رقم الجزء
تجريد
صلاحيه
UOM
NIIN
TXT
وصف:
Preformed Packing
MRC:
The style designation indicating the configuration that most nearly corresponds to the cross-sectional shape of the item.AAGR
Cross Sectional Shape:
O-ring
MRC:
A value which expresses the degree of heat or cold as applied to the operation,or limitation of operation,of an item.ABJH
Tempurature Rating:
-54.0 degrees celsius and 149.0 degrees celsius
MRC:
A measurement from the bottom to the top of a cross section,in distinction from depth.ADVN
Cross-sectional Height:
Between 0.067 inches and 0.073 inches
MRC:
The length of a straight line which passes through the center of the center hole,and terminates at the circumference.ADYT
Center Hole Diameter:
Between 0.667 inches and 0.685 inches
MRC:
A numeric value that reflects the hardness of an item when used in conjunction with a hardness rating scale.CQFM
Hardness Rating:
65.0 shore durometer a and 75.0 shore durometer a
MRC:
The environment in which the item will function.CTQT
Operating Medium:
Water
MRC:
Describes the capabilities,intended use,and/or purpose for which the item is provided.FTLD
Functional Description:
Food handling equip., drinking water and oxygen breathing equip.
MRC:
A characteristic of light that can be specified in terms of luminance,dominant wavelength,and purity.HUES
Color:
Black
MRC:
The chemical compound or mechanical mixture properties of which the item is fabricated.MATT
Material:
Rubber ethylene-propylene-diene class epdm
MRC:
The specification,standard,or manufacturers reference,and the classification designation,such as class,condition,temper,and the like,that identifies the material.MDCL
Material Specification:
Astm d2000/sae j200 4ca715a25b35ea14z1 assn standard single material response
MRC:
Literature and references available for information pertaining to the item.RDAL
Reference Data And Literature:
Sae as568 and fda 3-a/e-3-a sanitary standard classes 2, 3 and 4
MRC:
Characteristics or qualities of an item,not covered in any other requirement,which are considered essential information for one or more functions excluding nsn assignment.SUPP
Supplementary Features:
Food service comp no odor or taste, non-toxic or carcinogenic
