SignatureWares Cutting Boards and Pizza Paddles

41 products

SignatureWares Cutting Boards & Pizza Paddles for Commercial Kitchens

Knife-friendly, HACCP-colour cutting boards and balanced pizza paddles that size to real kitchen stations and ovens. Boards are reversible and clean fast; paddles in wood or aluminum use thin, beveled edges for smooth launches and retrievals.

Key benefits

HACCP clarity: Colour-coded boards help separate proteins, produce, and allergens at a glance.

Protects knife edges: Dense, reversible board surfaces reduce dulling and double service life.

Sized for stations & ovens: Common line footprints for boards; paddle lengths and faces suited to deck, stone, or conveyor ovens.

Fast, consistent service: Beveled paddle fronts and optional size guides keep launches smooth and portions uniform.

Quick spec snapshot

Boards: Commercial poly; reversible; standard colours and line-friendly sizes.

Paddles: Wood (classic feel) or aluminum (thinner leading edge, cools quickly).

Cleaning: Boards are dishwasher-safe; aluminum paddles wipe or dishmachine-safe per model; wood paddles hand-wash only.

Use cases: Prep benches, make-lines, pizza stations, pass.

FAQs

Which board colour goes with which food?
Follow your HACCP plan; common conventions are red = raw meat, yellow = poultry, green = produce, blue = seafood, brown = cooked, white = dairy/bakery.

Wood or aluminum paddle?
Wood grips dough and is gentle on crusts; aluminum’s thin, beveled edge slides under pies easily and cools quickly between launches.

When should I replace a board?
When deep scoring or staining remains after cleaning, swap it to prevent harbouring bacteria and to protect knives.

Do boards slip on stainless tables?
Use non-slip grips or mats under boards to keep stations stable during heavy prep.