Cutting mat Hendi 826300

This Hendi set comprises six flexible polypropylene cutting mats, each in a different colour. Their flexibility lets a cook bend a mat to guide chopped ingredients into a pan or bowl, bringing the transfer directly into the preparation workflow. The set is suited to catering and small food-service operations where preparation may be divided among several working positions.

Where it is used

In a catering kitchen or small food-service operation, the six mats can be allocated across preparation stations so several staff members have a cutting surface available for simultaneous work. Different colours make the mats visually distinguishable, helping staff identify and return each one to its assigned station. A kitchen can use its own colour scheme to organise equipment by station or task.

Polypropylene is a lightweight plastic, so the mats are easier to carry between work areas as preparation moves around the kitchen. Flexibility provides a further practical benefit at the cutting station: bend a mat to form a shallow channel and guide chopped ingredients into a pan or bowl. This makes it useful when ingredients need to move from the cutting surface into a nearby container as part of the next preparation step.

As cutting mats, they provide surfaces for ingredient preparation before the ingredients move on to other kitchen work. Having several mats available lets different preparation positions work in parallel rather than waiting to share one surface. In catering operations, their light weight also makes it easier to reposition them as work shifts between areas.

How to choose

The 380 × 305 mm footprint defines the cutting area on each mat. Compare that area with the intended preparation task and bench space: it helps establish whether the mat can sit at the station while leaving room for other work. The set of six is suited to kitchens that need mats at several preparation points at once, rather than one shared cutting surface.

Lightweight mats are easier to carry and store than bulky boards. This is useful when staff need to clear a preparation area between tasks or put equipment away after work. Their flexible construction also supports controlled transfer: bend a mat to guide chopped ingredients into a pan or bowl, then return it to a flat position for cutting. The different colours help staff distinguish mats when allocating and returning them, supporting an organised set across the kitchen.