Harpon 326

Harpon 326

Comfort and safety when gripping heavy, rough or slippery objects in food industry

Liquidproof Protection

Specific advantages

  • Suitable for long-term wear, due to the comfort of a textile support and good thermal insulation
  • Silicone free to prevent traces, defects on metal sheet and glass prior to painting
  • Reinforce grip for better handling
  • Optimised service life: high resistance to abrasion

Applications

Food industry

  • Handling of fatty foods
  • Oyster farming
  • Fishing

Fishing

  • Fish-handling
  • Handling fresh, slippery products

Standards

  • CAT. 3Cat. 30334
  • Mechanical hazards EN 3883141X
  • Type BSpecific Chemical Protection EN 374KPT
  • Heat and fire EN 407X2XXXX
Alimentarity

Suitable for food use according to the European Directive CEE 1935/2004 and USDA/FDA 21CFR170-199 Compliant. The glove
HARPON 326 is suitable for handling fish before processing (fishing), and for the processing of meats and all oily foods affected by a reduction factor of 4 or 5. Not suitable for the Handling of dairy products, vegetable or animal oil, either pure or as an emulsion.

Although included in the list of authorised ingredients for food contact, natural latex is not recommended for people sensitive to the proteins in natural latex. Also, when usage permits, a nitrile alternative, which would give an identical level of protection, would be recommended.

Product detail

MaterialNatural latex
ColourBlue
Interior FinishTextile support
Exterior FinishReinforced grip
Length (cm)32
Thickness (mm)1.35
Size7 8 9 10
Packaging1 pair/bag
5 pairs/bag
50 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 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
Formaldehyde 37%50-00-04806EN 16523-1:20154
++
Hydrogen peroxide 30%7722-84-14806EN 16523-1:20154
++
Methanol 99%67-56-1352EN 374-3:2003NT
Methyl Ethyl Ketone (2-Butanone) 99%78-93-3191EN 374-3:2003NT
Sodium hydroxide 40%1310-73-24806EN 16523-1:2015NT
Styrene 99%100-42-5100EN 16523-1:2015NT

*not normalized result

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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.