GANT DESTINE A LA MANIPULATION DES ALIMENTS

FOOD HANDLING GLOVE

Abrégé anglais

A food handling glove to prevent food contamination and to Increase gripping
capabilities including a forearm portion having a breathable bottom side,
preferably
formed of mesh, which prevents contact between a food item and a wearer's
forearm.
while also reduces perspiration thereby reducing the potential for food item
contamination. The food handling glove also includes textured surfaces on each
of the
finger and thumb enclosures to enhance the gripping capability of a wearer
thus
preventing the wearer from dropping the food item, such as pizza dough being
tossed to
form a pizza.

Revendications

CLAIMS
What is claimed is:
1. A food handling glove comprising:
a glove body having a hand portion, a forearm portion conjoined to the hand
portion, and an opening into the glove body disposed on an outer end of the
forearm portion, the hand portion having four finger enclosures and a thumb
enclosure, the hand portion being configured to cover a hand of a wearer, the
forearm portion having a length extending from a wrist of the wearer to an
elbow of the wearer;
a finger tip of each of the finger enclosures;
a thumb tip of the thumb enclosure;
an impermeable underside of the hand portion;
a breathable bottom side of forearm portion; and
an impermeable top side opposite each of the underside of the hand portion and
the bottom side of the forearm portion.
2. The food handling glove of claim 1 further comprising at least one
elastomeric
band continuously disposed along the opening.
3. The food handling glove of claim 1 further comprising:
a plurality of textured surfaces disposed on the underside of each of the
finger
enclosures and the thumb enclosure;
7

a first portion of the textured surfaces extending from proximal the
respective
finger tip and thumb tip and along each of the finger and thumb enclosures
adjacent a respective distal phalanx of the wearer.
4. The food handling glove of claim 2 further comprising a second portion
of the
textured surfaces extending along each of the finger enclosures adjacent a
respective middle phalanx of the wearer.
5. The food handling glove of claim 3 further comprising at least one
elastomeric
band continuously disposed along the opening.
6. The food handling glove of claim 4 further comprising at least one of
the at least
one elastomeric bands continuously disposed between the hand portion and the
forearm portion.
7. A food handling glove comprising:
a glove body having a hand portion, a forearm portion conjoined to the hand
portion, and an opening into the glove body disposed on an outer end of the
forearm portion, the hand portion having four finger enclosures and a thumb
enclosure, the hand portion being configured to cover a hand of a wearer, the
forearm portion having a length extending from a wrist of the wearer to an
elbow of the wearer;
a finger tip of each of the finger enclosures;
8

a thumb tip of the thumb enclosure;
an impermeable underside of the hand portion;
a breathable washable mesh bottom side of forearm portion;
an impermeable top side opposite each of the underside of the hand portion and
the bottom side of the forearm portion;
a plurality of elastomeric bands, wherein a pair of the elastomeric bands is
continuously disposed along the opening and wherein at least one of the
elastomeric bands is continuously disposed between the hand portion and the
forearm portion;
a plurality of textured surfaces disposed on the underside of each of the
finger
enclosures and the thumb enclosure;
a first portion of the textured surfaces extending from proximal the
respective
finger tip and thumb tip and along each of the finger and thumb enclosures
adjacent a respective distal phalanx of the wearer; and
a second portion of the textured surfaces extending along each of the finger
enclosures adjacent a respective middle phalanx of the wearer;
wherein the entire hand portion and the top side of the forearm portion are
formed of a resiliently flexible material.
9

Description

CA 02897046 2015-07-10
FOOD HANDLING GLOVE
2 This patent application claims priority to U.S. Non-Provisional
Application
3 14/729,996 filed on June 3, 2015, and is hereby incorporated by
reference.
4
6
7 BACKGROUND OF THE INVENTION
8
9 Various types of work gloves devised for use in sanitary environments,
such as in
ra hospitals and restaurants, are known in the prior art. The known work
gloves are often
11 formed of non-breathable materials and have only a hand portion without
an extended
12 portion to cover the wearer's forearm. In addition, many prior work
gloves have a
13 tendency to slip down during use. What is needed is a food handling
glove including a
14 forearm portion having a breathable bottom side, preferably formed of
mesh, which
prevents contact between a food item and a wearer's forearm and reduces
perspiration,
16 thus reducing the potential for contamination of a food item and also
including a plurality
17 of textured surfaces on each of the finger and thumb enclosures to
enhance the
18 gripping capability of a wearer for handling the food item.
19
FIELD OF THE INVENTION
21
22 The present invention relates to work gloves, and more particularly, to
a food
23 handling glove,

CA 02897046 2015-07-10
SUMMARY OF THE INVENTION
2
3 The
general purpose of the present food handling glove, described subsequently
4 in
greater detail, is to provide a food handling glove which has many novel
features that
result in a food handling glove which is not anticipated, rendered obvious,
suggested, or
6 even implied by prior art, either alone or in combination thereof.
7 To
accomplish this, the present food handling glove includes a glove body having
8 a hand
portion configured to cover a hand of a wearer, a forearm portion, and an
9 opening
into the glove body disposed on an outer end of the forearm portion. The hand
portion has four finger enclosures and a thumb enclosure. The forearm portion
has a
ii length
extending from a wrist of the wearer to an elbow of the wearer. Each of the
12 finger
enclosure and the thumb enclosure has a finger tip and a thumb tip,
respectively.
13 The
length of the forearm portion prevents the wearer's hand and forearm from
14 contacting a food item, such as pizza, when handling the food item to
reduce
contamination while handling such food item. For instance, when tossing pizza
dough to
36 form a
pizza, the pizza dough often comes into contact with the forearm skin. The
17 present
device is provided to eliminate such contact of the food item with the forearm
is skin thereby reducing the potential for contamination.
19 The hand portion has an impermeable underside. The forearm portion has a
bottom side which is breathable and is preferably formed of a mesh which is,
in turn,
21 preferably washable along with the remainder of the hand and forearm
portions, for re-
22 use. Other breathable and washable materials can be employed to form the
bottom side
23 of the forearm portion. An impermeable top side is disposed opposite
each of the
2

