Cleaning & Hygiene

/Cleaning & Hygiene
Cleaning & Hygiene2017-03-01T12:09:15+00:00

Profboard Cleaning – Profboard Pro Serie 270 / Serie 470 / Profboard Private Serie 670 / Sheet Serie 1000

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.

PROFBOARD Cleaning – Cool Collection

Base board

The base board can withstand all common detergents.
The base board must not be cleaned in a dishwasher.

PROFBOARD Cleaning – Cutting Sheets

Cutting sheets

Cutting sheets can withstand all common detergents.
Cutting sheets can be cleaned in a dishwasher or under the tap. If a dishwasher is used, it is important that the sheets are completely level as they otherwise may buckle during the drying process. The sheets must never be subjected to strain during washing.
Avoid placing hot pots and pans on the sheets as this will damage them.
Like the base board, cutting sheets expand when heated. They too, however, retract to their original size on cooling. The base board and cutting sheets will fit each other perfectly again once they have reached the same temperature.

PROFBOARD Useful tips

Cutting sheets

The thin cutting sheets should only be used for preparing cold ingredients.
Never place anything hot on the sheets as this will deform them. If you need to carve or cut anything hot, use either the base board alone or fit a carving board if you have one.
Both the carving board and base board can withstand heat and excess meat juice can collect in the milled groove.
Cutting sheets can be used on both sides.
Cutting sheets are made of PP (polypropylene), which is gentle on your knives. Cutting sheets will gradually become more scratched the more you use them. When you think that they are too badly scratched, you can replace them by purchasing a refill pack from your distributor. Experience has shown that cutting sheets last about four to eight months depending on how much they are used.
This is the basic idea behind the concept – that it is easier to replace a cutting sheet than an entire cutting board in order to maintain good food hygiene. This is not only common sense, it is also cheaper in the long run.

HACCP principle

Cutting sheets are available in six different colours based on the so-called HACCP principle used in professional kitchens. Put briefly, it means that a differently coloured cutting board should be used for each group of raw ingredients.
This ensures a high level of food hygiene and minimises the risk of food poisoning from campylobacter or salmonella. If you change the cutting sheet depending on the category of raw material you are currently preparing, you will ensure the best possible food hygiene.
Red for raw meat | Green for vegetables | Yellow for poultry | Blue for seafood | White for dairy products | Black for serving