Snijplank RESTO 95401 rechthoekig kunststof 138×200×8 mm grijs/wit

The RESTO 95401 rectangular plastic cutting board (138 × 200 × 8 mm) in grey and white offers a compact and durable work surface for everyday food preparation. Made from hard-wearing food-grade plastic, it provides a stable platform for slicing, dicing and chopping small portions. The slim profile and lightweight construction make it easy to handle, position on countertops and store in kitchen drawers or on shelves.

Advantages

This cutting board combines a compact footprint with resilient plastic construction that resists staining and absorbs less moisture than wooden alternatives. Its dual-tone design helps visually separate food types or work stations while the smooth surface supports fast and simple cleaning by hand or in a dishwasher where suitable. The low thickness makes it convenient to carry and manoeuvre for quick tasks and short prep sessions.

Suitable for

• Home food preparation of vegetables, fruits and small cuts of meat
• Use in cafés, food trucks or small professional kitchens with limited space
• Quick prep tasks such as garnishes, sandwich assembly and portioning
• Temporary cutting surface for outdoor cooking or picnics

Key specifications

• Material: food-grade plastic
• Shape: rectangular
• Dimensions: 138 × 200 × 8 mm
• Colour: grey and white
• Thickness: slim, 8 mm for compact storage

How to use

Place the cutting board on a flat, dry countertop before use to ensure stability. Use appropriate knives for the task and avoid excessive force that could damage the surface. After cutting, remove food residues and rinse under warm water with mild detergent. For routine hygiene, the board can be cleaned in a dishwasher if the material specification allows; otherwise wash by hand and dry thoroughly before storing. Store flat or upright in a dry location to prevent warping.

Recommendations

To prolong the life of the cutting board, avoid prolonged exposure to very high heat and do not use it as a trivet for hot pans. Consider assigning boards to specific food categories (for example vegetables and raw meat) to reduce cross-contamination and maintain food safety during preparation.