Vital 165
Flexibility and dexterity for food contact
Liquidproof ProtectionSpecific advantages
- Excellent dexterity from the suppleness of natural latex
- Added comfort and absorption of prespiration, due to the cotton flock-lining
Applications
Food industry
- Cheese-making
- Deboning poultry
- Handling fruits and vegetables
- Filleting Fish
- Food preparation
Standards
- CAT. 1
Suitable for food use according to the European Directive CEE 1935/2004 except foods with a pH below 4.5. For fatty foods, the reduction factor must be greater than or equal to 3.
Product detail
| Material | Natural latex |
|---|---|
| Colour | Blue |
| Interior Finish | Flocked |
| Exterior Finish | Embossed texture |
| Length (cm) | 30 |
| Thickness (mm) | 0.29 |
| Size | 7 8 9 10 |
| Packaging | 1 pair/bag 10 pairs/bag 100 pairs/carton |
Food chart
Overall food contact rating
Meaning of the colors
Suitable for contact with this type of food.
If pH > 4.5, suitable for contact with this type of food.
If pH , unsuitable.
Unsuitable for contact with this type of food.
Non tested against this type of food.
| 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 |
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To contact us
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