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Stainless Steel Belts which have excellent flatness, heat resistance and conductivity.
Part Number
Configured Part Number is shown.
Type | [ M ]Material | Thickness mm | Weight kg/m2 | Allowable Stress kg/cm | Min. Pulley Dia. Ømm | Continuous Use Temperature °C | Electrical Resistance of Surface Ω | Friction Coefficient (Ref. against Polished Steel) | [ H ]Surface Hardness HV | Young's Modulus kgf/mm2 | Heat Expansion Coefficient x10-6/°C |
STHBLT | 304H Stainless Steel | 0.1 | 0.8 | 4 | 50 | -80~110 | 0.2 | 0.2 | 370 or over | 19700 | 17.3 |
0.15 | 1.2 | 6 | 75 | -80~120 | 0.3 | ||||||
0.2 | 1.6 | 8 | 100 | -80~130 | 0.5 |
Part Number | - | Belt Width (mm) | - | Belt Length L (m) | ||
Type | Belt Thickness | |||||
STHBLT | 0.15 | - | 25 | - | 2.24 |
Part Number | Belt Width W (mm) 1mm Increment | Belt Length L (m) 0.01m Increment | |
Type | Belt Thickness T (mm) | ||
STHBLT | 0.1 0.15 0.2 | 10~20 | 0.50~10.00 |
21~30 | 0.80~10.00 | ||
31~40 | |||
41~50 | |||
51~60 | |||
61~70 | |||
71~80 | |||
81~90 | |||
91~100 | |||
101~120 | |||
121~140 | |||
141~150 |
CAD Data download and 3D preview are not available because the part number has not yet been determined.
Part Number |
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STHBLT0.2-49-[0.8-10/0.01] |
STHBLT0.2-50-[0.8-10/0.01] |
STHBLT0.2-51-[0.8-10/0.01] |
STHBLT0.2-52-[0.8-10/0.01] |
STHBLT0.2-53-[0.8-10/0.01] |
STHBLT0.2-54-[0.8-10/0.01] |
STHBLT0.2-55-[0.8-10/0.01] |
STHBLT0.2-56-[0.8-10/0.01] |
STHBLT0.2-57-[0.8-10/0.01] |
STHBLT0.2-58-[0.8-10/0.01] |
STHBLT0.2-59-[0.8-10/0.01] |
STHBLT0.2-60-[0.8-10/0.01] |
STHBLT0.2-61-[0.8-10/0.01] |
STHBLT0.2-62-[0.8-10/0.01] |
STHBLT0.2-63-[0.8-10/0.01] |
STHBLT0.2-64-[0.8-10/0.01] |
STHBLT0.2-65-[0.8-10/0.01] |
STHBLT0.2-66-[0.8-10/0.01] |
STHBLT0.2-67-[0.8-10/0.01] |
STHBLT0.2-68-[0.8-10/0.01] |
STHBLT0.2-69-[0.8-10/0.01] |
STHBLT0.2-70-[0.8-10/0.01] |
STHBLT0.2-71-[0.8-10/0.01] |
STHBLT0.2-72-[0.8-10/0.01] |
STHBLT0.2-73-[0.8-10/0.01] |
STHBLT0.2-74-[0.8-10/0.01] |
STHBLT0.2-75-[0.8-10/0.01] |
STHBLT0.2-76-[0.8-10/0.01] |
STHBLT0.2-77-[0.8-10/0.01] |
STHBLT0.2-78-[0.8-10/0.01] |
STHBLT0.2-79-[0.8-10/0.01] |
STHBLT0.2-80-[0.8-10/0.01] |
STHBLT0.2-81-[0.8-10/0.01] |
STHBLT0.2-82-[0.8-10/0.01] |
STHBLT0.2-83-[0.8-10/0.01] |
STHBLT0.2-84-[0.8-10/0.01] |
STHBLT0.2-85-[0.8-10/0.01] |
STHBLT0.2-86-[0.8-10/0.01] |
STHBLT0.2-87-[0.8-10/0.01] |
STHBLT0.2-88-[0.8-10/0.01] |
STHBLT0.2-89-[0.8-10/0.01] |
STHBLT0.2-90-[0.8-10/0.01] |
STHBLT0.2-91-[0.8-10/0.01] |
STHBLT0.2-92-[0.8-10/0.01] |
STHBLT0.2-93-[0.8-10/0.01] |
STHBLT0.2-94-[0.8-10/0.01] |
STHBLT0.2-95-[0.8-10/0.01] |
STHBLT0.2-96-[0.8-10/0.01] |
STHBLT0.2-97-[0.8-10/0.01] |
STHBLT0.2-98-[0.8-10/0.01] |
STHBLT0.2-99-[0.8-10/0.01] |
STHBLT0.2-100-[0.8-10/0.01] |
STHBLT0.2-101-[0.8-10/0.01] |
