Place of Origin:
galvanized/ Galvalume/zinc coatting
strong anti-corrosion ability,cold bending molded manufacturablity
High-strength Steel Plate
g40 prime/secordary hot-dip galvanized cold rolled steel coil/sheet
Packaging & Delivery
standard export package,Other types of packing can be customized as per client's requirement.
g40 galvanized steel coil
1. Thickness: 0.12-4.0 mm
2. Width: 600-1250 mm
3 SGCC, SGCD, SGCH, DX51D
4. ISO SGS BV
1.Mateials:SGCC,DX51D / DX52D /S250,280GD
2.Size:width:600-1250mm(900mm,1215mm,1250mm,1000mm the most common)
length:1000-6000mm,as your require
3.Zinc coating :60-180g( as required)
5.Coil weight: 3-5MT(as required)
6. Surface:regular/mini/zero spangle, chromated, skin pass, dry etc.
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.
Othertypes of packing can be customized as per client's requirements.
- Q:Pre Fabricated Steel Buildings?
- just google pre fabricated steel buildings
- Q:What is meant by 440 Steel?
- The number just indicates which class of steel alloy it belongs. Yours happens to be a 400 series and happens to have no Nickel in it (440 Steel) and a higher amount of carbon (Nickel is very common in steel) When I say alloy, I'm referring to the different chemical formulas and processing of steel which vary for different uses like industrial use, medical use or decorative use. Think of the different alloys like the types of soft drinks out there. Coke, Pepsi and Dr. Pepper. They all have very similar chemical formulas; yet differ with their secret ingredients which is apparent in the taste.
- Q:why use steel-reinforced concrete?
- Exposed steel requires constant maintenance including inspection and repainting. Steel does not provide a durable driving surface nor a good friction one for stopping unless it is textured, which makes driving on it very noisy. It is not possible to refinish a steel surface as is a concrete surface which can be ground and had several inches of new wear surface in concrete or asphalt added to it. Concrete is much less expensive than steel and the enclosure of steel inside the concrete protects it like a paint job does. Steel is weakened by heat, as was shown by the 9/11 collapses when the applied fire insulation was blasted off the trusses by the crashes, so a burning truck on or under a bridge may damage concrete but leave it standing strong enough to continue handling traffic during repairs, as at overpasses here in Texas where oil tankers crashed and burned.
- Q:What are surgical steel earrings ?
- Surgical steel is a grade of steel often used in medical appliances like tweezers, forceps, etc. It's generally non-reactive and considered very safe. It doesn't contain any special properties against infection--you still have to observe basic hygiene and clean your piercings properly--but most people can wear surgical steel earrings without a problem. However, if you have a contact allergy to base metals like nickel, surgical steel may cause redness or irritation because of the metals used in it. If cheap rings or necklaces make your skin break out in a rash you should NOT wear surgical steel.
- Q:Steel shafted woods vs Graphite woods?
- Graphite shafts are generally better for the amateur golfer. Graphite shafts are more forgiving than stell shafts. With graphite shafts, it is easier to get the ball in the air, and keep your ball trajectory always with good height. For SOME above average golfers and tour professionals, steel shafted woods find their way into their bags. This is because steel shafts have the ability of being more precise in terms of direction. However, to hit steel shafted woods, you need a lot of power and a slightly faster than normal tempo. Point is, if your a golfer that plays this sport for the leisure, or don't want to be stressed, take the graphite shafts. But if you're a single-digit handicapper, and feel you're physically fit ALL THE TIME, then go ahead and try the steel shafts.
- Q:What are the components of Stainless Steel?
- The stainless steel is a family of ferrous alloys containing at least 11% chromium. The effect of this amount of chromium in steel in reducing corrosion is dramatic. There are many grades of stainless steels. By varying the chemical composition, heat treating, and cold-working, a wide range of properties is achieved. There are three types of precipitation hardening stainless steels: *martensitic types, which are supplies in the martensitic condition, are hardened by a simple aging treatment of the fabricated part. *Semi austenitic types, which are supplied in the austenitic condition, are transformed to martensite by special heat treatment before precipitation hardening. *the austenite in the austenitic types is precipitation hardened directly. The heat treatments of precipitation-hardening stainless steels are chosen to optimize mechanical properties. Precipitation hardening generally results in a slight increase in corrosion susceptibility and an increased susceptibility to hydrogen embrittlement.
- Q:What is the high Carbon steel used by gerber?
- Carbon, when added to steel increases the hardness of the metal. The higher the carbon content the harder(pure carbon = diamond) the blade will be and the longer it will hold its sharpened edge. Too much carbon however can make it too brittle to use as a blade. iron, carbon and chromium(for the stainless in stainless steel) mixed in the right portion makes a high carbon stainless steel knife. All of which is kinda pointless if the blade is not forged correctly.
- 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:Are there steel bullets?
- They will both knock it over, but it depends on how the bullets hit the block. If the steel bullet hits the block at any kind of an angle, it will knock it over because it will enter the block cross grain. If it hits it straight on, it will not have as much resistance as it goes with the grain of the wood. The rubber bullet will have more resistance because it does not pierce the block. The force from the rubber bullet would be the same no matter what angle it comes from.
- Q:what is best cookware? stainless steel or iron?
- Some utensils are both cookware and bakeware. The choice of material for cookware and bakeware items has a significant effect on the item's performance , particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface - known as seasoning - before they are used for food preparation. Stainless steel cookware is a great choice for safe cooking. Many kinds of cookware react with the foods, either changing the taste of the food or even releasing harmful materials into the food that can cause imbalances or diseases. Many non-stick coatings like teflon are safe - but once they get scratched or overheated they can start to leak chemicals in the food that are according to some scientific studies dangerous and possibly carcinogenic. Both the cooking pot and lid handles can be made of the same material, but will mean that when picking up or touching either of these parts oven gloves will need to be worn. In order to avoid this, handles can be made of non heat conducting materials, for example bakelite, plastic or wood. It is best to avoid hollow handles because they are difficult to clean or to dry.
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