WHITE FOOD INDUSTRY WELLINGTON BOOTS

Description

The white “TLALOC” wellington boot by PANTER is made from PVC/nitrile, with a 100% waterproof covering and a treatment against grease, oil, blood and fluids. It is a certified high-leg boot, made specifically for the food industry.

What a white food industry wellington boot is used for

This is the footwear for areas where the floor is genuinely wet: cutting rooms, slaughterhouses, fishmongers and anywhere hosing, blood or fluids are part of the job. Against a fabric-upper shoe, the priority here is not breathability but keeping everything out, and for that a one-piece PVC/nitrile boot has no real alternative.

• Slaughterhouses and cutting rooms: work around fluids and water cleaning.
• Fishmongers and fish processing: permanently wet floors.
• Meat processing: production lines and wash-down areas.
• Back rooms: cleaning and hosing duties.
• Cold stores and loading bays: wet loading and unloading areas.

Technical specifications

Model	TLALOC, by PANTER
Material	PVC/nitrile
Type	High-leg wellington boot, white
Waterproofing	100% waterproof covering
Treatment	Against grease, oil, blood and fluids
Fit	Wide last, does not constrict the foot
Sole	Slip-resistant tread design
Certification	Certified protective footwear
Intended use	Specifically for the food industry

Why nitrile matters in a cutting room

A boot in pure PVC does the job as long as there is only water, but it degrades under continuous contact with animal fats and oils. Nitrile is precisely the material that withstands that exposure without softening or cracking, which is why processing-room boots use the blend: the PVC gives body and waterproofing, the nitrile gives chemical resistance. That anti-grease treatment is what separates a boot that lasts a season from one that lasts years.

As personal protective equipment, the boot is placed on the market and carries the CE marking.

What’s included

• One pair of white TLALOC high-leg boots by PANTER, in PVC/nitrile.
• Bernad® advice on sizing and on the right footwear for each work area.

Frequently asked questions

High-leg boot or a food industry shoe?

It depends on the floor. Where there is water, blood or hosing, the high leg is the only thing that stops liquid coming in over the top. In dry back rooms and counter areas, a low microfibre shoe is lighter and more breathable across a full shift.

What does “certified” mean here?

That the boots are certified as protective footwear under the applicable European legislation, with CE marking. If you need a specific category — for example if your risk assessment calls for a toecap or a penetration-resistant midsole — tell us and we will confirm the exact item before the order ships.

How are they cleaned?

With water and the site’s usual detergent; PVC/nitrile takes direct hosing. Rinse them well on the inside and leave them to dry upside down: moisture trapped inside is what ruins the lining and causes odour.

Is the wide fit an advantage?

In a boot worn eight hours straight, yes. A last that does not constrict the foot reduces rubbing and leaves room for a technical or thicker sock in cold areas, which is common in cutting rooms.

Do they resist cleaning chemicals?

Nitrile is the component that gives resistance to grease, oils and fluids, which is the usual exposure in meat and fish processing. For prolonged immersion in specific chemicals, check the data sheet from the manufacturer of the cleaning product.

Other workwear options

• Neoprene apron: waterproof body protection.
• Stainless steel mesh anti-cut apron: protection against cuts.
• Stainless steel glove with cuff 19 cm: hand and forearm protection.
• Stainless steel manual boot washer: boot cleaning at the room entrance.