STHBLT0.2-102-[0.8-10/0.01] |
STHBLT0.2-103-[0.8-10/0.01] |
STHBLT0.2-104-[0.8-10/0.01] |
STHBLT0.2-105-[0.8-10/0.01] |
STHBLT0.2-106-[0.8-10/0.01] |
STHBLT0.2-107-[0.8-10/0.01] |
STHBLT0.2-108-[0.8-10/0.01] |
STHBLT0.2-109-[0.8-10/0.01] |
STHBLT0.2-110-[0.8-10/0.01] |
STHBLT0.2-111-[0.8-10/0.01] |
STHBLT0.2-112-[0.8-10/0.01] |
STHBLT0.2-113-[0.8-10/0.01] |
STHBLT0.2-114-[0.8-10/0.01] |
STHBLT0.2-115-[0.8-10/0.01] |
STHBLT0.2-116-[0.8-10/0.01] |
STHBLT0.2-117-[0.8-10/0.01] |
STHBLT0.2-118-[0.8-10/0.01] |
STHBLT0.2-119-[0.8-10/0.01] |
STHBLT0.2-120-[0.8-10/0.01] |
STHBLT0.2-121-[0.8-10/0.01] |
STHBLT0.2-122-[0.8-10/0.01] |
STHBLT0.2-123-[0.8-10/0.01] |
STHBLT0.2-124-[0.8-10/0.01] |
STHBLT0.2-125-[0.8-10/0.01] |
STHBLT0.2-126-[0.8-10/0.01] |
STHBLT0.2-127-[0.8-10/0.01] |
STHBLT0.2-128-[0.8-10/0.01] |
STHBLT0.2-129-[0.8-10/0.01] |
STHBLT0.2-130-[0.8-10/0.01] |
STHBLT0.2-131-[0.8-10/0.01] |
STHBLT0.2-132-[0.8-10/0.01] |
STHBLT0.2-133-[0.8-10/0.01] |
STHBLT0.2-134-[0.8-10/0.01] |
STHBLT0.2-135-[0.8-10/0.01] |
STHBLT0.2-136-[0.8-10/0.01] |
STHBLT0.2-137-[0.8-10/0.01] |
STHBLT0.2-138-[0.8-10/0.01] |
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Food | Stainless Steel Belt |
STHBLT | |
Yeast | ○ |
Tea Leaf | ○ |
Olive Oil | ○ |
Fruit | ○ |
Cashew Nuts | ○ |
Cream | ○ |
Spice | ○ |
Grain | ○ |
Coffee Beans | ○ |
Flour | ○ |
Rice Grain | ○ |
Fish | ○ |
Sugar | ○ |
Salt | ○ |
Salt Water | ○ |
Fat | ○ |
Cooking Oil | ○ |
Syrup | ○ |
Soy Sauce | ○ |
Vinegar | ○ |
Sauce | ○ |
Molasses | ○ |
Meat | ○ |
Butter | ○ |
Bread | ○ |
Peanut Oil | ○ |
Beer | ○ |
Margarine | ○ |
Mayonnaise | ○ |
Water | ○ |
Lard | ○ |
Chemical Name | Stainless Steel Belt |
STHBLT | |
Isopropyl Alcohol | ○ |
Ethanol | ○ |
Potassium Chloride | ○ |
Calcium Chloride | ○ |
Hydrochloric Acid (Gas) | × |
Hydrochloric Acid (5% or less) | × |
Hydrochloric Acid (5~36%) | × |
Caustic Soda | ○ |
Caustic Soda Solution (50%) | ○ |
Volatile Oil | ○ |
Strong Alkali | ○ |
Strong Acid | × |
Light Oil | ○ |
Ethyl Acetate | △ |
Sodium Hypochlorite (Undiluted Solution) | × |
Sodium Hypochlorite (600ppm) | × |
Weak Alkali | ○ |
Weak Acid | ○ |
Soap | ○ |
Machining Oil | ○ |
Diesel Oil | ○ |
Toluene | ○ |
Naphthalene | ○ |
Paraffin Oil | ○ |
Phenol | ○ |
Antirust Oil | ○ |
Machine Oil | ○ |
Methanol | ○ |
Sulfuric Acid (10%) | × |
Sulfuric Acid (50%) | × |
Sulfuric Acid (70%) | × |
Sulfuric Acid (98%) | × |
Belt Specifications | General Purpose | Surface Cover Color | Silver | Surface Cover Material | 304H Stainless Steel |
---|---|---|---|---|---|
Surface Cover Shape | Flat | Friction Coefficient (against Polished Copper, for Reference), Front Side | 0.2 | Friction Coefficient (against Polished Copper, for Reference), Back Side | 0.2 |
Knife Edge(mm) | Not Provided |
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