Solo 988

Optimal flexibility and dexterity for light food handling

Disposable

Specific advantages

  • Excellent dexterity thanks to flexibility of natural latex
  • Silicone free to prevent traces, defects on metal sheet and glass prior to painting
  • Worn alone or as an outer-glove
  • Protection adapted to short duration usage
  • Easy to put on and take off

Applications

Food industry

  • Food handling
  • Food preparation
  • Preparation and packaging

Standards

  • Type C Specific Chemical Protection EN 374
  • Micro-organisms EN 374
Alimentarity

Suitable for food use with some types of food in accordance with European Regulation (EC) 1935/2004. Find out details on the food chart below.

Product detail

Material Natural latex
Colour Beige
Interior finish Powdered
Exterior finish Smooth
Length (cm) 24
Thickness (mm) 0.08
Size 6 7 8 9
Packaging 100 gloves/box
1000 gloves/carton

Food chart

Overall food contact rating

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

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 the colours :

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 Product CAS # Breakthrough time
(minutes)
Permeation
level
Standard Degradation
level
Rating
Formaldehyde 37% 50-00-0 480 6 EN 16523-1:2015 NT
NA
Hydrochloric acid 35% 7647-01-0 15 1 EN 374-3:2003 NT
NA
Hydrogen peroxide 30% 7722-84-1 480 6 EN 16523-1:2015 NT
NA
n-Butanol 99% 71-36-3 1 0 EN 374-3:2003 NT
NA
Sodium hydroxide 40% 1310-73-2 480 6 EN 16523-1:2015 NT
NA
t-Butanol 99% 75-65-0 1 0 EN 374-3:2003 NT
NA

*not normalized result

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