Hasegawa Polyethylene Lightweight Storage Bag, Pink, 41 x 23 cm

The Hasegawa Polyethylene Lightweight Storage Bag is made for professional food preparation settings where durability, cleanliness, and convenient handling are essential. Its lightweight build makes lifting, transporting, and storing easier than with heavier conventional boards, while maintaining the stability required for everyday kitchen tasks.

Featuring a polyethylene surface and wood core, this board helps minimize heat-related warping and deformation, making it a practical choice for busy commercial kitchens and institutions. Its color-coded design encourages ingredient separation, helping streamline workflow and limit cross-use in schools, hospitals, hotels, and food service environments.

• Product Material: Polyethylene, wood core

• Manufacturer: Hasegawa

• Made in: Japan

• Hasegawa polyethylene lightweight construction is approximately 30 percent lighter than conventional cutting boards within the standard type size range
• Heat-resistant construction helps limit warping and deformation during hot-air storage and disinfection
• Color-coded edges make it easier to assign separate boards to different ingredients and organize the kitchen
• Embossed surface enhances handling comfort and allows water to drain more efficiently
• Antibacterial and HACCP compliant for professional and institutional food preparation
• Dishwasher safe and appropriate for boiling water as well as chlorine or oxygen bleach disinfection
• Suitable for schools, nursery facilities, hospitals, welfare facilities, supermarkets, food factories, and hotels
• Professional rectangular design with a pink finish and 41 x 23 cm dimensions

Use the Hasegawa Polyethylene Lightweight Storage Bag as a professional cutting board when preparing ingredients in commercial or institutional kitchens. Allocate the board according to its color or ingredient category to support hygienic preparation and help prevent cross-contamination. It is compatible with dishwasher cleaning, boiling water, alcohol, chlorine bleach, oxygen bleach, and hot-air storage for up to 90 minutes; always follow your facility’s food safety practices and avoid conditions beyond the recommended limits.

Clean after every use with a mild detergent, then rinse thoroughly. The board is dishwasher safe and can also be sanitized with boiling water, alcohol, chlorine bleach, or oxygen bleach when required. Keep it away from extended extreme heat beyond the recommended hot-air storage limits, and store it flat to help preserve its shape. Avoid abrasive cleaners and implements that may scratch or harm the surface.