Clog with Heel Strap ESD AB-37360 This clog with heel strap from the Dynamic series is specifically designed for use in ESD areas and meets the standards DIN EN 61340-5-1 and EN ISO 20347:2012. The upper material is made of A-micro microfiber, which is not only HACCP-compliant but also has moisture-absorbing properties. The outsole is oil and gasoline resistant and offers excellent slip resistance (SRC) thanks to the ABEBA special profile. The fixed, adjustable heel strap provides optimal support and stability. Additionally, the shoe is equipped with a replaceable Active Comfort insole that allows orthopedic adjustments according to DGUV 112-191. The clog is washable at 30 °C and meets the additional requirements A, E, FO. Technical Data: - Color: White - Size: 35-48 - Weight: 385 g at size 42 - Gender: Unisex - Class: OB - Style: Clog - Slip Resistance: SRC - Toe Protection: None
Ideal for professionals who value comfort and safety.
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.