Dunlop Purofort FoodPro - Boots - White - UK10.5

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The Dunlop Purofort FoodPro boots are premium safety footwear engineered for professionals working in food processing, catering, and highly contaminated industrial environments. These boots provide a critical win for safety and hygiene by featuring a steel toecap, chemical resistance, and an S4-rated waterproof design that keeps feet dry and protected against oils and fats. While these boots offer exceptional durability and comfort, users should note that they are specifically optimized for food-grade safety standards, which may differ from general-purpose outdoor work boots.
| Age Group | adult |
|---|---|
| Colour | White |
| Gender | Unisex |
| Shoe Size UK | 10.5 |
| Shoe Type | Boots |
| Series | Purofort FoodPro |
| Model Part Number | CA61131.CH45 |
| Brand | Dunlop |
The S4 rating indicates the footwear has a protective toecap (200 Joules impact) and is fully waterproof, antistatic, and has an energy-absorbing heel.
Yes, the Dunlop Purofort material is completely waterproof, making them ideal for wet food processing environments.
Yes, these boots feature a CI (Cold Insulation) rating, providing protection and comfort in cold working environments.
Yes, the boots are engineered to be resistant to oils, fats, and various chemicals found in food production facilities.
These boots are sized to UK standards. We recommend wearing the same thickness of work socks you intend to use on the job when trying them on.
Yes, they feature an SRC-rated outsole, which is the highest level of slip resistance certification available for safety footwear.
Check the outsole tread for embedded debris or grease buildup and clean thoroughly with a stiff brush and soap.
Ensure the orthopaedic insole is properly seated and consider replacing it if it has become compressed after long-term use.
Verify that you are not using concentrated industrial solvents that exceed the recommended chemical resistance profile for the boots.
To maximize the lifespan of your Dunlop Purofort FoodPro boots, follow these guidelines: