TempCook 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 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 details

  • Cat. 3
  • Mechanical hazards EN 388
    4443D
  • Type A
    Specific Chemical Protection EN 374
    AFGJOT
  • 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 7 9 10
Packaging 1 pair/bag
6 pairs/carton
Thermal Protection - TempCook 476 - situation
Thermal Protection - TempCook 476 - situation
Thermal Protection - TempCook 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 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.