Ultranitril 472
Fingertip precision for light chemical protection and food handling
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2101X
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Type B
JOT
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VIRUS
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Suitable for food use with all types of food in accordance with European Regulation (EC) 1935/2004.
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Specific advantages
Comfort
- Freedom of movement and excellent sensitivity, due to the gloves reduced thickness
Food compliance
- Suitable for all type of food
Guaranteed quality
- Chlorinated finish for better protection of products being handled
Practical
- Worn alone or as an outer-glove
Applications
Mechanical industry
- Assembly of small oily parts
- Machining parts using cutting oil
- Precision assembly
Food industry
- Food handling
- Food preparation
Construction Industry (Carpenters/Joiners)
- Preparing coatings, varnishes
- Handling PVC-based glues
Product detail
| Material | Nitrile |
|---|---|
| Colour | blue |
| Interior finish | Easy donning treatment |
| Exterior finish | Pebbled |
| Length (cm) | 31 |
| Thickness (mm) | 0.2 |
| Size | 6 7 8 9 10 |
| Packaging | 10 pairs/bag 100 pairs/carton |
Food chart
Overall food contact rating
Meaning of the colours
Suitable for contact with this type of food.
If pH > 4.5, suitable for contact with this type of food.
If pH , unsuitable.
If pH , unsuitable.
Unsuitable for contact with this type of food.
Non tested against this type of food.
| Drinks | Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. clear |
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| Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. cloudy |
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| Alcoholic beverages of an alcoholic strength of between 6% vol. and 20%. |
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| Alcoholic beverages of an alcoholic strength above 20%. |
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| Cereals, starch, sugar, chocolate and by-products | Starches, cereals, flour, meal, dry pasta e.g. macaroni, spaghetti and similar products and fresh pasta |
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| Biscuits, pastry, cakes and other bakery products, dry, sugar and confectionery products in solid form; without fatty substances |
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| Biscuits, pastry, cakes and other bakery products and confectionery products in solid form; with fatty substances, chocolate, substitutes and products coated |
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| Confectionery products in moist past form |
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| Molasses, sugar syrups, honey |
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| Confectionery products with fatty substances on the surface |
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| Fruits, vegetables and by-products | Whole fruit, fresh or chilled, unpeeled; dried or dehydrated fruits; nuts shelled and roasted |
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| Fresh vegetables, peeled or cut |
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| Processed: cut, in the form of purées, paste or preserved in an aqueous medium, including pickled and in brine |
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| Processed in an alcoholic medium |
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| Preserved vegetables in an oily medium |
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| Preserved fruits in an oily medium |
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| Nuts in paste or cream form |
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| Fat and oils | Animal or vegetable, natural or treated |
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| Water emulsions in oil (margarine, butter) |
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| Animal products and eggs | Crustaceans and molluscs not naturally protected by their shells, preserved fish in an aqueous medium |
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| Crustaceans and molluscs not naturally protected by their shells, preserved fish in an oily medium, marinated meat products in an oily medium |
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| Crustaceans and molluscs fresh within the shell |
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| Fresh fish, chilled, salted, smoked or in the form of paste |
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| Meat of all zoological species, fresh, chilled, salted, smoked or in the form of paste, creams |
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| Preserved and part-preserved meat in an aqueous medium |
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| Preserved and part-preserved meat in an oily medium |
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| Eggs, egg yolks, whites of eggs in a powdered or dried or frozen form |
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| Eggs, egg yolks, whites of eggs in a liquid or cooked form |
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| Dairy products | Whole, skimmed or partly dried milk |
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| Fermented milk (yoghurt, butter milk), cream and sour cream |
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| Natural cheese without rind or with edible rind and melting cheese |
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| Whole cheeses with non-edible form |
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| Processed cheese (soft cheese), preserved cheese in an aqueous medium (mozzarella…) |
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| Preserved cheese in an oily medium |
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| Milk powder including infant formula |
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| Dressing | Sauces with aqueous character |
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| Sauces with fatty character (e.g. mayonnaise, salad creams…) |
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| Mustard |
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| Vinegar |
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| Mixed food preparations | Sandwiches, toasted bread, pizza containing any kind of foodstuff with fatty substances on the surface |
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| Sandwiches, toasted bread, pizza containing any kind of foodstuff but without fatty substances on the surfacee |
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| Soups, sauces, broths powdered or dried with fatty characters (including yeast) |
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| Soups, sauces, broths powdered or dried but without fatty characters (including yeast) |
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| Soups, sauces, broths in any other form with fatty characters (including yeast) |
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| Soups, sauces, broths in any other form but without fatty characters (including yeast) |
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| Aliments frits ou rôtis d’origine végétale (pommes de terre, beignets) |
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| Aliments frits ou rôtis d’origine animale |
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| Others | Dried foods with fatty substances on the surface |
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| Dried foods without fatty substances on the surface |
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| Herbs, spices, aromatic herbs, coffee and coffee substitutes, granulated or powdered |
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| Spices and seasoning in oily medium |
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| Cocoa powder |
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| Cocoa paste |
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| Concentrated extracts of an alcoholic strength equal to or exceeding 6% vol. |
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| Frozen or deep-frozen foods |
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| Ice-creams |
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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 the colours :
Used for high chemical exposure or chemical immersion, limited to breakthrough time based on a working day.
Used for repeated chemical contact, limited to total chemical exposure i.e. : accumulative breakthrough time 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 # | Breakthrough time (minutes) |
Permeation level |
Standard | Degradation level |
Rating |
|---|---|---|---|---|---|---|
| 2-Propanol (Isopropanol) 99% | 67-63-0 | 164 | 4 | EN 374-3:2003 | NT |
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| Acetic acid 10% | 64-19-7 | 480 | 6 | EN 374-3:2003 | NT |
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| Ammonium hydroxide solution 25% | 1336-21-6 | 62 | 3 | EN 16523-1:2015 | 4 |
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| Cyclohexane 99% | 110-82-7 | 480 | 6 | EN 374-3:2003 | NT |
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| Formaldehyde 37% | 50-00-0 | 480 | 6 | EN 16523-1:2015 | 4 |
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| Hydrochloric acid 35% | 7647-01-0 | 149 | 4 | EN 374-3:2003 | NT |
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| Hydrogen peroxide 30% | 7722-84-1 | 480 | 6 | EN 16523-1:2015 | NT |
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| Methanol 99% | 67-56-1 | 21 | 1 | EN 16523-1:2015 | 1 |
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| n-Heptane 99% | 142-82-5 | 480 | 6 | EN 16523-1:2015 | 4 |
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| Sodium hydroxide 20% | 1310-73-2 | 480 | 6 | EN 374-3:2003 | 4 |
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| Sodium hydroxide 40% | 1310-73-2 | 480 | 6 | EN 374-3:2003 | NT |
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| Sodium hydroxide 50% | 1310-73-2 | 480 | 6 | EN 374-3:2003 | NT |
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| Sulfuric acid 96% | 7664-93-9 | 30 | 1 | EN 374-3:2003 | 1 |
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| Trichloroethylene 99% | 79-01-6 | 1 | 0 | EN 374-3:2003 | 1 |
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*not normalized result
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