Liquidproof Protection

Jersette 308

Good comfort for long-term work for food handling

2131X
Type B KPT
X1XXXX
Suitable for food use with some types of food in accordance with European Regulation (EC) 1935/2004. Find out details on the food chart below.

Specific advantages

Comfort

Freedom of movement, due to the anatomical shape and excellent comfort from the seamless textile support
Waterproof for all uses in wet conditions.

Durability

Good tear-resistance

Guaranteed quality

Silicone free to prevent traces, defects on metal sheet and glass prior to painting

Applications

Food industry

Handling frozen products
Handling fruits and vegetables
Oyster farming
Preparation and packaging

Product detail

Material	Natural latex
Colour	blue
Interior finish	Textile support
Exterior finish	Smooth
Length (cm)	30-32
Thickness (mm)	1.15
Size	6 7 8 9 10
Packaging	1 pair/bag 5 pairs/bag 50 pairs/carton

Food chart

Overall food contact rating

Meaning of the colours

Suitable for contact with this type of food.

If pH > 4.5, suitable for contact with this type of food.
If pH , unsuitable.

Unsuitable for contact with this type of food.

Non tested against this type of food.

Drinks	Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. clear
	Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. cloudy
	Alcoholic beverages of an alcoholic strength of between 6% vol. and 20%.
	Alcoholic beverages of an alcoholic strength above 20%.
Cereals, starch, sugar, chocolate and by-products	Starches, cereals, flour, meal, dry pasta e.g. macaroni, spaghetti and similar products and fresh pasta
	Biscuits, pastry, cakes and other bakery products, dry, sugar and confectionery products in solid form; without fatty substances
	Biscuits, pastry, cakes and other bakery products and confectionery products in solid form; with fatty substances, chocolate, substitutes and products coated
	Confectionery products in moist past form
	Molasses, sugar syrups, honey
	Confectionery products with fatty substances on the surface
Fruits, vegetables and by-products	Whole fruit, fresh or chilled, unpeeled; dried or dehydrated fruits; nuts shelled and roasted
	Fresh vegetables, peeled or cut
	Processed: cut, in the form of purées, paste or preserved in an aqueous medium, including pickled and in brine
	Processed in an alcoholic medium
	Preserved vegetables in an oily medium
	Preserved fruits in an oily medium
	Nuts in paste or cream form
Fat and oils	Animal or vegetable, natural or treated
Fat and oils	Water emulsions in oil (margarine, butter)
Animal products and eggs	Crustaceans and molluscs not naturally protected by their shells, preserved fish in an aqueous medium
	Crustaceans and molluscs not naturally protected by their shells, preserved fish in an oily medium, marinated meat products in an oily medium
	Crustaceans and molluscs fresh within the shell
	Fresh fish, chilled, salted, smoked or in the form of paste
	Meat of all zoological species, fresh, chilled, salted, smoked or in the form of paste, creams
	Preserved and part-preserved meat in an aqueous medium
	Preserved and part-preserved meat in an oily medium
	Eggs, egg yolks, whites of eggs in a powdered or dried or frozen form
	Eggs, egg yolks, whites of eggs in a liquid or cooked form
Dairy products	Whole, skimmed or partly dried milk
	Fermented milk (yoghurt, butter milk), cream and sour cream
	Natural cheese without rind or with edible rind and melting cheese
	Whole cheeses with non-edible form
	Processed cheese (soft cheese), preserved cheese in an aqueous medium (mozzarella…)
	Preserved cheese in an oily medium
	Milk powder including infant formula
Dressing	Sauces with aqueous character
	Sauces with fatty character (e.g. mayonnaise, salad creams…)
	Mustard
	Vinegar
Mixed food preparations	Sandwiches, toasted bread, pizza containing any kind of foodstuff with fatty substances on the surface
	Sandwiches, toasted bread, pizza containing any kind of foodstuff but without fatty substances on the surfacee
	Soups, sauces, broths powdered or dried with fatty characters (including yeast)
	Soups, sauces, broths powdered or dried but without fatty characters (including yeast)
	Soups, sauces, broths in any other form with fatty characters (including yeast)
	Soups, sauces, broths in any other form but without fatty characters (including yeast)
	Aliments frits ou rôtis d’origine végétale (pommes de terre, beignets)
	Aliments frits ou rôtis d’origine animale
Others	Dried foods with fatty substances on the surface
	Dried foods without fatty substances on the surface
	Herbs, spices, aromatic herbs, coffee and coffee substitutes, granulated or powdered
	Spices and seasoning in oily medium
	Cocoa powder
	Cocoa paste
	Concentrated extracts of an alcoholic strength equal to or exceeding 6% vol.
	Frozen or deep-frozen foods
	Ice-creams

