Cutting boards for bakeries & pastry production
Pastry work needs a surface that is smooth, neutral and exactly where you left it. The smooth side of the CHEFEAT board handles dough portioning, chocolate work and lamination cuts; the embossed scale keeps portions consistent; and because TPU transfers zero odor or taste (DIN 10955 score: 0), yesterday's onion never meets today's ganache.
Why pastry teams like it
1. Flavor transfer ruins delicate work
Butter and chocolate pick up everything a porous board remembers. Non-porous TPU comes out of the dishwasher genuinely neutral — verified by the same sensorial test German regulators use.
2. Consistency is the product
The embossed measuring scale on the board means croissant triangles, bar cuts and dough portions come out the same from every station, every shift.
3. Benches are for dough, boards are for everything else
Slide the 3.5 mm board between bench and rack when the mixer bowl needs the space, then deal it back out like a card. Fifty boards store in one rack slot.
Where it earns its place
- Bread service: crumbs stay on the board, then bend it over the bin — done
- Portioning: dough divided on a marked grid, not by eye
- Chocolate and confectionery: a cool-touch neutral surface that cleans to zero
The board, in numbers
| Work surface | 17.3 × 12.6 in (44 × 32 cm) — extra large, double-sided, perimeter juice groove on one side |
| Thickness / weight | 0.14 in (3.5 mm) · 19.4 oz — bends to funnel, rolls into any storage gap |
| Material | Food-grade Covestro (Germany) TPU — elastic, knife-friendly, non-porous, BPA-free |
| Sanitation | Commercial dishwasher safe · no oiling · resists deep scoring while surface is intact |
| Food contact | Independently tested: FDA 21 CFR 177.2600 · LFGB · EU 2018/213 (BPA) · REACH-screened — reports with numbers |
Common questions
Can we knead and roll directly on it?
Light kneading and rolling, yes — the smooth side is made for it and the board stays put. For heavy lamination a full bench is still king; the board is your portioning, cutting and finishing station. More: dough on a cutting board.
Does the scale wear off?
The scale is embossed into the material, not printed — there's nothing to rub off through dishwasher cycles.
Is it safe for chocolate and high-fat work?
Yes — FDA migration testing used fat-simulating solvents (n-hexane) and measured migration below 0.2 mg/in² against a 175 mg/in² limit. Numbers are on the certifications page.
Apply for a professional sample or a pilot — we reply within one business day. Or download the one-page technical sheet for your chef and purchasing team.
Apply now → Technical Sheet (PDF)More for professionals: