Kitchen Glove Buying Guide

Cut-resistant gloves are essential personal protective equipment (PPE) designed to protect kitchen staff from lacerations and severe hand injuries during high-risk tasks involving sharp blades or equipment. They are a non-negotiable safety requirement in any commercial kitchen where knives, slicers, and mandolins are used daily. Investing in the correct level of cut protection significantly reduces preventable accidents while maintaining necessary dexterity.

• High-performance fiber construction
• Protection levels ranging from A1 (lightest) to A9 (heaviest)
• Ergonomic fitting for natural hand movement and knife control
• Breathable construction to reduce hand fatigue during prolonged use

Disposable gloves are the frontline defense in commercial kitchens, creating a single-use barrier against cross-contamination while handling ready-to-eat food, allergens, and hazardous chemicals. Mandated by health codes for tasks involving direct food contact, they are fundamental for sanitation compliance and allergen control programs. 

• Materials such as nitrile, latex, and vinyl available
• Textured fingertips for enhanced grip
• Latex-free formulations for allergen-sensitive kitchens and latex allergies
• Some jurisdictions restrict latex gloves for food handling due to allergy risk

Oven mitts and gloves provide critical thermal protection for kitchen staff handling hot pots, pans, bakeware, and equipment directly from ovens or steamers. They are essential PPE for preventing severe burns during high-heat tasks like plating, transferring items between cooking stations, and operating commercial combi ovens. Selecting the right heat-resistant gear ensures safety without sacrificing grip or mobility during fast-paced service.

• Specialized design from heat-resistant materials like silicone and leather
• Tested under ANSI/ISEA 105 heat levels ranging from Level 1 (lowest) to Level 5 (highest) protection
• Mitts provide full finger enclosure while gloves offer individual finger articulation

Grilling gloves are extreme-heat hand protection engineered for direct flame contact, searing surfaces, and grease environments in commercial kitchens. They incorporate specialized materials and extended coverage for wood-fired grills, charbroilers, and open-hearth cooking stations.

• Neoprene and leather construction for flame resistance
• Extended gauntlet cuffs protect against flare-ups and grease splatter
• Grease-resistant grip prevents items from slipping

Freezer gloves are sub-zero hand protection engineered for extended exposure to frozen goods, dry ice, and commercial blast chillers. They combine specialized insulation with grip technologies for inventory handling in walk-in freezers and cold prep stations.

• Waterproof exteriors like PVC-coated nylon or neoprene
• Thermal-reflective linings or insulation to trap warmth
• Quick-dry inner fabrics with moisture-wicking liners prevent condensation buildup

Dishwashing gloves are chemical and thermal barriers designed for commercial dish pits, manual pot scrubbing, and machine-loading tasks. They integrate material science and ergonomic engineering, making it easier to sanitize dishware in high-volume environments.

• Nitrile, PVC, or latex designs
• 12-14 inch coverage that shields forearms from splash-back
• Chemical resistance against common kitchen sanitizers