PARKER ASAHI CC-AK-2 600x330x8 mm synthetic cutting board. Designed for professional use. Reduced thickness. ASAHI boards are made of synthetic rubber with the addition of wood fibers. They combine the structure of wood, showing its best features, and at the same time use the advantages of synthetic material. They are scratch-resistant, have low water absorption (making them easy to wash and dry) and have high hygienic properties and resistance to mold and bacteria. Durability of the ASAHI cutting board. 1. The knife on the ASAHI board left scratches up to 578 µm deep, and on the spruce board up to 1534 µm, i.e. almost 3x deeper. 2. A view of the blade magnified 160x shows greater blunting of the knife when cutting on a traditional board than on the ASAHI board. 3. The water absorption test of the board was carried out at a temperature of 23 ° C and lasted 3 days. The water absorption rate of the ASAHI board is 0.004 g/cm2, and of the traditional spruce board 0.065 g/cm2, which is 16x lower. The surface of the ASAHI boards has antibacterial properties, and the boards have been tested and approved for use in the most demanding kitchen environments by: TOKYO Food Hygiene Association and BOKEN QUALITY EVALUATION Institute in Osaka. However, food residues and stains left on the board can effectively reduce its antibacterial properties. Dimensions: 600x330x8 mm Weight: 1.8 kg Color: beige Care and cleaning. - the board may deform if placed near a strong heat source (open fire, gas or electric burner, hot pots and pans) - do not use or store the boards at temperatures above 90°C or below -30°C (boards for home use can withstand temperatures of up to 100°C but not longer than 30 minutes, boards for professional use can withstand temperatures of up to 130°C but not longer than 30 minutes) - washing the board in a dishwasher is highly likely to deform and damage it - if the board becomes deformed due to use at high temperatures and being loaded with a significant weight for a long time, you can try to repair it. The board should be heated, e.g. in the oven, to a temperature of 80°C, placed on a flat surface and pressed down on top with a heavy, flat object. The board loaded in this way should be left to cool down. This method reduces board deformation - the board can be sterilized with UV rays. This will not affect the quality of the board, although it may cause a change in its colour. - If the board remains dirty for a long time, bacteria may appear on its surface despite its antibacterial protection - After using the board, wash it with a mild detergent and leave to dry completely. In the case of stubborn dirt, you can use a bleaching agent (preferably containing disinfectants). However, do not soak the board for too long in such a agent, and rinse it thoroughly after removing the dirt. The board can be washed in water at a temperature of up to 90°C, remembering to place it on a flat surface during washing and rinse it evenly with hot water on both sides - we recommend using a nylon bristle brush to clean the board - do not use the board for any purpose other than cutting food - be careful when cutting slippery or frozen products on the board // PARKER ASAHI CC-AK-2 600x330x8 mm Synthetic Chopping Board. Intended for professional use. Reduced thickness. ASAHI boards are made of synthetic rubber with the addition of wood fibers. They combine the structure of wood, showing its best features, and at the same time using the advantages of synthetic material. They are scratch-resistant, have low water absorption (making them easy to wash and dry) and have high hygienic properties and resistance to mold and bacteria. Durability of the ASAHI cutting board. 1. The knife on the ASAHI board left scratches up to 578 µm deep, and on the spruce board up to 1534 µm, i.e. almost 3x deeper. 2. The view of the blade magnified 160x shows greater blunting of the knife when cutting on a traditional board than on the ASAHI board. 3. The board's water absorption test was carried out at a temperature of 23 °C and lasted 3 days. The water absorption rate of the ASAHI board is 0.004 g/cm2, and that of a traditional spruce board is 0.065 g/cm2, which is 16x lower. The surface of the ASAHI boards has antibacterial properties, and the boards have been tested and approved for use in the most demanding kitchen environments by: TOKYO Food Hygiene Association and BOKEN QUALITY EVALUATION Institute in Osaka. However, food residues and stains left on the board can effectively reduce its antibacterial properties. Dimensions: 600x330x8 mm Weight: 1.8 kg Color: beige Care and cleaning.