Cleanroom loafer ESD AB-32370
Cleanroom Slipper ESD AB-32370
This ESD cleanroom slipper combines functionality with the highest safety standards and is ideal for use in cleanrooms of classes ISO 4-9. The upper material is made of breathable Lorica microfiber and, together with the elastic band over the instep, offers optimal comfort and fit. The shoes are decontaminable up to 30 times and can be washed at up to 60°C. The extremely lightweight, oil- and gasoline-resistant PU air-cushioned sole ensures slip resistance (SRA) and provides a safe and comfortable working environment.
Technical Specifications:
- Color: White
- Sizes: 35-47
- Class: O1
- Gender: Unisex
- Weight (Size 42): 365 g
- Washable up to: 60°C
- Slip resistance: SRA
- Series: air cushion
- Decontaminable: Yes
- Upper material: Lorica microfiber
- Insole: Integrated
Details
- Color Color
- white
- Size Size
- 35-47
- Category Category
- O1
- ISO ISO according to 14644-1
- 4-9
- Form Form
- loafer
- Series Series
- air cushion
- Slip resistance Slip resistance
- SRA
- Cleanroom Cleanroom
- yes
- Sex Sex
- unisex
- Shoe weight (size 42) Shoe weight (size 42)
- 365 g
- Upper Upper
- microfiber
- Washable at Washable at
- 60 °C
- Weight size 42 Weight size 42
- to 500 g
ESD approved
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 O1
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.
Slip resistance SRA
The shoe is slip-resistant on ceramic tile floors with NaLS (sodium sulfate solution).
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.
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