Kalení ocelových hrotů ručních razidel
  • Kalení ocelových hrotů ručních razidel

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Výrobce: Ambrell

Kalení ocelových hrotů ručních razidel

Hardening the end of steel hand-held marking stamps


Objective: To harden various size ends of hand held marking stamps. The area to be hardened is 3/4” (19mm) up the shank.


Equipment:
  • Ambrell 30 kW induction heating system, equipped with a remote workhead containing eight 1.0μF capacitors for a total of 2.0μF;
  • An induction heating coil designed and developed specifically for this application.

Material: Steel stamps 1/4” (6.3mm), 3/8” (9.5mm), 1/2” (12.7mm) and 5/8” (15.8mm) square


Temperature: 1550 ºF (843 ºC)



Frequency: 99 kHz


Process:

A two turn channel coil is used to cover the range of steel stamps being heated. The 5/8” steel stamp is heated for 60 seconds to reach 1550 ºF (843 ºC) and the desired hardness. Smaller parts will also heat easily.


Benefits:
  • Faster process time and production rates;
  • Hands-free heating that involves no operator skill for manufacturing;
  • Controlled precise application of heat.
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Hardening the end of steel hand-held marking stamps


Objective: To harden various size ends of hand held marking stamps. The area to be hardened is 3/4” (19mm) up the shank.


Equipment:
  • Ambrell 30 kW induction heating system, equipped with a remote workhead containing eight 1.0μF capacitors for a total of 2.0μF;
  • An induction heating coil designed and developed specifically for this application.

Material: Steel stamps 1/4” (6.3mm), 3/8” (9.5mm), 1/2” (12.7mm) and 5/8” (15.8mm) square


Temperature: 1550 ºF (843 ºC)



Frequency: 99 kHz


Process:

A two turn channel coil is used to cover the range of steel stamps being heated. The 5/8” steel stamp is heated for 60 seconds to reach 1550 ºF (843 ºC) and the desired hardness. Smaller parts will also heat easily.


Benefits:
  • Faster process time and production rates;
  • Hands-free heating that involves no operator skill for manufacturing;
  • Controlled precise application of heat.
Méně
Přečtěte si více
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