Overview
ABSTRACT
A sheet extrusion sheet and/or plate is provided through a detailed description of each of the subsets it comprises. The detailed functional description of these subsets is an opportunity to highlight issues that specifically concern the extrusion of a sheet and/or a plate. The specific problems that are relevant to the flat die extrusion process are reviewed along with a detailed functional description of each subset.
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHOR
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Francis PINSOLLE: ENSEM engineer (Ecole nationale supérieure d'électricité et de mécanique de Nancy) - Master of Sciences from Philadelphia University (U of P) - IAE (Aix-en-Provence Institute of Business Administration)
INTRODUCTION
Leaf or Plate?
The boundary between these two products is rather informal; it corresponds to a thickness value between 1.5 and 2.5 mm, i.e. the limit beyond which the extruded product can no longer be wound.
However, a sheet is not exclusively delivered in reel format, but can also be delivered in flat format, whereas a plate is always delivered in flat format. However, the length-width dimensions of a sheet delivered in flat format are generally smaller than those corresponding to plate format. Generally speaking, sheet and plate are delivered in dimensions that depend on the final application, since they are intermediate products that will be further processed.
Coils are always intended for thermoforming; their size, which depends on the thermoforming machine, is highly variable, with widths ranging from 50 mm to over 1,000 mm, diameters from 250 mm to 2,000 mm, and weights from 25 kg to 2 t.
Flat-format sheets can be thermoformed or used as printing and decoration substrates.
Plates are thermoformed or re-cut for various applications.
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- Management environnemental. Exigences et lignes directrices pour son utilisation. - ISO 14000 - Nov. 2004
- Food safety management systems – Requirements for all organisms in the food chain. - NF EN ISO 22000 - Oct. 2005
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Figure 1 compares the performance of two equivalent systems in terms of instantaneous available flow:
1 production unit, 1,300 kg/h, investment value €1.5 M ;
2 production units of 650 kg/h each, investment value €2 million (2 times €1...
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