Is an integral part of enamel assembled tank, which is mainly composed of enamel steel plate, self-locking bolt and sealant, and the main component is enamel assembled steel plate.
The bolt head is encapsulated in plastic with variable colors and for added corrosion resistance.
PRODUCT SPECIFICATIONS
Product Name : Silo Bolts
Material : Carbon Steel
Standard : Drawing or Samples
Square Neck type : 4 fins
Grade : 8.8/10.9
Thread Size : M12, M16
Length : ( 30mm~300mm)
Coating : Mechanical Galvanization, Dacromet
Our transformers are engineered for superior voltage control, minimal energy loss, and long-term reliability, ensuring optimal performance under all load conditions.
Power Range KV Voltage
Standards Specs
10 kVA to 250 MVA
Designed for up to 400 kV
50 / 60 Hz compatibility
Customizable per IEC 60076
Insulation Class (A, B, F & H)
Meets DOE, BIS, and IEC efficiency norms
Off-Circuit and On-Load Tap Changers (OLTC)
high impulse voltage performance
55C - 65C Temperature Rise
Meeting NEMA and IEC Low noise design
Cooling System (ONAN, ONAF, OFAF, OFWF, AN)
Pressure Relief Valves
Monitoring Gauges
Surge Protection
Sensors to detect insulation degradation
SCADA-compatible for remote monitoring
Structural Specifications
CRGO or Amorphous Alloy for minimal core losses
Step-lap construction
Electrolytic Copper or Aluminium for Winding
Pressure-tested and corrosion-protected
Porcelain / Polymer composite bushings
Cooling Radiators for heat dissipation
Epoxy Coatings for Harsh Climates
Protection Devices for System Safety
Dual heavy-duty terminals
Integrated automatic pressure relief valves
Enclosure Protection for outdoor installations
Digital temperature controllers
Corrosion-resistant coatings
High-Strength Fasteners
Lifting lugs and tie points
Expandable cooling fins
3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard 1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying or
substitute your favorite oil
Lemon wedges for garnish
Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges. Serves 6.
8 ounce uncooked linguine
14 ounce crushed tomatoes in puree
8 ounce Wanchese Bay Scallops
1/4 teaspoon hot red pepper flakes
2 tablespoons fresh chopped parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic finely chopped
Salt and pepper to taste
1/4 cup grated parmesan cheese
Prepare pasta according to package directions. While pasta is cooking, add tomatoes to large sauce pan until simmering. Add scallops and garlic, simmer in sauce for 3 to 4 minutes. Stir in red pepper flakes, parsley, oregano and basil. When pasta is done drain well. Toss pasta with sauce. Season to taste with salt and pepper. Top with parmesan cheese and serve immediately. Serves 2.
8 ounces pasta or rice
1 tablespoon unsalted butter
1/2 cup onion finely chopped
1 cup dry white wine
2 tablespoons white wine vinegar
3/4 cup heavy cream
1 tablespoon finely chopped parsley
Salt and pepper
1/2 pound Wanchese Sea Scallops
Cook pasta or rice according to directions. In a medium
skillet, melt butter over medium heat and cook the onion
for 2 to 3 minutes. Add the wine and vinegar. Bring to a
simmer. Cook liquid until it starts to thicken. Stir in the
parsley, salt, pepper and scallops. Simmer the scallops
for about 2 minutes or until done. Serve immediately
over pasta or rice. Serves 2.
Preheat oven to 400 degrees F. Pour melted butter into
a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops. Bake in preheated oven until scallops are firm, about 20 minutes. Serves 2.
8 oz uncooked fettucine pasta
5 tablespoons olive oil
1/4 cup onion, chopped
Salt and pepper to taste
3 teaspoons grated parmesan
2 tablespoons of pesto
2 cloves garlic, chopped 1/4 cup green bell pepper
3 teaspoons dry white wine
3 teaspoons lemon juice
8 oz of Wanchese Bacon
Wrapped Scallop
Medallions™
Cook pasta in a large pot of boiling water and drain. Stir in pesto sauce and 2 tablespoons of olive oil. Meanwhile in a large skillet sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper. Cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste. Add scallops and simmer for 2 to 3 minutes. Toss the pesto pasta and scallop sauce together. Sprinkle with grated
parmesan cheese. Serves 2 or 3.
Almond Oil (Aceite de Almendra)
Avocado Oil (Aceite de Aguacate)
Caribbean Coconut Oil
Coconut Oil (Aceite de Coco Liquide)
Olive Oil (Aceite de Oliva)
Palm Oil (Manteca de Corojo) Rosemary Oil (Aceite de Romero)
Sesame Oil (Aceite de Ajonjoli)
Eucalyptus Oil (Aceite de Eucalipto)
Mos ka Oil
Mos ka Oil with Coconut
Peruvian Balsam Oil Copaiba Balsam Oil Chamomile Oil (Aceite de Manzanilla) Castor Oil (Aceite de Higuereta)
Shark Oil ( Aceite de Tiburon)
Fresh and Frozen Tuna Loins (Natural or CO Treated) :
Tuna is Processed and cleaned to create boneless and skinless. It can be either in Natural form or CO Treated according to the requirements of the Buyer.
Tuna Species: Yellow fin Tuna, Big Eye, Skip Jack,
The tuna is processed according to the needs of the buyer. Inorder to maintain the quality the Fresh Tuna it is chilled at -2 Degrees and Frozen Tuna at -18, -40 or -60 Degree Celsius.
Whole Round Frozen Tuna is frozen on land or on board immediately after catching
Frozen commonly at -18 Degree Celsius But according to the needs of the buyer we provide at -40 or -60 Degree Celsius as well.
Tuna Species: Yellow fin Tuna, Big Eye, Skip Jack,
Fresh and Frozen Tuna Steak and Saku Block (Natural or CO Treated) :
Tuna is Processed in various cuts to form steaks and Saku Block. It can be either in Natural form or CO Treated according to the requirements of the Buyer.
Tuna Species: Yellow fin Tuna, Big Eye, Skip Jack,
