Renewable Design for SV-9300 Fireproof silicone sealant to Tunisia Factories

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Description

SV – 9300 Fire resistant silicone sealant is a one-component, neutral-curing silicone sealant exhibiting superior performance in applications where sealing openings in walls and floors are needed to control the spread of fire, smoke, toxic gasses, and water during fire conditions.

Where to use

It is an ideal material designed for use in fire-stop systems for through penetrations and joints. This product excels in applications where greater water resistance is required e.g. curtain wall, building facade, expansion/pipe and cable joints.

Key Features

1. 100% silicone

2. Excellent weatherproofing and waterproofing

3. Low gas transmission rate

4. With highly efficient redundant

Basic Application

1.Building fire seam sealed

2.Building façade

3.cable joints

Technical data sheet

Certification

GB/T 24267-2009

Color

Black

Package

300ml in cartridge * 24 per box

Shelf life

12 months

Note

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

Here’s a head cast with a PT Flex 20 skin backed by a flexible foam interior. Since PT Flex 20 has a working time of about 5 minutes it is ideal for had rotocasting. We used the Gel-10 mold from a previous video.

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Didn’t think frying bacon could get any better? We prove it can.

Here’s a simple way how to make bacon that’s crisp and tender instead of dry and crumbly. Make crispy bacon with no risk of overcooking. Bacon cooked in water? It works!

Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned. When we tried this method, the meat plumped up as it cooked instead of shriveling, leaving the bacon pleasantly crisp yet moist, not tough or brittle.

The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you’re also much less likely to burn the meat while waiting for the fat to cook off.

See this tip on Cook’s Illustrated: https://cooks.io/2lsVBVo

How to cure your own bacon at home: https://cooks.io/2lsWgpM

WATCH: Did you know you can cook steaks straight from the freezer? https://www.youtube.com/watch?v=uLWsEg1LmaE

WATCH: Genius tip on how to quickly defrost meat https://www.youtube.com/watch?v=4a2hQpj6Dxc

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

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More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

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