Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Vulcan CUTBD-VTEC36 36" Charbroiler Cutting Board | Durable Sani-Tuff® Surface
Ordering 5+ units?
Call for volume pricing: (866) 474-2537
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $1,618.93 | |
| 3 Units | -3% | $1,602.41 | |
| 4 Units | -4% | $1,585.89 | |
| 5+ Units | -5% | $1,569.37 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Vulcan CUTBD-VTEC36 Charbroiler Cutting Board is an essential piece of commercial kitchen equipment designed specifically for new restaurants aiming to streamline their kitchen buildout and accelerate their restaurant opening. Featuring a robust stainless steel frame combined with a 7" deep Sani-Tuff® rubber cutting surface, this cutting board offers the perfect balance of durability and food safety compliance. It integrates seamlessly with charbroilers to provide a dedicated workspace for cutting and prepping, ensuring a hygienic, NSF certified environment that meets health code standards.
Key Features
- Durable Sani-Tuff® Cutting Surface: Provides a resilient, food-safe workspace that resists wear and maintains NSF compliant hygiene.
- Stainless Steel Construction: Offers corrosion resistance and long-lasting durability essential for commercial kitchen environments.
- Dimensions: 7" deep x 36" to 41" long, with a 1" thickness, fitting perfectly alongside Vulcan charbroilers and standard kitchen setups.
- Rubber Construction Base: Ensures stability and prevents slipping during busy kitchen operations.
- Easy to Clean: Smooth surfaces and materials that comply with health and safety regulations, simplifying sanitation procedures.
- Compact Footprint: Optimizes your kitchen space, providing ample cutting surface without overcrowding your prep area.
- Integrates with Existing Equipment: Designed to fit seamlessly with your charbroiler for streamlined workflow during cooking and prep.
Built for Commercial Success
This cutting board is engineered to withstand the high demands of commercial kitchens. Its combination of stainless steel and Sani-Tuff® rubber ensures it remains reliable through daily heavy use, reducing the need for frequent replacements and repairs. For entrepreneurs investing in foodservice equipment during a kitchen buildout, this product offers excellent return on investment by supporting efficient operations and maintaining compliance with safety standards.
Specifications at a Glance
- Model: CUTBD-VTEC36
- Cutting Board Depth: 7 inches
- Length Range: 36 to 41 inches
- Thickness: 1 inch
- Construction Material: Stainless steel frame with Sani-Tuff® rubber cutting surface
- Base Construction: Rubber for stability
- Certifications: NSF compliant surface for food safety
Why Restaurant Owners Choose This
When launching a new restaurant, you need equipment that not only performs well but also arrives ready to go. The Vulcan CUTBD-VTEC36 cutting board is a trusted choice because it speeds up your kitchen buildout with a pre-configured, durable design that requires minimal setup. Its NSF certified food-contact surface ensures you meet health codes effortlessly. Plus, by relying on Concept Services to source, inspect, and install this board, you gain a partner dedicated to your success from opening day onward.
Critical Specifications
Procurement Pack
Download all required documentation for approval, compliance, and installation in one click.
Rollout & Lead Times
Planning a Rollout?
Get volume pricing, coordinated delivery, and dedicated support when ordering this equipment for multiple locations.
Volume Pricing Tiers
| Units | Discount | Lead Time |
|---|---|---|
| 5-10 | 5% | 2-3 weeks |
| 11-25 | 8% | 3-4 weeks |
| 26-50 | 10% | 4-6 weeks |
| 50+ | Custom | Scheduled Production |
* Final pricing based on total order value and delivery requirements. Contact us for a custom quote.
