Cleaning A Commercial Butcher Block Table: The durability of a true butcher block table in foodservice is hard to beat. They might not be as practical as they once were, however very popular years ago. At one time every restaurant, deli, and butcher shop had at least one of them in their commercial kitchens.
The surface of this table takes special care since the natural wood is porous and absorbs odors and bacteria. Sanitizing it after each use will do a great job in keeping it safe in its everyday use.
Usually cleaning with mild soap will help remove most soils. Then you should sanitize with a quat solution in a spray bottle. This regular sanitizing will help reduce any chances of spreading foodborne illness.
I then recommend at night to clean once more, however, use a mix of one tablespoon of bleach with one gallon of water and apply liberally. Then wipe down with a clean cotton cloth and finally apply salt to the complete top to sit overnight. The salt then dries out all of the moisture that might have accumulated in the board throughout the day. When removing the salt the next day, you can gently massage it into the wood with a lemon halve in your hand and that helps remove some of the scratches.
Normally three times a year you can you can treat with mineral oil to help maintain the finish and resist stains. Use a clean cotton cloth, wiping with the grain, I usually recommend to use a good quality mineral oil. Please resist olive and vegetable since they can turn rancid.
Finally, there is no harm in taking the table outside every couple of years and giving it a good sanding. I recently did mine and the job of getting it outside was harder than actually sanding with an electric power sander. Of course, clean it up properly afterward and apply mineral oil again.
If you take care of your table, it will last longer than any other piece of equipment in your kitchen.
Cleaning A Commercial Butcher Block Table
