MAPA Temp-Cook 476 Gloves

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

  
  

  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

  Overall food contact rating

  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	-

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