Every glove offering protection against mechanical risks carries a shield pictogram with four digits and a letter underneath. Most people only look at one value in there, cut protection. The other three…
NEWS
What Does EN 511 Mean for Gloves? Cold Protection Explained Simply
With cut protection, most people check the class or the Newton value first. With cold protection, it’s the opposite: everyone has heard of EN 511, but hardly anyone knows what the numbers…
niroflex Gloves for Fish Processing: What Really Matters
In meat processing, hand protection has been standard practice for years. With fish, it’s often lumped in as an afterthought to meat processing. That’s a mistake. Wet, cold work surfaces, slippery scales…
EN ISO 13997 Explained: Why Does Cut Protection Classification End at Level F?
Anyone comparing technical data sheets for cut resistant gloves will quickly come across terms such as 30 Newton, performance level F or EN ISO 13997. The highest classification level often raises questions.…
NIROFLEX FIX now available in a magnetic version
The niroflex fix will now be manufactured using magnetic stainless steel wire grade 1.4362. This further develops the proven chainmail glove while retaining the features users already know. Ring size, fit and…
What does cut resistance class 5 mean for gloves?
Anyone selecting protective gloves for work environments with a risk of cuts will often come across the term “cut protection level 5”. At first glance, the meaning seems clear: level 5 stands…
Chainmail Glove or Cut-Resistant Glove? A Practical Guide for Everyday Operations
In commercial kitchens and meat processing facilities, occupational safety, hygiene, and efficient workflows must go hand in hand. At the same time, knives are among the most important tools used on a…
Longevity & Hygiene: How to Keep Protective Gloves Serviceable Longer in Wet Areas
In food production, working days are long and the demands placed on PPE are high. In wet areas, a glove must not only protect employees, but also meet strict hygiene requirements. As…
Hand Protection in Wet Food Processing Environments
Moisture is part of everyday operations in many areas of food production. Wherever meat, fish, fruit, or vegetables are processed, water, cleaning agents, and production residues are regularly present in the working…
Cut Injuries in Meat Processing: Minimize Risks with niroflex
Cut and Puncture Injuries in Meat Processing Cut and puncture injuries are among the most common workplace accidents in meat processing. Even minor injuries can endanger employee health, interrupt production processes, and…