PLASTIC BOARDS ARE DESIGNED TO DEGRADE

Standard white poly boards are 100% thermoplastic, just like disposable plastic bags and bottles. Which means…

  • Cuts and gouges that incubate bacteria
  • Melting, burning, and warping starting at only 185°F
  • Shedding microplastics
  • Oftentimes have a unsturdy, cheap look and feel

USA MADE SINCE 1943

Manufactured in Tacoma, Richlite culinary material is created by bonding layers of FSC®- and NSF®-certified paper with a thermosetting resin to form solid, food-grade panels.

Composed of 65% recycled and renewable paper, it offers a useful life up to five times longer than traditional alternatives, helping reduce waste while meeting rigorous standards, including Greenguard, EPD, Declare, and FDA compliance.

Beautiful by design and built for performance, this microplastic-free surface delivers exceptional durability for the most demanding kitchens.

It’s ideal for a wide range of culinary applications, including prep stations, serving boards, carving stations, pastry tables, and more.

KEEP YOUR FOOD CLEAN AND SAFE

  • Naturally antimicrobial and easy to sanitize
  • Certified NSF 51, EU 1935/2004, HPD®
  • Free from BPA, Phthalates, PFAS, PFOA, PFOS

LEGENDARY DURABILITY THAT DOESN'T DULL YOUR KNIVES

  • Resist cuts and gouges to prevent bacteria
  • Heat-resistant up to 350° with no warping, melting, or burning
  • High-heat dishwasher safe with. no additional maintenance

MICROPLASTIC FREE

  • Does not soften, dissolve, or shed plastic during cutting or washing
  • Free from HDPE and other thermoplastic polymers
  • Made of non-toxic cellulose-based fibers
  • Independent testing confirms no microplastic release

Join the growing number of chefs and restaurant owners making the switch to Richlite.

“Richlite is completely different from white poly cutting boards, which tend to discolor and are very hard to sanitize. It doesn’t hold bacteria. If you put a pan down on it, the board’s not gonna get melted and have a pan shape in it. We use Richlite cutting boards. They’re attractive. They’re hard-wearing. I think chefs that take their craft seriously would want to have Richlite in their kitchen.”

– Charlie McManus, Former Owner of Primo Grill

UPGRADE YOUR RESTAURANT TO A CLEANER, MORE SUSTAINABLE PREP SURFACE

Achieve prep surfaces that match the quality and care you give everything else in your kitchen.

Get in touch and start making the switch today.