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 working day. If deformed, defective, faulty in rings or in the sealing strap, 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 in the design provided.
The glove is an electroconductor and should not be worn near open 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.
Made of stainless steel.
Used to protect your hand in case of any knife impact.
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 connection under the glove should be checked for suitability and ensure that the fingers can be easily moved.
The dimensions of the gloves 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 obtained with long sleeves or sleeveless. The correct glove should be selected depending on the job intensity and safety level.
Secure closure of the glove is ensured by correctly 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 ensure ideal protection, the glove must be kept in excellent condition. The glove is subject to natural wear and tear in normal use.
If there are clear signs of deformation, defective or missing rings, sealing strap, 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 on 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.
