Collection: PE Cutting Boards

Polyethylene cutting boards from Chef Inox, made for commercial kitchens where boards are washed constantly and swapped out on a schedule. The range covers colour-coded boards in white, blue and brown, and paddle boards with an integrated handle.

Colour coding is the main reason a kitchen chooses polyethylene over timber. Allocating a colour to each food group keeps raw and ready-to-eat preparation on separate surfaces, and it is easy for a new starter to follow without training. Board thickness affects how long a board lasts before the surface scores too deeply to clean properly. Size is set by bench depth rather than preference, so measure the bench before ordering. Trade pricing and Australia-wide delivery apply.

Why buy polyethylene cutting boards from Hospitality Connect

• Australian-owned trade supplier: Operating since 2003 with a Penrith showroom and warehouse — see equipment in person before you buy.
• Real warehouse stock: We hold inventory locally for same-day or next-day Sydney metro dispatch and prompt Australia-wide delivery.
• Real warehouse stock: We hold inventory locally for same-day or next-day Sydney metro dispatch and prompt Australia-wide delivery.
• Trade pricing for operators: Volume discounts for restaurants, café groups, hotels, caterers, and multi-site fit-outs — talk to us for a quote.
• Practical sizing advice: Our team knows GN sizing, kW ratings, and bench layouts — we recommend what fits your space and workflow, not what has the highest margin.
• Bundled fit-out packages: New venue or refit? We coordinate equipment lists across cooking, refrigeration, prep, and front-of-house in a single quote.
• Strong supplier relationships: Direct relationships with leading commercial brands give us stock priority, warranty backing, and accurate lead-time advice.

PE cutting board care

• Dishwasher daily: PE boards are dishwasher-safe — run them through every cycle for thorough sanitation.
• Sand or replace heavy scarring: Deep grooves harbour bacteria — sand light scars, replace heavy ones.
• Air-dry vertically: Stand boards in a rack between uses — never stack flat wet.
• Maintain colour discipline: Use red boards for raw meat, blue for fish, etc — cross-contamination is a serious food-safety risk.
• Replace warped boards: A warped board doesn't sit flat and is dangerous to cut on — discard rather than persisting.
• Watch for wash-temp limits: Some PE boards have temperature limits — check before sending through high-temp sanitiser cycles.

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.