BS 6526: 1998 + Amendment No. 13967: 2002
Domestic oven gloves. Requirements and test methods.
The standard was published in 1998 and seeks to address all the main risks to safety associated with the use of this type of product. It includes requirements for ironing temperature, thermal insulation, dimensions and washing procedures. Major considerations in assessing these factors are the rate of heat penetration through the insulating materials, and adequate protection for the hand and wrist area provided by the design of the product.
In Europe, oven gloves for commercial and industrial usage are covered by EC directive 89/686 – the PPE Directive. Since publication of the standard in 1998, newer generations of oven protection products have been introduced to the marketplace. These include moulded silicone gloves and specially-engineered fabrics that were originally designed for the industrial and catering sectors, but have since migrated to the domestic market. The standard does not have any specific requirements for these newer products, but it is applicable to all types of domestic oven glove with the exception of gloves intended for use with domestic barbecues (for which there is currently no standard). In Europe, oven gloves for commercial and industrial usage are covered by EC directive 89/686 – the PPE Directive.
Before testing is carried out, the oven gloves are subjected to a single wash procedure in accordance with any care instructions supplied with the product or, if no instructions are supplied, with BS EN ISO 6330:2001+A1:2009 – ‘Textiles – Domestic washing and drying procedures for testing’. The washing procedure simulates a 40°C hand wash and the products are dried flat naturally at room temperature.
The standard contains dimensional requirements for gloves joined in pairs and for single mitts:
- Gloves joined in pairs: 190mm for the inside length of thermal insulation of the pocket; 140mm for the inside width of the pocket measured at the cuff, and 400mm for the length of the joining materials.
- Single oven gloves: 240mm from the inside finger tip of the glove to the cuff edge; 140mm for the inside width measured at the cuff edge, and 120mm internal width across the palm to the thumb join for gloves with a thumb.
- Oven gloves are generally employed for short-term contact – for example, when transferring hot articles from an oven to a nearby surface – and are not intended for prolonged contact with hot items. The testing procedure employed to assess products for heat resistant properties replicates this type of use. The heat resistance of the functional face of the oven glove is tested in accordance with BS 7305:1990 – ‘Method for the determination of the maximum safe ironing temperature of fabrics’. In this test, an aluminium block is heated to 220°C in an oven and then placed into contact with the test sample for 30 seconds. After testing, any damage caused by the test is assessed against the specification’s requirement of not sticking to the surface of the test block.
‘Method for determination of the rate of thermal diffusion through domestic oven gloves’.
In this test, the palm section of the oven glove is assessed for thermal diffusion using specially-designed apparatus. A brass cylinder is heated to 150°C and then placed in contact with the fabric surface to be tested. A thermocouple mounted in a polythene block directly under the test material is used to measure the temperature on the inner surface of the test item, where the hand would be during normal use. The temperature at this position is measured after 10 seconds’ contact with the heated block. The specification requires a temperature rise on the inner surface of no more than 30°C after this time.