Cold Rolled Steel Coil with Best Price and Quality

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Loading Port:
Tianjin
Payment Terms:
TT OR LC
Min Order Qty:
50 m.t.
Supply Capability:
10000 m.t./month

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Product Description:

1.Structure of Cold Rolled Steel Description:

The raw material of cold rolled steel coil/sheet is high quality hot rolled product, and after pickling continuous rolling, degreasing, annealing,skin pass,slitting and cut to length line etc. Along with it many kinds of new  technology and new process of global cold rolling production have been applied. Therefore the quality of the goods could be guaranteed. The product is widely used in outdoor and interior decoration, furnishing manufacturing, home appliance, automobile etc.

2.Main Features of the Cold Rolled Steel:

• Excellent process capability

• Smooth and flat surface

• Workability, durability

• Excellent heat resistance performance

• High strength

• Good formability

• Good visual effect

 

3.Cold Rolled Steel Images

 Cold Rolled Steel Coil with Best Price and Quality

 Cold Rolled Steel Coil with Best Price and Quality

4.Cold Rolled Steel Specification

Standard:AISI,ASTM,DIN,GB,JIS,JIS G3302 ASTM 653M EN10142

Grade: Q195~Q345

Thickness: 0.16mm~1.5mm,0.16-1.5mm

Width: 1250,600-1250mm

Coil weight:3-12 MT

Coil ID:508/610mm

Chemical composition:

C

Si

Mn

Cr

Ni

P

S

0.150

0.476

11.231

12.50

0.900

0.039

0.010

 

 

 

 

 

 

 

 

 

5.FAQ of Cold Rolled Steel

We have organized several common questions for our clients,may help you sincerely:

1.How about your company?

A world class manufacturer & supplier of castings forging in carbon steel and alloy steel,is one of the large-scale professional investment casting production bases in China,consisting of both casting foundry forging and machining factory. Annually more than 8000 tons Precision casting and forging parts are exported to markets in Europe,America and Japan. OEM casting and forging service available according to customer’s requirements.

2.How to guarantee the quality of the products?

We have established the international advanced quality management system,every link from raw material to final product we have strict quality test;We resolutely put an end to unqualified products flowing into the market. At the same time, we will provide necessary follow-up service assurance.

3. How long can we receive the product after purchase?

Usually within thirty working days after receiving buyer’s advance payment or LC. We will arrange the factory manufacturing as soon as possible. The cargo readiness usually takes 15-25 days, but the shipment will depend on the vessel situation.

 

 

 

 

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Q:Which is stronger, Wood or Steel?
steel.
Q:Stainless steel scrubber?
they sell something like what you are talking about at grocery stores called a chore boy. They are where they see sos pads and sponges.
Q:Sandpaper versus Steel wool?
Sand between coats with 220 to 280. 0000 and lemon oil is good for buffing final coat. That is if you don't want a high gloss finish.
Q:Do Case Knives Use Good Steel?
Old Case Knives
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.
Q:AK47 firing through steel?
It can't go through inches. It can go through up to 1/4 of an inch of plate steel but not much more. An M-16 can go through it as well and has less powder behind it but the 7.62X39 is a fat round and it takes a little more to get it through.
Q:What is the best steel to use for making a knife?
O-1 is an excellent steel. If you've never made a knife before find an old file and use it. My first knives weren't that good, it took a little practice to get the geometry right so be prepared to burn some steel. The advantage of a file is it is already hardened, unless you have a torch or forge that will be near imposable for you to do. The most important thing in knife making is the heat treating. The best steel wont perform like it's supposed to. If you decide to use a file grind your blade out, keep the steel cool; do not let it get any color in it (brown, blue, purple) as this destroys the temper. When your finished put the blade in the oven at 400 deg for an hour. It should have a good hardness for a knife then. As for me, I use old car springs(5160), saw blades(L-6) for many of my blades, Good luck.
Q:Which bunkbed is more sturdy: Wood or Metal/Steel?
Metal, the screws can loosen, but most of the joints in a metal bed are welded, and screws that work loose are easy to tighten, once a screw or glued joint comes loose in a wood bed it will never be the same. The metal bunkbed my daughter had only needed screws to keep the upper safety rail from wobbling, but without any screws it would still stay together.
Q:Any idea why some gun ranges don't allow steel bullets?
However, I cannot under any circumstance travel with loaded rifle magazines in my car. Those I have to load at the range because it would be illegal for me to travel to the range with loaded magazines. Even if I don't have a rifle in the car, I cannot possess loaded rifle magazines while traveling. All long guns (shotguns included) must be unloaded and secured in the vehicle, including magazines or tubes. There are several states with restrictions against traveling with loaded rifle magazines, so I'd suggest you check your state laws first, and if it is permissible in your state, then find out if the range will allow it too.
Q:stainless steel not so stainless?
I, too, don't like stainless steel because it is so hard to keep clean. Bar Keeper's Friend really does become your friend when you cook on stainless steel. It will remove the burnt on food, remove the dark brown stains and keep it looking new, however. And, it won't void most manufacturer's warranties on the cookware. It just takes the elbow grease to do it every time you use it. I found it is necessary to use more olive oil than you think is necessary, a lower flame than most recipes call for and a lot of patience if you plan to use it on a daily basis. I went back to my non-stick Calphelon because I am not a patient woman, I like instantaneous gratification and hate scrubbing pots and pans!

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