Glove standard

It is scheduled for review in 2019 - 2020.

The standard defines general requirements:

• Glove design and construction
• Resistance of glove materials to water penetration
• Safety: pH between 3.5 and 9.5 according to EN ISO 4045 / EN 1413, chromium VI content less than 3.0 mg / kg according to EN ISO 17075: 2007 for leather gloves and extractable proteins according to EN 455-3 for natural rubber gloves.
• Cleaning
• Electrostatic properties.

The standard defines comfort and effectiveness:

• Sizes.
• Desterity.
• Transmission and absorption of water vapor.

Skill.

Nested table.

The EN374: 2003 standard is renamed ENISO374: 2016. The purpose of this standard is to classify gloves according to their behavior when exposed to chemical substances.

They are divided into the following parts:

Gloves classification according to ENISO374-1: 2016

Gloves are divided into three types:

TYPE A - Step time ≥ 30 minutes for at least 6 products.
TYPE B - Step time ≥ 30 minutes for at least 3 products
TYPE C - Step time ≥ 10 minutes for at least 1 products

Permeability resistance levels

Gloves classification according to EN374-2: 2014
It is the advance of chemical products through the material, seams of the glove at a non-molecular level. Air leak test: the glove is inflated with air and immersed in water. The appearance of air bubbles is controlled within 30 '. Water leak test: the glove is filled with water and the appearance of water droplets is controlled. If these tests are positive, the pictogram will be put on.

Gloves classification according to EN374-4: 2013
Detriment to some of the glove's properties due to contact with a chemical. Eg: discoloration, hardening, softening, etc.

Permeation test EN 16523-1.
It is the advancement of chemicals at the molecular level. The resistance of the glove material to permeation by a chemical is determined by measuring the time it passes through the material.

Modification of the ENISO374-5: 2016 standard
When the glove passes the test described for virus protection, the word “virus” will appear under the pictogram. If nothing appeared, protection would only be assured against bacteria.

A - Flame behaviour:

The material should comply with the requirements in the table. In addition, the material should not drip or melt. The seams should not open up after 15 seconds ignition time.

B - Heat per contact:

The material should comply with:

C - Convective heat:

The material should comply with:

D - Radiating heat:

The material should comply with:

E - Small splashes:

The number of droplets necessary to produce a 40ºC rise in temperature should meet requirements in the table:

F - Large splashes:

The PVC film that simulates the skin will not be smoothed or its surface roughness changed in any other way, with any of the quantities of iron used.

The minimum levels required for the EN388 standard are as follows: Abrasion resistance 2 | Cut resistance 1 | Tear resistance 2 | Puncture resistance 2

Protection against cutting by chain saws:

The two-handed gloves must meet the following requirements:

Niveles vs temperatura de uso del guante
If the convective cold is level 0 - This glove can be used up to a temperature of 0ºC
If the convective cold is level 1 - This glove can be used up to a temperature of -10ºC
If the convective cold is level 2 - This glove can be used up to a temperature -20ºC
If the convective cold is level 3 - This glove can be used up to a temperature of -30ºC
If the convective cold is level 4 - This glove can be used up to a temperature of -40ºC

Se exigen unos niveles mínimos para las normas EN388 y EN407 y unos largos mínimos.

Requirements and test methods for welder's gloves. It classifies them into two types:

• Type A general welder gloves.
• Type B tact welder gloves. High desterity TIG welding case.

Warnings

• At the moment there is no test method to determine the penetration of UV radiation through the materials from which the glove is made.
• When gloves are intended for arc welding: These gloves do not provide protection against electric shock caused by faulty equipment or live work, and electrical resistance is reduced if the gloves are damp, dirty, or sweat-wet, which could increase the risk.

• The sample must be conditioned at least 48 hours before the test and must be tested at an air temperature 23 +/- 1ºC and at a relative humidity of 25 +/- 5%.
• For protective gloves with electrostatic dissipation, each individual measurement must meet the requirement: Vertical resistance, Rv < 1,0 x 108 Ω.

Warnings and additional information

• Test results and test conditions in relation to the vertical resistance test.
• The person wearing ESD protective gloves will be properly grounded, such as wearing appropriate footwear.
• Protective gloves with electrostatic dissipation must not be removed from their packaging, opened, or put on or removed, when in a flammable or explosive atmosphere or when handling flammable or explosive substances.
• The electrostatic properties of the protective gloves may be affected by aging, contamination or damage, and may not be sufficient for flammable oxygen-enriched atmospheres where additional evaluations are necessary.

• Insulating gloves from class 00 (500V) to class 4 (36000V).
• Personal protective equipment EPI CAT III.
• AZC category (resistant to Acids, ozone and very low temperatures).
• RC category (resistant to Acids, oil, ozone and very low temperatures)..

• The user must adjust the garment through its closure systems, whether they are buttons, Velcro, slips or a mixture of them. You will never work with the garment unbuttoned.
• Adapted additional PPEs must be worn to ensure maximum protection (face protection, helmet, gloves, footwear, ...). Please read the instructions for use and the safety information of the additional PPEs before use.

There is a very extensive legislative framework that legislates materials that are in contact with food, here we are going to name some of the regulations on which the food glove regulations are based.

• EC Regulation nº1935 / 2004: legislation on materials intended to come into contact with food.
• EC Regulation No.2023 / 2006: refers to good practices in the manufacture of objects intended to come into contact with food.
• Regulation 10/2011: on plastic materials intended to come into contact with food. In which the general limitation of migration in Europe is established is 60mg/kg o 10mg/dm².

The tests are carried out with food simulants instead of the food itself because they allow us to be more precise in the results.

• For aqueous foods such as milk, syrup, eggs or honey (with a pH lower than 4.5) it is used with 10% Ethanol.
• For acidic foods such as processed vegetables or fruits, (with a pH lower than 4.5), Acetic Acid 3% is used.
• 20% Ethanol is used for alcoholic foods of less than 20% and lipophilic in nature, and if they are of higher alcohol content, and 50% Ethanol is used for water-milk fat emulsions.
• For foods with free fats on the surface, it is made with vegetable oil. Due to its concentration level, the result will be divided by a reduction factor with values ​​from 1 to 5.
  1. Fats, whole oils or food in oily medium.
  2. Butter and margarine.
  3. Fish, cheese, mayonnaise, nuts and cocoa beans.
  4. Meat.
  5. Chocolate or cocoa powder, pastry and confectionery with a fatty coating.
• Tenax® (2,6-diphenyl-phenylene poly-oxide) is used for dry foods.