The lace-up shoe ESD AB-7131127 x-light by ABEBA is an excellent choice for both women and men who value comfort and safety at work. This low shoe combines functionality with modern design and is available in black. The upper material is made of breathable microfiber, while the lining is enriched with silver ions to ensure an antibacterial effect. The PU outsole is not only extra light, but also oil and petrol resistant, and slip-resistant according to SRC standard. Particularly noteworthy is the replaceable Active Comfort insole, which provides additional comfort and can be orthopedically adjusted (DGUV 112-191). The shoe meets the standards DIN EN 61340-5-1 and EN ISO 20347:2012 (O2, FO, SRC) and is available in sizes 35 to 48. The weight of the shoe is only 370 g for size 42, making it one of the lightest options in this category. The lace closure ensures a secure and individual fit, while the shoes are washable at up to 30 °C, which simplifies care.
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.