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Hi there, I'm Jarvis! I see you're looking at the Extra Thick Low Density Chopping Board | Blue Cutting Board | Large Commercial Kitchen | Hygiplas HC872. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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Hygiplas In Stock

Extra Thick Low Density Chopping Board | Blue Cutting Board | Large Commercial Kitchen | Hygiplas HC872

SKU: HC872
£38.91 / exc vat
£46.69/ inc vat
  • Low-Density Polyethylene
  • HACCP Colour-Coded Blue
  • Extra Thick 20mm Profile
  • Large 600x450mm Surface

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Stepping up your kitchen's food safety game doesn't need to be complicated. This is the Hygiplas HC872, a proper, professional-grade chopping board designed specifically for preparing raw fish. It's not just a slab of plastic; it’s a cornerstone of a safe, efficient, and  compliant kitchen, built to handle the daily rigours of a bustling commercial environment without breaking a sweat (or your budget).

Perfect for fishmongers, seaside restaurants, hotel kitchens, and  high-volume caterers, this board provides a large, stable, and  instantly recognisable station for all your seafood prep. The distinct blue colour is part of the universal HACCP colour-coding system, making it incredibly easy for your team to grab the right tool for the job, drastically reducing the risk of cross-contamination between raw fish and  other ingredients.

Crafted from durable, low-density polyethylene, this extra thick blue chopping board is engineered to be kind to your knives while resisting deep scores where bacteria could hide. It's non-absorbent, easy to clean, and  built to last. This is a simple, smart investment in your kitchen's hygiene and  workflow that pays for itself in peace of mind and  performance.

Key Features and  Benefits

  • Low-Density Polyethylene: Protects your knife edges from dulling too quickly.
  • HACCP Colour-Coded Blue: Instantly identifiable for raw fish, preventing dangerous cross-contamination.
  • Extra Thick 20mm Profile: Resists warping and  provides a sturdy, long-lasting cutting surface.
  • Large 600x450mm Surface: Offers ample space for filleting large fish comfortably.
  • Non-Absorbent Material: Prevents liquids and  odours from soaking in, keeping it hygienic.
  • Non-Toxic and  Food-Safe: A completely safe surface for all your food prep.
  • Easy to Clean: A simple wipe-down is often enough for minor jobs.
  • Commercial Dishwasher Safe: Allows for easy and  effective high-temperature sanitisation after use.

Technical Specifications

  • Brand: Hygiplas
  • SKU: HC872
  • Dimensions: 20(H) x 600(W) x 450(D) mm
  • Weight: 4.4kg
  • Material: Low Density Polyethylene (LDPE)
  • Colour: Blue (For Raw Fish)
  • Thickness: 20mm

Expert Review and  Insights

In a professional kitchen, your chopping boards are your first line of defence in food safety. The Hygiplas HC872 isn't fancy, but it does its job exceptionally well. Its thickness gives it a reassuring heft and  stability that cheaper boards lack, and  the LDPE material provides just enough give to protect your blades. It’s a workhorse, plain and  simple.

Sophie Brooks – Chef Tools Expert View Profile →

  • Pro: The 20mm thickness is excellent, it barely shows knife marks after heavy use.

  • Con: Its professional size can make it awkward to store in smaller, cramped kitchens.

Case Study: Real Business, Real Results

The Salty Catcher, a popular fish restaurant in Oban, Scotland, needed to upgrade their worn-out prep boards to better meet modern hygiene standards. Their old boards were becoming heavily scored and  difficult to sanitise effectively.

"We brought in a set of these Hygiplas boards for different food groups, including this blue one for our fish. The difference was immediate. They're incredibly tough, don't hold onto smells, and  our environmental health officer was very impressed. They just make everything feel cleaner and  more professional."

Robert Grant – Head Chef

The switch streamlined their cleaning process and  gave the kitchen team greater confidence in their food safety procedures, contributing to a 5-star hygiene rating during their next inspection.

Installation and  Maintenance Guide

Setting It Up

  • Before first use, wash the board thoroughly with warm, soapy water.
  • Always place on a clean, flat, and  stable work surface.
  • For extra grip on stainless steel counters, place a damp cloth or a non-slip mat underneath.
  • If possible, store it in a designated board rack to protect the surface and  allow air circulation.

Keeping It Going

  • Clean the board immediately after you've finished prepping fish to prevent odours from setting in.
  • The board is safe for high-temperature commercial dishwashers for a full, hygienic clean.
  • Avoid using harsh abrasive scouring pads which can create grooves on the surface.
  • Always store the board flat or upright in a rack to prevent it from warping over time.

Buying Guide: Choosing the Right Chopping Board

Not sure which board is right for your setup? Here’s a quick guide to help you choose the perfect one.

Colour is Your First Defence

Using a colour-coded system is the easiest way to prevent cross-contamination. This food prep chopping board blue is for raw fish, while red is for raw meat, green for veg, and  so on.

