Hendi Cutting Boards

Cutting boards support preparation, portioning and presentation, but different formats serve different jobs. SIA La RONDE’s range includes compact boards, wooden preparation and serving boards, grooved pizza boards, a sushi board and flexible mats. For professional kitchens, choose by the task: the working surface needed, the way ingredients will be transferred and the care routine staff can follow. Colour can also help teams identify equipment during service.

Equipment and tasks

The red Hendi board has a 265 by 325 mm working surface and a thickness of 12 mm, making it a compact option for focused chopping or portioning at a busy bench. Its red colour provides a quick visual identifier in a colour-organised preparation routine. A purple version has the same dimensions, offering another distinct colour choice for teams that organise equipment visually. These boards suit jobs where a dedicated, manageable surface is more useful than a larger board.

The wooden Hendi preparation board is made from joined blocks and has handles, so staff can use it for chopping and lift it when repositioning it at the bench. For serving, the rounded wooden board measures 535 by 305 mm and is made from durable wood. Its broader surface provides room to arrange food for presentation, and its temperature resistance supports serving tasks involving warm food. The beech pizza boards have grooves to guide portioning into six equal slices.

Parameters in use

Pizza boards are available in 300 mm and 350 mm diameters. Choose the format that suits the pizza being prepared and the working space available for handling it. The grooves help guide the knife into six equal portions, reducing reliance on estimating each cut by eye. Beech provides a firm board surface for slicing and serving. A grooved board is especially useful when the kitchen needs repeatable portions at pace, rather than a general-purpose surface for every preparation task.

The sushi board measures 600 by 20 mm and combines plastic with an internal wooden core. Its lightweight build makes it easier to handle while arranging sushi, and the core helps prevent deformation. It is suitable for dishwasher cleaning and withstands temperatures up to 90°C; keep heat exposure within that limit. The six polypropylene mats measure 380 by 305 mm and each has a different colour. Their flexibility lets staff bend a mat to move chopped ingredients directly into a pan or container.

Choosing a product

Match the board to the work sequence. Choose a compact surface for focused chopping, a larger wooden board for food presentation, or a grooved pizza board for portioning. The sushi board is designed for arranging and presenting sushi, while flexible mats are useful when cut ingredients need to move quickly from preparation to cooking. For catering and smaller food businesses, the set of six lightweight mats also offers colour choices and convenient storage.

Consider care alongside task and format. The wooden preparation board must be cleaned by hand, so it suits a routine that accommodates that method. The sushi board, in contrast, can go in a dishwasher. For teams, colour may help with visual identification, while dimensions determine how much working surface is available for a job. Select the option that fits the ingredients, handling and cleaning steps in your kitchen, rather than expecting one board type to cover every need.