quickly recognize which cutting board is intended for which type of food, without having to check every time
The color-coding system:
- Red - for raw red meat, such as pork and veal
- Yellow—for chicken and other poultry
- Blue—for fish and seafood
- Green—for fresh vegetables, fruits, and herbs
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99KSP30150
5 Items
Data sheet
- Цвят
- Жълт
- Тип продукт
- Дъска за рязане
- Материал
- Пластмаса
- Функции
- Против плъзгане
- Форма
- Правоъгълна
- Брой/комплект
- 1
- Височина
- 1.5 cm
- Ширина
- 32.5 cm
- Дължина
- 53 cm
- Тегло
- 2.45 Kg
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- Type: Professional cutting board designed according to the HACCP concept
- Material: Plastic—safe for food contact
- Intended use: For professional kitchens, restaurants, catering, and butcher shops
- Size: GN 1/1 (Gastronorm) - International standard for professional kitchens with exact dimensions of 530 x 325 mm - ensures a perfect fit in restaurant refrigerators, tables, shelves, and tray carts
- Temperature resistance: Up to 95 °C
- Construction: Sturdy and resistant to deformation even with intensive use
- Feet: 4 flexible, non-slip rubber feet
- Surface: Smooth, easy to clean, and gentle on knives
- Dishwasher-safe
- Dimensions (H x W x D): 1.5 x 32.5 x 53 cm
- Weight: 2.45 kg
- Color: Yellow
Why do cutting boards come in different colors?
At first glance, all the cutting boards in this series appear identical in terms of material, durability, and quality. However, the different colors aren’t just for decoration—they serve a practical purpose: to make it easier to separate different types of food and reduce the risk of cross-contamination in the kitchen.
In professional kitchens, different food groups are prepared on separate cutting boards, each marked with a different color. The same principle is extremely useful at home as well:
- Better hygiene: Raw meat and poultry can contain bacteria such as Salmonella. If you use the same cutting board for vegetables intended to be eaten raw after cutting meat, bacteria can be transferred to them. Different colors make it easy to distinguish between cutting boards and avoid such cross-contamination
- No mixing of odors: Fish has a strong aroma that can linger on the surface of the cutting board.
Using a separate cutting board for fish and seafood helps preserve the neutral taste and aroma of other foods
- Easy to remember: The colors allow you to quickly recognize which cutting board is intended for which type of food, without having to check every time
The color-coding system:
- Red - for raw red meat, such as pork and veal
- Yellow—for chicken and other poultry
- Blue—for fish and seafood
- Green—for fresh vegetables, fruits, and herbs