Temp-Cook 476

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

  • The white/cream colour coding meets the catering industry clothing standards
  • Thermal protection up to 150°C
  • 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

Product details

  • Cat. 3
  • Mechanical hazards EN 388
    4443
  • Specific Chemical Protection EN 374
    AJKL
  • Micro-organisms EN 374
  • Heat and fire EN 407
    X2XXXX
  • Cold hazards EN 511
    111
Material Nitrile
Colour White
Interior Finish Knitted thermal protection
Exterior Finish Embossed texture
Length (cm) 45
Thickness (mm)
Size 9 11 12
Packaging 1 pair/bag
6 pairs/carton
Thermal Protection - Temp-Cook 476 - situation
Thermal Protection - Temp-Cook 476 - situation
Thermal Protection - Temp-Cook 476 - situation

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).

Documentation

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Food chart

Drinks Non-alcoholic beverages or alcoholic strength lower than 5 % vol.
 
Alcoholic strength equal or exceeding 5 % vol.
 
Cereals, starch, sugar, chocolate and by-products Starches ,cereales, flour, meal, macaroni, spaghetti and similar products
 
Biscuits, pastry, cakes and other bakers' wares, dry, sugar and confectionery products in solid form; without fatty substances
 
Biscuits, pastry, cakes and other bakers' wares, dry, sugar and confectionery products in solid form; with fatty substances
 
Chocolate and substitutes, produicts coated with substitutes
 
Pastry, cakes and other bakers' wares, dry, without fatty substances, confectionary products in moisty paste form, honey, syrups
 
Confectionery products in paste form with fatty substances
 
Fruits, vegetables and by-products whole, fresh or chilled ; dried or dehydrated; shelled or dried nuts
 
Processed: cut, in the form of purées, paste or preserved in an aqueous medium
 
Processed in an alcoholic medium ( > 5%Vol)
 
Processed in an oily medium
 
Shelled and roasted nuts
 
Nuts in paste or cream form
 
Fat and oils Animals or vegetable, natural or treated
 
Water emulsions in oil (margarine, butter,...)
 
Animal products and eggs Crustaceans and molluscs not naturally protected by their shells
 
Preparation of fresh, chilled, salted, smoked fish or in the form of paste
 
All types of meats, fresh, chilled, salted, smoked, in the form of paste or cream.
 
Processed meat products ( ham, bacon….)
 
Preserved and part-preserved meat and fish in an aqueous medium
 
Preserved and part-preserved meat and fish in an oily medium
 
Eggs, egg yolks, whites of eggs in all forms
 
Dairy products Whole, skimmed or partly dried milk
 
Fermented milk ( yoghurt, butter milk,...), cream and sour cream
 
Whole cheeses with non-edible form
 
Other cheeses
 
Rennet in liquid or viscous form
 
Powdered or dried rennet
 
Dressing Sauces without fatty substances on the surface
 
Sauces from oil in water emulsions (mayonnaise, salad creams,…)
 
Sauces containing oil and water forming two distinct layers
 
Mustard
 
Vinegar
 
Salt
 
Mixed food preparations Sandwiches, toasted bread and the like containing any kind of foodstuff but with fatty substances on the surface
 
Sandwiches, toasted bread and the like containing any kind of foodstuff but without fatty substances on the surface
 
Soups, powdered or dried food preparations with fatty substances on the surface
 
Soups, powdered or dried food preparations without fatty substances on the surface
 
Soups, liquid or paste food preparation with fatty substances on the surface
 
Soups, liquid or paste food preparation without fatty substances on the surface
 
Fried or roasted foods of vegetable origine (fried potatoes, fritters,…)
 
Fried or roasted foods of animal origin
 
Others Dried foods with fatty substances on the surface
 
Dried foods without fatty substances on the surface
 
Herbs, spices, aromate herbs, coffee and coffee substitutes, granulated or powdered
 
Liquid coffee extracts
 
Cocoa powder
 
Cocoa paste
 
Concentrated extracts of an alcoholic strength equal to or exceeding 5 % vol
 
Yeasts and raising agents in paste form
 
Dried yeasts and raising agents
 
Frozen or deep-frozen foods
 
Ice-creams
 

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Suitable for contact with this type of food.

If pH > 4.5, suitable for contact with this type of food.

If pH < 4.5, unsuitable.

Unsuitable for contact with this type of food.