Thickness Equals a Longer Life

A thicker board (20mm like this one) is far more resistant to warping and  deep cuts than a standard 10mm board. It’s a sign of a true commercial-grade product that’s built to last.

Material Really Matters

Low-Density Polyethylene (LDPE) is the industry standard for a reason. It's non-porous, meaning it won't absorb juices or bacteria, and  it's kinder to your knife edges than wood or hard plastic.

Get the Right Size for the Job

Don't try to fillet a whole salmon on a tiny board. A large surface area gives you the space to work safely and  efficiently. Measure your prep station to ensure a good fit.

Look for Easy Cleaning

In a busy kitchen, nobody has time for high-maintenance equipment. A board that is non-absorbent and  can be thrown in the dishwasher is a massive time-saver.

See all Low Density Chopping Boards

Frequently Asked Questions

Q: Is this chopping board really dishwasher safe?

A: Absolutely. It's made from materials designed to withstand the high temperatures and  detergents of commercial dishwashers for effective sanitisation.

Q: What does 'low density' actually mean?

A: It refers to the material's composition. It's slightly softer than high-density plastic, which helps to prevent your knives from becoming blunt so quickly.

Q: Why is this board blue?

A: In the UK and  Europe, blue is the industry-standard colour for boards used exclusively for preparing raw fish. This helps prevent cross-contamination to other foods.

Q: Will strong-smelling fish like mackerel or kippers taint the board?

A: The LDPE material is non-porous and  non-absorbent, so as long as it's cleaned properly after use, it will not retain odours or flavours.

Q: Is this board flexible or rigid?

A: At 20mm thick, this is a very rigid and  sturdy board. It will not bend or flex during use.

Q: Can I use this for bread or vegetables if my other board is in the wash?

A: We strongly advise against this. To maintain food safety and  comply with HACCP standards, you should only ever use this blue board for raw fish.

Q: Does it slip easily on stainless steel worktops?

A: It's quite stable due to its 4.4kg weight, but for maximum safety, we always recommend placing a damp cloth or a non-slip mat underneath any chopping board.

Q: What is HACCP?

A: HACCP stands for Hazard Analysis and  Critical Control Points. It’s a systematic approach to food safety, and  using colour-coded equipment like this board is a key part of implementing it correctly.

What Customers Are Saying

"A proper, heavy-duty board that doesn't slide around on the steel prep tables. It's taken a real battering from our fish filleters and  still looks great. A solid bit of kit."

Martin L. – Fishmonger, Grimsby

"We bought this large commercial chopping board to replace our old thin one and  the quality is night and  day. The thickness makes all the difference. Highly recommended."

Anya Sharma – Catering Company, Birmingham

"Excellent for our seafood nights. Very hygienic and  easy to pop in the commercial dishwasher. Just be sure you have the rack space for it, as it's a decent size!"

Paul Davies – Gastropub, Cardiff

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The Hygiplas Promise: Consistency and  Compliance in Every Slice

Hygiplas has built its reputation on producing no-nonsense, reliable essentials that professional kitchens depend on day in, day out. This Hygiplas HC872 blue cutting board is more than just a piece of plastic; it's a commitment to a safer kitchen environment. Investing in a proper, colour-coded system isn't just about ticking a box for a health inspection. It's about building a culture of safety that protects your customers, your staff, and  your reputation. This board is designed to endure constant use, resist damage that can harbour bacteria, and  make compliance second nature. Over its long life, it represents fantastic value, reducing the risk of costly mistakes and  demonstrating a professional approach to food handling that builds trust from the kitchen pass to the customer's plate.

Explore more from Hygiplas

Why a 'Low-Density' Board is Better for Your Knives

You might see 'Low-Density Polyethylene' (LDPE) and  think it means flimsy, but in the world of chopping boards, it's a huge advantage. It means the material has a slight 'give' to it, rather than being rock-hard and  brittle like cheap domestic boards.

Think of it like this: cutting on a very hard surface is like chopping on a paving slab – your knife edge gets blunted with every single impact. Cutting on an LDPE board is more like cutting on a very firm block of wax. The surface absorbs the impact, which not only stops the board from cracking but, more importantly, it protects the finely sharpened edge of your expensive chef's knives, keeping them sharper for longer. It's a small detail that saves you time and  money on knife maintenance.

Who Should Buy This?

  • Fish & Chip Shops: Essential for a dedicated station to safely prep daily catches of cod and  haddock without any fuss.
  • Seafood Restaurants: A must-have for safely filleting everything from delicate sea bass to hefty salmon, ensuring hygiene standards are met.
  • Hotel Kitchens: Perfect for establishing a compliant, colour-coded fish prep area within a larger, multi-station kitchen operation.
  • Mobile Caterers: A durable and  reliable surface for on-site food prep, guaranteeing food safety at any event or festival.
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