BACK OF HOUSE
PREP SURFACES
In the demanding environment of commercial kitchens, back-of-house surfaces must withstand rigorous use while maintaining the highest safety and hygiene standards.
Richlite® culinary surfaces are specifically engineered to meet these challenges. Made from a unique blend of FSC-certified recycled paper, Richlite offers exceptional durability, cleanliness, and sustainability.
With NSF 51 certification, compatibility with high-heat dishwashers, and low knife wear performance, it has been a trusted choice for commercial food prep surfaces in restaurants around the world for over four decades.
Applications
-
Prep Stations
-
Cutting Boards
-
Pizza Peels
-
Bread Boards
-
Serving Boards
-
Sink Stations
-
Carving Stations
-
Pastry Tables
Benefits
-
Made from FSC® certified recycled paper
-
Antimicrobial and easy to sanitize
-
Knife-friendly surface
-
3–5x longer useful life
DURABILITY
Richlite is extremely durable and can withstand heavy use without dulling your knives, making it perfect for high-traffic commercial food service areas.
NATURALLY ANTIMICROBIAL
Not only is Richlite NSF Certified, but it is also naturally antimicrobial making it an excellent choice for meeting and exceeding public health and safety standards.
DISHWASHER SAFE
Richlite is easy to clean with soap and water but also heat resistant up to 350°F allowing for easy clean up with a dishwasher.
HYGIENE + SAFETY
The smooth surface of Richlite is non-porous and easy to clean, which helps prevent bacterial growth and makes it an ideal surface for food preparation.
Why Chefs Are Switching to Richlite
Richlite is a durable, sustainable paper composite material made in the USA that offers a superior alternative to traditional plastic cutting boards.
Chefs across the country have chosen Richlite for its clean, long-lasting surface that resists stains and gouges – common problems with standard white poly boards. It keeps food prep areas cleaner and safer, protects knives, and lasts three to five times longer than plastic options.
That’s why chefs, including the owner of Primo Grill – a farm-to-table restaurant in the Pacific Northwest, have made the switch to Richlite.
.jpg)
