Lace-up Shoe AB-36780 The lace-up shoe AB-36780 from the uni6 series by ABEBA combines functionality and safety in a modern design. This ESD-capable half shoe is available in white and covers sizes 35 to 48. The upper material is made of high-quality microfiber A-micro, while the lining is enriched with silver ions, making the shoe particularly suitable for use in HACCP-compliant environments.
Technical Specifications:
- Sturdy padding around the shaft and a reinforced heel cap
- Cushioning PU midsole
- Oil and petrol resistant outsole with moisture groove and ABEBA special tread
- Weight for size 42: 375 g
- Insole: Active Comfort, orthopedically adaptable according to DGUV 112-191, replaceable
- Washable at 30 °C
- Gender: Unisex
- Standards: DIN EN 61340-5-1, EN ISO 20347:2012
- Classes: O2, FO, SRC
The shoe does not offer toe protection, but it is distinguished by its slip-resistant SRC classification and joint stabilization. Ideal for professionals who value comfort, hygiene, 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 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.