Stainless steel surface brief introduction
Stainless steel has its unique strength and high wear resistance and excellent anti-corrosion performance and other excellent characteristics, it’s not easy to rust, stainless steel widely used in chemical industry, food machinery, mechanical and electrical industry, household electrical appliances industry etc. In the stainless steel industry, we need to perform contradictious spirit of the research and development, further improve the production technology, reduce the cost, solve the customer's real practical difficulties, be strict in quality, so as to provide our customers the most reliable products.
Applications and development of stainless steel largely determine its surface treatment technology development degree, the surface treatment of stainless steel is a significant link in the production of stainless steel products. Let's talk about the several common surfaces of stainless steel.
NO.1: The surface finished by heat treatment and pickling or processes corresponding there to
after hot rolling, polished with abrasive belt of grit#100-#200, with discontinuous coarse streaks.
2D: Silvery white, heat and pickling treatment after cold rolling, of a matte surface. 2D products use for general materials, deep drawing materials which surface not requested strictly.
2B:The surface brightness and flatness of 2B is better than 2D,through a special surface treatment to improve its mechanical properties,2B could nearly satisfy comprehensive uses.
NO.3: Those finished by polishing with No.100 to No.120 abrasives specified in JIS R6001.
NO.4: Polished with abrasive belt of grit #150-#180, have better brightness with discontinuous coarse streaks, but thinner than No.3
BA: Cold rolled, bright annealed and skin-passed, the product have excellent brightness and good reflexivity like mirror ,but not bright as 8K.
HL: Polished with abrasive belt of grit #150-#320 on the NO.4 finish and has continuous streaks, mainly used as buildings ornaments elevators, door of building, frontal plate etc.
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