Share  
Print  
REFRIGIWEAR

Refrigiwear Coverall Iron-Tuff Minus 50 Suit Navy Xl: XL ( 42 in x 48 in ), Navy, Regular, Nylon

Hover over image to magnify
Coverall Iron-Tuff Minus 50
Coverall Iron-Tuff Minus 50

#940662-8 | Pkg Qty: 1

$267.66 pkg | $267.66 ea

Drop Ship Item

Shipping to 60045
|

Technical Specifications

Key Specifications
Brand
REFRIGIWEAR
Mfr. Part Number
0344RNAVXLG
Fabric Weight
400 den
Number of Outside Pockets
4
Gender
Men's
Package Quantity
1
Inseam
31 in.
Series
344
Item
Coverall Iron-Tuff Minus 50 Suit Navy Xl
Shipping Weight
5.75 lb.
General
Collar Style
Lay-Flat
Minimum Chest Size
46 in
Color
Navy
Minimum Temperature
Below 0 Degrees F
Coveralls Color
Blue
Minimum Waist Size
40 in
Cuff Style
Knit
Number of Outside Pockets
4
Fabric Weight
400 den
Number of Pockets
4-6
Features
Water-Repellant
Pocket Locations
Chest, Front, Left Sleeve
Front Closure
Zipper with Storm Flap
Series
0344
Front Closure Type
Zipper with Storm Flap
Size
XL
Gender
Men's
Size (Max. Waist x Max. Chest)
XL ( 42 in x 48 in )
Hood Style
Snap-On (Sold Separately)
Size-Body Type
Regular
Inseam
31 in
Sleeve Type
Long
Insulated for Cold Conditions
Yes
Temperature Rating
Down to -50 Degrees F
Material
Nylon
Water-Resistant
Yes
Maximum Chest Size
48 in
Wind-Resistant
Yes
Maximum Waist Size
42 in
Zipper Material
Brass

Product Description

Coverall Iron-Tuff Minus 50 Suit Navy Xl, Insulated for Cold Conditions Yes, Temperature Rating Down to -50 Degrees F, Gender Men's, Material Nylon, Front Closure Type Zipper with Storm Flap, Fabric Weight 400 den, Number of Outside Pockets 4, Collar Style Lay-Flat, Includes Hood No, Color Navy, Maximum Chest Size 48 in, Maximum Waist Size 42 in, Inseam 31 in, Size XL, Size-Body Type Regular, Sleeve Type Long, Minimum Waist Size 40 in, Minimum Chest Size 46 in, Cuff Style Knit

Item Barcode
9406628
Coverall Iron-Tuff Minus 50
 NameItemDescription
Grainger DropshipGrainger Dropship32XH62
UNSPSC CODESUNSPSC CODES46181508
VMRS (ATA) CODESVMRS (ATA) CODES053-006-009

For more product information by email, click here