Omcan 15" x 20" x 3/4" Polyethylene White Cutting Board

White boards are typically reserved for dairy, bakery, or general prep that doesn't cross with raw protein. The Omcan 15" x 20" x 3/4" Polyethylene White Cutting Board fits into a multi-color set where red handles raw meat, blue handles raw seafood, and green handles vegetables.

3/4" thickness gives enough mass to absorb knife impact without flexing, while staying portable for cleaning. Thinner boards (1/2") slide and shift during prep; thicker boards (1" plus) work better for butcher use but are heavy to handle for staff.

Yes, high-density polyethylene tolerates standard commercial dishwasher cycles, including high-temp sanitize cycles up to about 180°F. Avoid prolonged exposure to harsh degreasers, which can warp the board over time.

Polyethylene is non-porous, dishwasher safe, and meets NSF requirements for commercial food prep. Wood boards are porous, absorb juices and bacteria, and aren't accepted by many US health codes for raw-protein prep.

Yes, a few habits keep boards working longer: * Resurface or flip when deep knife grooves develop * Avoid prolonged hot-water soaks, which warp the board * Don't use as a heat trivet for hot pans * Store flat or vertically in a dedicated rack to prevent bowing

Replace when deep grooves can't be planed out, when discoloration penetrates the surface, or when the board has cracks or chips that harbor bacteria. Boards under heavy daily use typically last 1 to 3 years before replacement.

The standard board is flat, ungrooved white polyethylene without integrated non-slip pads. Add a damp towel or rubber non-slip mat underneath for stability during heavy chopping, especially on slick stainless work surfaces.