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> The only chopping board you will ever need! > 32.5cm x 53cm > 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.
Status: In Stock
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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: Why does the chopping board not have a juice groove?
A: Because a groove gets in the way when you chop. You want a flat surface right out to the edge, and you do not want debris collecting in a channel while a heavy knife is working.
Q: So it is not a cheaper version of the carving board?
A: No, it is built for a different job. Carving needs a groove because cooked meat releases liquid. Chopping needs a flat surface because you are cutting through things, not resting them.
Q: Why is it red?
A: Red is the raw meat colour in the Profboard system. A chopping board is nearly always working raw ingredients, so it is coded to match.
Q: What does it turn my board into?
A: A chopping block. Sitting on a Series 270 base it gives you a thick, solid, flat mass that takes heavy work, without buying a separate block or giving up the counter space to one.
Q: Can I really chop hard on it?
A: It is made for it, and the base underneath is what makes that safe. Chopping on a board that can slide is how people get hurt.
Q: Should I use it for cooked food?
A: Better not to. It is your raw meat surface, and using it for cooked food undoes the whole point of having colour-coded surfaces in the first place.
Q: Does it need the Series 270 base?
A: Yes, at the matching size. That is the part people try to skip, and it is the part that stops the board moving.
Q: How does it compare with a wooden block?
A: It is lighter, cheaper, dishwasher safe and colour coded. A wooden block is kinder to your knife edge but you cannot put it through a machine.
Q: Can I take it off when I am done?
A: Yes, and that is the appeal if your kitchen is short on space. A permanent block sits there all day; this comes off and gives you your counter back.
Q: What should I buy alongside it?
A: Red sheets for the base underneath. If you are doing enough raw prep to want a chopping board, red is the colour you will replace first.
