MAPA Temp-Cook 476 Gloves


Quantity: In Stock

Category: Industrial Gloves

Quick Overview:

  • 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
  • Long cuff (45cm) to protect forearms when handling hot dishes.
Tag: #MALAYSIA FOOD GRADE THERMAL GLOVES  #MAPA TEMP-COOK 476 MALAYSIA SUPPLIER  #MALAYSIA WASHABLE FOOD GRADE GLOVES SUPPLIER 

Share: Messenger


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
  • 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

    Product detail

    • 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
    Material Nitrile
    Colour White
    Interior Finish Knitted thermal protection
    Exterior Finish Embossed texture
    Length (cm) 45
    Thickness (mm)  
    Size 7 9 10
    Packaging 1 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

    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
     

    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 BTT based on a working day.
     
    Used for repeated chemical contact, limited to total chemical exposure i.e. : accumulative BTT 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 Product CAS # BTT
    (minutes)
    Permeation
    level
    Standard Degradation
    level
    Rating
    Ammonium hydroxide solution 25% 1336-21-6 480 6 EN 16523-1:2015 4
    ++
    Butyl Acetate 99% 123-86-4 78 3 EN 374-3:2003 NT
     
    Carbon disulfide 99% 75-15-0 20 1 EN 16523-1:2015 NT
     
    Diethylamine 98% 109-89-7 53 2 EN 16523-1:2015 1
    -
    Ethyl acetate 99% 141-78-6 27 1 EN 16523-1:2015 NT
     
    Formaldehyde 37% 50-00-0 480 6 EN 16523-1:2015 3
    ++
    Hydrochloric acid 10% 7647-01-0 480 6 EN 374-3:2003 NT
     
    Hydrochloric acid 35% 7647-01-0 480 6 EN 374-3:2003 NT
     
    Hydrogen peroxide 30% 7722-84-1 480 6 EN 16523-1:2015 NT
     
    Methanol 99% 67-56-1 122 4 EN 16523-1:2015 NT
     
    n-Heptane 99% 142-82-5 480 6 EN 374-3:2003 4
    ++
    Sodium hydroxide 40% 1310-73-2 480 6 EN 16523-1:2015 NT
     
    Styrene 99% 100-42-5 36 2 EN 16523-1:2015 NT
     
    Sulfuric acid 96% 7664-93-9 243 5 EN 16523-1:2015 NT
     
    Toluene 99% 108-88-3 51 2 EN 16523-1:2015 1
    -
     
 


Sorry, Currently No Video Uploaded.

MAPA Temp-Cook 476 Gloves


Please Leave Your Product Enquiry Here. We will Get Back To You Soon.

Product Specifications

  • Product SKU : -
  • Weight (GRAM) : -
  • Dimension : -