Harpon 326

Comfort and safety when gripping heavy, rough or slippery objects in food industry

  • Suitable for long-term wear, due to the comfort of a textile support and good thermal insulation
  • Optimised service life: high resistance to abrasion
  • Reinforce grip for better handling

Applications

  • Food industry
    • Handling of fatty foods
    • Oyster farming
    • Fishing
  • Fishing
    • Fish-handling
    • Handling fresh, slippery products

Product details

  • Cat. 3
  • Mechanical hazards EN 388
    3141X
  • Type B
    Specific Chemical Protection EN 374
    KPT
  • Heat and fire EN 407
    X1XXXX
Material Natural latex
Colour Blue
Interior Finish Textile support
Exterior Finish Reinforced grip
Length (cm) 32
Thickness (mm) 1.35
Size 7 8 9 10
Packaging 1 pair/bag
5 pairs/bag
50 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 these 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.

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

Drying conditions

Ensure the inside of the gloves is dry before putting them on again.
Before reusing them, inspect the gloves for cracks or snags

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 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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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.

Chemical chart

Chemical Product CAS # BTT
(minutes)
Permeation
level
Standard Degradation
level
Rating
Methanol 99% 67-56-1 35 2 EN 374-3:2003 NT
NA
Methyl Ethyl Ketone (2-Butanone) 99% 78-93-3 19 1 EN 374-3:2003 NT
NA

*not normalized result

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.

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, such as concentration and temperature, glove thickness and glove reuse, may also affect performance. Other glove requirements, such as length, dexterity, cut, abrasion, puncture and snag resistance, or glove grip also need to be considered in making your final selection.