After being pickled and taken out from the pickling tank, steel pipes have residual acid, iron salt particles, and other substances adhering to their surfaces. These substances are
Self-inspection by picklers of the steel pipes they are responsible for pickling is a crucial step. Only when everyone strictly controls quality can we ensure that waste and defect
After being removed from the pickling solution, steel pipes must be rinsed with water immediately to avoid the following issues: (1) It prevents the pickling solution remaining on
During the common practice of pickling bundled steel pipes, it is usually observable that the pipes being pickled in the pickling tank are lifted up and then lowered down several t
When pickling steel tubes, the following experiences are commonly observed: Firstly, when the steel tubes are oscillated or when the pickling solution is agitated by steam heating,
In the multi-tank method of pickling steel tubes, the tubes are first pre-pickled in a tank with a relatively low acid concentration but high iron salt content. At this stage, the
The method of directly introducing steam into pickling solutions for heating is widely used due to its simplicity, ease of implementation, and high heating efficiency. It provides
The heating methods for pickling solutions generally include direct steam heating, steam jet heating, steam heating tube heating, electric heating element heating, immersion flame
After pickling, welded steel pipes are prone to developing corrosion pits along the longitudinal weld seam, leading to the occurrence of such defects particularly in gas-welded and
The term "acid embrittlement" of steel pipes refers to the reduction in mechanical strength and embrittlement of steel quality after pickling. The occurrence of acid embr
(1) Under-pickling: After pickling, if there are localized areas of oxide scale left on the steel pipe surface, it is called under-pickling defect. Avoidance: Firstly, reduce the p
Before the pickling process, it is advisable to preheat the steel pipes in hot water at a temperature of 25-50°C for 1-3 minutes before proceeding with pickling. This serves se