The design of the product to be pickled can be of great importance for the final quality of the pickling process. The flushability of the product often determines the quality.<\/p>\n
Vecom therefore advises to take this flushability into account when designing your products. For example, enclosed spaces (box profiles) and very narrow spaces <0.5 mm (hems and cold-welded sheet parts) produce a capillary action that absorbs and retains pickling acid. During the rinsing operation it is impossible to remove all acid residues from these spaces. The result of this is brown acid stains after the product has dried. A solution for this problem is to maintain at least 0.5 mm of space between the hems.<\/p>\n","protected":false},"excerpt":{"rendered":"
Think about the flushability The design of the product to be pickled can be of great importance for the final quality of the pickling process. The flushability of the product often determines the quality. Vecom therefore advises to take this flushability into account when designing your products. For example, enclosed spaces (box profiles) and very […]<\/p>\n","protected":false},"author":3,"featured_media":3661,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1759","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n