Work footwear for the food sector.
ISO 20345: 2007 REGULATIONS
CATEGORY S2 + CI + SRC
CUT: Textile microfiber coated and engraved in white
COMP. OUTSOLE: Dual density polyurethane
POINT: Carbon steel and Epoxy painted
COMFORT TEMPLATE: Molded in PU foam and antibacterial fabric
HORM: Extra wide
OTHERS: Washable microfiber microfiber
All soles of MENDI footwear: Mountain, Sport, Food and Classic exceed the required coefficient -0.15- of slip and slip resistance, between a minimum 55% and a maximum 78% (according to ENV13.287: 2000 method) .
Composed of two types of floors or soles of different design, but with the same physical-dynamic characteristics. Plant drawings influence the coefficient of slip resistance and flexural strength.
Tear, abrasion, flexion, hydrolysis and hydrocarbon resistance far superior to those required by the standards. Low and stable model density for maximum comfort and good energy absorption in the heel. Improved electrical resistance and cold and heat insulation values with special additives. It has also improved behavior against chemicals.