Countertop Cooking Equipment - Greenfield World Trade

Kitchen EssentialsColor-Coded Cutting Boards High-density, non-porous surface will not stain or absorb juices Color-coded system reduces risk of foodborne illness resultingfrom cross-contamination Ideal system for maximizing HACCP program 1⁄2" (1.3 cm) thick Separate rack available (52100) — stainless steel,welded construction, holds up to six boardsof 3 ⁄4" (1.9 cm) thicknessThe Vollrath Company, LLCWhy Vollrath Cutting Boards?Vollrath cutting boards are extruded and not injected —they will keep their shape after repeated use!ITEM DESCRIPTION: IN (CM) CASE LOT5200011 Multi Color Set — 12 x 18 (30.5 x 45.7) 15200211 Multi Color Set — 15 x 20 (38.1 x 50.8) 15200311 Multi Color Set — 18 x 24 (45.7 x 60.9) 15200000 White — 12 x 18 (30.5 x 45.7) 65200200 White — 15 x 20 (38.1 x 50.8) 65200300 White — 18 x 24 (45.7 x 60.9) 65200030 Blue — 12 x 18 (30.5 x 45.7) 65200230 Blue — 15 x 20 (38.1 x 50.8) 65200330 Blue — 18 x 24 (45.7 x 60.9) 65200040 Red — 12 x 18 (30.5 x 45.7) 65200240 Red — 15 x 20 (38.1 x 50.8) 65200340 Red — 18 x 24 (45.7 x 60.9) 65200050 Yellow — 12 x 18 (30.5 x 45.7) 65200250 Yellow — 15 x 20 (38.1 x 50.8) 65200350 Yellow — 18 x 24 (45.7 x 60.9) 65200060 Tan — 12 x 18 (30.5 x 45.7) 65200260 Tan — 15 x 20 (38.1 x 50.8) 65200360 Tan — 18 x 24 (45.7 x 60.9) 65200070 Green — 12 x 18 (30.5 x 45.7) 65200270 Green — 15 x 20 (38.1 x 50.8) 65200370 Green — 18 x 24 (45.7 x 60.9) 652100 Cutting board rack - 8 x 10 x 9 (20.3 x 25.4 x 27.8) 1Includes six boards — one of each colorRocker Knife Stainless steel knife Polypropylene handle Ideal for quick and efficient cuttingITEM LENGTH: IN (CM) CASE LOT68720 20 x 4 (51 x 10) 2Ensure Safe Food Handling1.Require strict personal hygiene for all employees5.Chill cooked food to 40˚F (4˚C) within four hours2.Follow HACCP guidelines for preventingcross-contamination and storing and handling food6.Reheat food to an internal temperature of at least165˚F (74˚C) within two hours3.Cook or heat food to above the recommendedminimum temperature7.Clean and sanitize food-contact surfaces and equipment before andafter every use and at least every four hours during continual use4.Keep hot foods hot: 140˚F (60˚C) and cold foods cold: 40˚F (4˚C)8.Use Vollrath products to maximize food safety in your operation8-25