CA 02897046 2015-07-10
I underside
of the hand portion and the bottom side of the forearm portion to decrease
2 perspiration which can also contaminate the food item.
3 A
plurality of elastomeric bands is provided to prevent the glove body from
4 slipping
away from the wearer's forearm and hand. At least one of the elastomeric
bands is continuously disposed along the opening and also between the hand
portion
6 and the forearm portion.
7 A
plurality of textured surfaces is disposed on the underside of each of the
finger
8
enclosures and the thumb enclosure. A first portion of the textured surfaces
extends
9 from
proximal the respective finger tip and thumb tip along each of the finger and
thumb
to
enclosures adjacent the respective distal phalanx of the wearer. A second
portion of
ti the
textured surfaces extends along each of the finger enclosures adjacent a
respective
12 middle
phalanx of the wearer. The entire hand portion and the top side of the forearm
13 portion
are formed of a resiliently flexible material. The first and second portions
of the
14 textured
surfaces are provided to maximize friction which, in turn, enhances the
gripping
is
capability of the wearer. Thus, the improved gripping capability assists a
wearer who is
16 tossing pizza dough to form a pizza from dropping the pizza dough.
17 Thus has been broadly outlined the more important features of the
present food
18 handling
glove so that the detailed description thereof that follows may be better
19
understood and in order that the present contribution to the art may be better
20 appreciated.
21
3

CA 02897046 2015-07-10
1 BRIEF DESCRIPTION OF THE DRAWINGS
2
3 FIGURES
4 Figure 1 is an isometric view.
Figure 2 is a top plan view.
6 Figure 3 is a bottom plan view.
7
DETAILED DESCRIPTION OF THE DRAWINGS
9
With reference now to the drawings, and in particular FIGS. 1 through 3
thereof,
ii an example
of the instant food handling glove employing the principles and concepts of
12 the
present food handling glove and generally designated by the reference number
10
13 will be described.
14 Referring
to FIGS. 1 through 3 the present food handling glove 10 devised for
is handling
food items, such as a pizza, is illustrated. The food handling glove 10
includes
16 a glove
body 20. The glove body 20 has a hand portion 22, a forearm portion 24
17 conjoined
to the hand portion 22, and an opening 26 into the glove body 20 disposed on
ts an outer
end 28 of the forearm portion 24. The hand portion 22 has four finger
19 enclosures
30 and a thumb enclosure 32. The hand portion 22 is configured to cover a
hand of a wearer. The forearm portion 24 has a length extending from a wrist
of the
21 wearer to
an elbow of the wearer. Each of the finger enclosure 30 has a finger tip 34.
22 The thumb
enclosure 32 has a thumb tip 36. The length of the forearm portion 24
23 prevents
the wearer's hand and forearm from contacting a food item, such as pizza,
4

CA 02897046 2015-07-10
I when handling the food item to reduce contamination while handling such
food item.
2 The hand
portion 22 has an impermeable underside 40. The forearm portion 24
3 has a
bottom side 42. The bottom side 42 is breathable and is preferably formed of a
4 mesh
which is, in turn, preferably washable along with the remainder of the hand
and
forearm portions 22, 24 for re-use. Other breathable and washable materials
can be
6 employed
to form the bottom side 42 of the forearm portion 24. An impermeable top
7 side 44
is disposed opposite each of the underside 40 of the hand portion 22 and the
s bottom
side 42 of the forearm portion 24. The breathability of the forearm portion 24
9 bottom
side 42 is devised to decrease perspiration which can also contaminate the
food
io item.
ii A
plurality of elastomeric bands 50 is provided to prevent the glove body 20
from
12 slipping
away from the wearer's forearm and hand. At least one of the elastomeric
13 bands 50
is continuously disposed along the opening 26. At least one of the
14
elastomeric bands 50 is continuously disposed between the hand portion 22 and
the
forearm portion 24.
16 A
plurality of textured surfaces 55 is disposed on the underside 40 of each of
the
17 finger
enclosures 30 and the thumb enclosure 32. A first portion 55 of the textured
18 surfaces
55 extends from proximal the respective finger tip 34 and thumb tip 36 along
19 each of
the finger and thumb enclosures 30, 32 adjacent the respective distal phalanx
of
the wearer. A second portion 58 of the textured surfaces extends along each of
the
21 finger
enclosures 30 adjacent a respective middle phalanx of the wearer. The entire
22 hand
portion 22 and the top side 44 of the forearm portion 24 are formed of a
resiliently
23 flexible
material. The first and second portions 56, 58 of the textured surfaces 55 are
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CA 02897046 2015-07-10
provided to maximize friction which, in turn, enhances the wearer's gripping
capability.
6

Dessin représentatif