• Recycled Aluminum Foil for Aluminium Container Foils 1235 Alloy System 1
  • Recycled Aluminum Foil for Aluminium Container Foils 1235 Alloy System 2
  • Recycled Aluminum Foil for Aluminium Container Foils 1235 Alloy System 3
Recycled Aluminum Foil for Aluminium Container Foils 1235 Alloy

Recycled Aluminum Foil for Aluminium Container Foils 1235 Alloy

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Loading Port:
Shanghai
Payment Terms:
TT OR LC
Min Order Qty:
5 m.t.
Supply Capability:
300 m.t./month

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Specification

Grade:
1000 Series
Surface Treatment:
Mill Finish
Shape:
Flat
Temper:
Soft,O-H112
Application:
Pharmaceutical,Food
  1. Specification


Alloy: 8011/3003

Temper:O/H22/H24

Thickness& Tolerance: 0.05mm-0.20m(±8%)

Width& tolerance: 200mm-1650mm(±1mm)

Mechanical Properties: Tensile Strength(U.T.S)≥49Mpa, Elongation≥1%

Standard: GB/T3198/ASTM-B209/EN546


2.Description

Aluminium (or aluminum; see spelling differences) is a chemical element in the boron group with symbol Al and atomic number 13. It is a silvery white, soft, nonmagnetic, ductile metal. Aluminium is the third most abundant element (after oxygen and silicon), and the most abundant metal in the Earth's crust. It makes up about 8% by weight of the Earth's solid surface. 


Aluminium metal is so chemically reactive that native specimens are rare and limited to extreme reducing environments. Instead, it is found combined in over 270 different minerals.The chief ore of aluminium is bauxite.


3.Aluminium foil


Aluminium foil (or aluminum foil) is aluminium prepared in thin metal leaves with a thickness less than 0.2 millimetres (8 mils); thinner gauges down to 6 micrometres (0.24 mils) are also commonly used.In the United States, foils are commonly gauged in thousandths of an inch or mils. Standard household foil is typically 0.016 mm (0.63 mils) thick, and heavy duty household foil is typically 0.024 mm (0.94 mils). Thefoil is pliable, and can be readily bent or wrapped around objects. Thin foils are fragile and are sometimeslaminated to other materials such as plastics or paper to make them more useful. Aluminium foil supplantedtin foil in the mid 20th century.


4.Pitures

Aluminum Foil for Aluminium Container Foils 1235 Alloy

Aluminum Foil for Aluminium Container Foils 1235 Alloy

Aluminum Foil for Aluminium Container Foils 1235 Alloy


5.FAQ

①How about your company?

A world class manufacturer & supplier of castings forging in carbon steel and alloy steel,is one of the large-scale professional investment casting production bases in China,consisting of both casting foundry forging and machining factory. Annually more than 8000 tons Precision casting and forging parts are exported to markets in Europe

,America and Japan. OEM casting and forging service available according to customer’s requirements.

②How to guarantee the quality of the products?

We have established the international advanced quality management system,every link from raw material to final product we have strict quality test;We resolutely put an end to unqualified products flowing into the market. At the same time, we will provide necessary follow-up service assurance.



