The ABEBA Clog with heel strap ESD AB-37360 from the Dynamic series is specifically designed for use in areas that have high requirements for Electrostatic Discharge (according to DIN EN 61340-5-1). This shoe is available in sizes 35 to 48 and features a white microfiber upper that meets the hygiene standards for HACCP-compliant work environments. The slip-resistant (SRC) and oil- and petrol-resistant outsole ensures optimal safety at the workplace. For additional comfort, the clog is equipped with an adjustable, fixed heel strap and a moisture-absorbing lining. The Active Comfort type insole is replaceable, and the shoe can be washed at 30 °C, which facilitates care. The shoe weight is only 385 g at size 42, making it particularly lightweight. Orthopedic insoles according to DGUV 112-191 can also be used to increase wearing comfort. The shoe meets the additional requirements A, E, FO according to EN ISO 20347:2012 and is suitable for both men and women.
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.