Des chefs de Tällberg testent les nouvelles doublures de protection anticoupures TEGERA
À l’hôtel Gyllene Hornet de Tällberg, l’équipe de cuisine dirigée par le chef John Mathiasson a testé les dernières doublures de protection anticoupures TEGERA - 916 et 918. Nous voulions évaluer les performances réelles des gants, dans une cuisine très active où les travaux de préparation se déroulent à un rythme rapide et où les tâches de coupe sont fréquentes.
La sécurité jusqu’au bout des doigts – TEGERA dans la cuisine d’un restaurant en Dalécarlie
Dans la pittoresque localité de Tällberg, surplombant le lac Siljan, se trouve l’hôtel Gyllene Hornet - un lieu où le charme traditionnel se mêle à l’art culinaire moderne. Ici, le chef cuisinier John Mathiasson et son équipe travaillent dans une cuisine de restaurant qui exige efficacité, précision et un haut niveau de sécurité.
Pendant un certain temps, ils ont testé TEGERA 916 et 918, deux nouvelles doublures de protection anticoupures conçues pour les environnements alimentaires et destinées à être portées sous des gants jetables.
L’objectif était d’observer le comportement de ces produits dans une cuisine professionnelle avec des tâches variées et des moments de coupe.
Deux doublures de protection anticoupures - Optimisées pour les environnements de manipulation des aliments
TEGERA 916 - fine, flexible et certifiée anticoupures de niveau F
Cette doublure de protection anticoupures de niveau F avec technologie CRF®, homologuée pour l’industrie alimentaire, combine une forte protection anticoupures avec une excellente dextérité et une bonne sensibilité au bout des doigts. Elle est idéale pour les tâches de précision exigeant à la fois protection et contrôle. Le gant est lavable à 90 °C jusqu’à cinq fois et est conçu pour être porté sous un gant jetable.
TEGERA 918 – plus de chaleur et de confort dans les environnements de cuisine froids
TEGERA 918 offre la même haute protection anticoupures, mais dispose d’une doublure en acrylique brossé qui apporte un confort supplémentaire lors du travail en chambre froide ou de la manipulation d’ingrédients réfrigérés. Cette doublure est également homologuée pour un contact alimentaire et lavable à 90 °C.
TEGERA 916
Cut F liner for food contact
Washable Cut F food liner for high dexterity and protection in food handling.
TEGERA 918
Cut F for food contact with extra thickness
Insulated food liner with Cut F protection for cold food handling environments.
A Restaurant Kitchen – but Highly Recommended for Meat Processing Environments
John and his team do not work in a slaughterhouse environment, but they emphasize that these products are highly suitable there as well. They see clear benefits in environments where meat is cut for long periods and where temperatures are often low.
“I would absolutely recommend these liners for meat processing facilities where you are cutting all day. The protection is strong and your hands stay warm,” says John.
In their restaurant kitchen, they tested the gloves in many different tasks – from prepping vegetables and meat to handling the grill.
Most Helpful When Using a Mandoline
The mandoline is mainly used to slice or shave large quantities of potatoes and vegetables quickly – a task where it’s unfortunately quite easy to injure your hands.
The team quickly noticed that TEGERA’s liners provided an increased sense of safety. They could work quickly and smoothly, as the liner reduced the risk of injuries during the intense cutting tasks.
An Unexpected Advantage: Some Heat Insulation – Though Not Designed for Heat Protection
One unexpected bonus was that the liner offered a slight heat-insulating effect during grilling and when handling hot trays.
It’s important to highlight that TEGERA 916 and 918 are not intended for heat protection. But the extra comfort during warmer tasks was still a welcome surprise.
“It wasn’t something we expected, but it was nice that they offered a bit of extra comfort when working at the grill,” says John.
Zero Cut Injuries During the Test Period
Throughout the entire test period, there were no cut injuries in the kitchen. This clearly shows how the right protection can make a big difference in a busy restaurant environment.
John particularly highlights the importance for new team members and interns:
“Experienced chefs cut themselves less often, but for newcomers in the kitchen it makes a huge difference to start with proper protection. It gives everyone peace of mind,” he says.
Cut protection in the kitchen isn’t only about preventing injuries – it’s about creating a workflow where chefs can focus on their craft with complete confidence.
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