Gallery
Specific advantages
- Combines an excellent cut resistance (ISO 13997 = 24.2 N) and an excellent food compliance (suitable for all kind of food)
- A long cuff for a better protection of the forearm
- Silicone free to prevent traces, defects on metal sheet and glass prior to painting
- Washable up to 20 times at 90°C, allowing to extend glove lifespan, reduce costs and waste.
* Tests carried out on unworn gloves (i.e. in new condition) which differs from the reality in the field.
Applications
Food industry
- Cutting meat and fish
- Deboning poultry
- Deboning, slicing
Local Authorities (Catering Services)
Standards
-
2X4XE
-
ISO 13997:
24.2N (2467g)
Suitable for food use with all types of food in accordance with European Regulation (EC) 1935/2004.
Product detail
| Material | |
|---|---|
| Colour | Blue |
| Interior finish | Seamless textile support from HDPE fibres |
| Exterior finish | |
| Length (cm) | 34 |
| Size | 6 7 8 9 10 11 |
| Packaging | 1 glove/bag 10 gloves/carton |
Food chart
Overall food contact rating
Meaning of the colours
Suitable for contact with this type of food.
If pH > 4.5, suitable for contact with this type of food.
If pH , unsuitable.
If pH , unsuitable.
Unsuitable for contact with this type of food.
Non tested against this type of food.
| Drinks | Non-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-products | Starches, 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-products | Whole 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 oils | Animal or vegetable, natural or treated |
|
| Water emulsions in oil (margarine, butter) |
|
|
| Animal products and eggs | Crustaceans 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 products | Whole, 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 |
|
|
| Dressing | Sauces with aqueous character |
|
| Sauces with fatty character (e.g. mayonnaise, salad creams…) |
|
|
| Mustard |
|
|
| Vinegar |
|
|
| Mixed food preparations | Sandwiches, 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 |
|
|
| Others | Dried 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 |
|
More gloves
Cut Protection
KryTech 837
A cut protective level E glove that combines high resistance and optimised dexterity
Cut Protection
KryTech 832
Good protection for handling heavy and sharp metal parts in dry and slightly wet environments
Cut Protection
KryTech 836
Excellent cut protection and resistance to wear with optimal dexterity and comfort.