t+
t+, 100% stainless steel chainmail glove
- Ambidextrous
- Five fingers
- Available with or without cuff
- Stainless steel spring system for closing
- Visual size identification with a colour tag
- 100 % detectable
- Compliant with requirements of the following standards: ISO 13999-1 and NF EN 1082-1
The t+ chainmail gloves are 35 % lighter than standard stainless steel chainmail gloves and offer a great protection for boning operations, cutting operations with hand knives or motorized knives and scissors and are more resistant to wearing and abrasion.
Innovation
Patented closing system with an ultraflat stainless steel spring firmly attached to the rings of the chainmail. The system makes the closing auto-adjustable, the chainmail glove fits the mophorlogy of the operator. This system also ensures a perfect closing day after day.
Comfort
The t+ chainmail glove is 35 % lighter than a standard chainmail glove and therefore more confortable. It is easy to put on and to take off.
Can help reduce musculoskeletal disorders.
It ensures more flexibility, more dexterity and better tactile sensation.
Longevity
t+ chainmail gloves have a longer life thanks to their increased resistance.
Safety
Chainmail gloves are completely closed : there is no slit on the side.
Hygiene
100 % stainless steel chainmail gloves are resistant to cleaning and disinfecting products.
Traceability
Each chainmail glove has a plate that will allow us to review its background.
Cleaning
Chainmail gloves should be brushed energetically with water at 50°C. Glove should then be rinsed with water at a minimum temperature of 82°C. The disinfection has to be processed with a non-acid product authorized by food hygiene services.
|
Model |
| Download t_gloves.pdf (178 ko) |
| Glove without cuff |
| Glove with 15 cm stainless steel cuff |
| Size number | Tag colour |
Equivalence |
||
|
0 |
Brown | 5 - 5 ½ | XXS | |
| 1 | Green | 6 - 6 ½ | XS | |
| 2 | White | 7 - 7 ½ | S | |
| 3 | Red | 8 - 8 ½ | M | |
| 4 | Blue | 9 - 9 ½ | L | |
| 5 | Yellow | 10 | XL | |


French version
English version