Method for producing non-aging hot-dip galvanized steel strip

C - Chemistry – Metallurgy – 21 – D

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

117/118, 148/47

C21D 1/48 (2006.01) C21D 9/52 (2006.01) C23C 2/06 (2006.01) C23C 2/28 (2006.01) C23C 2/40 (2006.01)

Patent

CA 1319086

Abstract of the disclosure The invention relates to a method for producing a non-aging hot-dip galvanized steel strip in a hot-dip galvanizing line with a continuous over-aging furnace at the end thereof. The steel strip is rapidly cooled from a temperature of 600 to 700°C to a temperature of about 460°C by quenching the steel strip in a zinc bath. There- after a steel strip is further cooled to a temperature preferably below 300°C and the steel strip is then brought into the continuous over-aging furnace. The temperature of said furnace is about 350°C and the over-aging treat- ment takes preferably from 2 to 3 minutes. A furnace has guide rolls arranged outside the furnace walls and the steel strip is momentarily cooled before making contact with a guide roll. After leaving the over-aging furnace, the steel strip is subjected to conventional air and water cooling as well as temper-rolling. (Figure 2)

555221

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Method for producing non-aging hot-dip galvanized steel strip does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for producing non-aging hot-dip galvanized steel strip, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for producing non-aging hot-dip galvanized steel strip will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1339120

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.