Optinit 472

Fingertip precision for light chemical protection and food handling

  • Freedom of movement and excellent sensitivity, due to the gloves reduced thickness
  • Chlorinated finish for better protection of the products being handled
  • Suitable for all type of food
  • Worn alone or as an outer-glove

Applications

  • Mechanical industry
    • Assembly of small oily parts
    • Precision assembly
    • Machining parts using cutting oil
  • Food industry
    • Food preparation
    • Food handling
  • Construction Industry (Carpenters/Joiners)
    • Handling PVC-based glues
    • Preparing coatings, varnishes

Product details

  • Cat. 3
  • Mechanical hazards EN 388
    3001
  • Low Chemical Protection EN 374
  • Micro-organisms EN 374
  • Radio-active contamination EN 421
Material Nitrile
Colour Blue
Interior Finish Chlorinated
Exterior Finish Pebbled
Length (cm) 31
Thickness (mm) 0.20
Size 6 7 8 9 10
Packaging 10 pairs/bag
100 pairs/carton
Liquidproof Protection - Optinit 472 - situation
Liquidproof Protection - Optinit 472 - situation
Liquidproof Protection - Optinit 472 - situation
Liquidproof Protection - Optinit 472 - situation
Liquidproof Protection - Optinit 472 - situation
Liquidproof Protection - Optinit 472 - 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.
  • It is not recommended for persons sensitised to 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.
  • Inspect the gloves for cracks or snags before reusing them.

Storage conditions

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

Laundering conditions

Before taking off the gloves, clean them as appropriate :

  • in use with paints, pigments and inks : wipe with a clean cloth dampened with a suitable solvent, and rub over with a dry cloth.
  • in use with a solvent (diluents, etc...) : rub over with a dry cloth.
  • in use with acids or alkalines : thoroughly rinse the gloves under running water, and rub over with a dry cloth.

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).

Documentation

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If your selection includes more than one document, a ZIP archive containing the documentation will be created.

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.

Chemical chart

Chemical Product CAS # BTT
(minutes)
Permeation
level
Standard Degradation
level
Rating
2-Propanol (Isopropanol) 99% 67-63-0 164 4 EN 374-3:2003 NT
NA
Acetic acid 10% 64-19-7 480 6 EN 374-3:2003 NT
NA
Cyclohexane 99% 110-82-7 480 6 EN 374-3:2003 NT
NA
Hydrochloric acid 35% 7647-01-0 149 4 EN 374-3:2003 NT
NA
Methanol 99% 67-56-1 17 1 EN 374-3:2003 NT
NA
Sodium hydroxide 20% 1310-73-2 480 6 EN 374-3:2003 NT
NA
Sodium hydroxide 40% 1310-73-2 480 6 EN 374-3:2003 NT
NA
Sodium hydroxide 50% 1310-73-2 480 6 EN 374-3:2003 NT
NA
Trichloroethylene 99% 79-01-6 1 0 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.