Harpon 326
Comfort and safety when gripping heavy, rough or slippery objects in food industry
Liquidproof ProtectionGallery
Specific advantages
- Suitable for long-term wear, due to the comfort of a textile support and good thermal insulation
- Optimised service life: high resistance to abrasion
- Reinforce grip for better handling
- Silicone free to prevent traces, defects on metal sheet and glass prior to painting
Applications
Food industry
- Handling of fatty foods
- Oyster farming
- Fishing
Fishing
- Fish-handling
- Handling fresh, slippery products
Standards
- CAT. 3
0334 
3141X- Type B
KPT 
X2XXXX
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
| Material | Natural latex |
|---|---|
| Colour | Blue |
| Interior Finish | Textile support |
| Exterior Finish | Reinforced grip |
| Length (cm) | 32 |
| Thickness (mm) | 1.35 |
| Size | 6 7 8 9 10 |
| Packaging | 1 pair/bag 5 pairs/bag 50 pairs/carton |
Food chart
Overall food contact rating
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…) | ||
| 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 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 (minutes) | Permeation level | Standard | Degradation level | Rating |
|---|---|---|---|---|---|---|
| Formaldehyde 37% | 50-00-0 | 480 | 6 | EN 16523-1:2015 | 4 | |
| Hydrogen peroxide 30% | 7722-84-1 | 480 | 6 | EN 16523-1:2015 | 4 | |
| Methanol 99% | 67-56-1 | 35 | 2 | EN 374-3:2003 | NT | |
| Methyl Ethyl Ketone (2-Butanone) 99% | 78-93-3 | 19 | 1 | EN 374-3:2003 | NT | |
| Sodium hydroxide 40% | 1310-73-2 | 480 | 6 | EN 16523-1:2015 | NT | |
| Styrene 99% | 100-42-5 | 10 | 0 | EN 16523-1:2015 | NT |
*not normalized result
More gloves
Ultranitril 472
Fingertip precision for light chemical protection and food handling
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.