Protection rating is determined by taking into account the effects of both permeation and degradation in an attempt to provide users with an overall protection guideline when using our glove products against specific chemicals.

Meaning of the colours :

Used for high chemical exposure or chemical immersion, limited to breakthrough time based on a working day.

Used for repeated chemical contact, limited to total chemical exposure i.e. : accumulative breakthrough time based on a working day.

Splash protection only, on chemical exposure the gloves should be discarded and new gloves worn as soon as possible.

Not recommended, these gloves are deemed unsuitable for work with this chemical.

NT: Not tested

NA: "Not applicable" because not fully tested (only degradation OR permeation results)

The chemical test data and overall chemical protection rating should not be used as the absolute basis for glove selection. Actual in-use conditions may vary glove performance from the controlled conditions of laboratory tests. Factors other than chemical contact time

Chemical Product	CAS #	Breakthrough time (minutes)	Permeation level	Standard	Degradation level	Rating
1,1,1-Trichloroethane 99%	71-55-6	NT	NT	NT	1	NA
2-Nitropropane 99%	79-46-9	15	1	EN 374-3:2003	3	=
2-Propanol (Isopropanol) 99%	67-63-0	40	2	EN 374-3:2003	4	+
Acetic acid 99%	64-19-7	NT	NT	NT	3	NA
Acetone 99%	67-64-1	1	0	EN 374-3:2003	NT	NA
Bleach 12°	7681-52-9	NT	NT	NT	4	NA
Butyl Acetate 99%	123-86-4	5	0	EN 374-3:2003	1	-
Cyclohexane 99%	110-82-7	6	0	EN 374-3:2003	1	-
Dimethylformamide 99%	68-12-2	38	2	EN 374-3:2003	3	+
Ethanol 95%	64-17-5	11	1	EN 374-3:2003	4	+
Formaldehyde 37%	50-00-0	480	6	EN 16523-1:2015	4	++
Hydrogen peroxide 30%	7722-84-1	480	6	EN 16523-1:2015	4	++
Methanol 99%	67-56-1	21	1	EN 374-3:2003	3	=
Methyl Ethyl Ketone (2-Butanone) 99%	78-93-3	5	0	EN 374-3:2003	3	=
N-methyl-2-Pyrrolidone 99%	872-50-4	NT	NT	NT	3	NA
Nitric acid 10%	7697-37-2	NT	NT	NT	4	NA
Nitric acid 20%	7697-37-2	NT	NT	NT	4	NA
Sodium hydroxide 20%	1310-73-2	480	6	EN 374-3:2003	4	++
Sodium hydroxide 40%	1310-73-2	480	6	EN 16523-1:2015	4	++
Sodium hydroxide 50%	1310-73-2	480	6	EN 374-3:2003	NT	NA
Sodium Metabisulfite 20%	7681-57-4	480	6	EN 374-3:2003	4	++
Sulfuric acid 10%	7664-93-9	480	6	EN 374-3:2003	4	++
Sulfuric acid 40%	7664-93-9	480	6	EN 374-3:2003	4	++
Sulfuric acid 50%	7664-93-9	480	6	EN 374-3:2003	4	++
t-Butyl Methyl Ether 98%	1634-04-4	6	0	EN 374-3:2003	2	-
Toluene 99%	108-88-3	4	0	EN 374-3:2003	1	-
Xylene 99%	1330-20-7	2	0	EN 374-3:2003	1	-