Cutting Boards Rack

This collection holds Hospitality Connect's cutting board racks, currently four Chef Inox models. A board rack stores chopping boards upright in a commercial kitchen rather than stacked flat on a bench or shelf.

Storing boards on edge lets both faces drain and air-dry after washing, which is the main reason kitchens use a rack at all. It also keeps a colour-coded board set separated, so a raw meat board is never picked up in place of the salad board. Two figures decide which rack fits: the number of slots, and the slot width, because a thick polyethylene board will not seat in a rack sized for thin boards. Check the thickness of the boards you already own before ordering. A rack works best near the wash-up or the main prep bench, where boards dry close to the point they are next used. Trade pricing applies and delivery is Australia-wide.

Why buy cutting board racks from Hospitality Connect

• In stock and shipping: Our Penrith warehouse holds depth across the range — most lines dispatch same-day or next-day to Sydney metro.
• Showroom-backed buying: Walk-in showroom for hands-on inspection of major equipment — particularly useful for refrigeration, cooking, and warewashing decisions.
• Trade accounts and volume pricing: Set up a trade account for ongoing supply, project pricing, and consolidated invoicing across your venues.
• Specifier-friendly advice: We work with builders, designers, and chefs on full kitchen layouts — practical input on GN configurations, ventilation, and electrical loads.
• Australian-supported brands: We stock brands with local agents, parts supply, and proven service histories — not unknown imports.
• Fast freight Australia-wide: Sydney metro, regional NSW, VIC, QLD, SA, WA — established freight network with tracked delivery.

Rack and board care

• Wash the rack with the boards: Racks accumulate residue from drips — wash both daily.
• Replace rack supports as they bend: Wire racks bend over time — a bent rack doesn't air-dry boards properly.
• Air-dry, never towel-dry: Towel-drying transfers bacteria — let boards drip-dry vertically in the rack.
• Inspect the board surfaces weekly: Deeply scarred boards need replacing — sanding restores surface but only to a point.
• Match the rack to your board count: A six-colour HACCP system needs a six-board rack — undersized racks force wet stacking.
• Position racks near the wash sink: Easy access to drying drives compliance — a rack across the room won't get used.

Need help choosing? Talk to us

Reach out with your covers, menu style, and available footprint — we'll point you to the right unit and price it competitively for trade buyers. Showroom visits welcome in Penrith, and we ship most lines same-day or next-day to Sydney metro and on to the rest of Australia.