Portwest A689 14 Inch (35cm) Cut Resistant Sleeve
The A689 is a Maximum cut level 5 protection tubular sleeve offering cut and heat resistance for wrist and arm area. Thumb hole for secure fit. Machine Washable. Sold Singly.
EN 420, EN 388, EN 388:2016, EN 407, ANSI/ISEA 105 - 2011, CE FOOD SAFE
Protective Gloves : General Requirements
EN420 : 2003 + A1 2009
This standard defines the general requirements for glove design and construction, innocuousness, cleaning instructions, electrostatic properties, sizing, dexterity, water vapour transmission and absorption along with marking and information
EN 388
Gloves giving protection from mechanical risks
Protection against mechanical hazards is expressed by a pictogram followed by four numbers (performance levels), each representing test performance against a specific hazard.
1 Resistance to abrasion
Based on the number of cycles required to abrade through the sample glove (abrasion by sandpaper under a stipulated pressure). The protection factor is then indicated on a scale from 1 to 4 depending on how many revolutions are required to make a hole in the material. The higher the number, the better the glove. See table below.
2 Blade cut resistance
Based on the number of cycles required to cut through the sample at a constant speed. The protection factor is then indicated on a scale from 1 to 4.
3 Tear resistance
Based on the amount of force required to tear the sample.
The protection factor is then indicated on a scale from 1 to 4.
4 Puncture resistance
Based on the amount of force required to pierce the sample with a standard sized point. The protection factor is then indicated on a scale from 1 to 4.
EN 388:2016 ONLY
EN 388:2003 Standards specifies physical and mechanical aggression caused by abrasion, blade cut, tearing and puncture. EN388:2016 updates the existing standard with this new test method for abrasion, blade cut & impact resistance. EN ISO 13997:1999 (TDM Test) records cut results as a Newton value – the force of the blade on the glove material needed to cut through the material 20mm. The results are represented on a scale A-F.
5 Straight blade cut resistance EN 388:2016 ONLY
Based on the amount of force to achieve the moment of cut-through. The protection factor is then indicated on a scale from A to F
6 Impact resistance EN388:2016 ONLY
Impact-resistant properties to 5J, Performance Level P
Protective Gloves Against Thermal Risks (Heat and/or Fire)
EN 407: 2004
This standard specifies thermal performance for protective gloves against heat and/or fire. The heat and flame pictogram is accompanied by a 6 digit number.
Requirements
Performance levels 1-4
f) resistance to a large melting metal spray
Amount of spray required to raise the glove to a certain temperature.
Performance levels 1-4
e) resistance to small melting metal spray
Amount of spray required to raise the glove to a certain temperature.
Performance levels 1-4
D) resistance to radiating heat
Time required to raise a given temperature level
Performance levels 1-4
c) resistance to convective heat
time during which the glove is able to delay the transfer of heat of a flame
Performance levels 1-4
b) resistance to contact heat
Temperature (within the range of 100 degrees to 500 degrees) at which the person wearing the gloves will not feel any pain (for a period of at least 15 seconds).
Performance levels 1-4
A) Resistance to flammability:
Time during which the material remains lit and continues to be consumed after the ignition source has been eliminated.
ANSI/ISEA 105-2011
American National a Standard for Hand Protection
This standard addresses the classification and testing of hand protection for specific performance properties related to chemical and industrials applications. Hand protection includes gloves, mittens, partial gloves, or other items covering the hand or a portion of the hand that are intended to provide protection against or resistance to a specific hazard.
CE Food Safe
European legislation with respect to Food Contract Materials (Directive EC1935/2004) requires that food contract materials shall not transfer their ingredients to food and must not modify the organoleptic properties (I.e colour, smell, texture and taste) of the food. Products intended for food contact shall be labelled as such.
