The Necessity Of Gloves

The world of kitchenry is a synthesis of various components coming together. Every facet combines to create a melodic symphony of a meal. Though they may not look like it, food handling gloves are integral to this orchestra.
Most domestic users acquaint themselves with 2 types. Firstly, the ones that use it protect their hands from burns. Secondly, the ones used to maintain hygiene. However, the professional landscape is much more complex. They use a variety of food handling gloves.

Before we begin to dive into the complexities of different variations, it’s important to mention the vastness of kitchens. The richness of this industry is a testament to the pluralism in cultures that exist in the world.

Each part of the world enjoys a unique identity represented in their cuisines. Said meals require not only a skilled hand, but a protected one. Yet, such covering mustn’t be at the cost of the quality of the meal. With that in mind, let’s move forward.

Types Of Food Handling Gloves

Though there are many food handling gloves if you come down to technicalities, essentially there are only 3.

• Latex: Made from rubber, they inherit its intrinsic elasticity, which makes movements fluid and more agile. Moreover, their comfort and dexterity make them the preferred choice amongst many chefs around the world.
  However, they carry with them some drawbacks as well. These include allergies and discomfort for certain skin types which limits their effectiveness.
• Vinyl: Of all the different variations of handwear in the market today, none boasts cost-effectiveness like that of vinyl. Made from synthetic material, these handwear are potent as well as sturdy against contaminations and detrimental elements.
  Thus, resulting in an affordable and effective package. Yet, it’s prudent to mention that they are the least durable of the 3 types. That’s why it is wise not to call upon them when performing any laborious tasks, as they are likely to give way.
• Nitrile: The natural qualities of rubber make them susceptible to punctures and tears. That’s why its synthetic counterpart offers what it can not, e.g. nitrile. Consequently, they are more resistant to penetration and cuts, making them durable without losing their integrity.
  These qualities make them the ideal candidate for heavy-duty tasks. Furthermore, their holistic features offer ample protection against certain chemical hazards as well.
  Additionally, due to their synthetic composition, they cause significantly fewer allergies than their organic version. Hence, making them an attractive and efficient package. Having said that, they are substantially expensive, which makes them an ill-advised option for younger restaurants.

Applications Of Food Handling Gloves

Now that we have determined the types of food handling gloves, let’s move towards its applications. Each version possesses qualities that make it ideal for specific roles.

• Food Preparation And Service: Although much debate rages regarding this matter, it’s safe to say that latex gloves remain popular in this area. Their dexterity and swiftness make them the option that many chefs lean towards.
  Though, as previously mentioned, it’s important to take into consideration the allergic reaction it may cause. Moreover, it’s imperative to remember that it’s not recommended for fatty food. The reason behind this is that the fats may break down the material.
• Heat Resistance: The world of chefs has them overcoming various obstacles in search of the perfect flavor. In their search, it’s not uncommon for them to often deal with a dangerous intensity of heat.
  That’s why it’s important to protect yourself thoroughly with compact and effective handwear. Nitrile boasts a high resistance to heat, defending its wearer from any dangers.
• Heavy Duty: From the outside, the kitchen may look like a relatively safe environment, as chefs primarily work with ingredients. However, those acquainted will know the hazards that exist inside it. Lacerations, scalding, concussions, etc. are not as rare as some might think.
  That’s why there are regulations in place to ensure the well-being of those inside it. When it comes to more demanding tasks, said regulations often require certain types of gloves for ample protection. These are often nitrile for their inherent properties.
• Light Duty: Meanwhile, there are more menial responsibilities that require attending as well. Granted, they are not as demanding as their other chores, but they require safeguarding all the same. That’s why vinyl is a more suitable option for people involved in these roles.

Conclusion

All in all, food handling requires precision and skill, which are only achieved by wearing the right handwear. Visit our website today to find the latest and most varied collection awaiting you.

FAQs

Which is the best food handling glove?

There’s no straightforward answer to this question, as every chef has their preference. Furthermore, the nature of the dish may render some food handling gloves more suitable than the others. Having said that, the most frequently chosen handwear remains nitrile.

Can we use nitrile gloves for food?

In short, yes. Not only is nitrile safe to use with food, but they are also one of the best choices for food handling.

When must you change single-use gloves?

This version is exactly as its name describes it to be. They are meant to be used only once and disposed of immediately. If working continuously on a single task, then it’s wise to replace them after every 2 hours, dutifully.

What is the proper way to use gloves?

Though there are multiple nuances to answer this question, it can be summed up as the following. Firstly, always wash your hands thoroughly before putting them on. Secondly, ensure that you have the right size for you. If it’s too large or too small, it will cause complications and affect your performance.

Can we cook with latex gloves?

Well, the answer is yes, but it comes with its stipulations. It’s important to ensure that the latex handwear being used is powder-free. This makes certain that no starch gets mixed with the food that it would impact its taste and edibility.