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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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STHBLT0.2-139-[0.8-10/0.01] |
STHBLT0.2-140-[0.8-10/0.01] |
STHBLT0.2-141-[0.8-10/0.01] |
STHBLT0.2-142-[0.8-10/0.01] |
STHBLT0.2-143-[0.8-10/0.01] |
STHBLT0.2-144-[0.8-10/0.01] |
STHBLT0.2-145-[0.8-10/0.01] |
STHBLT0.2-146-[0.8-10/0.01] |
STHBLT0.2-147-[0.8-10/0.01] |
STHBLT0.2-148-[0.8-10/0.01] |
STHBLT0.2-149-[0.8-10/0.01] |
STHBLT0.2-150-[0.8-10/0.01] |
STHBLT0.15-10-[0.5-10/0.01] |
STHBLT0.15-11-[0.5-10/0.01] |
STHBLT0.15-12-[0.5-10/0.01] |
STHBLT0.15-13-[0.5-10/0.01] |
STHBLT0.15-14-[0.5-10/0.01] |
STHBLT0.15-15-[0.5-10/0.01] |
STHBLT0.15-16-[0.5-10/0.01] |
STHBLT0.15-17-[0.5-10/0.01] |
STHBLT0.15-18-[0.5-10/0.01] |
STHBLT0.15-19-[0.5-10/0.01] |
STHBLT0.15-20-[0.5-10/0.01] |
STHBLT0.15-21-[0.8-10/0.01] |
STHBLT0.15-22-[0.8-10/0.01] |
STHBLT0.15-23-[0.8-10/0.01] |
STHBLT0.15-24-[0.8-10/0.01] |
STHBLT0.15-25-[0.8-10/0.01] |
STHBLT0.15-26-[0.8-10/0.01] |
STHBLT0.15-27-[0.8-10/0.01] |
STHBLT0.15-28-[0.8-10/0.01] |
STHBLT0.15-29-[0.8-10/0.01] |
STHBLT0.15-30-[0.8-10/0.01] |
STHBLT0.15-31-[0.8-10/0.01] |
STHBLT0.15-32-[0.8-10/0.01] |
STHBLT0.15-33-[0.8-10/0.01] |
STHBLT0.15-34-[0.8-10/0.01] |
STHBLT0.15-35-[0.8-10/0.01] |
STHBLT0.15-36-[0.8-10/0.01] |
STHBLT0.15-37-[0.8-10/0.01] |
STHBLT0.15-38-[0.8-10/0.01] |
STHBLT0.15-39-[0.8-10/0.01] |
STHBLT0.15-40-[0.8-10/0.01] |
STHBLT0.15-41-[0.8-10/0.01] |
STHBLT0.15-42-[0.8-10/0.01] |
STHBLT0.15-43-[0.8-10/0.01] |
STHBLT0.15-44-[0.8-10/0.01] |
STHBLT0.15-45-[0.8-10/0.01] |
STHBLT0.15-46-[0.8-10/0.01] |
STHBLT0.15-47-[0.8-10/0.01] |
STHBLT0.15-48-[0.8-10/0.01] |
STHBLT0.15-49-[0.8-10/0.01] |
STHBLT0.15-50-[0.8-10/0.01] |
STHBLT0.15-51-[0.8-10/0.01] |
STHBLT0.15-52-[0.8-10/0.01] |
STHBLT0.15-53-[0.8-10/0.01] |
STHBLT0.15-54-[0.8-10/0.01] |
STHBLT0.15-55-[0.8-10/0.01] |
STHBLT0.15-56-[0.8-10/0.01] |
STHBLT0.15-57-[0.8-10/0.01] |
STHBLT0.15-58-[0.8-10/0.01] |
STHBLT0.15-59-[0.8-10/0.01] |
STHBLT0.15-60-[0.8-10/0.01] |
STHBLT0.15-61-[0.8-10/0.01] |
STHBLT0.15-62-[0.8-10/0.01] |
STHBLT0.15-63-[0.8-10/0.01] |
STHBLT0.15-64-[0.8-10/0.01] |
STHBLT0.15-65-[0.8-10/0.01] |
STHBLT0.15-66-[0.8-10/0.01] |
STHBLT0.15-67-[0.8-10/0.01] |
STHBLT0.15-68-[0.8-10/0.01] |
STHBLT0.15-69-[0.8-10/0.01] |
STHBLT0.15-70-[0.8-10/0.01] |
STHBLT0.15-71-[0.8-10/0.01] |
STHBLT0.15-72-[0.8-10/0.01] |
STHBLT0.15-73-[0.8-10/0.01] |
STHBLT0.15-74-[0.8-10/0.01] |
STHBLT0.15-75-[0.8-10/0.01] |
STHBLT0.15-76-[0.8-10/0.01] |
STHBLT0.15-77-[0.8-10/0.01] |
STHBLT0.15-78-[0.8-10/0.01] |
STHBLT0.15-79-[0.8-10/0.01] |
STHBLT0.15-80-[0.8-10/0.01] |
STHBLT0.15-81-[0.8-10/0.01] |
STHBLT0.15-82-[0.8-10/0.01] |
STHBLT0.15-83-[0.8-10/0.01] |
STHBLT0.15-84-[0.8-10/0.01] |
STHBLT0.15-85-[0.8-10/0.01] |
STHBLT0.15-86-[0.8-10/0.01] |
STHBLT0.15-87-[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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