TempCook 476 - packshot

TempCook 476

Hygienic combined with effective thermal protection; 100% fluid-proof

Thermal Protection

Specific advantages

  • The white/cream colour coding meets the catering industry clothing standards
  • Thermal protection up to 250°C* (* from 150°C, the product can get stiffer and color change may happen, without degrading glove efficiency.)
  • Interior and exterior of gloves washable for improved hygiene
  • Resistance to oils, greases and principal detergent products

Specific features

Long cuff (45cm) to protect forearms when handling hot dishes.

Applications

Bakeries

  • Removing trays from ovens

Food industry

  • Pre-cooking

Catering industry

  • Removing hot dishes from ovens (wet or dry)
  • Removing dishes from warming ovens
  • Removing objects from autoclaves or steam ovens

Local Authorities (Catering Services)

  • Removing hot dishes from dry or wet ovens
  • Removing items from autoclaves and steam ovens

Standards

  • Cat. 3
  • Mechanical hazards EN 3884443D
  • Type ASpecific Chemical Protection EN 374AFGJOT
  • Micro-organisms EN 374
  • Heat and fire EN 407X2XXXX
  • Cold hazards EN 511111
Alimentarity

Suitable for use with all types of food according to the European Directive CEE 1935/2004. It is particularly suitable for removing items from the oven, in biscuit making and bread-making, as well as taking out of the oven and presentation of dishes in the catering industry.

Product detail

MaterialNitrile
ColourWhite
Interior FinishKnitted thermal protection
Exterior FinishEmbossed texture
Length (cm)45
Thickness (mm)
Size7 9 10
Packaging1 pair/bag
6 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 (particularly mechanical and/or chemical properties), according to temperature, abrasion and gloves wear.
  • Put the gloves on dry and clean hands.
  • Ensure the inner part of gloves is dry before putting them on again.
  • Glove compatible with surfactant hand washing lotions.
  • In case of burning sensation due to a sustained use, remove hands immediately from the heat source and take off the gloves. Alternate between 2 pairs where sustained use is necessary.
  • Inspect the gloves for cracks and tear damage before reusing them.
  • It is not recommended for persons sensitized to dithiocarbamates or thiazoles to use these gloves.
  • Do not use these gloves next to moving machinery.

Storage conditions

Store the gloves in their original packaging protected from light, humidity and heat

Laundering conditions

  • Exterior of the glove washable under running water and soap, using a general household cleaner to wash dirty gloves, then wipe them wtih a dry cloth.
  • It’s also possible to wash the glove is a washing machine à 40°C with standard detergent but a long and delicate drying is recommended
  • Partially turn the glove inside out to the wrist
  • Place the glove vertically on a grill
  • Leave to dry for several hours in a hot air oven at 60°C maximun
  • If the drying of the glove is not complete, then the glove can develop bad smell due to bacteriological development.

Caution : improper use of the gloves or submitting them to a cleaning or laundering process not specifically recommended may alter their performance levels.

Drying conditions

Do not trumble dry

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
Ammonium hydroxide solution 25%1336-21-64806EN 16523-1:20154
++
Butyl Acetate 99%123-86-4783EN 374-3:2003NT
Carbon disulfide 99%75-15-0201EN 16523-1:2015NT
Diethylamine 98%109-89-7532EN 16523-1:20151
-
Ethyl acetate 99%141-78-6271EN 16523-1:2015NT
Formaldehyde 37%50-00-04806EN 16523-1:20153
++
Hydrochloric acid 10%7647-01-04806EN 374-3:2003NT
Hydrochloric acid 35%7647-01-04806EN 374-3:2003NT
Hydrogen peroxide 30%7722-84-14806EN 16523-1:2015NT
Methanol 99%67-56-11224EN 16523-1:2015NT
n-Heptane 99%142-82-54806EN 374-3:20034
++
Sodium hydroxide 40%1310-73-24806EN 16523-1:2015NT
Styrene 99%100-42-5362EN 16523-1:2015NT
Sulfuric acid 96%7664-93-92435EN 16523-1:2015NT
Toluene 99%108-88-3512EN 16523-1:20151
-

*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.