Get in touch with Rivet are manufactured by Cold Strain Welding Equipment, Main goods contain:
Bi-metal or tri-steel CZPTal Contacts: AgCu,FAgCu,AgNiCu,AgSnO2Cu,AgSn02In03Cu,AgCuCu,AgZn0Cu,AgCd0Cu,and many others .
Venture | CZPT diameter | CZPT thickness | Layer thickness | Shank diameter | Shank lengh | Radius | Taper diploma |
Measurement
|
two.five | .six,.eight,one. | .three-.forty | 1.two,1.5 | 1-2. | 4,six | 9
|
3. | .8,1.,one.two | .35-.50 | 1.five | 6,eight |
|||
3.5 | one.five,two. | 1-3.
|
|||||
four. | 1.,1.two,one.5 | .40-.sixty | two. | 8,10 |
|||
four.5 | two.,2.5 | ||||||
five. | one. 1.2 1.five 2. |
.fifty-.70 | two.five | 10,fifteen |
|||
5.5 | 2.5,three. | ||||||
6. | three. | 15,twenty |
|||||
6.five | one.2 one.five 2. |
3.,3.five | |||||
7. | three.five | twenty,twenty five |
|||||
eight. | 4. | ||||||
fourteen. | >2 | >4 | >25 | ||||
Tolerance | +-.1 | +-.05 | <=0.40,+0.06 | -.02,-.ten | +.fifteen, | +-.2R | +-two |
Contact rivets qualities,as follows:
1. There are two kind of composite approaches in Contact Rivet :head layer can use Ag,Cu,Pd,Pt
and its alloy materials base substance usually chooses pure copper which has far better development and electricity conductivity ,precious metallic materials are only compounded at essential speak to placement of CZPTal Contacts so that they can economize valuable metallic,minimize the cost of CZPTal Contacts and benefits the improvement of society.
2. It is a lot less complicated to decide on layer alloy content than monometal get in touch with rivet .Though cherished metal alloy materials has excellent electrical make contact with purpose ,they are not resilient than composite rivets contacts in use .
three. Composite Contact Rivet use to ongoing automatically production .Soon after riveting, they will not need to have other producing technical methods (this sort of as electroplating ,welding and so on).This method not only simplifies contact manufacturing ,improves efficiency and minimizes expense ,but also strengthens the assembling precision and reliability of ingredient.