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Thermo CutFlex™ II Glove (Hi-Vis)

The Whizard® Thermo CutFlex™ Glove is a Single-Glove Solution – providing exceptional warmth and increased dexterity over existing two-glove solutions.  Composite yarn technology with a specialized fiber blend and knit structure provide a thermal barrier to ensure warmth in cold environments. High performance fibers and stainless-steel filament create excellent tensile strnghth and superior cut protection. Single-Glove cut resistant seamless knit shell offers more dexterity – improving ergonomics and reducing CTDs.

The Thermo CutFlex™ Glove is ideal for cut/processing food applications as well as other cold environments where handling sharp objects require dexterity while maintaining warmth.

This product is currently out of stock and unavailable.

Description

  • Thermal composite yarn design provides warmth in a single-glove solution
  • Single-Glove seamless knit shell improves ergonomics with increased dexterity
  • Durable fibers provide excellent abrasion resistance
  • Hi-vis orange cut resistant color provides a high level of protection & creates awareness
  • CFR 21 – approved for food contact
  • Pre-Washed, Pre-Shrunk
  • Ambidextrous
  • ANSI Abrasion Level 3
  • ANSI Cut level A7
SizePart NumberSize Overedge Color
XXSmall135840Thermo CutFlex™ II Glove (Hi-Vis) 1
XSmall135841Thermo CutFlex™ II Glove (Hi-Vis) 2
Small135842Thermo CutFlex™ II Glove (Hi-Vis) 3
Medium135843Thermo CutFlex™ II Glove (Hi-Vis) 4
Large135844Thermo CutFlex™ II Glove (Hi-Vis) 5
XLarge135845Thermo CutFlex™ II Glove (Hi-Vis) 6
XXLarge135846Thermo CutFlex™ II Glove (Hi-Vis) 7

Thermo CutFlex™ II Glove (Hi-Vis) 8

  • Remove all large particles.
  • Rinse with cold water then machine wash in warm water with mild detergent or soap for 10-15 minutes.
  • Water temperature should not exceed 160ºF (71ºC).
  • Rinse in cold water.
  • Tumble dry for 10-15 minutes, not exceeding 150ºF (67ºC).
  • A diluted bleach solution may be used (5.25% sodium hypochlorite or 1:10 household bleach).
  • Food Preparations
  • Poultry Processing
  • Beef Processing
  • Pork Processing
  • Cold Environments