Hot-Dipped Galvanized Steel Coil (Dx51d+Z) for Building

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

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Product Description:

Basic Info.

Model NO.:Steel Coil 0005

Surface Treatment:Galvanized

Certification:ISO, SGS

Technique:Cold Rolled

Standard:ASTM, JIS, GB, AISI, DIN, BS

Application:Roof Boarding,Appliances Shell

Edge:Slit edge

Stock:Not Stock

Steel Grade:Dx51d+Z

Export Markets:Southeast Asia, Africa, Mid East, Eastern Asia

Additional Info.

Trademark:N/M OR OEM

Packing:3-5tons/Roll with Seaworthy Packages

HS Code:72104900

Production Capacity:6000tons Per Month

Product Description

Galvanized Steel Coil
Material: DX51D, DX52D, SGCC, SGCH, SPGC
Thickness: 0.13-0.7mm
Width: 750-1250mm(762mm, 914mm, 1000mm, 1200mm, 1219mm, 1250mm)
Zinc: 40g, 60g, 80g, 90, 100g, 120g, 140g, 180g, 200g, 250g, 275g and so on.
Spangle: Zero spangle, regular spangle or normal spangle
Surface treatment: Chromated and oiled, chromated and non-oiled
Packing: Export standard, plastic film+water proof paper + steel plate+ packing steel strip


Q&A  

Acceptable payment term and way?             

 T/T,L/C, T/T + L/C, D/P

Acceptable price term           

 FOB  CNF  CIF  DDU  CPT          
Do you accept OA payment terms?    

Yes, sure, but it normally depending on the order value    
Do you have QC team?      

Yeah, sure, our QC team is very important, they will keep the qualitycontrol for our products.
What is the validity of your quotation?    

Normally 7 days.
What is your advantage?
24 hour quick response /Customer oriented/ Credit foremost/ Top quality Excellent 
What is your acceptable payment term?    

TT,LC,OA etc


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Q:Does cold steel of kershaw make better knives?
You could argue that CS makes the tougher steel, but as was pointed out, none of their wares are made in the U.S. - if that doesn't matter, then go with the CS. I started with a CS Holdout II and ended up sending it back and going with a Kershaw (Ken Onion) Blur for EDC. My next knife will be a Benchmade- they are pricey but everyone I've ever spoken to about EDC knives tell me to go to Benchmade and no one else. Not one to just listen, I had to try out a few myself. Bought the wife a Kershaw Scallion...in purple, no less.
Q:What is the history of steel?
There's wide history of steel, you can read different tutorials online to know more about it. Check wiki for detailed information.
Q:Where can I get coupons for Stainless Steel Magnetic Knife Rack?
listed under are a number of them: 5.0 out of 5 stars could no longer be extra effective, March 3, 2006 by applying Denise M. Henderson (Groveland, CA united states of america) stable sturdy shape. seems great. common installation. appropriate length. Magnet appropriate capability. only confirm you place the back of the blade to the magnet first, then turn the knife flat onto the magnet. or you will cut back to rubble the knife blade. 5.0 out of 5 stars purchase it!, November a million, 2004 by applying T. Berktan (Le chef amateur) (Chicago, IL) i admire this knife holder. at first it rather is sanitary. would not take counter area and IT seems SO COOL on the wall. i might purchase it lower back with out hasitation if I had to. 5.0 out of 5 stars Very clever and seems great!! i like it!!, August 24, 2005 by applying Stacy S. Wooten i in my opinion, rather like this knife holder. It replaced into common to place up and seems great on my kitchen backsplash. it rather is long sufficient to hold all my knifes (approximately 8). it rather is a competent, stable magnet, and seems very stylish in my kitchen. i might surprisingly propose this product to everyone searching for a magnetic knife holder.
Q:what does steel receivers mean on an airsoft gun?
It means that the receiver is steel or metal. The receiver is like the bottom and body part of your gun.
Q:Steel Building Construction.............?
Steel okorder.com
Q:Why is stainless steel rust proof?
Stainless steel is an alloy of iron and other metals, notably Chromium and vanadium. You do not see it with the naked eye but at the surface of any stainless steel (SS) there are iron atoms and chromium atoms that are exposed. However, the chromium reacts preferentially to form an oxide. In essence, think of chromium sacrificing itself for iron so that iron will not rust. What a nice guy huh! This is called passivation just like most responders said. However, more than that the chromium oxide forms a tight protective layer that forms a physical barrier preventing Oxygen or any oxidant to reach and attack the iron underneath it. Also, the chromium oxide formed is not FLAKY and porous, so it does not mar much of the surface as an iron oxide (rust) would. For science project, you may not make it too technical but you can make a reference or make an ANALOGY of rust prevention to high school or social situations as being there for your friend or classmate But in real life, when the odds are too great, that protection afforded by chromium may not be enough. Because eventually all steel exposed to very oxidizing atmospheres will rust. Just a little break in the surface is enough to start the process of rusting.
Q:what Wok to buy - carbon steel, stainless steel, cast iron?
Carbon steel is definitely the way to go. This is the authentic wok. Of course, you must be aware that it can rust if not dried--but in use you will seldom wash it anyway. The correct practice is simply to wipe it out with a paper towel. In this way the wok keeps its natural non-stick qualities. Whenever it is washed it must be re-seasoned--by heating it very hot with salt. Stainless steel of course does not rust and makes a pretty picture hanging up--but its utility ends there. It does not have the heat conduction qualities that are needed. Still, there are other factors which go into wok cooking (such as degree of heat available) which have nothing to do with the wok. With that in view, a SS wok might be your choice, but from a cooking standpoint, carbon is better. One added factor you must consider is thickness of the steel. Cheap woks will flex readily if grasped by the handles. A quality wok is twice as thick. It is not too much to aim for 1/8 thickness, or nearly that. There is also the flat bottomed Shanghai wok which is about 1/4 thick and usually comes with a teflon finish. These are very inexpensive but useful because they can be heated up to a high temperature which it will hold to a certain extent. The bane of wok cookery is insufficient heat. (I have an electric stove right now which exhibits that defect).
Q:Who Is Dr. Steel?
Dr. Steel is an extremely complex phenomenon, a bit of a metaphorical nesting doll. On the surface, Dr. Steel can appear to some as simply a method actor musician with an over-the-top gimmick. Just underneath that facade lies an enigma; he makes some people wonder if he's really serious, just trying to entertain, or completely barking mad. But underneath the second facade, Dr. Steel is really acclaimed comic-book writer and chaos magickian, Grant Morrison. Make no mistake, he really thinks he is Dr. Steel. He has taken method acting and ceremonial magick to the highest levels, and fully intends to take over (or make over) the world. What's more, in the three short years since handing over his comic-book authorship to a ghost writer, he has amassed tens of thousands of followers worldwide. I've done several polls among Dr. Steel fans, and the results show that for every one person who has officially signed up, there are ten more loyal followers who have not.
Q:Consider an experiment in which an aluminum soft drink can and a steel soup can are left outside for a few da?
Steel rusts, aluminum doesn't so the steel can would be rusty and the aluminum can would not.
Q:Steel Arch Buildings.....!!?
Steel okorder.com/

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