Aluminum Coil

‌‌‌1. 1000 series aluminum coil (such as 1050, 1060, 1070)‌

The aluminum content is ≥99.5%, and the thermal conductivity is high (about 237W/(m·K)), which is suitable for pots with fast and uniform heat conduction. The thickness of cold-rolled aluminum coil ranges from 0.15-10mm, and can be processed into a 0.5-2mm thin-walled pot body to reduce the weight of the finished product. Low cost, but weak strength, and the structural stability needs to be enhanced through stamping and stretching forming process.

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2. 3000 series aluminum coil (such as 3003, 3004)‌

Adding manganese (1.0-1.5%), the tensile strength is increased to 145-195MPa, which is better than 1000 series aluminum coil. The corrosion resistance is enhanced, especially suitable for cooking scenes with acidic ingredients. ‌

3. 5000 series aluminum coil (such as 5052) ‌

The magnesium content is 2.2-2.8%, and the strength reaches 210-305MPa, which is suitable for the manufacture of composite bottom pots or pressure cookers.

‌‌‌1. Thickness matching‌

Single-layer aluminum pots recommend 0.6-1.5mm aluminum coils, and composite bottom pots can be stacked to 2.0-3.0mm to improve strength.

2. Surface treatment certification‌

Anodized aluminum coils (surface hardness ≥ HV300) are preferred, and SGS or FDA food contact safety certification is verified.

3. Processing adaptability‌

When purchasing in bulk, the slitting width tolerance (±1mm) and the inner diameter of the coil (commonly 508mm/610mm) must be clearly specified.