Klass - Gloves

Applications & Use Cases

• Used in food processing facilities to maintain hygiene and prevent product contamination.
• Essential for personnel handling raw ingredients, semi-finished, or finished food products.
• Utilised in areas requiring strict sanitation protocols, such as cleanrooms or packing stations.
• Applicable across various food sectors, including meat, dairy, bakery, and produce processing.

Typical Specifications

Material

Typically made from nitrile, latex, vinyl, or polyethylene, chosen for durability and allergen considerations.

Size

Commonly available in a range of sizes (e.g., S, M, L, XL) to ensure a proper fit for different users; 'one size' options are often designed for broader applicability.

Powdered/Powder-free

Typically available as powder-free to minimise contamination risks in food environments, though powdered options may exist for specific uses.

Colour

Often blue for high visibility in food production, aiding in detection if fragments occur, but other colours are available.

Thickness

Varies depending on the intended use, from thinner examination gloves to thicker, more robust options for handling sharp objects or chemicals.

Certifications

For this class of equipment, typically compliant with relevant food contact regulations (e.g., EU Regulation 1935/2004) and personal protective equipment (PPE) standards.

Frequently Asked Questions

• What is the typical shelf life of food-grade gloves?

  The typical shelf life for unopened food-grade gloves is usually 3-5 years from the date of manufacture, provided they are stored in cool, dry conditions away from direct sunlight.

• Are these gloves suitable for handling all types of food?

• How do I choose the correct glove size?

• Can these gloves be reused?

• What is the difference between powdered and powder-free gloves?