PARKER ASAHI CC-AK-3 Synthetic Cutting Board 800x330x8 mm. 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, revealing its best qualities, while also utilizing 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, which is almost three times deeper. 2. A view of the blade at 160x magnification shows the knife's greater dullness when cutting on a traditional board than on an ASAHI board. 3. The board's water absorption test was conducted at a temperature of 23°C and lasted 3 days. The water absorption rate of the ASAHI board is 0.004 g/cm2, while that of a traditional spruce board is 0.065 g/cm2, which is 16x lower. The surface of ASAHI boards has antibacterial properties, and the boards have been tested and approved for use in the most demanding kitchen environments by the TOKYO Food Hygiene Association and the BOKEN QUALITY EVALUATION Institute in Osaka. However, food remnants and stains left on the board can effectively reduce its antibacterial properties. Dimensions: 800x330x8 mm Weight: 2.3 kg Color: beige Care and cleaning. - The board may deform if placed near a strong heat source (open flame, gas or electric burner, hot pots and pans). - Do not use or store the board at temperatures above 90°C or below -30°C (boards for home use can withstand temperatures up to 100°C for no longer than 30 minutes, boards for professional use can withstand temperatures up to 130°C for no longer than 30 minutes). - Washing the board in the dishwasher is highly likely to deform and damage it. If the board becomes deformed due to use at high temperatures and prolonged exposure to a significant weight, you can attempt to repair it. Heat the board, for example, in an oven, to 80°C, place it on a flat surface, and press it down with a heavy, flat object. Allow the board to cool. This method reduces deformation of the board - the board can be sterilized with UV rays. This will not affect the quality of the board, but may cause a change in color. - If the board remains dirty for an extended period, bacteria may appear on its surface despite its antibacterial protection. After using the board, wash it with a mild detergent and allow it to dry completely. For stubborn dirt, you can use a bleaching agent (preferably one containing disinfectants). However, do not soak the board in such a agent for too long, and rinse it thoroughly after removing the dirt. The board can be washed in water at up to 90°C, remembering to place it on a flat surface during washing and rinse both sides with hot water evenly. We recommend using a nylon bristle brush to clean the board. - Do not use the board for anything other than cutting food. - Be careful when cutting slippery or frozen foods. // PARKER ASAHI CC-AK-3 Synthetic Cutting Board 800x330x8 mm. Intended for professional use. Reduced thickness. ASAHI cutting boards are made of synthetic rubber with the addition of wood fibers. They combine the structure of wood, revealing its best qualities, while also utilizing the advantages of synthetic materials. They are scratch-resistant, have low water absorption (making them easy to clean 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 cutting board left scratches up to 578 µm deep, and on the spruce board up to 1534 µm, i.e., almost three times deeper. 2. A 160x magnification view of the blade shows greater knife dullness when cutting on a traditional cutting board than on an ASAHI cutting board. 3. The board's water absorption test was conducted at 23°C and lasted three days. The water absorption rate of the ASAHI board is 0.004 g/cm2, while that of a traditional spruce board is 0.065 g/cm2, which is 16 times lower. The surface of ASAHI boards has antibacterial properties, and the boards have been tested and approved for use in the most demanding kitchen environments by the TOKYO Food Hygiene Association and the BOKEN QUALITY EVALUATION Institute in Osaka. However, food remnants and stains left on the board can effectively reduce its antibacterial properties. Dimensions: 800x330x8 mm Weight: 2.3 kg Color: beige Care and cleaning.