Parker Asahi CCSC102

Designed for professional use. In colors: beige, green, blue, pink.

ASAHI boards are made of synthetic rubber with the addition of wood fibers. They combine the structure of wood, showing its best features, and at the same time use the advantages of synthetic material. They are scratch-resistant, have low water absorption (making them easy to wash and dry) and have high hygienic properties and resistance to mold and bacteria.

1. The knife left scratches up to 578 µm deep on the ASAHI board, and up to 1534 µm deep on the spruce board, i.e. almost 3x deeper.

2. A view of the blade at 160x magnification shows a greater blunting of the knife when cutting on a traditional board than on an ASAHI board.

3. The board's water absorption test was carried out at a temperature of 23 °C and lasted 3 days. The degree of water absorption of ASAHI boards is 0.004 g/cm2, and that of traditional spruce boards is 0.065 g/cm2, which is 16x smaller.

The surface of the ASAHI boards has antibacterial properties, and the boards have been tested and approved for use in the most demanding kitchen environments by: TOKYO Food Hygiene Association andBOKEN QUALITY EVALUATION Institiute in Osaka. However, food remains and stains left on the board can effectively reduce its antibacterial properties.

To increase the stability of the board on the countertop, place a non-slip mat, a damp cloth or a damp paper towel under it.

Dimensions: 500x330x15 mm

Weight: 2.7 kg

Color: beige, green, blue, pink

- the board may be deformed if it is placed close to a strong heat source (open fire, gas or electric burner, hot pots and pans)

- boards should not be used or stored at temperatures above 90°C or below -30°C (boards for home use can withstand temperatures up to 100°C but not longer than 30 minutes, boards for professional use can withstand temperatures up to 130°C  but not longer than 30 minutes)

- when washing the board in the dishwasher, there is a high probability of its deformation and damage

- if the board is deformed due to being used at high temperatures and being loaded with significant weight for a long time, you can try to repair it. Heat the board, e.g. in an oven, to 80°C, place it on a flat surface and press it down with a heavy, flat object. The loaded board should be left to cool down. This method allows you to reduce the deformation of the board - the board can be sterilized with UV rays. This will not affect the quality of the board, although it may change its color.

- if the board remains dirty for a long time, despite its antibacterial protection, bacteria may appear on its surface

- after using the board, wash it with a mild detergent and leave it to dry completely. In case of stubborn dirt, you can use a bleaching agent (preferably containing disinfectants). However, the board should not be soaked in such a product for too long, and after removing the dirt, it should be rinsed thoroughly. The board can be washed in water at a temperature of up to 90°C, remembering to place it on a flat surface while washing it and wash it with hot water evenly on both sides

- we recommend using a brush with nylon bristles to clean the board - do not use the board for purposes other than cutting food products - be careful when cutting slippery or frozen products on the board