The use of this protective glove is limited to manual knife use in the food, plastic, leather, paper, and textile industries.
Safety instructions:
Usage instructions must be read and followed before using the glove.
If you have any questions, contact your employer or manufacturer.
The condition of the glove must be checked before each workday. If deformed, defective, faulty in the rings, or with faulty sealing straps, the glove should be presented to the seller and replaced.
The glove should not be replaced or reshaped by the user and should be used as designed.
The glove is an electrical conductor and should not be worn near exposed or unprotected lines.
The glove should not be used in motor vehicles or machines with moving parts.
The glove should be worn on the hand holding the product, not the hand holding the knife.
The user is responsible for checking the suitability of the item for the intended task. Depending on the relevant task, a long-sleeved glove can be provided upon request to protect against upper or lower arm cuts or knife injuries.
Selecting Gloves:
Not suitable for transporting hazardous substances.
Before using the glove, the appropriate hand size should be determined. The glove should fit well on the fingers and palm of the hand. The textile or plastic connections under the glove should be checked for suitability and ensure that the fingers can be easily moved.
Glove sizes are indicated by color (check the color of the sealing strap) and also by the letters on the glove label;
S = SMALL = WHITE
M = MEDIUM = RED
L = LARGE = BLUE
XL = XLARGE = ORANGE
Gloves can be provided with long sleeves or sleeveless. The correct glove should be selected based on the relevant task intensity and security level.
Secure closure of the glove is ensured by properly closing the sealing strap and the fastener.
If the overlapping ends of the sealing straps are longer than 25mm, they should be shortened.
Maintenance/Cleaning:
To provide ideal protection, the glove must be kept in excellent condition. The glove is subject to natural wear and tear during normal use.
If there are clear signs of deformation, defective or missing rings, faulty sealing straps, and/or visible signs of wear, the glove should not be used and should be replaced.
Before or after cleaning, the glove should not be hit on a hard surface or crushed.
Gloves should be cleaned and disinfected at least once using hot water or an approved cleaning agent for the food industry. We also recommend brushing the gloves to remove residues (e.g., meat residue). Gloves can also be cleaned in suitable cleaning machines. Gloves are hung in appropriate cleaning boxes to provide the best cleaning effect.
Regarding cleaning, the user must comply with the employer's valid cleaning plans to ensure professional hygiene.
