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Hi there, I'm Jarvis! I see you're looking at the High Density Chopping Board | Blue Cutting Board | Small Size | Hygiplas HC863. How can I help you with the technical specs or suitability for your business today?

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Hygiplas In Stock

High Density Chopping Board | Blue Cutting Board | Small Size | Hygiplas HC863

SKU: HC863
£13.26 / exc vat
£15.91/ inc vat
  • High Density Polyethylene
  • Colour-Coded Blue
  • Non-Absorbent Surface
  • Heavyweight Design

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Introducing a true kitchen workhorse, the Hygiplas HC863 High Density Chopping Board. This isn't just any bit of plastic; it's a professionally designed tool crafted to make your food prep safer, cleaner, and  more efficient. Perfectly sized for specific tasks or kitchens where space is at a premium, this small blue chopping board from Hygiplas is your first line of defence against cross-contamination.

Specifically designed for chefs, caterers, and  any food business that takes hygiene seriously, its vibrant blue colour instantly signals its dedicated purpose: preparing raw fish. Built from high-density polyethylene, it’s tough enough to resist deep knife scores where bacteria love to hide, and  it won't warp in the dishwasher after a busy service. It’s the kind of simple, effective equipment that makes a massive difference to your daily operations.

If you're looking to tighten up your food safety management system (HACCP) without any fuss, this is the board for you. Durable, non-absorbent, and  easy to sanitise, the Hygiplas HC863 cutting board is a smart, affordable investment in your kitchen's professionalism and  your customers' safety. It’s a foundational piece of kit that quietly does its job, day in and  day out.

Key Features and  Benefits

  • High Density Polyethylene: Resists deep scratches where dangerous bacteria can hide.
  • Colour-Coded Blue: Instantly identifies it for raw fish, preventing costly cross-contamination.
  • Non-Absorbent Surface: Stops fishy odours and  juices from soaking into the board.
  • Heavyweight Design: Stays firmly on your worktop for safer, more stable chopping.
  • Dishwasher Safe: Makes end-of-service clean-up incredibly quick and  simple.
  • Compact 305x229mm Size: Fits perfectly in smaller kitchens or dedicated prep stations.
  • Improved Warp Resistance: Stays flat and  true, even after countless high-temperature washes.
  • HACCP System Ready: Helps you easily comply with essential food safety standards.

Technical Specifications

  • Brand: Hygiplas
  • SKU: HC863
  • Dimensions: 12(H) x 305(W) x 229(D)mm
  • Thickness: 12mm
  • Material: High Density Polyethylene (HDPE)
  • Colour: Blue (Designated for Raw Fish)
  • Weight: 0.78kg
  • Cleaning: Dishwasher Safe

Expert Review and  Insights

In any professional kitchen, your chopping boards are unsung heroes. The Hygiplas HC863 feels immediately different from cheaper alternatives; it has a reassuring heft and  a smooth, solid surface that knife edges appreciate. It’s a simple, no-nonsense tool built for the rigours of commercial use, where reliability and  hygiene are non-negotiable.

Sophie Brooks – Chef Tools View Profile →

  • Pro: The dense material genuinely reduces knife scarring, protecting both hygiene and  blade sharpness.
  • Con: Its solid weight, while great for stability, makes it less nimble than lighter boards.

Case Study: Real Business, Real Results

The Salty Skipper Fish Bar in Whitby, North Yorkshire, needed to upgrade their prep equipment after their old boards showed signs of heavy wear and  were becoming difficult to sanitise effectively for their EHO (Environmental Health Officer) checks.

"We switched to these Hygiplas blue boards for all our raw fish prep. The difference is night and  day. They clean up perfectly, don't hold any smells, and  our staff are more confident in their food handling. It's one less thing to worry about."

David Chen – Head Fryer

The change helped them pass their latest hygiene inspection with flying colours and  sped up their fish prep workflow by an estimated 15% due to easier clean-up between batches.

Installation and  Maintenance Guide

Setting It Up

  • Wash thoroughly with hot, soapy water before its first use.
  • Designate a specific spot in your kitchen for it, ensuring staff know it's for raw fish only.
  • Place on a completely flat and  stable work surface before you begin chopping.
  • For extra grip on stainless steel counters, place a damp, clean cloth underneath.

Keeping It Going

  • Clean immediately after use to prevent proteins from drying on the surface.
  • It is fully dishwasher safe, making sanitation easy in a commercial environment.
  • Store it vertically in a drying rack or completely flat to prevent any chance of warping.
  • Regularly check for deep scores and  replace the board when the surface becomes heavily pitted.

Buying Guide: Choosing the Right Chopping Board

Not sure which board is best for your kitchen? Here’s a quick rundown of what to look for to ensure you're making the right choice.

Colour Is Your First Defence

Using a colour-coded system is the easiest way to prevent dangerous cross-contamination. Blue is the universal standard for raw fish, while other colours like red (raw meat) and  green (veg) have their own roles.

