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 seal belt, the glove should be presented to the glove 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 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 on 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 connection under the glove should be checked for suitability and make sure that the fingers can be moved easily.
The sizes of gloves are indicated by color (look at the color of the seal belt) and also with 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 workload and security level.
The secure closure of the glove is ensured by properly closing the seal belt and fastener.
If the overlapping ends of the seal belts 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 in normal use.
If there are clear signs of deformation, defective or missing rings, wear marks on the seal belt and/or fastener, the glove should not be used and should be replaced.
Before or after cleaning, the glove should not be hit or struck 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 residues). Gloves can also be cleaned in suitable cleaning machines. Gloves are hung in appropriate cleaning boxes to provide the best cleaning effect possible.
In terms of cleaning, the user must comply with the employer's valid cleaning plans to ensure professional hygiene.
