Solo 967 - packshot

Solo 967

Excellent dexterity, suitable with light food handling and environment. Its plastic packaging has been specifically designed to avoid cross contamination

Disposable

Specific advantages

  • Excellent dexterity thanks to flexibility and reduced material thickness.
  • Worn alone or as an outer-glove
  • Plastic packaging to reduce contamination risk

Applications

Food industry

  • Deboning poultry
  • Fruit picking
  • Handling of fatty foods
  • Preparation and packaging

Mechanical industry

  • Assembly of small oily parts

Laboratory

  • Manufacturing of medicines
  • Pharmaceutical preparation
  • Research, analysis, handling of precision parts

Standards

  • Cat. 3
  • Type CSpecific Chemical Protection EN 374
  • Micro-organisms EN 374
Alimentarity

Suitable for food use with all types of food according to the European Directive CEE 1935/2004 except foods with a pH below 4.5. Worn alone or as as an outer-glove, this non-powdered glove is particularly suitable for the preparation of poultry meat and for biscuit-making and confectionery.

Product detail

MaterialNitrile
ColourBlue
Interior FinishChlorinated
Exterior FinishSmooth with pebbled fingertips
Length (cm)24.5
Thickness (mm)0.08
Size6 7 8 9 10
Packaging100 gloves/bag
1000 gloves/carton

Operating instructions

Instructions for use

  • It is not recommended to persons sensitized to dithiocarbamates to use these gloves.
  • Put the gloves on dry, clean hands.
  • Position the cuff over the garment to prevent penetration of a liquid.
  • These gloves are designed for single use only.
  • Do not touch the external side of the gloves when taking them off. Fold back the cuff end and pull them off while turning them inside out.

Storage conditions

Store the gloves in their original packaging protected from direct sunlight, far from heat sources.

Legislation

This product is not classified hazardous according to the regulation (EC) n°1272/2008 of the European Parliament and of the Council. This product does not contain more than 0.1 % of substance of very high concern (SVHC) or any substance included in the annex XVII of the regulation n° 1907/2006 of the European Parliament and of the Council (REACH).

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 productsEggs, egg yolks, whites of eggs in a liquid or cooked form
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
Sodium hydroxide 20%1310-73-24806EN 16523-1:2015NT
Sodium hydroxide 40%1310-73-24806EN 16523-1:20152
+

*not normalized result

More gloves

Solo 992 - packshot
Disposable

Solo 992

Optimal flexibility and dexterity

Solo 988 - packshot
Disposable

Solo 988

Optimal flexibility and dexterity for light food handling

Solo 996 - packshot
Disposable

Solo 996

Excellent mechanical resistance, ideal in oily environments

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.