cold rolled steel coil for construction roofing

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Loading Port:
Shanghai
Payment Terms:
TT OR LC
Min Order Qty:
36 m.t.
Supply Capability:
30000 m.t./month
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Product Description:

Classification

Designation

Characteristics

Main applications

Commercial quality

SPCC

SPCCT

Commercial quality suitable for bending fabrication and simple forming; this is thetype in greatest demand.

Refrigerators, cabinets, power distribution baords and drums.

Drawing quality

SPCD

Drawing quality second only tothat of SPCEN. Excellent uniformity.

Automobile floor and roof panels.

Deep-drawing quality

SPCE

SPCF

Deep-drawing quality.With metallurgically controlled grain size, it retains its beautiful finish even after being deep-drawn.

Automobile fenders and quarter panels

Extra deep-drawing quality

SPCG

Extra-low-carbon steel sheets with highest workability

Automobile internal panels and deep-drawn parts

 

 

 

Item

Thickness (mm)

Width(mm)

ID( mm)

Range

0.3~3.5

700~1850

508/610

Standard

Q/BQB403-2009

JIS G3141-2005

EN 10130-2006

ISO 3574-1999

JFS A2001-1998

EN10130-1999

Steel Grade

DC01

SPCC

DC01

CR1

JSC270C

ST12

DC03

SPCD

DC03

CR2

JSC270D

RRSt13(ST13)

DC04

SPCE

DC04

CR3

JSC270E

ST14

DC05

SPCF(SPCEN)

DC05

CR4

JSC270F

ST15

DC06

SPCG

DC06

CR5

JSC260G

ST16

DC07

-

DC07

-

-

Grade and appliances

Steel      Grade

Application

DC01(St12)

Normal

DC03(St13)

Drawing

DC04(St14)

Deep drawing

DC05(St15)

Special deep drawing

DC06(St16)

Extra deep drawing

DC07(St17)

Super Extra deep drawing

 

