Cutting boards for dark kitchens & delivery-only brands
A dark kitchen is judged on one number: throughput per square foot. The CHEFEAT board raises it three ways — an extra-large surface that batches prep, a bend-to-funnel move that sends cuts straight into deli containers and packaging, and a 3.5 mm profile that stores in a slot instead of a shelf.
Built for the delivery economics
1. Prep speed is margin
Batch an entire SKU's mise on one 17.3 × 12.6 in surface, then bend the board and pour into containers — no scraping, no transfer bowl, no spill. Seconds saved per order compound across a delivery night.
2. Multiple brands, one line
Virtual brands share stations. Double-sided boards (groove side proteins, smooth side everything else) plus fast dishwasher sanitizing keep brand switchovers clean without doubling the smallware fleet.
3. Square feet cost money — boards shouldn't take any
Fifty boards store in one rack slot. In a 200-square-foot unit, that's shelf space back for what actually earns: product.
Where it earns its place
- Batch prep for the rush: one board per SKU, prepped and stacked
- Line service: assembly on the smooth side, sauce-stable thanks to non-slip grip
- Closedown: whole fleet through the dish machine, racked flat, done in minutes
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
We run 6 units — how do we test it?
That's the pilot profile: we supply boards free to 2–3 of your units for 14–30 days, collect structured feedback from your operators, then quote contract pricing for the fleet. How the pilot works.
Does it work with gloves and constant sanitizer wipes?
Yes — the surface stays grippy when wet and is unaffected by standard quat or chlorine sanitizer wipe-downs between tasks.
What's the reorder logic?
Boards are replaced when the surface can no longer be effectively cleaned and sanitized — with TPU that's a long horizon. Most operators standardize a per-unit count and keep one case of spares per facility.
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: