Browne 5436502 KitchenGrips® Hot Pads 10" x 10", Square, FLXaPrene™ with Inverted Zig, Black
The Browne 5436502 KitchenGrips® Hot Pad is designed to provide exceptional thermal protection and handling control in demanding commercial kitchens. Measuring 10" x 10", this square hot pad is constructed from durable FLXaPrene™ material, delivering reliable protection against extreme temperatures ranging from -134°F to 500°F (-92°C to 260°C). Whether handling hot cookware fresh from the oven or transferring items from cold storage, this versatile hot pad helps reduce the risk of burns while improving operator confidence and safety. Its flexible construction conforms comfortably to cookware, offering a practical solution for restaurants, bakeries, catering operations, and institutional foodservice environments.
Engineered for durability and performance, the KitchenGrips® Pro Hot Pad features inverted zig-zag stitching that enhances structural integrity while maintaining flexibility for everyday use. The textured FLXaPrene™ surface helps provide a secure grip on pots, pans, trays, and other kitchen equipment, minimizing slips during transport and handling. Its black finish offers a professional appearance suitable for busy commercial settings, while the heavy-duty construction is designed to withstand repeated exposure to extreme temperatures. Combining superior heat and cold protection, dependable grip, and long-lasting durability, the Browne 5436502 KitchenGrips® Hot Pad is an excellent choice for foodservice professionals seeking reliable hand protection.
Key Features
- Superior temperature protection from -134°F to 500°F (-92°C to 260°C)
- Durable FLXaPrene™ construction for commercial kitchen use
- 10" x 10" square design provides versatile handling coverage
- Textured surface helps improve grip on cookware and equipment
- Inverted zig-zag stitching enhances durability and flexibility
- Suitable for both hot and cold temperature applications
- Black color provides a professional appearance
- Ideal for restaurants, bakeries, catering operations, and institutional kitchens
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