Lace-up Shoe AB-36781 The ESD lace-up shoe uni6 by ABEBA, available in sizes 35-48 and in black, combines functionality and safety for everyday work. This half shoe is made from microfiber and features a lining with silver ions, which is hygienic and HACCP-compliant. The cushioning PU midsole, a functional joint stabilizer, and an oil- and petrol-resistant outsole with an extremely slip-resistant ABEBA special profile ensure optimal comfort and safety. The shoes are washable at 30 °C and offer the following technical features: - Stable padding around the shaft and heel cap - Insole: replaceable, Active Comfort type - Weight for size 42: 375 g - Orthopedic insoles: DGUV 112-191 - Certifications: DIN EN 61340-5-1, EN ISO 20347:2012 - Additional requirements: O2, FO, SRC
Ideal for professions requiring ESD protection and high comfort.
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 O2
Shoes without a protective toe cap. They are slip-resistant, antistatic and have energy absorption capacity in the heel area. They also have a closed heel area and meet the requirements for water penetration and water absorption.
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.