Every pane of the bakery supply chain is measured in seconds, yet the final handoff still relies on tugging at a disposable mitt. CleanHands answers with a polypropylene glove paired with a magnetic wristband that keeps the film permanently open; one hand slips in, serves, slips out.
The result is the ability to wear and remove the glove in the blink of an eye — a performance the company itself describes as “minimised” time for each operation.
The technical core is a flexible bracelet with an embedded magnet. Once the wristband is inserted, the glove stays agape and docks to a small metal pad on the counter or apron. Because no second hand is needed, the serve-swap cycle contracts; trials show seconds disappearing from every transaction.
Speed only matters if safety rides shotgun. The company describes the system as “the easiest and most practical way to handle food products”, emphasising hygiene as the primary dividend. The cash-side magnet never touches dough, and the slogan “one glove is better than two” sharpens the message: fewer glove changes mean fewer uncontrolled surfaces near food.
Staff who once juggled tongs and pastry scoops can shift to a single gesture. The generous opening preserves visibility, the film is gentler than rigid utensils, and the off-hand is free for change or bagging. Across a thousand serves the ergonomic gain is palpable.
Customers notice as well. A glove that stays liner-side out and audibly clicks back onto its dock projects competence at the display case, especially in open kitchens where phones hover over every move.
Return on investment accumulates quietly: each repeated use of the mitten displaces pairs of single-use gloves, while micro-savings in cycle time lift throughput without extra staff.
Davide’s site biography highlights “years of research, evolution and satisfaction” behind the concept, culminating in what CleanHands calls the world’s first magnetic glove for counter food. That pedigree reassures a sector wary of gimmicks.
CleanHands does not pretend to replace automation. Instead it erases the chronic friction of moving a finished product from display to bag while satisfying stricter hygiene audits. In a market where brand equity can be dented by a single viral clip of sloppy handling, the simplicity of a magnet inside a glove feels almost subversive.
For industrial factory shops and artisan boulangeries alike, the logic is straightforward: if a glove stays pinned open, it stays compliant, it stays fast, and it stays visible. Hand to bread, bread to hand, money to till — the transaction continues, but the friction is gone.
In mixed-mission outlets where one employee alternates between slicing focaccia, boxing pastries and scanning loyalty cards, traditional gloves force a full reset each time. The magnetised mitten simply waits, open and untouched, so rhythm replaces fumbling.
Hygiene auditors look for both paperwork and practice. The CleanHands move is unambiguous: in, serve, out, dock. No palm skims the counter, no used glove drifts across the board.
Repetition forges muscle memory disposables can’t match. Waste, though secondary, is still a cost. Shops that once filled a 60-litre sack of mitts every week can cut that load sharply when a single glove cycles through dozens of serves, easing both budgets and ESG scorecards.
Onboarding the tool is quick. Staff learn the sequence—slide the band inside, feel the click, serve-in minutes, embedding the motion into muscle memory alongside scale tare and till closure. A magnet and a glove: almost nothing, yet enough to tilt the metrics that matter-time, hygiene and waste-toward the baker. That’s efficiency worth baking in. Pure bakery pragmatism.
info@cleanhands.it
