Kokker i Tällberg tester TEGERAs nye kuttbeskyttende innerhansker
På Hotell Gyllene Hornet i Tällberg har kjøkkenteamet, med kjøkkensjef John Mathiasson i spissen, testet TEGERAs nyeste kuttbeskyttende innerhansker – 916 og 918. I et travelt kjøkken med høyt tempo og hyppige skjæreoppgaver ønsket vi å evaluere hvordan hanskene fungerer i praksis.
Sikkerhet i hvert snitt – TEGERA i restaurantkjøkkenet i Dalarna
I pittoreske Tällberg, med utsikt over innsjøen Siljan, ligger Hotell Gyllene Hornet – et sted der tradisjonell sjarm møter moderne kulinarisk håndverk. Her jobber kjøkkensjef John Mathiasson og teamet hans i et restaurantkjøkken som krever effektivitet, presisjon og et høyt sikkerhetsnivå.
I en periode testet de TEGERA 916 og 918, to nye kuttbeskyttende innerhansker som er utviklet for næringsmiddelmiljøer og beregnet for bruk under engangshansker.
Målet var å se hvordan produktene fungerer i et profesjonelt kjøkken med varierte oppgaver og skjæremomenter.
To kuttbeskyttende innerhansker – optimalisert for miljøer med næringsmiddelhåndtering
TEGERA 916 – tynn, fleksibel og Cut F-sertifisert
Denne næringsmiddelgodkjente Cut F-innerhansken CRF®-teknologi kombinerer sterk kuttbeskyttelse med utmerket fingerførlighet og fingertuppfølsomhet. Den er ideell for presisjonsoppgaver der det er behov for både beskyttelse og kontroll. Hansken kan vaskes på 90 °C opptil fem ganger og er beregnet for bruk under en engangshanske.
TEGERA 918 – ekstra varme og komfort i kalde kjøkkenmiljøer
TEGERA 918 gir samme høye kuttbeskyttelse, men er utstyrt med et børstet akrylfôr som gir ekstra komfort når du arbeider i kjølerom eller håndterer nedkjølte ingredienser. Dette fôret er også næringsmiddelgodkjent og kan vaskes på 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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