FD84 PU Food Wellington S4 CI FO SRC
The FD84 Food Wellington offers an antibacterial liner and is resistant to oils, fats, organic solvents and a variety of chemicals, making it ideal for use in the food industry. The raised contouring aids better abrasion resistance while the robust construction ensures no breaking or cracking in extreme weather conditions.
Features:
- Excellent cold insulation properties down to -17 degrees
- Fully waterproof
- Washable lining
- Enhanced tread pattern for a better traction on uneven terrain
- Additional orthopedic, washable, antibacterial, removable footbeds with arch support and shock absorbing heel cushioning
- Protective steel toecap
- Fuel and oil resistant outsole
- SRC - Slip resistant outsole to prevent slips and trips on ceramic and steel surfaces
- 100% Waterproof to keep feet dry
- Cold insulation
- Anti-static footwear
- Energy Absorbing Seat Region
- CE certified
- UKCA marked
- New style
Material Information:
Upper Materials: PU (Lighter and longer lasting than PVC and Rubber.)
Outsole Materials: PU (Lighter and longer lasting than PVC and Rubber.)
Standards: EN ISO 20345 S4
PORTWEST
For over 117 years we’ve possessed an unrelenting ambition to produce the world’s most trusted and requested protective wear. Through the decades, we have continuously proven our dedication to quality, producing world beating safety garments, foot protection, hand protection and PPE, while pushing the boundaries in protection technologies. Technologies that make the workplace a safer place.
EN 20345:2011 - S4
Toe Cap, (E) Heel Energy absorption, (FO) resistance to hydrocarbons, (A) Anti-Static, (WR) Waterproof, Closed heel.Details
SRC - Slip Resistant Outsole
Slip Resistance Outsole Tested on ceramic tile with sodium lauryl sulphate (a diluted soap solution) & Tested on steel with glycerolDetails
CI - Insulation against cold
For resistance against cold, EN ISO 20345 footwear is tested for 30 minutes at 1-20°CDetails
CE Food Safe
Articles intended to come into contact with food. Materials that come into contact with food must not contaminate food with hazardous substances. The Regulation 1935/2004/EC governs the requirements for traceability and identification throughout the production chain. The products shall also be marked with the glass/fork symbol.Details
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| Color | WHR White |
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