Safety Clog ESD AB-31011
These safety clogs are specifically designed for professional use and meet the highest safety standards according to DIN EN 345-1, DIN EN 61340-5-1, and IEC 61340-5-1. The shoes feature a steel toe cap and are made from durable Lorica microfiber, making them especially long-lasting. The adjustable instep area and fixed heel strap ensure a secure and comfortable fit.
Technical Specifications:
- Color: Black
- Sizes: 36-46
- Class: SB
- Toe Protection: Steel
- Shape: Clog
- Series: Classic
- Lining: Microfiber
- Gender: Unisex
- Weight (Size 42): 395 g
- Upper Material: Microfiber
- Closure: Buckle
- Washable at 30°C
- Slip Resistance: SRA
- Additional Requirements: A, E, WRU, FO
The sole is extremely lightweight, cushioning-active, and resistant to oil and gasoline, providing slip resistance according to SRC standards, which enhances safety at work. Ideal for individuals who require high comfort and protection at the workplace.
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).
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.