The Hasegawa cutting board has a flexible surface that is gentle on knife edges
and makes them last longer. But any board in use will inevitably pick up soiling,
so cleaning it correctly matters a great deal — both for the health of your customers and for the image of your restaurant.
Please read the care and cleaning instructions below.
Wash the board regularly, every 2 hours
Research shows that the bacterial load on a board in direct contact with raw ingredients
multiplies rapidly as time passes, so this deserves close attention
from anyone using a board to prepare raw ingredients that will be served to customers.
**We recommend cleaning and washing the board with proper cleaning equipment every 2 hours.**
You can refer to the test results in the table below.
Avoid placing oily, high-temperature fooddirectly on the board
As a rule, plastic absorbs oil after prolonged contact, and the higher the temperature the more it absorbs. Therefore
deep-fried foods such as tonkatsu (fried pork), fried chicken and tempura should not be placed directly on the Hasegawa boardfor cutting and serving.
If you must, place a thick sheet of frying paper under the food before cutting it
to keep the oil from touching the board surface directly.
Using bleach
Bleach is a disinfectant widely used in the food industry to reduce microorganisms such as bacteria, yeast and mould, to remove visible soiling from the board, and to give greater confidence in cleanliness.
We recommend a bleach wash once a week (adjust the frequency to how soiled the board is).
Follow the instructions and dilute the solution to the correct concentration for the volume of water used.
Increasing the bleach concentration does not improve the result.
Soaking time when cleaning with bleach should not exceed 1 hour. Soaking for long periods or overnight degrades the plastic and damages the board surface.
Finally, we would like to recommend the Hasegawa board scrubber
It turns an old board into a new-looking one and is easy to use.
It removes ingrained soiling and scratches from use and brings the board surface back to new, thanks to two-sided abrasive pad technology from Japan.
The coarse side lifts the dirt; the smooth side conditions the surface and removes odour.
Note: soiling that has been embedded in the board surface for a long time may not come out easily.
We therefore strongly recommend maintaining your board regularly.
KJP0454: Hasegawa board scrubber, 280 baht