Chopping Boards - Accommodation and Interior
Food-preparation chopping boards supplied for ship and vessel galleys, pantries, crew messes, and catering areas. They are typically made from food-grade polyethylene or polypropylene and selected for hygiene, durability, and resistance to marine cleaning routines.
ProShipWorks provides end-to-end support to source and supply Chopping Boards for marine vessels, ship operators, industrial facilities, maintenance teams and procurement departments.
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Product Information
| Product Name | Chopping Boards |
|---|---|
| Product Category | Accommodation and Interior |
| Product Reference | 1556 |
| Brands / Manufacturers | Cambro, Hygiplas, San Jamar |
| Unit of Measure | Piece |
Key Features
| Key Feature |
|---|
| 1. Food-contact-safe construction |
| 2. Non-porous and easy to sanitize |
| 3. Resistant to moisture and corrosion |
| 4. Suitable for repeated commercial galley use |
| 5. Color coding available to separate food types |
Applications of Chopping Boards
| Application |
|---|
| 1. Ship galley food preparation |
| 2. Crew mess and pantry areas |
| 3. Passenger vessel catering facilities |
Technical Specifications
| Model | Specification | Value | Unit |
|---|---|---|---|
| Generic marine galley chopping board | Material | Food-grade polyethylene or polypropylene | — |
| Generic marine galley chopping board | Color coding | Commonly white, red, blue, green, yellow, and brown | — |
| Generic marine galley chopping board | Surface | Non-porous, smooth, and cleanable | — |
Standards, Certifications & Class Approval
Review the available standards and approval information relevant to the product. Actual certification, material traceability, inspection and classification requirements depend on the product type, intended application and purchasing specification.
| Applicable Standards & Certification | Food-contact compliance may include EU Regulation 1935/2004, FDA food-contact requirements, NSF/ANSI 2, or applicable national hygiene regulations, depending on supplier and material. |
|---|---|
| Class Approval | Normally not subject to separate marine classification approval. Vessel acceptance may be governed by the shipowner, flag administration, galley hygiene procedures, and applicable food-safety requirements. |
Installation, Maintenance & Safety Information
| Installation Notes | No fixed installation is normally required. Store on a clean, dry rack with adequate separation for air circulation and color-coded food segregation. |
|---|---|
| Maintenance Tips | Wash and sanitize after use, inspect regularly for deep cuts, warping, or contamination, and replace boards when the surface cannot be hygienically cleaned. Do not store while wet. |
| Safety Notes | Use on a stable, non-slip work surface. Keep raw and ready-to-eat food on separate boards. Follow the manufacturer's limits for dishwasher temperature and chemical sanitizers. |
Request a Quote for Chopping Boards
Contact ProShipWorks for marine or industrial product sourcing, quotations and delivery.
- Vessel name and IMO number
- ETA / vessel schedule
- Berth or vessel location
- Required quantity
- Preferred delivery window
- Shipping agent contact details
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