Safety Clog ANATOM ESD AB-32120-1 The Safety Clog ANATOM ESD AB-32120-1 combines high functionality with specific safety features. This ESD-capable shoe is available in sizes 49 to 52 and features a white upper made of microfiber/Lorica that is washable at 30°C. The clog offers optimal toe protection with its steel toe cap and meets the standards EN ISO 20345:2007 and DIN EN 61340-5-1.
Technical Data:
- Class: SB
- Lining: antibacterial with silver ions
- Dual-layer PU sole with anti-twist protection and shock absorption
- Slip resistance: SRC
- Closure: Velcro
- Insole: replaceable, Active Comfort type
- Additional requirements: A, E, WRU
- Orthopedic insoles: DGUV 112-191
- Weight (size 42): 545 g
This model is ideal for use in environments where electrostatic discharge poses a risk.
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.
Safety class SB
Shoes with a protective toe cap. They generally meet the minimum requirements for safety shoes and are slip-resistant. Mostly suitable for indoor use, shoes with an open heel area such as slippers or clogs. A fuel-resistant sole is also possible.
Steel toe cap
Steel toe caps are somewhat heavier than other materials, but are very stable and resistant. As a rule, they can withstand a force of at least 200 joules.
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.