PRE-PAINTED ALUZINC STEEL COIL

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12000 m.t./month

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Product Description:

THICKNESS:0.18mm-1.5mm

WIDTH:900mm-1250mm

COATING MASS:AZ30-AZ180

PAINT:PE、HP、HDP、PVDF、SMP、MATT、PVDF

COLOR:RAL Scale

COIL INNER DIAMETER:508mm/610mm

COIL WEIGHT:3mt-7mt

BASE MATERIAL:Hot-dip Aluzinc Steel


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Q:Is there Non-Corrosive stainless steel?
All stainless steel will corrode in certain conditions. Some varieties are worse than others. For instance grade 409 which is used for car exhausts (and other things) will rust. For the most suitable grade call a local steel supplier which carries stainless steel. Some of these companies will have a catalog of available grades and the appropriate uses. It would probably help to let them know what types of chemicals are present and what temperature the water is. You may want to call several suppliers, the quality of answer you get may vary quite a bit from company to company. The cost of exotic grades of stainless can be quite high. you may have to use a less appropriate grade if you can't justify the cost. If corrosion is a very serious concern for this be forewarned that stainless steels can be contaminated by contact with carbon steel (ordinary steel). I have seen rust form on stainless steel after a carbon steel bar was set down on the stainless steel. The carbon steel will leave trace amounts under prolonged contact. I have even seen signs of contamination of stainless steel direct from the supplier.
Q:Which do u like better rolled oats or steel cut oats? and why?
Steel cut oats take very long to cook. They have a bit more bite to them but the flavor is really the same. It's more a question of which texture you prefer.
Q:What is the function/s of stainless steel?
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Q:turps and stainless steel?
real s/steel is nickel and chrome, however manufacturers of kitchenware, e.g s/teel cutlery use the cheaper version of nickel chrome and iron, that is why some s/steel products rust, so if you want to test any products carry asmall magnet and test the article
Q:Whats the differene between steel and stainless steel ?
Steel will rust. Stainless Steel does not rust.
Q:Why nickel makes stainless steel non-magnetic when nickel itself is ferromagnetic?
All stainless steel is non magnetic.
Q:Best steel to make a custom knife with?
Damascus steel is the poorest quality. The laminations separate under stress. Centuries ago the only way to get steel bars was to make it up by hammering wires together in a series of welds. The welds usually were porous and the steel would fail. The pattern of the welds is attractive to some people. An old file has good hard steel and wiill make up into a knife if it is annealed to make it easier to shape and cut. The hardness can be restored by tempering. Treating with oil is the cure to prevent rust.
Q:Is there a good cleaner for stainless steel appliances?
I love Zep Stainless Steel Cleaner. It doesn't leave streaks, it is a foam on easy application and it leaves a protective coating that resists fingerprints and food from sticking on the surface. I even use it on my stainless cooktop and it gets off burned on food, too. I get it at the Home Depot and a big can lasts a long time.
Q:Graphite or Steel Shafts for irons for a begginer?
I agree with Matt C. I owned both steel shafted and graphite shafted irons (Callaway BB 06 Graphite and Taylor Made R7 Draw Steel). My club head speed is 75 to 80 mph. I switch to steel to graphite because i gain yards at least 15 to 20 yards more. My 9 iron (graphite) is a 150 club and my 7 iron in steel shafted. So my advice is to try both and see which one is best suited for you.
Q:Stainless Steel Pots and Pans?
I only cook acidic foods in stainless steel or tomato sauces, Marinara sauces. Or sauces with wine in it. Because stainless steel is good with those kind of foods. Maybe you should use a little more fat, butter or Olive oil. And don't get the pan too hot, ( I don't care what other ppl say). Sometimes I heat up the pan and put a pat of butter in the pan to judge how hot it is. Once the butter starts sizzling or sputtering, the pan has reached the right temperature. Don't let the butter burn, the pan is too hot if the butter scorches. You can put a tablespoon (or less) olive oil in the skillet first and then a pat of butter; let them blend together. The oil will help keep the butter from burning.

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