Clog with Heel Strap ESD AB-37331 The Clog with Heel Strap ESD AB-37331 from the Dynamic series by ABEBA is specially designed for use in demanding work environments. This unisex clog offers high functionality and optimal comfort. The upper material is made of A-micro microfiber, which is robust and easy to care for. Additionally, the shoe complies with HACCP standards and features a moisture-absorbing lining. The non-slip sole meets SRC standards and is resistant to oil and gasoline. The fixed heel strap can be individually adjusted for better support and, along with the functional joint stabilizer, promotes foot health.
Technical Data:
- Color: Black/Blue
- Sizes: 35-48
- Class: OB
- Weight (Size 42): 380 g
- Washable at 30 °C
- Insole: Replaceable, Active Comfort
- Orthopedic insoles: DGUV 112-191
- Standards: DIN EN 61340-5-1, EN ISO 20347:2012
- Additional requirements: A,E,FO
Ideal for technical and industrial work areas where ESD protection and comfort are required.
Shoes have been tested in accordance with the specifications of DIN EN 61340. They generally have a volume resistance of 7.5 x 10^5 to 3.5 x 10^7 ohms.
Work shoe class OB
Shoes without a protective toe cap. They generally meet the minimum requirements and are slip-resistant. Mostly suitable for indoor use, shoes with an open heel area such as slippers or clogs.
Slip resistance SRC
The shoe is slip-resistant both on ceramic tiles with NaLS (sodium sulphate solution) and on steel floors with glycerine.
Washability
The shoe can be machine washed (at 30°C or 60°C depending on the model).
Exchangeable insole
The insole is not firmly integrated into the shoe, but only inserted loosely. It can therefore be easily replaced if necessary.
DGUV 112-191
This regulation stipulates that orthopaedic insoles may only be used in safety footwear in conjunction with a valid type examination. This is to ensure that specified and tested properties (e.g. antistatic properties) are maintained.
HACCP-compliant
The quality feature HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINTS) can be used to identify, evaluate and eliminate significant health hazards from food. Through this quality assurance, Abeba ensures the exclusion of materials that are susceptible to bacterial foci.
The quality feature HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINTS) can be used to identify, evaluate and eliminate significant health hazards from food. Through this quality assurance, Abeba ensures the exclusion of materials that are susceptible to bacterial foci.