Q:Help:( I'm not so much interested in the answer to this as how to do itI'm not sure how you figure out what the most stable ion would be for aluminum.
Ever heard of this thing called the staircase? That's what people used to use before the invention of elevators to go from floor to floorNow stop being a pussy and get on the freaking elevator and go visit your damn grandmaMaybe if your family paid a little more attention to her, she wouldn't have to find company with John and Katie.
Q:does anyone know where i can get a 4quot; mini pie baking shell(aluminum) in large quantitieswebsite preffered
I ama former chef and I would check with a bakery supplies company, a case which can have 200 in them are around $25-30.00, I buy mine a the dollar stores there packed in packages of 8, so $5,00 would get you 40 pans, but check your local Yellow Pages, or ask at the bakery to the supplier they use, here in Canada I know of several, but I doubt that is any help to you where you live.
Q:A)Without using a calculator decide which one has the larger volumeExplain your conclusion.B)Will a piece of aluminum float in a flask?It probably simple but I am new to this please help!Thanks beforehand.:)
water is larger than aluminum(for instance, a block of aluminum will sink in water)a cool fact about why ice floats in liquid water: when ice forms, the molecules realign into a crystalline structureThis structure takes up more space than when the molecules just rolled over each other in liquid formThis makes the ice less dense than water (just barely) another cool fact about water: water is not actually H20 bonded togetherin liquid water, it is just a mess of H atoms and 02 molecules, they aren't actually attached to eachotherThis makes water slightly positively polarIn the very early Earth, lakes of salt may have been surrounded by lakes of watersalt is negatively charged, and water is actually slightly positiveThis created a current of electrons between them, gigantic batteries many miles acrossThis motion of energy could have, by chance, created the first amino acids and thus DNA.
Q:Aluminum foil burns text in oxygen:
Explanation: aluminum is a silvery white metal (powder gray), with magnesium in the same cycle, and the order of metal activity is in the rear of the magnesium.
Q:I don't need to boil it but I need the highest difference in temperature in 20 minutesWhat material should I use? Any ideas?
Plain old ones are not, but if made with the right ingrediants they could be.
Q:My boyfriend is Jewish, and I am notI know this may be an attempt for the worst, but I want to surprise him for our anniversary with a good, homecooked meal that he hasn't had in a whileSome recipes that aren't doomed for failure would be much appreciated, since I don't have any experience with this food (other than eating it a few times.) Recipes that you all have tried would all be appreciatedI don't really want a bunch of links with recipes that may or may not be goodThanks in advance!
Brisket for a Beginner Recipe This is our favorite Rosh Hashana main dishThe smell of this dish cooking is incredible and the meat will fall apart3-4 lbs chuck roast or beef brisket 1 large white onion, chopped 1 cup ketchup 1 envelope dry onion soup mix 1/2 cup water 4-6 servings 1Line roasting pan with aluminum foil and coat with cooking spray 2Place beef in pan 3Mix all ingredients together and pour over beef 4Cover with aluminum foil and bake for 2 1/2 to 3 hours at 350 degrees.
Q:the ring that's left after you remove the main lid on these modern 'microwavable soup' bowls or cansaren't those still technically metal? how do they get by in the microwave?
Lol i was wondering why you where asking about saying goodbye to someone yesterday :)))
Q:I found a crumpled piece of burnt alluminum foil in my bathroomIt wasnt just laying around though it was crumpled then wrapped in toilet paper and then put inside the cardboard paper towel tube and then the tube was folded at the endsI live with my boyfriend and he is addicted to opiads but is trying to quit with suboxone so he had just taken one today but then i found thatHe used to have a problem with heroin but had supposedly stoppedWhat could it be? The foil was burnt on just one sideAny ideas?
On post housing has to pass strict federal and military standardsYou won't see the filth, violence or have problems with neighbors, as such isn't allowed or toleratedYou're in for a treatGood Luck!!!
Q:Alan Cain Santa fe texas
Couple of ways you can do thisin the huck is onesoak your corn in the husk in salted water for about 30 minutes and you can do on grill (medium high heat) turning often till husks start to get dark brown, or in the oven at 375 degree's for about 30 + minutes ,turning them a couple of times to brown all sidesOther way is out of huskpull off some aluminum foil, lay husked ear and lay on center, brush or coat with a herbed butter blend ( soften some butter and add some of your favorite herbs) I like garlic and dill or rosemary and thymeCoat each ear well, and then seal up in the foil, this will cook the corn in the butter sauce adding a whoel bunch of flavorSame temps and methods applyGood luck
Q:When I was young(er), Mom made fruit cakes each year for the holiday seasonShe would shop for the ingredients after the holidays each year after the stores began clearing the candied fruits and such outAs best I can remember, she would generally start making the cakes around February, but never served them until ThanksgivingAs is the case so many times, Mom passed before anyone thought to ask for the recipe, and no recipe was ever found.I know the cakes had candied fruits, nuts -it was a dark batter- after baking she would wrap the cakes in cloth/ plastic aluminum foil, then place them in a cool dark location in the house- I'm not sure of the frequency, but she would pull them out to check and administer a little rum as needed.The recipes that I have come across generally allow two or three days for the flavors combine (mature), so am leery to use such recipes for something that will mature for months.
4 cups Unbleached All-Purpose Flour 1/2 teaspoon baking powder 1 teaspoon nutmeg 1 1/2 teaspoons cinnamon 1 1/2 teaspoons salt 1 1/2 pounds pecan halves 1 1/2 pounds whole candied cherries (or 3/4 pound each cherries and chopped candied pineapple - this is our choice) 1 pound golden or purple raisins (optional) 1 cup (2 sticks, 8 ounces) unsalted butter 2 1/4 cups (15 3/4 ounces) sugar 6 large eggs 1/4 cup (2 ounces) brandy or rum Preheat your oven to a 275°FGrease and flour a 10-inch tube pan, two 9 x 5-inch bread pans, four 1-pound coffee cans (the wide, short kind) or 8 small bread pans In a very large mixing bowl, mix together the flour, salt, and spicesAdd the nuts and fruit, mixing until they are well coated In a second bowl, cream the butter and sugar until they are light and fluffyAdd the eggs, one at a time, beating the mixture thoroughly after each additionStir in the brandy or rum Stir the wet ingredients into the dry and mix only until they are well combinedFill whichever pan you use 2/3 full and bake for about 1 1/2 to 2 hours, depending on the size of your pans After you remove the cakes from the oven, let them cool in their pans for 15 minutesAfter this rest, remove the cake from its pan and immediately sprinkle brandy or rum over them; then let them cool completelyWrap in plastic wrap and then aluminum foilStore in a cool place to let the flavors mellow and matureYou can sprinkle a few drops of brandy or rum over them every few days during the storage period if you wishThe alcohol evaporates and leaves only flavor These fruitcakes will last for months if you can keep them that long.

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