FIELD: metallurgy. SUBSTANCE: steel contains, by weight: carbon 0.01-0.3, silicium 0.3-0.7, manganese 0.3-0.6, chromium 16.5-18.0, vanadium 0.1-0.6, nitrogen 0.01-0.06, cerium 0.005-0.05, calcium 0.001-0.01, iron the balance. Total amount of carbon and nitrogen must not exceed 0.07 and vanadium: carbon ratio must not be less than 10. EFFECT: improved complex of physico-mechanical and technological properties of steel used for manufacturing of equipment for food-processing industry, as compared to known constructional materials, enhanced reliability in operation and service life of this equipment. 2 tbl
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Authors
Dates
1995-07-25—Published
1993-02-08—Filed