galvanized steel coils

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Product Description:

Galvanized steel coils

1) Quality Standard & Grade: JIS G3302, SGCC /  ASTM  653M  CQ/  EN10142 DX51D+Z

2)  Thikness  tolerance: +/-0.02mm Width tolerance:+/0.02mm

3) Zinc coating weight: 50g/m2

4) WEIGHT OF PER COIL: 3-5MT                          

5)Technology: cold rolled

6) Surface of Product: regular spangle / big spangle/ small spangle; Surface Treatment: chromated , non oiled, skin passed

7) Packing: export standard packing,packed with moisture resistant paper and metal

wrapping,securely tied for export,on metal skids7) Country of Origin :China


SIZE:0.3*1000

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Q:Is blue steel stronger than stainless steel? i heard it is.?
They have different properties. Bluing on steel is a surface treatment that helps inhibit rust, but doesn't prevent it. It will wear off with use over time, but can be redone. Stainless steel refers to a particular type of steel alloy, usually incorporating nickel and chromium, that is highly resistant to rust on its own, so doesn't need a surface treatment. Because the steel itself is what is rust resistant, that property can't wear off. All other things held equal, the carbon steel that bluing is typically applied to tends to be slightly more rigid and brittle than stainless steel. It may hold an edge better than stainless. In most applications, those differences are small enough not to matter for practical purposes. For example, both knives and guns are made with blued steel and stainless steel. Which a person gets is usually a matter of preference (unless you're, say, a professional restaurant chef whose knives have to hold a fine edge through constant hard use).
Q:Several reading methods of steel tape measure
Indirect reading methodIn some parts of the steel tape can not be used directly, can use the ruler or ruler, the zero alignment measurement, ruler and measurement direction; steel tape measure distance to a whole scale ruler or ruler, with more than a long reading amount. (3).Some errors in measuring steel tape
Q:Non-stick saucepans vs. stainless steel?
Non Stick is good for frying, sauteeing, etc., but I find they don't tend to last as long as regular stainless steel pans because they can get scratched relatively easy if you use metal stirring utensils. Stainless steel is good for soups, stews, or if you plan to use a metal stirring utensil (whisk, fork, etc.). I use both non-stick and stainless steel pots and pans. I think the most useful pots/pans I have are my medium-sized, non-stick frying pan and my small, stainless steel dutch oven.
Q:Should I purchase a lap steel or a pedal steel?
Pedal steel is very difficult. You need to co-ordinate both hands, both feet and both knees to play it effectively. Lap steel is a lot easier. I suppose it depends how much of a challenge you want. A good lap steel guitar is usually cheaper than a good pedal steel too, so that's another consideration to take into account.
Q:What are the components of Stainless Steel?
The basic ingredient is from 11%-30% chromium, however in many stainless steels nickel or manganese are important secondary ingredients. There are two basic types of stainless steels: 1)austenitic stainless steels, and 2)ferritic stainless steels. In austenitic SS the important ingredients are Chromium and Nickel. (Chromium and manganese are occasionally use instead of nickel.) It's important to note that many austenitic SS's contain almost no carbon, so by some definitions they are not steel at all but iron/chromium/nickel alloys. the additions of nickel (or manganese) actually changes the crystal structure of the iron, so the properties of these types are quite different from normal carbon steels. Austenitic SS have very good to excellent corrosion resistance, and fairly good heat resistance. In ferritic stainless steels, the important ingredients are chromium and carbon. Ferritic stainless steels have markedly greater strength than austentitic types. However since they contain less chromium than austenitic types they are only moderately corrosion resistant and are much less heat resistant. Without the addition of nickel and/or manganeese adding more than about 20% chromium tends to make the steel brittle. Most stainless steel is melted under an inert argon atmosphere in an airtight furnace. Melting stainless in open air would preferentially oxidize the chromium, forming slag which would float to the surface of the steel, thus reducing the chromium content. Chromium also tends to react with nitrogen in the air at high temperatures, exposure to nitrogen tends to cause brittleness in stainless steels. As long as the manufacturer keeps careful control of the composition of the metal and the level of impurities during melting, stainless is endlessly recyclable.
Q:Are some firearms stainless steel coated or finished while others are all stainless?
Fill the pot up w/cold water to cover the burned on rice. Bring it up to a boil. Do it again w/some high powered soap in the mix. This time let the water sit in the pan until its luke warm, dump it out and scrub it up w/the plastic scouring pad. You should be all set.
Q:melting point of 1008 steel?
It is still the same for 1008 steel. Go to the bottom and see the listing of the grades it covers. Since the only difference between the 1006 and 1008 steel is a few micro amounts of alloys and by far the greatest majority or main component is iron (99%), as a general melt temperature , 2750 F is the melt temperature at which the other alloys are added to the charge to fine tune the mix. Just like adding salt to distilled water actually lowers the boiling point of water, adding alloys to iron decreases the melting point of iron. The iron melts at 2800F, but once alloys to make the 1008 grade are added, it decreases melt temp to 2750F. Since the melting point of pure iron is 2800F, the temperature is actually decreased by adding these impurities of alloys. These alloys are tested while the mix is starting to come down from a pure melt, steel is sampled. and then alloys below are checked and added to make the 1008 steel. The steel is maintained at 2750 F so that the less volatile alloys don't boil off before combining with steel. Minimum Properties Ultimate Tensile Strength, psi 43,900 - 51,900 Yield Strength, psi 26,100 - 34,800 Elongation 42 - 48% Chemistry Iron (Fe) 99% Carbon (C) 0.08% Manganese (Mn) 0.6% max Phosphorus (P) 0.035% max Copper (Cu) 0.2% min Sulfur (S) 0.04%
Q:Can you replace the nylon strings of a classical guitar with steel ones?
Don't. okorder.com/
Q:What are the best kind of steels for a knife?
i have been a chef for 10 years now and have always had an obsesive composion with my knifes being dual. i hate it. after spending $100's of dollars on knifes i have found a couple of things to be key. where the knife comes from is important. japan and sweden are a notch above the rest. this just has to do with there tradition of fine craftmanship and pride in quality knife making that goes back 1000's of years. the thickness of the blade is important. the thinner the better. and the blade angel most knifes are around 20 degrees but less is better. it makes them easier to sharpen. and don't be fooled knifes need to be hoaned everyday of use the is no such thing as a forever sharp knife. at least not for a chef. so having said that. the best knifes on the market for quality and price are global, mizuno, mac, and the ones i use calphalon katana. investing in a good diamond steel is just as important i use fury fingers by ozzi tech. good luck i wish i had a girlfriend like you.
Q:stainless steel not so stainless?
Hi okorder.com/... This article is helpful to avoid future problems. Personally, when something burned beyond burn I put water in the pan 1/2 full and heat it to a boil and simmer it 5 minutes and all the gunk is easy to remove with a scrubbie sponge and soap, water and or baking soda. I love cast iron cookware because it is a great nonstick option that does not emit toxic fumes at high temperatures like Teflon can. Seasoning it properly once in awhile is all it takes and it is indestructible. Have a great day.

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