Chopping Board for Hotel is a standardized vegetable cutting tool designed for hotel kitchens, banquet halls and in-room dining services. The size is usually 45cm (length) × 35cm (width) × 2cm (thickness). It is made of high-density solid wood or food-grade plastic to meet the needs of high-frequency use and food safety.

Chopping Board for Hotel Specifications:

Technology and core parameters

1. Material and process

Substrate selection: North American hard maple (density 0.72g/cm³) or food-grade HDPE plastic (impact strength ≥40kJ/m²), FDA and EU LFGB certified.

Surface treatment: The wooden model is coated with natural beeswax oil (thickness 0.3mm), and the wear resistance is increased by 50%; the plastic model uses nano-antibacterial coating (antibacterial rate 99.9%).

Edge design: The fillet radius is 5mm to avoid the risk of cuts and improve the stability of grip.

2. Core parameters

Load-bearing capacity: static load-bearing 150kg, dynamic load-bearing 100kg, suitable for heavy-duty knives and food processing.

Temperature range: wooden model -20℃ to 100℃, plastic model -40℃ to 120℃, compatible with refrigerators and high-temperature disinfection.

Antibacterial performance: Escherichia coli antibacterial rate ≥99.6% (24-hour test), Staphylococcus aureus antibacterial rate ≥99.3%.

Dimensional accuracy: length error ±1mm, width error ±0.5mm, thickness error ±0.2mm, suitable for automated cutting equipment.

Product features

1. High strength and durability: wooden model has a bending strength of 110MPa, plastic model has a Shore hardness of D85, and its service life is 3 times that of ordinary cutting boards.

2. Easy to clean and anti-fouling: surface porosity <0.5%, stain penetration rate reduced by 95%, and cleaning time shortened by 60%.

3. Environmental protection and sustainability: wooden model uses FSC-certified wood, plastic model has a recyclability rate of 100%, and carbon emissions are reduced by 50%.

4. Customized service: supports laser engraving of hotel LOGO (accuracy ±0.1mm), color customization (Pantone color card matching) and anti-slip pattern design.

Application areas

1. Hotel kitchen and central kitchen

Multi-ingredient partition processing:

Raw meat/seafood special board (red logo): avoid cross contamination and meet HACCP standards.

Delicious food/vegetable special board (green logo): reduce microbial residue and improve cleaning efficiency by 40%.

Batch preparation of banquet dishes:

The 45×35cm size is suitable for commercial vegetable cutters, which can process 500kg of ingredients per day and reduce labor costs by 30%.

Back kitchen efficiency optimization:

Anti-slip shading design (friction coefficient 0.8), knife sliding rate is reduced by 70%, and cutting speed is increased by 25%.

2. Guest room mini bar and breakfast service

Food packaging in mini bar:

Load-bearing 30kg/piece, suitable for self-service food placement such as cheese plates and fruit platters, reducing the breakage rate by 90%.

Breakfast buffet:

Resistant to high temperatures of 100°C, hot food (such as fried eggs and toast) can be placed on it, and the food insulation time can be extended by 1 hour.

Room service:

Lightweight design (2.5kg for wooden model and 1.8kg for plastic model), which is convenient for waiters to operate with one hand and improve service efficiency.

3. High-end catering and Michelin restaurants

Molecular cuisine experiment:

Resistant to low temperatures of -40°C, suitable for liquid nitrogen quick freezing technology, to keep the molecular structure of ingredients stable.

Artistic presentation of plating:

Surface flatness ≤0.1mm, suitable for 3D printing chocolate, sugar art and other fine decorations, to enhance the artistic sense of dishes.

Protection of famous chef knives:

Moderate hardness (HS60 for wooden model and D85 for plastic model), reducing knife wear and extending service life by 50%.

4. Hotel banquet and event center

Preparation for large banquets:

Stackable design (stack height ≤1.2m), saving 70% of storage space, and 200 pieces can be reserved for a single event.

Outdoor barbecue party:

High temperature resistance of 120℃, suitable for direct grilling over charcoal (such as grilled lamb chops, whole chicken), reducing the risk of burning.

Theme event customization:

Support UV printing of hotel event LOGO (resolution 1200dpi) to enhance brand exposure.

5. Hotel training and teaching scenarios

Chef training assessment:

Size standardization (45×35cm), suitable for teaching model knives, to improve the standardization of students' operations.

Food safety course:

Visualization of antibacterial performance (displayed by ATP fluorescence detector) to enhance students' hygiene awareness.

International event hosting:

Complies with the World Association of Chefs (WACS) event standards and is suitable for global cooking competitions.

Care and maintenance guide

1. Daily cleaning

Wooden model: Wipe with a neutral detergent (pH 6-8), and the residue must be removed within 3 minutes to avoid moisture penetration.

Plastic model: Can be put in the dishwasher for cleaning (temperature ≤65℃), but avoid mixing with sharp tableware.

2. Anti-mold and anti-bacteria

Wooden models: Spray natural wood vinegar (concentration 5%) every month to inhibit mold growth and extend the service life by 2 years.

Plastic models: UV disinfection (wavelength 254nm, dosage 30mJ/cm²), once a quarter.

3. Repair and replacement

Surface scratches: Wooden models can be polished with 240-grit sandpaper and then re-applied with beeswax oil; plastic models can be partially repaired with a hot air gun (temperature 120℃).

Deformation treatment: Wooden models need to be returned to the factory for hot pressing correction (temperature 80℃, pressure 3MPa, duration 40 minutes); plastic models can be directly replaced.