Cutting boards are HACCP-critical — colour-coded for protein/produce/cooked separation, sized to the bench and the protein, and graded for daily abuse. Hospitality Connect stocks Chef Inox HACCP polyethylene boards in the standard six colours, plus Bisetti walnut and natural timber boards for front-of-house and pastry, and Avanti specialty boards.
Choosing the right cutting board
- HACCP colour-coded PE (Chef Inox): Six colours — red (raw meat), blue (fish), green (salad/veg), brown (cooked meat), yellow (poultry), white (dairy/bakery).
- Standard sizes: 380x510mm with 12mm or 20mm thickness — bench size; 300x450mm for prep stations.
- GN 1/1 boards (530x325mm): Fit standard GN trays and combi-oven shelves.
- Wooden boards (Bisetti): 40x25, 45x30, 50x35cm in natural and walnut, with sauce groove — front-of-house carving and cheese service.
- Bamboo boards (Regina, Peer Sorensen): Lighter, sustainable timber alternative; suit serving and presentation.
- Specialty (Avanti mezzaluna sets): Curved chopper with matched cutting surface for herbs and greens.
Material comparison
- HDPE (high-density polyethylene): The HACCP standard — non-porous, dishwasher safe, easy to sanitise. Won't damage knife edges as fast as harder polymers.
- Wood: Self-healing fibre structure; gentler on knife edges; needs oiling. Not suited to raw protein in commercial settings.
- Bamboo: Hard, won't dull knives as quickly as some polymers; sustainable. Splinters if cut on the wrong way.
- Tempered glass (Avanti): For bench protection only — never cut directly on glass. Dulls knives instantly.
Specifying for your kitchen
Every prep station needs at least two boards — different colours for different proteins. Service line needs an additional cooked-side board (brown). Pastry section needs a dedicated white or natural wood board. Production kitchens need duplicate sets — one in service, one in wash.
Pair cutting boards with
Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.
All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.
Build the prep station with cooks knives, paring knives, and clean with cleaning chemicals to maintain HACCP standards.