Material Really Matters

High-Density Polyethylene (HDPE) is the professional's choice. It's non-porous, durable, and  kind to your knives. Avoid soft, low-density plastics that score easily and  wood, which can be difficult to sanitise in a commercial setting.

Get the Right Size & Thickness

A small board like this is perfect for specific tasks or small prep areas. Thicker boards (12mm+) are more stable and  less prone to warping than thinner, cheaper alternatives.

Look for Professional Grade

A commercial blue cutting board is built differently. It's designed to withstand the heat of a commercial dishwasher and  the daily abuse of a busy kitchen without warping, cracking, or staining easily.

Prioritise Ease of Cleaning

A non-absorbent surface is a must. The ability to pop it in the dishwasher for a high-temperature sanitising cycle is a huge time-saver and  hygiene booster.

See all High Density Chopping Boards

Frequently Asked Questions

Q: Why is this chopping board blue?

A: The blue colour is part of a widely recognised food hygiene system where specific colours are designated for different food types to prevent cross-contamination. Blue is the industry standard for preparing raw fish.

Q: Is this board really safe for my dishwasher?

A: Yes, absolutely. The high-density polyethylene construction is specifically designed to withstand the high temperatures and  harsh detergents of commercial dishwashers without warping or degrading.

Q: Will it slide around on my stainless steel worktop?

A: This board has a reassuring weight (0.78kg) which helps it stay in place. For extra security, you can always place a damp, clean cloth or a non-slip mat underneath it.

Q: Can I use this board for vegetables if I wash it properly?

A: To maintain the highest food safety standards and  comply with HACCP principles, we strongly recommend you only ever use this board for its intended purpose: raw fish.

Q: What does HDPE actually stand for?

A: HDPE stands for High Density Polyethylene. It's a strong, food-safe plastic that is non-porous and  resistant to cuts, making it the ideal material for hygienic chopping boards.

Q: Will a hard plastic board like this blunt my knives?

A: HDPE is chosen because it's a perfect balance. It's tough enough to resist scoring but has enough give to be much kinder to your knife edges than harder materials like glass or bamboo.

Q: Is this a small poly chopping board blue enough for a main fish prep station?

A: Its compact size is perfect for smaller kitchens, specific tasks like trimming fillets, or as a secondary board. For high-volume fishmongers, you might consider one of our larger blue boards.

Q: Is the surface smooth?

A: Yes, it has a smooth, non-porous surface that makes cleaning quick and  effective, and  won't snag or damage delicate fish fillets.

What Customers Are Saying

"A proper solid board that doesn't slide about on the counter. Easy to sanitise and  the blue colour makes it impossible for new staff to get it wrong. Top marks."

Mark L – The Angler's Arms, Cornwall

"Great little board for our dedicated fish station. It's a bit heavier than our old one, but that's a good thing as it feels much more sturdy and  safe to use."

Chloe G – Seaside Eatery, Brighton

"This is exactly what we needed to nail down our HACCP system. The Hygiplas HC863 cutting board is a non-negotiable bit of kit for us now. Simple, effective, and  built to last."

Samir K – Neptune's Catch, Bristol

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The Hygiplas Promise: Kitchens Built on Safety

Choosing a Hygiplas board is about more than just its dimensions or material; it's an investment in peace of mind. For decades, Hygiplas has been a cornerstone brand in UK kitchens, trusted for its no-nonsense approach to quality and  safety. This isn't a flashy gadget; it's a foundational tool built on the principle of reliability. Owning a proper commercial blue cutting board means you're not just buying a piece of plastic – you're buying confidence for your next EHO visit. You're buying consistency for your team, ensuring the risk of cross-contamination is actively managed. And you're buying long-term value, avoiding the frequent replacement costs and  hidden hygiene risks associated with cheaper, less durable boards. It’s a commitment to a safer, more professional standard of operation, from the first prep of the day to the final clean down.

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Why High-Density Plastic Makes a Safer Chopping Board

You've probably seen 'high density polyethylene' or 'HDPE' mentioned, but what does it actually mean for your kitchen? Think of it like the difference between a sponge and  a ceramic tile. A cheap, low-density board is like a sponge; it's porous and  soft, so every knife cut creates a tiny trench where juices and  bacteria can soak in and  hide, making it very hard to truly clean.

This high density plastic chopping board, however, is like the ceramic tile. The plastic is much more compressed and  non-porous. It’s far tougher to score deeply, and  because it doesn’t absorb anything, bacteria and  liquids stay on the surface. This means a simple wash and  sanitise is far more effective, completely removing any residue and  leaving you with a genuinely hygienic surface every time.

Who Should Buy This?

  • Fish & Chip Shops: The ideal size for a dedicated station for filleting fish, ensuring no mix-ups during busy periods.
  • Seafood Bistros & Restaurants: Essential for maintaining impeccable hygiene standards when prepping high-value seafood like scallops, sea bass, or monkfish.
  • Catering Colleges: An industry-standard board for teaching students the fundamentals of food safety and  correct colour-coding from day one.
  • Mobile Caterers & Food Trucks: Its compact, robust design is perfect for kitchens with limited space but high professional standards.
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