Selecting gloves for meat preparation for a May outdoor picnic.
When preparing shashlik, properly selected gloves protect the hands from accidental cuts and scratches, from odors that become embedded in the skin from spices, and from irritation caused by contact with vinegar, lemon juice and other marinade components. An optimal solution for protecting hands when preparing meat is to use ПАЛМА gloves from the СИНГЛ, КЕМИ and ЭСЕНС lines.
Disposable gloves
Models СИНГЛ ПЛЮС 23-02, СИНГЛ ПРО 23-03 and КЕМИ 21-06 are made of thicker, denser nitrile and do not tear when contacting bones or cartilage. A fully textured surface allows secure and effortless handling of slippery pieces of meat and vegetables. ПАЛМА КЕМИ 21-06 is longer than the gloves in the СИНГЛ line and more convenient for repeated use. Thanks to a looser fit, they are easier to put on and take off. They protect the skin from prolonged contact with vinegar, citric acid, spices and animal fats, prevent irritation and stop contamination from spreading.
Double protection
If you work with a sharp knife when cutting meat, put on cut-resistant gloves ПАЛМА АРМА ПРО 12-02 under the СИНГЛ line gloves — you will be reliably protected if the blade slips.
To transfer, for example, hot shashlik into foil, put on nylon ЭСЕНС 11-12 gloves, and over them — thick nitrile gloves. This creates a thermal barrier, allowing you to quickly pack hot shashlik or grilled vegetables into foil or into containers.
In cold weather, knitted gloves АРМА ПРО 12-02 and ЭСЕНС 11-12 can be worn under disposable gloves — a simple and effective way to retain hand warmth and ensure comfort when cooking outdoors. A warm base protects from the cold, while disposable gloves ensure hygiene and cleanliness of the process.
Preparing meat for shashlik is a creative process, but it also requires attention to safety. Using the right gloves at every stage of work (from cutting the meat to marinating) is a simple and effective way to protect your hands when preparing for a picnic.