FREEDOM® Trilaminate 1 Diabetic Insoles: These foot beds are a new step in heat moldable footcare, providing a total contact, multiple density, prefabricated, removable inlay that can be heated and directly molded to the patient’s foot. Trilaminate Diabetic Insoles offer complete contact with the plantar surface, including the arch, and are suited to help prevent and control problems in the vascularly insensitive and/or hypersensitive foot. These conditions are often a part of major systemic diseases such as diabetes, heart disease, or arthritis.
Trilaminate Insoles have a full 1/8" top layer of fine-celled ProCell™ EVA that molds to the foot with heat and pressure. A 1/16" mid-layer of supportive PORON® Cushioning — the material of choice for shock absorption and resiliency — helps assure that these insoles won’t “bottom out” with use. Firm base of ProCell EVA provides optimum support without extreme rigidity, insuring shape retention for the entire insole.
Diabetic Insole Molding: Insoles mold best with convection heat at 250-275° F for approximately two to three minutes. Insoles retain their molded shape to contact with the plantar surface of the foot. The healthcare professional molding the insoles should take care that during the molding the foot position is subtalar neutral to avoid building a deformity into the insole.
Trilaminate Diabetic Insole Sizing - based on shoe sizes:
X-Small: Women's 5-7
Small: Women's 8-9, Men's 6-8
Medium: Women's 10-11, Men's 8-9
Large: Men's 10-11
X-Large: Men's 12-13
2X-Large: Men's 14 -15
Diabetic Insole Molding Solutions:
AliMed recommends using the Deluxe Casting Pad to achieve the best possible mold results.
Additional insole accommodations, such as scaphoid pads or metatarsal pads, can also be used above or
below the insole during molding to ensure total contact or to relieve
If you need a more complete solution to quickly and easily craft custom-fit insoles in your office, The Enhanced Orthotic Lab System is the perfect choice - especially if paired with a Mobile Work Bench.