http___www.kuchniaiwino.eu_hr_2017_01_14_metalur_C5_A1ki-priru_C4_8Dnik-za-vinare-i-pivare__1.xml
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A metallurgy guide for winemakers and brewers Steel fermentation tanks, bubbles and vats are a wonderful invention, which, however, found many critics. As far as some of the allegations arise from the properties of steel, the vast majority is due to the fact, that buyers don't quite understand, what they really buy. Steel of steel uneven Steels are a very large group of alloys. In culinary applications, and therefore also in the production of homemade alcohol, stainless steels are the most widely used, which is a concept already confusing at this stage, for there is no steel, which will not rust. Noble steels, because that is how they should be defined in accordance with professional terminology, are a group of alloys, which, indeed, can rust, but the process takes a long time and requires specific conditions, and the resulting rusty coating is very easy to remove, to obtain a perfectly clean surface again. Steel markings Manufacturers of steel ladles and accessories use very different markings for their products. The problem is, that many times they are symbols taken from standards that are no longer in force or completely incomprehensible to laymen. Because every manufacturer tries to do everything, so that its products gain the largest market share, all this confusion with the markings is often used to introduce additional terms, which are completely irrelevant, but marketing is pretty good. Depending on this, what accessories you look at may be surgical steel (there is no such thing at all), low carbon (the carbon content in most types is less than 0,08%, and in the most common acid less than 0,03%, ennobled steel (it is also unknown, what that could mean) lub stainless (which means stainless in Polish, and that's an abuse, because all steel will rust). What markings to look for? The most popular and good quality cans or vats will be made of steel with the designation 18/10, 18/8, less often 18/0. These two numbers always represent the addition of chromium and nickel as a percentage. Chromium is responsible for protection against the effects of acids, and nickel adds hardness and delays rusting, however, it is one of the best known metallic allergens. The minimum amount of chromium in stainless steels is 16,5%, but it's a rarely used alloy. The greater the addition of chromium (and it can go as far as 1/5), the more resistant the steel. This is the simplest marking model, however, you will often find others: AISI 304, i.e. standard stainless steel, the most used. It is a good quality steel, which is used practically everywhere, where the environment is not overly acidic, for example in the food industry. AISI steel is similar to the above 321 and various types of AISI 316, but the latter are intended rather for the production of items exposed to aggressive chemicals and high temperatures, therefore, as a material for the construction of barrels, kegs etc.. they are a bit like a fly cannon, but there are isolated cases of their use. The addition of titanium marked with the letters Ti or T in different types of symbols is not required - it reduces the risk of carbide formation, which in standard domestic conditions is still slim. Summary Each manufacturer will use markings on their products, whatever it deems appropriate, however, unfortunately most of them are completely useless, because they cannot be compared to any known standards. I hope, that the short cheat sheet on metallurgy and material technology presented in this article sheds some light on the matter and the next choice of a steel ladle will be dictated by its real advantages, and not the effectiveness of marketing efforts.
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Metalurški priručnik za vinare i pivare Čelični spremnici za fermentaciju, mjehurići i kadice su divan izum, što je ipak naišlo na mnoge kritičare. Koliko neki od navoda proizlaze iz svojstava čelika, velika većina je zbog činjenice, koje kupci baš i ne razumiju, što stvarno kupuju. Čelik od čelika neravan Čelici su vrlo velika skupina legura. U kulinarskim primjenama, pa stoga i u proizvodnji domaćeg alkohola, nehrđajući čelici su najčešće korišteni, što je koncept koji već u ovoj fazi zbunjuje, jer nema čelika, koji neće zahrđati. Plemeniti čelici, jer ih tako treba definirati u skladu sa stručnom terminologijom, su skupina legura, koji, doista, može zahrđati, ali proces traje dugo i zahtijeva specifične uvjete, a nastala hrđava prevlaka se vrlo lako uklanja, kako biste ponovno dobili savršeno čistu površinu. Čelične oznake Proizvođači čeličnih kutlača i pribora koriste vrlo različite oznake za svoje proizvode. Problem je, da su mnogo puta simboli preuzeti iz standarda koji više nisu na snazi ili su laicima potpuno nerazumljivi. Jer svaki proizvođač pokušava učiniti sve, tako da njezini proizvodi dobivaju najveći tržišni udio, sva ta zbrka s oznakama često se koristi za uvođenje dodatnih pojmova, koji su potpuno nebitni, ali marketing je prilično dobar. Ovisno o ovome, koji pribor gledate može biti kirurški čelik (toga uopće nema), niske razine ugljika (sadržaj ugljika većine tipova je manji od 0,08%, a u najčešće kiseline manje od 0,03%, oplemenjeni čelik (također je nepoznato, što bi to moglo značiti) lub nehrđajući (što na poljskom znači nehrđajući, a to je zlostavljanje, jer će sav čelik zahrđati). Koje oznake treba tražiti? Najpopularnije i najkvalitetnije limenke ili kade bit će izrađene od čelika s oznakom 18/10, 18/8, rjeđe 18/0. Ova dva broja uvijek predstavljaju postotak dodavanja kroma i nikla. Krom je odgovoran za zaštitu od djelovanja kiselina, a nikal dodaje tvrdoću i odgađa hrđanje, međutim, to je jedan od najpoznatijih metalnih alergena. Minimalna količina kroma u nehrđajućim čelicima je 16,5%, ali to je rijetko korištena legura. Što je veći dodatak kroma (a može ići tako daleko 1/5), što je čelik otporniji. Ovo je najjednostavniji model označavanja, međutim, postoje i drugi koji se često mogu naći: AISI 304, tj. standardni nehrđajući čelik, najkorišteniji. To je čelik dobre kvalitete, koji se koristi praktički posvuda, gdje okolina nije pretjerano kisela, primjerice u prehrambenoj industriji. AISI čelik je sličan gore navedenom 321 i različite vrste AISI 316, no potonji su prije namijenjeni proizvodnji predmeta izloženih agresivnim kemikalijama i visokim temperaturama, dakle kao materijal za izradu bačvi, bačve itd.. oni su pomalo kao leteći top, ali postoje izolirani slučajevi njihove uporabe. Dodatak titana označen slovima Ti ili T u različitim vrstama simbola nije potreban - smanjuje rizik od stvaranja karbida, koji je u standardnim domaćim uvjetima još uvijek tanak. Sažetak Svaki proizvođač koristit će oznake na svojim proizvodima, što god smatra prikladnim, međutim, nažalost većina ih je potpuno beskorisna, jer se ne mogu usporediti ni s jednim poznatim standardima. nadam se, da kratka varalica o metalurgiji i tehnologiji materijala predstavljena u ovom članku baca malo svjetla na to pitanje i da će sljedeći izbor čelične kutlače biti diktiran njegovim stvarnim prednostima, a ne učinkovitost marketinških napora.