Ultranitril 475

Ultranitril 475

Completely liquidproof and very good resistance for food handling

Chemical Protection

Specific advantages

  • Excellent dexterity, due to the suppleness of the glove
  • Good grip due to the embossed exterior finish
  • Recommended for people sensitive to the proteins in natural latex
  • Suitable for all type of food
  • Silicone free to prevent traces, defects on metal sheet and glass prior to painting

Applications

Food industry

  • Cutting meat and fish
  • Handling fruits and vegetables
  • Food preparation
  • Food handling

Standards

  • CAT. 3Cat. 30334
  • Mechanical hazards EN 3883001X
  • Type BSpecific Chemical Protection EN 374JOT
  • Micro-organisms EN 374

Product detail

MaterialNitrile
ColourBlue
Interior FinishFlocked
Exterior FinishEmbossed texture
Length (cm)31
Thickness (mm)0.34
Size6 7 8 9 10
Packaging1 pair/bag
12 pairs/bag
72 pairs/carton

Food chart

Overall food contact rating

DrinksNon-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. clear
Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. cloudy
Alcoholic beverages of an alcoholic strength of between 6% vol. and 20%.
Alcoholic beverages of an alcoholic strength above 20%.
Cereals, starch, sugar, chocolate and by-productsStarches, cereals, flour, meal, dry pasta e.g. macaroni, spaghetti and similar products and fresh pasta
Biscuits, pastry, cakes and other bakery products, dry, sugar and confectionery products in solid form; without fatty substances
Biscuits, pastry, cakes and other bakery products and confectionery products in solid form; with fatty substances, chocolate, substitutes and products coated
Confectionery products in moist past form
Molasses, sugar syrups, honey
Confectionery products with fatty substances on the surface
Fruits, vegetables and by-productsWhole fruit, fresh or chilled, unpeeled; dried or dehydrated fruits; nuts shelled and roasted
Fresh vegetables, peeled or cut
Processed: cut, in the form of purées, paste or preserved in an aqueous medium, including pickled and in brine
Processed in an alcoholic medium
Preserved vegetables in an oily medium
Preserved fruits in an oily medium
Nuts in paste or cream form
Fat and oilsAnimal or vegetable, natural or treated
Water emulsions in oil (margarine, butter)
Animal products and eggsCrustaceans and molluscs not naturally protected by their shells, preserved fish in an aqueous medium
Crustaceans and molluscs not naturally protected by their shells, preserved fish in an oily medium, marinated meat products in an oily medium
Crustaceans and molluscs fresh within the shell
Fresh fish, chilled, salted, smoked or in the form of paste
Meat of all zoological species, fresh, chilled, salted, smoked or in the form of paste, creams
Preserved and part-preserved meat in an aqueous medium
Preserved and part-preserved meat in an oily medium
Eggs, egg yolks, whites of eggs in a powdered or dried or frozen form
Eggs, egg yolks, whites of eggs in a liquid or cooked form
Dairy productsWhole, skimmed or partly dried milk
Fermented milk (yoghurt, butter milk), cream and sour cream
Natural cheese without rind or with edible rind and melting cheese
Whole cheeses with non-edible form
Processed cheese (soft cheese), preserved cheese in an aqueous medium (mozzarella…)
Preserved cheese in an oily medium
Milk powder including infant formula
DressingSauces with aqueous character
Sauces with fatty character (e.g. mayonnaise, salad creams…)
Mustard
Vinegar
Mixed food preparationsSandwiches, toasted bread, pizza containing any kind of foodstuff with fatty substances on the surface
Sandwiches, toasted bread, pizza containing any kind of foodstuff but without fatty substances on the surfacee
Soups, sauces, broths powdered or dried with fatty characters (including yeast)
Soups, sauces, broths powdered or dried but without fatty characters (including yeast)
Soups, sauces, broths in any other form with fatty characters (including yeast)
Soups, sauces, broths in any other form but without fatty characters (including yeast)
Aliments frits ou rôtis d’origine végétale (pommes de terre, beignets)
Aliments frits ou rôtis d’origine animale
OthersDried foods with fatty substances on the surface
Dried foods without fatty substances on the surface
Herbs, spices, aromatic herbs, coffee and coffee substitutes, granulated or powdered
Spices and seasoning in oily medium
Cocoa powder
Cocoa paste
Concentrated extracts of an alcoholic strength equal to or exceeding 6% vol.
Frozen or deep-frozen foods
Ice-creams

Chemical chart

Overall Chemical Protection Rating

Protection rating is determined by taking into account the effects of both permeation and degradation in an attempt to provide users with an overall protection guideline when using our glove products against specific chemicals.

Meaning of colors :

Used for high chemical exposure or chemical immersion, limited to breakthrough time based on a working day.
Used for repeated chemical contact, limited to total chemical exposure i.e. : accumulative breakthrough time based on a working day.
Splash protection only, on chemical exposure the gloves should be discarded and new gloves worn as soon as possible.
Not recommended, these gloves are deemed unsuitable for work with this chemical.
NT : Not tested
NA : Not applicable because not fully tested (only degradation OR permeation results)

The chemical test data and overall chemical protection rating should not be used as the absolute basis for glove selection. Actual in-use conditions may vary glove performance from the controlled conditions of laboratory tests. Factors other than chemical contact time

Chemical ProductCAS #Breakthrough time
(minutes)
Permeation
level
StandardDegradation
level
Rating
Ammonium hydroxide solution 25%1336-21-61364EN 16523-1:20154
++
Carbon disulfide 99%75-15-040ASTM F739NT
NA
Diethylamine 98%109-89-7161ASTM F739NT
NA
Dimethylformamide 99%68-12-2111ASTM F7391
-
Formaldehyde 37%50-00-04806EN 16523-1:20153
++
Hydrogen peroxide 30%7722-84-14806EN 16523-1:2015NT
NA
Methanol 85%67-56-1NTNT4
NA
Methanol 99%67-56-1241ASTM F7394
+
Methanol 99%67-56-1141EN 374-3:20034
+
n-Heptane 99%142-82-54806EN 374-3:20034
++
n-hexane 95%110-54-34806ASTM F7394
++
Nitrobenzene 99%98-95-3201ASTM F739NT
NA
Sodium hydroxide 20%1310-73-24806ASTM F7394
++
Sodium hydroxide 20%1310-73-24806EN 374-3:20034
++
Sodium hydroxide 40%1310-73-24806ASTM F7394
++
Sodium hydroxide 40%1310-73-24806EN 374-3:20034
++
Sodium hydroxide 50%1310-73-24806ASTM F7394
++
Sodium hydroxide 50%1310-73-24806EN 374-3:20034
++
Sulfuric acid 50%7664-93-9NTNT4
NA
Sulfuric acid 96%7664-93-9602ASTM F7391
-
Sulfuric acid 96%7664-93-9301EN 374-3:20031
-
Tetrachloroethylene (Perchloroethylene) 99%127-18-4522ASTM F739NT
NA
Tetrahydrofurane 99%109-99-940ASTM F739NT
NA
Toluene 99%108-88-390ASTM F739NT
NA

*not normalized result

More gloves

Ultranitril 492
Chemical Protection

Ultranitril 492

Good mechanical resistance and long-lasting chemical protection

UltraNeo 382
Chemical Protection

UltraNeo 382

Maximum comfort and chemical protection

Alto 299
Chemical Protection

Alto 299

Good mechanical performance for long-lasting chemical protection

To contact us

If you would like to ask us a commercial question about our products or if you would like to have more technical information about our gloves and their use, please fill out one of the forms proposed below.