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Q:Can a bear bend steel?
depends on the steel thickness and positioning. frm your question I'm guessing you're not really well versed in steel framing or use... im guessing whatever you build, a bear can destroy. if i was to build it not even 100 bears can destroy it. it doesn't require much steel, it's just about bracing the positing of steel and some design.
Q:Is stainless steel good for a butterfly knife?
This isn't really a question for this section, but I'm still happy to help out since I'm a big cutlery nerd as well. One thing to look out for when buying a knife is a lack of specifics on what steel is being used. High Carbon Stainless Steel doesn't tell you what the steel is, just what it MIGHT be. Chances are it's something along the lines of 420HC or 440A, both of which are softer steels. They aren't the worst steels around, but they are very quick to dull. You'd be better off looking at the Balisongs of Benchmade. They'll cost more, but you'll know that you're getting something made with quality materials and that won't break on you. And if it does break for some odd reason, Benchmade's warranty and customer service are both fantastic. Although if a more questionable knife is okay with you as long as the price isn't too high, then at least 420HC and 440A aren't too brittle and will take a decent edge even though they'll dull quickly. As for whether stainless steel is good for a knife or not, that depends on the type of stainless steel and what you're going to use the knife for. Many stainless steels are more brittle than a carbon steel, so high carbon stainless steels are a bit more likely to rust but a little tougher as well. In a butterfly knife, a steel like that is a good way to go, although the steels used by Benchmade, as I mentioned, are of a much better quality.
Q:What kind of company sells steel?
If you are talking about raw steel materials and products I believe you are talking about a steel processor and warehouse company or a steel distributor. There are many different points along the steel manufacturing process that you could buy steel products. It would depend on various factors. Depending the amount, type, grade, gauge, properties, origin and a host of other elements you could purchase the steel in billet, plate, diamond plate, rolled sheet (cold or hot), coil, beam, stamped, pickled, scrapped, etc. You get the idea. Now I don't know where you are in the world, but you can go to one of the two sites below, which I have used for product sourcing and research before. The last one is a major manufacturer that I have actually been to. I hope this helps.
Q:What grade of steel is best for a permanent magnet ?
The type of steel you require is Steel ( Iron + Carbon, mainly.),{many different types of steel } with a high Cobalt and Nickel content. These alloyed together give the best Permanent Magnets, mainly due to their own individual magnetic properties / characteristics being retained in the Alloy. All 3 metals can be magnetised by there own, but Cobalt is known to cause cancer. Nickel, is poisonous and can also cause sever Dermatitis and the destruction of skin tissue.But when alloyed together with Iron they are pretty harmless. Interesting thing is, All of these metals (in this case Elements) can share the same Mass Number ( 60 ). And yet are totally different in their other properties beside Magnetism. Cobalt - Samarium - alloys, create some of the worlds most powerful permanent magnets. And were used in medicine, But are now superseded by Neodymium magnets which are employed instead. Edit; What you could try is, mild steel which is widely available and easily found. . The steels mentioned above are pretty exclusive materials and I personally would not know how to test for their contents, of which they are made from. Soft Iron is good for making electro-magnets if you fancy a go at making one. .
Q:how to make carbon steel?
in the experience that your speaking a pair of folding pocket knife, i think of that it somewhat is somewhat six one way and a 0.5 dozen the different. i actually do choose stainless for my pocket knives. i don't choose to grease a knife to the degree i've got faith carbon demands, basically to then stick it my pocket to entice dirt to the knife and oil to my pants. i'm the impressive opposite on sheath knives nevertheless. i admire 1095 carbon steel, uncomplicated part sheath knives. i will thrash on them difficult, and that i rarely have considerable part issues. of course, I require them to be lined with some style of powder coat or the like, with the aid of fact they might rust, yet I do attempt and save them sparkling and dry whilst in the sheath, so as that they gained't pit the uncoated part. My motives for this sheath knife selection is multi-fold. First, those knives are only much less costly. i don't spend $80 money on a exterior sheath knife. i take advantage of the gadget too difficult to choose to spend extra. i don't basically like the extra classic stainless steels alongside with AUS-8, 420HC, and 440C (to not point out the HORRENDOUS 440A) with the aid of fact i've got faith that the all else being equivalent, a stainless blade will bend till now a carbon blade will harm. I additionally think of that carbon holds an part a minimum of besides, if not extra suited, than classic stainless, and it somewhat is plenty extra handy to hone. i don't understand plenty approximately those new laminates, different than the very difficult, yet not so difficult. they seem probably too brittle for my use. That, mixed with the actuality that they harm the bank, ability that I only is only not pondering them.
Q:Is 1045 steel pretty good for a knife blade?
This Site Might Help You. RE: Is 1045 steel pretty good for a knife blade? I'm looking to buy the Milano Stiletto, and it uses 1045 steel. I was just wondering whether this will hold up and keep an edge.
Q:Steel Cage Matches: Should they end by pinfall, escape or either?
Escape. It is more fun to watch and gets fans adrenaline pumping
Q:A question about steel?
I think it might be a bit brittle and could break from metal fatigue.
Q:Are cold steel swords durable?
Yes. Cold Steel is a great company with a quality product, and I've always been happy with their work. Their katanas, while not made in the traditional method, are heavy duty carbon steel and should handle abuse well. I'd recommend them based on my experience with other Cold Steel products.
Q:Stainless Steel Used In Knifes?
There okorder.com/ Stainless steel doesn't make the best knife blade. It doesn't sharpen as sharp or hold its edge as well. High carbon steel is better, but it rusts and discolors very easily so it's not as popular. A new thing (actually not new but popular these days) is to use a 'sandwich' of high carbon steel between two layers of stainless. So the actual edge is high carbon steel but the blade looks like stainless. I have some kitchen knives made this way (kind of expensive) and I love them. This same technique was used in Japanese katanas, swords used by samurai warriors.

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