Page 327 - Green Pin Product Catalog
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Finish

                            All stainless steel items are polished.

                            Certification


                            Specific details of certificate availability can be found on each product page. Please verify your certification
                            requirements at the time of order.

                            Instructions for use                                                                    STAINLESS STEEL PRODUCTS

                            Please refer to the previous product chapters in this catalogue for details on the use of specific items.
                            In general, items should be inspected before use to ensure that:
                            •  all markings are legible;
                            •  items are not distorted or unduly worn;
                            •  the pin, nut, cotter pin, or any other locking system cannot vibrate out of position;
                            •  the item is free from nicks, gouges and cracks.

                            Also:
                            •  never modify, repair or reshape an item by machining, welding, heating or bending, as this may affect
                              the strength;
                            •  make sure to select items with the correct WLL;
                            •  make sure that the master links and the other items of the sling are all made of stainless steel suitable
                              for lifting purposes;
                            •  items should be used for in-line lifting only;
                            •  items may not be heat treated, as this may affect their WLL.
                            Stainless steel products must be regularly inspected in accordance with the safety standards and regulations
                            given in the country of use. This is required because the products in use may be affected by issues such
                            as wear, misuse and overloading, which may lead to deformation and alteration of the material structure.
                            Inspection should take place at least every six months (follow the local rules in the country of use) and more
                            frequently when the products are used in severe operating conditions.


                            Corrosion resistance table for stainless steel AISI 316L
                            This table offers a general guideline only. The material must always be tested for your specific conditions.

                            Acetic acid <20 %             S           Hydrogen cyanide 100 %        L
                            Ammonia (100 %)               S           Hydrogen peroxide <35 %       S
                            Ammonium chloride <1 %        S           Hydrogen sulphide 100 %       S
                            Ammonium nitrate 10 % - 50 %   S          Mineral oil                   S
                            Ammonium sulphate <10 %       L           Nitric acid <10 %             S
                            Benzene                       S           Potassium sulphate <10 %      S
                            Calcium hypochlorite (100 %)   U          Sodium chloride <5 %          S
                            Citric acid <10 %             S           Sodium hypochlorite <20 %     L
                            Copper sulphate <10 %         S           Sodium nitrate 10 % - 40 %    S
                            Ethanol                       S           Sodium sulphate <10 %         S
                            Gasoline                      S           Zinc chloride <10 %           S
                            Hydrochloric acid (all concentra-tions)   U   Zinc sulphate <10 %       S



                            Abbreviations used
                            S = satisfactory, no or very little corrosion
                            L = limited resistance, exposure time must be limited, some corrosion might occur
                            U = unsatisfactory, not suitable for use















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