Cutting Board Stand – Chrome

Chrome Cutting Board Stand — a free-standing chrome-plated rack that holds multiple cutting boards upright for ventilation, drying and tidy storage between uses.

Storing boards upright keeps them apart so air circulates and surfaces dry fully, which supports hygiene and helps prevent cross-contamination in a HACCP colour-coded system. It also keeps your prep station organised and your boards within easy reach.

Key features

• Durable chrome-plated steel construction
• Holds several standard commercial cutting boards upright
• Promotes airflow and faster drying after washing
• Compact footprint for prep counters and storage areas

Specifications

• Material: chrome-plated steel
• Capacity: holds several standard commercial cutting boards upright
• Compatible with: standard 500mm and 600mm boards
• Footprint: compact – fits prep counters and storage areas

Guides & resources

• A Cutting Board Colour Coding Chart for Staff Training
• The Colour-Coded Cutting Board System Explained
• Colour-Coded Cutting Boards for Commercial Kitchens
• Cutting Board Thickness: What to Choose
• Cutting Board Feet, Grips and Stability

Pairs with our full range of HACCP colour-coded PE cutting boards. Bulk pricing available — request a quote.

HACCP colour-coding guide

Colour-coded cutting boards are the simplest way to prevent cross-contamination between raw and ready-to-eat foods, and inspectors expect to see the system in use in any commercial kitchen. The internationally recognised colour designations are:

Colour	Designated use	View
White	Bakery and dairy products	View product
Red	Raw red meat	View product
Blue	Raw fish and seafood	View product
Yellow	Raw poultry	View product
Green	Fruit and salad vegetables	View product
Purple	Allergen-safe preparation	View product

Keep the full set organised and air-drying correctly with the matching chrome cutting board stand.

Why polyethylene (HDPE)?

High-density polyethylene is the food-industry standard board material: it is non-porous so it will not absorb juices or odours, gentle on knife edges, and dense enough to resist deep scoring. Unlike wooden boards, HDPE can go through a commercial dishwasher and can be resurfaced when heavily worn rather than replaced.

Care and cleaning

Wash after every task, sanitise between raw and cooked prep, and stand boards on edge to air-dry – never stack them wet. Replace or resurface any board with deep knife scores, as grooves can shelter bacteria beyond the reach of routine cleaning.