Poly boards, colanders and mixing bowls for our Evolution sink and our Signature Series workstation sinks
Our Poly Board is THE most important accessory for our workstation sinks. I would like to explain the difference between our polyethylene "Poly" cutting boards and the Poly boards you have likely used. Mine are made in the U.S.A., not China. Mine are also a commercial butcher grade, not available in any retail stores. I am sure you have had some white plastic boards that got all chewed up and stained in the middle. I have about 4 of the retail store versions and they don't look very good. The retail versions are all cut up and stained - even putting them through the dishwasher. I have several of ours and they all look almost new. No staining, no chewed up fuzzy areas. You have to look hard to see the cuts in the poly material. They show no staining at all. A local butcher came in my office a while back and was amazed that we had access to the type of cutting board that they use. Trust me, it took me months to source these. I can assure you will be more than impressed! If you are cutting meat, poultry, fish, onions, garlic, etc. just pop it in the dishwasher for sanitizing.
We are going to offer antimicrobial cutting boards as options with our sinks. The grey to go with the stainless sinks and the sand to go with our copper sinks.
The antimicrobial additive is bonded at the molecular level at the very beginning of the production process, keeping it from ever leaching out of the product, This permanently protects the polymer sheet, which means the antimicrobial agent retains its effectiveness throughout the life of the product. If heavy abrasion occurs during end use, the antimicrobial additive will never lose its efficacy, unlike antimicrobial surface coatings.