Vital 177 - packshot

Vital 177

Dexterity and flexibility adapted to contact with food

Liquidproof Protection

Specific advantages

  • Excellent dexterity: a thin glove in a supple material
  • Chlorinated finish for better protection of products being handled
  • Embossed grip for a safe handling
  • Previous name : Superfood 177

Applications

Food industry

  • Canning
  • Deboning poultry
  • Filleting Fish
  • Cheese-making
  • Food preparation
  • Handling fruits and vegetables

Standards

  • Cat. 3
  • Mechanical hazards EN 3880010X
  • Type BSpecific Chemical Protection EN 374KPT
  • Micro-organisms EN 374
  • Radio-active contamination EN 421
Alimentarity

Suitable for food use according to the European Directive CEE 1935/2004. This
untextured glove is suitable for the processing of meats and other oily foods affected by a reduction factor higher than or equal to 2. Completely waterproof, it is also recommended 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.

Product detail

MaterialNatural latex
ColourBlue
Interior FinishChlorinated
Exterior FinishEmbossed texture
Length (cm)31
Thickness (mm)0.40
Size6 7 8 9 10
Packaging1 pair/bag
10 pairs/box
100 pairs/carton

Operating instructions

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 this 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 (stc.mapaspontex@mapaspontex.fr) 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.

Storage conditions

Store the gloves in their original packaging, protected from direct sunlight, far from heat sources or electric equipment.

Laundering conditions

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.

Drying conditions

Ensure the inside of the gloves is dry before putting them on again.

Legislation

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).

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
2-Butoxyethanol (Butyl Cellusolve) 99%111-76-2211ASTM F7394
+
2-Ethoxyethanol (Cellosolve) 99%110-80-5271ASTM F7394
+
2-Ethoxyethyl acetate (Cellosolve Acetate) 99%111-15-9151ASTM F7393
=
2-Propanol (Isopropanol) 99%67-63-0362ASTM F7394
+
Acetaldehyde 99%75-07-050ASTM F7394
=
Acetic acid 10%64-19-7NTNT4
Acetic acid 50%64-19-72545ASTM F7394
++
Acetic acid 99%64-19-7342ASTM F7394
+
Acetone 99%67-64-170ASTM F7393
=
Ammonium hydroxide solution 29%1336-21-6161ASTM F7394
+
Aniline 99%62-53-3673ASTM F7394
++
Dimethylformamide 99%68-12-2482ASTM F7394
+
Dimethylsulfoxide 99%67-68-52164ASTM F7394
++
Ethanol 95%64-17-5211ASTM F7394
+
Ethylene glycol 99%107-21-14806ASTM F7394
++
Formaldehyde 30%50-00-0NTNT4
Formaldehyde 37%50-00-04806ASTM F7392
+
Glutaraldehyde 50%111-30-8NTNT4
Hydrazine 35%302-01-2NTNT4
Hydrazine 70%302-01-21153ASTM F7394
++
Hydrazine 98%302-01-2NTNT4
Hydrochloric acid 10%7647-01-04806EN 374-3:20034
++
Hydrochloric acid 35%7647-01-04806EN 374-3:20034
++
Hydrochloric acid 37%7647-01-0432ASTM F7394
+
Hydrogen peroxide 30%7722-84-14806EN 16523-1:20154
++
m-Cresol 97%108-39-41454ASTM F7394
++
Methanol 85%67-56-1NTNT4
Methanol 99%67-56-1201ASTM F7394
+
Methyl Ethyl Ketone (2-Butanone) 99%78-93-360ASTM F7392
-
N-methyl-2-Pyrrolidone 99%872-50-4171EN 374-3:20034
+
N-N dimethyl acetamide 30%127-19-5NTNT4
N-N dimethyl acetamide 99%127-19-5392ASTM F7394
+
Nitric acid 10%7697-37-24806ASTM F7394
++
Nitric acid 20%7697-37-24806ASTM F7394
++
Nitric acid 40%7697-37-24806ASTM F7394
++
Nitric acid 50%7697-37-24806ASTM F7394
++
Phenol 85%108-95-2773ASTM F7394
++
Phosphoric acid 75%7664-38-24806ASTM F7394
++
Phosphoric acid 85%7664-38-24806ASTM F7394
++
Potassium Hydroxide 50%1310-58-34806ASTM F7394
++
Skydrol LD-4 mixtureNA602ASTM F739NT
Sodium hydroxide 20%1310-73-24806ASTM F7394
++
Sodium hydroxide 40%1310-73-24806ASTM F7394
++
Sodium hydroxide 50%1310-73-24806ASTM F7394
++
Sulfuric acid 10%7664-93-94806ASTM F7394
++
Sulfuric acid 40%7664-93-94806ASTM F7394
++
Sulfuric acid 50%7664-93-94806ASTM F7394
++
Toluene Diisocyanate (TDI) 80%584-84-94806ASTM F7393
++
Triethanolamine 98%102-71-64806ASTM F7394
++

*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.