- Excellent dexterity thanks to flexibility and reduced material thickness.
- Worn alone or as an outer-glove
- Plastic packaging to reduce contamination risk
- Deboning poultry
- Fruit picking
- Handling of fatty foods
- Preparation and packaging
- Assembly of small oily parts
- Manufacturing of medicines
- Pharmaceutical preparation
- Research, analysis, handling of precision parts
- Type C
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.
|Exterior Finish||Smooth with pebbled fingertips|
|Size||6 7 8 9 10|
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.
Store the gloves in their original packaging protected from direct sunlight, far from heat sources.
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).
Meaning of the colors
|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||Eggs, 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|
|Dressing||Sauces with aqueous character|
|Sauces with fatty character (e.g. mayonnaise, salad creams…)|
|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|
|Concentrated extracts of an alcoholic strength equal to or exceeding 6% vol.|
|Frozen or deep-frozen foods|
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 :
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 Product||CAS #||Breakthrough time|
|Sodium hydroxide 20%||1310-73-2||480||6||EN 16523-1:2015||NT|
|Sodium hydroxide 40%||1310-73-2||480||6||EN 16523-1:2015||2|
*not normalized result