Prepainted Galvanized Corrugated Steel Plate

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Loading Port:
China main port
Payment Terms:
TT OR LC
Min Order Qty:
250 m.t.
Supply Capability:
500000 m.t./month

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Product Description:

Packaging & Delivery

Packaging Detail:standard seaworthy packing: full iron packing, lined with moistureproof paper packed in iron sheet lined with kraft paper or as per client's request.
Delivery Detail:within 35 days after receiving the down payment

Specifications

1.size:0.16-0.7*750-1250mm
2.color:in the light of RAL standard
3.material:SGCH
4.depth:15-18mm,pitch:75-78mm
5.good quality

product detal description:

 

Thickness

0.16-0.7mm 

Width

750-1250mm

Length 

1700-3660mm

Zinc coating

30-60g/m2

Pitch 

76mm

Wave height

18mm or as request

Wave No.

8-12

Type

steel plate

Weight of each package

about 3 mt

Technology

cold rolled

Material

SGCC SGCH

Standard

ASTM,GB,JIS,DIN 

Price 

FOB XingangUSD800-1300 per mt

Packing 

packed in iron sheet lined with kraft paper or as per client's request.

Delivery time

within 35 days after receiving the down payment or irrevocable L/C at sight 

 

Payment

30% down payment of the total value by T/T and the balance must be paid by T/T or irrevocable L/C at sight after the goods finished.

Application

it is widely used in construction, factory warehouse,etc.

 

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The difference in stainless steel cookware is the amount of different metals used when making them. 18-10 is the best combination. I have Tramontina SS pots and pans and love them. Nice heavy bottoms that evenly heat. Getting used to cooking with stainless is a bit difficult. You need to start with high heat and then turn it down when you add ingredients. This assists in food not sticking.
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Anything sharp can kill. The serious problem with stainless steel swords is that they're brittle, cheap and ONLY meant for display, and nothing more.
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The site listed above gives you a great step by step procedure on how to do this yourself. A Sharpening Steel is used to sharpen the fine edge of a knife. Many knives only need this done to have a refined edge. Any fine edge of a knife can have minor burrs that occur with normal use. To sharpen this type of edge, merely run the knife at an approximate 7-8 degree angle, away from yourself on the Sharpening steel repeatedly (no more than about 8-10 times each side, alternating each side as you go). Give the knife a quick wash, to remove any unwanted detritus, and you are ready to go. If you want to resharpen an entire knife, use a wet stone. Remember some stones have a natural oil in it, some do not. If you are already using a stone with oil, continue to use it with Mineral Oil as the lubricant. If it is a dry stone, use warm water. You'll never be able to change a stone once you use oil. Make sure its as flat as you can. Wet it with warm water, or the mineral oil, rub the knife away from yourself (on the coarse side) at a 5 degree angle on both sides. Alternating sides approximately 20-30 times each. Flip the stone over (dry finer side), and at a 6 degree angle, rub the knife blade toward you on both sides approximately 10 times on each side. Using either your Sharpening steel, or 550-600 coarse emory paper, rub the knife away from you 5-7 alternating times on each side at about a 7-8 degree angle. Clean the knife well. You now have a VERY sharp knife that will require this entire treatment ony 2-4 times a year at most. Otherwise, keep using the sharpening steel. I GUARANTEE this works best.
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if you want to know details, try looking it up in wikipedia. It's not a reliable source for everything, but truly technical stuff is good. It lists the exact range of elements, heats, and other things, as well as uses and things it shouldn't be used for.
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They will sell any quantity of metal and even cut it to size - my experience has been that their prices are not wildly out of line for single pieces of full length stock compared to buying singles where you have to buy a minimum. They also may have sizes that ordinary places consider odd. I was looking for 5/8 square 16 gauge and was told it would have to be shipped in from Houston (to Dallas) by my nearest supplier and found it in stock at MetalSM. But check if you get something odd - the 5/8 cost more than 3/4 at both places and MetalSM actually gave me 3/4 but took it back even though I had cut it. Also check the regular steel suppliers in your area as well as retail welders metal supply places.
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Shear Modulus Of Steel
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I have a stainless steel cooker which is a nightmare. I've also tried everything but find the only thing that works for me is to wipe over with a damp cloth then immediately dry it with a dry cloth.
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There is SO much information regarding steel fabrication. A simple Google search could prove to be very helpful, but more than likely, you are going to need information from an actual company. Check these guys out. They seem to have quite a bit of information into their process. They also have a lot of process sheets.

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