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HyFlex® 72-285

Previously known as: Versatouch®72-285

Ergonomic industrial gloves offering excellent cut protection, comfort and durability

Key Features and Benefits

  • Dyneema® material: Superior cut resistance assured
  • Suitable for laundering up to 90°C: Durable work gloves
  • Ergonomic design: Improved wearer comfort
HyFlex® 72-285
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Product samples and availability may vary depending on your location.

Images are for reference only. Delivered products and certifications may vary according to local regulations and standards

Standards and certifications

Standards and certifications

Ecovadis label
EN 388:2016 +A1:2018 1X4XB
EN ISO 21420:2020
EN 388:2003 1444
EN 511:2006 X10
CE Number
Category II
Food Type: Textile
REACH Compliant
Description

Description

  • Advanced defenses: HyFlex® 72-285 hand protection gloves are made from Dyneema® to ensure excellent cut resistance
  • Improved durability: These protective gloves are suitable for laundering up to 90°C, increasing their wear life
  • Enhanced ergonomics: HyFlex® 72-285 work gloves feature an ergonomic design, which improves flexibility, dexterity and comfort
  • Food handling compliance: These safety gloves are suitable for food contact and are available in three versions to better match the level of protection and dexterity required by specific applications
Recommended For

Recommended For

  • Assembly and disassembly of equipment
  • Primary cutting
Primary industries

Primary industries

Featured technologies

Featured technologies

DMF Free
Dyneema®
Product details

Product details

  • LENGTH 260-330 mm; 10.23-13.99 inches
  • AVAILABLE SIZES 6, 7, 8, 9, 10
  • CONSTRUCTION Knitted
  • LINER COLOR Blue
  • LINER MATERIAL Dyneema®, Polyester, Spandex
  • SPECIFIC NEEDS Food
  • WASHING TEMPERATURE 90 °C (194 °F)
Packaging

Packaging

3 pairs/bag, 2 bags/carton
Downloads

Downloads

Product Data Sheet
Declaration Of Conformity
UK Declaration Of Conformity
Food Declaration of Product Conformity
GMP Declaration 0.29 MB (pdf)
Instructions for Use 3.71 MB (pdf)

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