The use of this protective glove is limited to manual knife use in the food, plastic, leather, paper, and textile industries.
Safety instructions:
The instructions for use must be read and followed before using the glove.
If you have any questions, consult your employer or manufacturer.
The condition of the glove must be checked before each working day. If the glove is deformed, defective, has rings, or defects in the leak-proof strap, it should be presented to the glove seller and replaced.
The glove should not be altered 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 task, a long-sleeved glove may be provided upon request to protect against upper or lower arm cuts or knife injuries.
Made of stainless steel.
Used to protect your hand from any knife strikes.
Selecting Gloves:
Not suitable for transporting hazardous substances.
Before using the glove, determine the appropriate hand size. The glove should fit well on the fingers and palm of the hand. Check the suitability of the textile or plastic connection under the glove and make sure the fingers can move easily.
Glove sizes are indicated by color (check the color of the leak-proof 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 obtained with long sleeves or sleeveless. The correct glove should be selected based on the job intensity and safety level.
Securely close the glove by properly fastening the leak-proof strap and snaps.
If the overlapping ends of the leak-proof straps are longer than 25mm, they should be shortened.
Maintenance/Cleaning:
To ensure 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, leak-proof 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 struck or hit against a hard surface.
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 should be hung in appropriate cleaning boxes to provide the best cleaning effect possible.
Regarding cleaning, the user must comply with the employer's valid cleaning plans to ensure professional hygiene.
