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STRUKTURED NITRILE GLOVE DIAMANTE GRIP

Diamante Grip Protective Glove by Global Food Hygiene
Designed specifically to meet the demands of the food industry, the Diamante Grip glove by Global Food Hygiene offers an unparalleled combination of protection, comfort, and functionality. In an era of increasing demand for the highest standards of quality and workplace safety, our gloves stand out as a reliable choice.

Key Product Benefits
Unmatched Protection:
The Diamante Grip glove is made of nitrile, offering high resistance to chemicals and infectious substances. Ideal for demanding working conditions, it protects hands from chemical agents and microorganisms.
Maximum Grip:
The glove’s diamond texture ensures exceptional grip even in greasy and wet environments. This allows users to work without worrying about tools or materials slipping from their hands.

Certifications and Standards:
Compliant with EN ISO 374-1, EN 374-2, and EN ISO 374-5 standards, confirming its effectiveness in protection against chemicals and microorganisms. Its classification as a Category III Personal Protective Equipment indicates the highest level of protection.

Comfort and Convenience: Powder-free Diamante Grip gloves minimize the risk of skin irritation and allergies. Their ergonomic shape and availability in various sizes ensure a perfect fit for every hand, providing comfort even during extended use.

Why Choose Diamante Grip Gloves?
Safety and Compliance: Suitable for environments requiring protection from chemicals, fats, and microorganisms. Ideal for workers in the food processing sector.
Versatility: Suitable for both production and quality control departments. Functional in food contact applications while ensuring protection against contamination risks.
High Quality and Durability: Nitrile material guarantees long-lasting use and wear resistance, translating to optimized operational costs.
Take control – invest in the safety of your production!

Standards Compliance:
EN 420:2003+A1:2009; EN ISO 374-1:2016+A1:2016((KPT). EN ISO374-2:2014, EN ESI 374-4:2013, EN ISO 374:5:2016, EN 16523-1:2015+A1:2018