This part of EN10216 may also be applied for tubes of non-circular cross section; necessary modification should be agreed a time of enquiry and order.
EN 10216-1, QUALITY P235TR2 (FORMERLY DIN 1629, ST.37.0)
· P = Pressure
· 235 = minimum yield strength in N/mm2
· TR2 = quality with specified properties relating to aluminum content, impact values and inspection and test requirements. (In contrast to TR1, for which this is not specified).
EN 10216-2, QUALITY P235 GH (FORMERLY DIN 17175, ST.35.8 CL. 1, BOILER PIPE)
· P = Pressure
· 235 = minimum yield strength in N/mm2
· GH = tested properties at higher temperatures
EN 10216-3, QUALITY P355 N (MORE OR LESS EQUIVALENT TO DIN 1629, ST.52.0)
· P = Pressure
· 355 = minimum yield strength in N/mm2
· N = normalized*
* Normalized is defined as: normalized (warm) rolled or standard annealing (at a min temperature of 930°C). This applies to allqualities designated by the letter ‘N’ in the new Euro Standards.
PIPES FOR PRESSURE APPLICATIONS OLD STANDARD
Execution | Norm | Steel grade |
Welded | DIN 1626 | St.37.0 |
Welded | DIN 1626 | St.52.2 |
Seamless | DIN 1629 | St.37.0 |
Seamless | DIN 1629 | St.52.2 |
Seamless | DIN 17175 | St.35.8/1 |
Seamless | ASTM A106* | Grade B |
Seamless | ASTM A333* | Grade 6 |
Execution | Norm | Steel grade |
Welded | DIN EN 10217-1 | P235TR2 |
Welded | DIN EN 10217-3 | P355N |
Seamless | DIN EN 10216-1 | P235TR2 |
Seamless | DIN EN 10216-3 | P355N |
Seamless | DIN EN 10216-2 | P235GH |
Seamless | DIN EN 10216-2 | P265GH |
Seamless | DIN EN 10216-4 | P265NL |
* ASTM standards will remain valid and will not be replaced by Euronorms in the near future
DIN 1629 applications the overheated boilers, as minimum thickness ferrite and seamless steel pipes, and as heat exchangers via austenitic pipes.
EN 10216 Part 1: non-alloy pipes with specified properties at room temperature
EN 10216 Part 2: non-alloy pipes with specified properties at higher temperatures
EN 10216 Part 3: alloy pipes made from fine-grained steel for any temperature
Tel:
E-mai:
Skype: