High Efficiency Factory Siway MG PU FOAM Wholesale to Johor

High Efficiency Factory Siway MG PU FOAM Wholesale to Johor
  • High Efficiency Factory Siway MG PU FOAM Wholesale to JohorHigh Efficiency Factory Siway MG PU FOAM Wholesale to Johor

Short Description:

Description MG PU FOAM is the expansion, moisture curing, has the strong cohesiveness, elastic foam obturator structure; Save work to save time, reduce waste; High bond strength; Bubble can stick in the concrete, wood, metal, plastic, such as base material surface, but not including teflon, silicon resins;   Key Features 1. Noise silencing effect 2. Strong bonding strength 3. Water & weatherproof 4. Primerless adhesion to most building materials   Basic Application 1.Doors and Windows and...


Product Detail

Attentions

Application

Product Tags

We pursue the management tenet of "Quality is superior, Service is supreme, Reputation is first", and will sincerely create and share success with all clients for High Efficiency Factory Siway MG PU FOAM Wholesale to Johor, Welcome friends from all over the world come to visit, guide and negotiate.


Description

MG PU FOAM is the expansion, moisture curing, has the strong cohesiveness, elastic foam obturator structure; Save work to save time, reduce waste; High bond strength;

Bubble can stick in the concrete, wood, metal, plastic, such as base material surface, but not including teflon, silicon resins;

 

Key Features

1. Noise silencing effect

2. Strong bonding strength

3. Water & weatherproof

4. Primerless adhesion to most building materials

 

Basic Application

1.Doors and Windows and wall body between the gap filling sealing, fixed bond

2.Language lab, studio, etc when decorating, gap to fill

 

Technical data sheet

Project

Value

Density, Kg/m³,Not less

10

Thermal conductivity,35℃,W/(m·K) no more than

0.050

Dimensional stability(23±2)℃,48,h no more than

5

Operating temperature

-10~+35℃

Optimum operating temperature

+18~+25℃

Temperature range(After curing)

-35~+80℃

Tensile bond strength

kPa

Not less

Aluminum plate

Standard condition,7d

80

Immersion,7d

60

PVC plate

Standard condition,7d

80

Immersion,7d

60

Cement Plate

Standard condition,7d

60

Shear strength,kpa,Not less

80

Foam expansion ratio,Not less

Standard value-10

 

Certification

JC 936-2004

 

Color

White

 

Package

750ml in Bottle * 12 per box

 

Shelf life

12 months

 

Note

If you want the TDS or MSDS or other details, please contact with our sales person.

  • Previous:
  • Next:



  • Flex Seal Clear | RV Window Leak – Now Available Here: https://amzn.to/2m0UUG8
    Flex Seal Clear | RV Window Leak – Now Available Here: https://amzn.to/2m0UUG8

    Flex Seal Clear | RV Window Leak

    Our first downpour with the RV hit while visiting my mother. It rained really hard and water started leaking in through the window on the passenger side of the RV.

    We brought it to a dealer who had to give us an inspection anyway, but even they could not fix the leak.

    The reason was because the window is an older type of window that had all sorts of problems from the get go. Not to mention it was over 16 years old!

    We bought Flex Seal Clear | RV Window Leak Repair – https://amzn.to/2m0UUG8 ( CLICK THE LINK TO BUY )

    The instructions are very clear to apply on a very dry surface and to wait 24 – 48 hours to dry.

    The cool thing when you spray this stuff is that it gets right in the cracks and fill it in! Just so you know, Flex Seal is flammable!

    https://www.rickyborrows.com



    The classic campfire treat just got an upgrade with white chocolate and lemon curd sandwiched between cookies.

    Ingredients
    Lemon curd:
    2 large lemons, zested and juiced
    3/4 cup granulated sugar
    3 jumbo eggs
    Pinch kosher salt
    4 tablespoons unsalted butter at room temperature, divided into 4 pieces
    Lemon marshmallows:
    Vegetable oil cooking spray
    3 (1/4-ounce) packages unflavored gelatin
    1 1/2 cups granulated sugar
    1 cup light corn syrup
    1/4 teaspoon kosher salt
    1 lemon, zested
    1 tablespoon vanilla extract
    Powdered sugar, for dusting
    Lemon poppyseed sugar cookies:
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon kosher salt
    2 tablespoons poppy seeds
    1 stick unsalted butter, room temperature
    1/2 cup granulated sugar
    1/4 cup golden brown sugar
    1 large (or 2 small) lemons, zested
    1 jumbo egg, room temperature, lightly beaten
    1 tablespoon pure vanilla extract
    1 cup turbinado sugar
    White, dark and milk chocolate bars
    Let’s get Cooking…
    To make the lemon curd:
    In a heat-safe, metal mixing bowl, whisk together the lemon zest & juice, sugar, eggs and salt. Place the bowl over a pot of barely simmering water (making sure the bowl does not touch the water) and whisk until thickened, about 15 minutes. Add the butter one tablespoon at a time, whisking with each addition. Remove the curd from the heat and allow to cool to room temperature. Cover with plastic wrap, allowing it to rest on the custard. Place in the refrigerator to chill for at least 1 hour.
    To make the marshmallows:
    Butter a 9×9-inch baking pan then line with parchment paper, allowing the paper to hang over the sides. Spray the parchment paper with cooking spray. Set aside.
    In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 1/2 cup of cold water. Stir to combine and allow the gelatin to bloom for 10 to 15 minutes while you make the sugar mixture.
    In a medium saucepan over medium heat, add 1/2 cup of water, sugar, corn syrup and salt and cook, while stirring, until the sugar is completely dissolved. Increase the heat to medium-high and cook, without stirring, for 10 to 12 minutes until the temperature reaches 240 degrees F. Carefully remove from the heat.
    With the mixer on low speed, gradually pour the sugar syrup into the bowl of gelatin. Add the lemon zest and vanilla extract. Increase the speed to high and whip until the mixture has thickened and is fluffy, about 6 to 8 minutes.
    Using a greased rubber spatula, pour the marshmallow mixture into the prepared baking pan.
    Dollop 9 evenly-spaced tablespoons of the lemon curd onto the surface of the marshmallows. Using a greased butter knife, swirl the curd into the marshmallow. Place the marshmallows, uncovered, in a dry area to set overnight. Reserve the remaining lemon curd for the s’mores.
    To make the cookies:
    Place an oven rack in the upper third and preheat the oven to 400 degrees F.
    In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt and poppy seeds. Set aside.
    In the bowl of stand mixer fitted with the paddle attachment, beat together the butter, sugars and lemon zest on medium speed until fully incorporated. Add the egg and vanilla extract. Beat on medium speed until combined, scraping the bottom and sides of the bowl with a rubber spatula, if necessary. On a low speed, add the flour mixture and mix for 1 minute until just combined.
    Using a small cookie scoop, scoop out balls of dough. Roll the dough into a ball and submerge into a bowl of the turbinado sugar to coat. Place the sugared dough ball onto a baking sheet lined with a silicone baking mat or parchment paper. Repeat with the remainder of the dough, leaving 2 inches in between each dough ball. Refrigerate the dough while the first batch bakes.
    Bake in the oven for 10 minutes. Remove from the oven and allow to cool for 3 to 5 minutes before placing the cookies onto a cooling rack. Repeat with the remaining dough.
    To assemble:
    Spread the underside of a cookie with a teaspoon of lemon curd. Top it with a square of chocolate.
    Cut the marshmallows. Place onto a metal skewer. Toast over an open fire, over a grill or use a torch. Place the toasted marshmallow onto the prepared cookie. Top with another cookie.

    Related Products

    WhatsApp Online Chat !