Specify the station
Pick board colours, materials, sizes, and table dimensions against how your prep line actually runs.
Built for kitchens that work at pace.
HACCP colour-coded boards and commercial tables for safer prep, faster clean-down, and equipment that outlasts the rush.
Shop the rangeHDPE & LLDPE
Non-porous cutting surfaces
6
HACCP food-safety colours
SS 304
Stainless prep-table frames
India
Delivery and kitchen support
Absolute food safety. Industrial longevity.
CutRight exists so commercial kitchens can order prep surfaces that meet health-code standards, survive heavy knife work, and arrive sized for the station — without the catalogue clutter.
Compliance first
Colour coding is not decoration. It is how kitchens pass audits and protect guests every service.
Built to last
Warp-resistant boards and rigid frames that stay true under knife work, heat, and wash cycles.
Procurement-ready
Standard stock for quick replace, plus custom sizes and bulk quotes when you’re fitting a full line.
Materials selected for the prep line.
We offer two food-grade, non-porous plastics, chosen for how kitchens actually use them: HDPE, dense and rigid, stays stable through daily preparation and repeated sanitation while resisting warping under heavy, constant use — the right call for high-volume and butcher stations. LLDPE, softer and more flexible, offers greater surface give that's kinder to knife edges over time, and holds up well to drops and impacts — a strong fit for lighter prep and bakery work. Both are non-porous, will not soak juices, and are commercial dishwasher rated.
HDPE
- Warp-resistant under heat and wash cycles
- Non-porous surface that will not soak juices
- Commercial dishwasher rated
- Best for high-volume, heavy-duty stations
LLDPE
- Greater surface flex, gentler on knife edges
- Non-porous surface that will not soak juices
- Commercial dishwasher rated
- Best for lighter prep and bakery/pastry stations
Finished for consistent daily work.
Surfaces and frames are checked for stable footing, smooth edges, and the clean finish a commercial station requires.
Food safety that reads at a glance.
Six HACCP colours keep high-risk proteins, produce, dairy, and cooked food on dedicated surfaces — so the line never guesses mid-service.
HACCP board key
The same colours apply to HDPE and LLDPE boards
01
Red
Raw Meat
Keep raw red meat and mince on a dedicated surface to prevent cross-contamination.
02
Yellow
Raw Poultry
Reserve for raw poultry, one of the highest-risk categories in a busy kitchen.
03
Blue
Seafood
Use for raw fish and shellfish. Rinse and sanitise between different species if needed.
04
Green
Produce
Fruit, vegetables, and salad prep stay separate from protein stations.
05
White
Dairy / Bakery
Dairy, bakery, and ready-to-eat items that should never share a raw protein board.
06
Brown
Cooked Meat
Cooked meats and reheats. Never return them to a raw-meat board.
From station brief to delivery.
A straightforward path for kitchens that need the right surface, not another supplier runaround.
Confirm the build
We check stock, lead time, and multi-location delivery before you commit.
Ship and support
Boards and tables arrive ready for the line, with a team you can reach after install.
Ready to kit your prep line?
Order standard boards and tables online, or send a commercial brief for bulk, custom sizing, and multi-site delivery.
