- Freedom of movement, due to the anatomical shape and excellent comfort from the seamless textile support
- Waterproof for all uses in wet conditions.
- Good tear-resistance
- Preparation and packaging
- Oyster farming
- Handling fruits and vegetables
- Handling frozen products
- Type BKPT
Suitable for food use according to the European Directive CEE 1935/2004. The glove JERSETTE 308 is suitable for the processing of vegetables, meats and all other oily foods affected by a reduction factor 3, 4 or 5. Due to its cotton lining, it is perfectly suited for areas of preparation and heat treatment for the processing of fruits and vegetables.
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.
|Interior Finish||Textile support|
|Size||5 6 7 8 9 10|
Instructions for use
- It is recommended to check that the gloves are suitable for the intended use, because the conditions of use at the workplace may differ from the "CE"-type tests.
- It is not recommended for persons sensitized to natural latex, dithiocarbamates and thiazoles to use these gloves.
- Put the gloves on dry, clean hands.
- Do not use the gloves in contact with a chemical for a duration in excess of the measured breakthrough time. Refer to the website www.mapa-pro.com or contact the Technical Customer Service - MAPA PROFESSIONNEL (email@example.com) in order to know this breakthrough time. Use 2 pairs alternatively when in long duration contact with a solvent.
- Turn the cuff end down in order to prevent a hazardous chemical from dripping onto the arm.
- Inspect the gloves for cracks or snags before reusing them.
Store the gloves in their original packaging protected from direct sunlight, far from heat sources or electric equipment.
Before taking off the gloves, clean them as appropriate :
- in use with a solvent (alcohol, etc...) : rub over with a dry cloth
- in use with detergents, acids or alkalies : thoroughly rinse the gloves under running water, and rub over with a dry cloth
Caution : inappropriate usage of the gloves or submitting them to a cleaning or laundering process which is not specifically recommended, can alter their performance levels.
Ensure the inside of the gloves is dry before putting them on again.
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|
|2-Nitropropane 99%||79-46-9||15||1||EN 374-3:2003||3|
|2-Propanol (Isopropanol) 99%||67-63-0||40||2||EN 374-3:2003||4|
|Acetic acid 99%||64-19-7||NT||NT||3|
|Acetone 99%||67-64-1||1||0||EN 374-3:2003||NT|
|Butyl Acetate 99%||123-86-4||5||0||EN 374-3:2003||1|
|Cyclohexane 99%||110-82-7||6||0||EN 374-3:2003||1|
|Dimethylformamide 99%||68-12-2||38||2||EN 374-3:2003||3|
|Ethanol 95%||64-17-5||11||1||EN 374-3:2003||4|
|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||21||1||EN 374-3:2003||3|
|Methyl Ethyl Ketone (2-Butanone) 99%||78-93-3||5||0||EN 374-3:2003||3|
|Nitric acid 10%||7697-37-2||NT||NT||4|
|Nitric acid 20%||7697-37-2||NT||NT||4|
|Sodium hydroxide 20%||1310-73-2||480||6||EN 374-3:2003||4|
|Sodium hydroxide 40%||1310-73-2||480||6||EN 16523-1:2015||4|
|Sodium hydroxide 50%||1310-73-2||480||6||EN 374-3:2003||NT|
|Sodium Metabisulfite 20%||7681-57-4||480||6||EN 374-3:2003||4|
|Sulfuric acid 10%||7664-93-9||480||6||EN 374-3:2003||4|
|Sulfuric acid 40%||7664-93-9||480||6||EN 374-3:2003||4|
|Sulfuric acid 50%||7664-93-9||480||6||EN 374-3:2003||4|
|t-Butyl Methyl Ether 98%||1634-04-4||6||0||EN 374-3:2003||2|
|Toluene 99%||108-88-3||4||0||EN 374-3:2003||1|
|Xylene 99%||1330-20-7||2||0||EN 374-3:2003||1|
*not normalized result