Galvanized steel coils and sheets

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Loading Port:
Tianjin
Payment Terms:
TT OR LC
Min Order Qty:
10 m.t.
Supply Capability:
5000 m.t./month

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Product Description:

Quick Details

Standard:

ASTM,BS,DIN,GB,JIS

Grade:

SGCD , SGCH , Q195 , DX51D,prime

Thickness:

0.13-2.0mm

Place of Origin:Brand Name:Model Number:

0.13mm-2.0mm, 600mm-1250mm

Type:

Steel Coil

Technique:

Cold Rolled

Surface Treatment:

Galvanized

Application:

construction use,roof,construction use

Special Use:

High-strength Steel Plate

Width:

600mm-1250mm

Length:

Customerized/Personalized,as coil or as required

zinc coating:

60-200GSM

supplier location:

china

spangle:

regular/small/zero

coil weight:

3-5MT

coil id:

508mm

skin pass:

tention level

regular spangle:

chromated

Packaging & Delivery

Packaging Detail:seaworthy packing, 4 eyes bands and 4 circumferential bands in steel, galvanized metal fluted rings on inner and out edge. Galvanized metal and waterproof paper wall protection disk and around circumference.
Delivery Detail:within 30 days after receiving L/C or advance payment

Specifications

Hot dipped galvanized steel coil 
1.Thickness:0.1mm-2mm 
2.Width:600mm-1250mm 
3.Zinc coated:40g-275g 
4.MOQ:25 tons

Hot Dipped Galvanized Steel Coil/Sheet (ISO9001:2008; BV; SGS) in competitive price 

 

We are specialized  in types of hot dipped galvanized, galvalume, prepainted steel products, corrugated steel sheet, etc.

 Operate Standard:ASTM A653M-04/JIS G3302/DIN EN10143/GBT 2518-2008  

 

 

 

Product Description

 

  

 

Galvanized steel sheet /coil features:

1. Zinc coating :60-220g/m2( as required)

2. Thickness:0.13-3.0mm
3. Width:600-1250mm(900mm,1215mm,1250mm,1000mm the most common)

4. Coil id:508mm

5. Coil weight: 3-5MT(as required)

6. Surface:regular/mini/zero spangle, chromated, skin pass, dry etc.

7. Application: With excellent cold bending molded manufacturablity, good decoration effect, strong anti-corrosion ability, galvanized steel coils and sheets are also pollution-free and easily recycled. Accordingly, they can be used as final products and basic plates of color coated steel coils and widely applied in construction, home appliances, decoration, ect.


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Q:What is the steel industry?
The steel industry is an industry that produces steel. It is one of the largest industries in the world, with China as the leading steel producer
Q:What is the accuracy of steel tape inspection?
The project is through the detection of steel tape, steel tape each batch have the error him different, so do projects each into a batch of steel tape has to go through the inspection department, let this batch of steel tape has reached the same error range. All the measuring tools in this project are unified into these steel tape measures, so that the measurement error is guaranteed.
Q:How does the reactivity of iron compare to steel?
Steel is an alloy of iron and carbon and optionally one or more of numerous other materials. Copper is normally not used, except sometimes in small percentages. Steel is never yellow or orange in color. Reactivity of steel depends on the materials it is alloyed with. Chromium and nickel with steel make stainless steel, which is much less prone to reactive than iron. .
Q:Will this steel rust?
Stainless steel is not rust proof. it's just rust resistant. It will rust. It just takes much longer to do so... So, yes, I'd dry it well after use, and even consider wiping it with a cloth containing a very lite coating of oil.
Q:Will my damascus steel knife rust?
Modern okorder.com/... Whether it will rust or not depends on humidity in your area and steel's own stainlessness. Although, if it's just for the display chances are very little, unless humidity in your area is close to tropical rain-forest. Natural oils do prevent rust, but they degrade with time. You'll be much better off using tuf-cloth or something similar. I've had plain carbon steel knives protected with Tuf-cloth for years, no sign of rust.
Q:what are the characteristics of iron / steel?
Technically, this is known as ductility. a material which can be permanently bent and stretched is said to be ductile. Pure iron, when it lacks carbon and impurities like sulfur and phosphorus, is relatively soft, ductile, and weak. It's about as soft as brass. It can be stretched to about 50% of it's original length before it breaks. The amount a sample can be stretched without breaking is known as elongation. The key to steel is the addition of about 2 parts per thousand of carbon, or around 0.2%. This alters the crystal structure and makes steel much harder, stronger, and tougher, though it also becomes somewhat less ductile. Mild steel, with a low carbon content, has an elongation of around 30% Adding more carbon makes the steel yet stronger, but further reduces the elongation. Adding more than 2-3% carbon produces what is known as Cast Iron. Cast iron is brittle. It has virtually no ductility. It's pretty cheap to produce though.
Q:Will lava melt steel?
Standard steel melts around 1400-1500 C. Erupting lava can be as hot as 1600 C. There are various types of steel with different melting points though, and the temperature of lava varies widely, so your question can't really be answered definitively. Some lava is definitely hot enough to melt steel though, so you are right and your friend is wrong. :)
Q:Why should I use stainless steel cookware?
Stainless steel has some benefits: 1) Dishwasher safe: my anodized aluminum pots are NOT dishwasher safe (my wife put one in and it lost its gun-metal gray finish - sad) 2) Conductivity: most stainless steel cookware has an aluminum (or copper) middle - this transfers the heat nicely - steel by itself does not conduct heat evenly. All Clad cookware refers to the fact that the aluminum within the cookware is clad in steel. 3) Aesthetics: stainless is pretty. Stainless is not anti-stick, so you'll have to use all your skills to avoid sticking. 1) Use oil or butter: heat your pan before oiling. Once to temp, add the oil/butter and wait for it to heat-through. THEN add your food - sticking should be minimized. 2) Move your food around a lot: once you add a piece of food that is likely to stick, move it shortly afterward. This will prevent the food from gluing itself to one spot in the pan - a crust will start to appear, and that will protect the food from sticking. 3) Love the fond: anti-stick pans don't have a good chance at fond development (fond is the stuff that sticks to the bottom of the pan, and is crucial to pan sauce creation). You should experiment with your cookware, or send it to me: I am wishing for some new cookware.
Q:1. What has a higher bending strength: stainless steel 304 or chrome vanadium steel?
Steel Bending Strength
Q:Where can I find an atomic structure of carbon steel?
You know, I'd have to say it's very complex.

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