Identification
Product identifiers, regulatory numbers, and supplier information
Product Information
- Product Name
- Professional Mr. Proper Cuisine
- Product Code
- 513.846
Regulatory Identifiers
- CAS Number
- N/A
Manufacturers & Suppliers
BOMA NV
distributor
Haven 28 - Noorderlaan 17, 2030 Antwerpen
0800-99380
Emergency Contacts
Centre Antipoison
02/345.45.45
Hazard Identification
GHS classification, signal word, pictograms, and hazard statements
GHS Pictograms
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Composition / Information on Ingredients
Chemical components, concentration ranges, and hazardous substance identification
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| Agenst non ionogènes | --- | 5 - 15% | No |
| Agents anionogènes | --- | 5% | No |
First Aid Measures
Emergency procedures for chemical exposure incidents
Mettre à l'air frais.
Si les symptômes persistent appeler un médecin.
Laver avec beaucoup d'eau. Si une irritation persiste, appeler un médecin.
Laver les yeux immédiatement avec beaucoup d'eau. Si une irritation persiste, appeler un médecin. Ne pas faire vomir, calmer et appeler un médecin. Faire boire beaucoup d'eau.
Immediate Medical Attention
Si les symptômes persistent appeler un médecin.
Firefighting Measures
Extinguishing media, specific hazards, and firefighter protection
Dioxyde de carbon. Agent extincteur sec. Mousse
Accidental Release Measures
Spill cleanup procedures, containment, and environmental protection
Eviter que le produit ne pénètre dans les égouts.
Neutraliser le produit répandu et rincer avec beaucoup d'eau.
Related Products
Similar products with comparable safety profiles
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---
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Professional Mr Propre Clean+Respect Marbre, Pierre, Ceramique
---
EXPERT KEUKEN / EXPERT CUISINE
---
EXPERT KEUKEN / EXPERT CUISINE
---
Professional Mr Proper 3 en 1 Surfaces modernes et vitres
---
Professional Antikal
---
Handling and Storage
Safe handling precautions, storage conditions, and workplace requirements
Tenir à sec dans un local ventilé.
Exposure Controls / PPE
Occupational exposure limits, engineering controls, and protective equipment
Les précautions usuelles doivent être appliquées.
Les précautions usuelles doivent être appliquées.
Les précautions usuelles doivent être appliquées.
Physical and Chemical Properties
Appearance, physical state, melting point, boiling point, and material characteristics
Stability and Reactivity
Chemical stability, hazardous reactions, and incompatible materials
Le produit est stable
Ecological Information
Environmental toxicity, biodegradation, and bioaccumulation data
The data for this section has not been processed yet.
Disposal Considerations
Waste treatment methods, disposal recommendations, and waste codes
The data for this section has not been processed yet.
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
Regulatory Information
Chemical regulations, safety assessments, and compliance status
The data for this section has not been processed yet.
Frequently Asked Questions
Common questions about safety, handling, and properties
What is the hazard signal word for Professional Mr. Proper Cuisine?
The signal word is no signal word.
What is the physical form of Professional Mr. Proper Cuisine?
Professional Mr. Proper Cuisine is a liquide with incolore color. It has sans odeur odor.
What is the melting point of Professional Mr. Proper Cuisine?
The melting point is (80 - 100°C) .