WEBVTT 1 00:00:14.160 --> 00:00:16.800 Presenting another innovation from San Jamar. 2 00:00:17.340 --> 00:00:21.150 What's the one event in your kitchen that can stop the prep and cooking process 3 00:00:21.150 --> 00:00:25.320 cold? Statistics show that cuts from chopping, slicing, 4 00:00:25.320 --> 00:00:28.860 dicing, and butchering are the most common injuries in restaurant and food 5 00:00:28.860 --> 00:00:32.760 service kitchens. A severe cut can result in loss of revenue, 6 00:00:33.150 --> 00:00:35.700 increased workers' comp costs, and staff shortages, 7 00:00:36.000 --> 00:00:38.970 not to mention the pain and suffering of the injured staff member. 8 00:00:39.390 --> 00:00:42.150 In addition to promoting safe knife handling practices, 9 00:00:42.360 --> 00:00:46.770 you can provide extra protection and reduce injury-associated costs with 10 00:00:46.770 --> 00:00:48.690 cut-resistant gloves from San Jamar. 11 00:00:49.260 --> 00:00:53.370 San Jamar is the leader in hand safety products designed to keep you cooking. 12 00:00:53.850 --> 00:00:56.460 Choose from a complete range of cut-resistant gloves, 13 00:00:56.730 --> 00:01:01.140 each designed to combine protection with dexterity and comfort, so cooks and 14 00:01:01.140 --> 00:01:02.730 chefs can work efficiently. 15 00:01:03.450 --> 00:01:07.710 Dyneema cut-resistant gloves are constructed of state-of-the-art Dyneema material 16 00:01:08.100 --> 00:01:12.840 combined with an optical glass core for ANDI level five cut protection. They 17 00:01:12.840 --> 00:01:16.980 They provide 30% more cut resistance than stainless steel fiber gloves. 18 00:01:17.400 --> 00:01:21.450 Plus, Dynemma gloves can protect patrons as well as the staff because they're 19 00:01:21.450 --> 00:01:24.120 color-coded to reduce the risk of cross-contamination. 20 00:01:24.870 --> 00:01:29.520 Use white for general cut prep, blue for seafood prep, red for raw meat, 21 00:01:29.880 --> 00:01:32.850 yellow for raw poultry, and green for produce. 22 00:01:33.210 --> 00:01:37.860 The San Jamar D-flex gloves provide level four cut protection with high performance 23 00:01:37.860 --> 00:01:39.630 and extra comfort for food handling. 24 00:01:40.200 --> 00:01:44.730 The soft Dyneema construction offers a better feel and dexterity that you won't 25 00:01:44.730 --> 00:01:47.010 get from metal mesh or other knitted gloves. 26 00:01:47.910 --> 00:01:50.790 Butchering can be one of the most hazardous activities in the kitchen. 27 00:01:51.270 --> 00:01:55.080 Count on superior protection from the San Jamar cut-resistant butcher glove. 28 00:01:55.620 --> 00:01:59.970 These 10-gauge seamless knit gloves are machine washable and available in ANSI 29 00:01:59.970 --> 00:02:01.350 level four cut protection. 30 00:02:02.370 --> 00:02:06.570 San Jamar offers protection for specialized activities, depending on the needs of 31 00:02:06.570 --> 00:02:07.403 your kitchen. 32 00:02:07.860 --> 00:02:12.090 The metal mesh glove is ideal for use with extremely sharp knives or de-boning 33 00:02:12.090 --> 00:02:16.680 meat. And our oyster shucking glove provides comfort cut protection and has an 34 00:02:16.680 --> 00:02:19.020 excellent grip in wet or dry conditions. 35 00:02:19.920 --> 00:02:23.730 San Jamar cut gloves are ambidextrous and sized for a perfect fit. 36 00:02:24.420 --> 00:02:29.010 They resist odors and stains and can withstand multiple washings, And for your 37 00:02:29.010 --> 00:02:30.270 other cut protection needs, 38 00:02:30.660 --> 00:02:35.190 turn to Klever Kutter openers instead of hazardous knives to prevent damage to 39 00:02:35.190 --> 00:02:39.270 products and your employees. If bandages are needed in the kitchen, 40 00:02:39.540 --> 00:02:42.030 be sure to have latex-free Mani-care bandages. 41 00:02:42.330 --> 00:02:46.650 These non-food blue colored bandages stand out in the kitchen so you won't 42 00:02:46.650 --> 00:02:48.720 accidentally serve any contaminated food. 43 00:02:49.620 --> 00:02:53.700 An investment in San Jamar hand protection is an investment in the safety of your 44 00:02:53.700 --> 00:02:55.830 staff and the success of your business. 45 00:02:56.430 --> 00:02:59.940 Get the right glove for the job and keep your business cooking. 46 00:03:00.840 --> 00:03:03.900 For more information on these and other food safety products, 47 00:03:04.170 --> 00:03:05.820 go to sanjamar.com.