摘要
对几种规格的铸铁锅的锅沿、锅腰和锅底等部位取样进行硬度、耐热性、耐蚀性和抗炸裂性等试验分析,结果证明锅腰处局部存在自口组织的铁锅的上述性能均较好。据此提出更新“全灰口为优质铁锅”的传统观念,建立并执行底部为灰口的优质铁锅质量标准。这不仅有利于提高铁锅产品的使用寿命,旦可放宽工艺控制,降低废品率,有利于能耗和成本的降低。
The samples taken from the edge waist and bottom of cast iron pots are studied. The results show that the hardness, heat-resistanee, corrosion-resistance and crack-resistance of the pots are much better, when their waits presentt some white cast iron structures. Therefore, contrary to traditional spinion, it is suggested that the whole grey cast iron pot is the best. A quality standard that promotes pots with grey cast iron bottoms should be implemented. Grey cast iron not only erhances the service life of a pot, but also broadens technical control, decreases the reject ratio and minimizes energy consumption and production costs.
关键词
铁锅
灰口铁
白口铁
grey cast iron, white cast iron, whole grey east iron pot
