Adding cutting boards to your commercial restaurant equipment
While the star of the show in commercial kitchens is often the bigger restaurant equipment, smallware can be vital as well. Cooking can't be done without a commercial range, but without the proper equipment for preparation, creating meals would be just as difficult.
Some kitchens may balk at the idea of having a stock of cutting boards, as an extra dish to wash can be somewhat time consuming, but chopping everything on the same surface can be hazardous and can ruin the dish.
While using the surface of the counter to cut vegetables can be relatively harmless, greens aren't the only thing that need to be chopped. Raw meat often needs to be cut into proper sized pieces, fat needs to be trimmed and it generally needs somewhere to rest while season or and prepared for the grill.
It's unsanitary to just go back to chopping carrots on the same surface, therefore cutting boards are essential to run an orderly and healthy kitchen. Smallware may seem secondary, but as restaurant equipment goes, a cutting board is just as important as the oven.