OEM Supplier for Brushed aluminum sheet/Coil to Sevilla Manufacturers

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The key to our success is "Good Product Quality, Reasonable Price and Efficient Service" for OEM Supplier for Brushed aluminum sheet/Coil to Sevilla Manufacturers, We welcome new and old customers from all walks of life to contact us for future business relationships and mutual success.


Products Details

 Item  brushed aluminium sheet ,brush aluminum coil
Standard  ASTM AISI, SUS, EN, JIS, DIN, GB ASME
 Other Material  1060, 1050, 1070, 1100, 3003, 3004, 5052,
5652, 5154, 5254, 5454, 5083, 5086, 5056,
5456, 2024, 2014, 6061, 6063. etc
Thickness  0.1mm-200mm 
Width  500mm,1000mm,220mm, 250mm,1500mm,or be required
Length  1000mm,2000mm,2440mm,3000mm,3048mm,6000mm, or as required 
  

 

 

 

 

 

 

 

 

 

   Application 

1. Lighting 2, solar reflector plate 

3, architectural appearance 

4, interior decoration: ceiling, metope, furniture, cabinets and so on 

5,elevator 

6, plate, nameplate, bags 

7, automotive interior and exterior decoration  8. Interior decoration: such as photo frame 

9, household appliances, refrigerator, microwave oven, audio 

equipment, etc. 

10. Aerospace and military aspects, such as China’s 

current large aircraft, the shenzhou spacecraft series, satellite, etc. 

11, machinery parts processing, mold manufacturing 

12, chemical/insulation pipeline coating

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  • Here at the Kenmore Live Studio Chef Aaron Crumbaugh demonstrates how to make a BLT Salad.

    Become our fan at http://www.facebook.com/Kenmore to see the rest of the show and find recipe videos, full shows, and more.

    Recipe: BLT Salad

    Romaine, Iceberg or Gem Lettuce Wedge
    Bacon Lardons
    Grape Tomatoes
    Parsley
    Brioche croutons
    Maytag Blue Cheese Dressing

    Put the bacon in a sauté pan in a single layer and cook over medium heat for 10 to 12 minutes.
    Transfer to a paper towel to drain; reserve the fat in the pan
    Wash and clean lettuce
    Cut lettuce into wedges
    Cut grape tomatoes

    Brioche Croutons
    1 (12-ounce) brioche bread or challah
    2 tablespoons good olive oil
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

    Preheat the oven to 350 degrees F.
    Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
    Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they’re nicely browned on all sides. Cool to room temperature.

    Blue Cheese Dressing
    1 cup mayo
    ¼ to ½ cup buttermilk
    ½ cup sour cream
    1 teaspoon minced shallots
    1 teaspoon minced flat-leaf parsley
    1 teaspoon minced mint
    8 oz. crumbled Maytag blue cheese
    Kosher salt(careful)
    For the Dressing:
    Transfer mayo to a glass mixing bowl, whisk in ¼ cup buttermilk, sour cream, shallots, parsley and mint. Add 8 oz. of crumbled blue cheese.
    The dressing can be used now or refrigerated. Before serving, take a spoonful of the dressing and pour it back into the bowl — it should run freely. If it is too thick, add additional buttermilk as necessary.
    Makes about 2 cups.
    Pan Seared Jumbo Scallops with Confit Byaldi and Bacon Vinaigrette

    Confit Byaldi (RATATOUILLE)

    For Piperade
    1/2 red pepper, seeds and ribs removed
    1/2 yellow pepper, seeds and ribs removed
    1/2 orange pepper, seeds and ribs removed
    2 tablespoons extra virgin olive oil
    1 teaspoon minced garlic
    1/2 cup finely diced yellow onion
    3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
    1 sprig thyme
    1 sprig flat-leaf parsley
    1/2 a bay leaf
    Kosher salt

    For Vegetables
    1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
    1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
    1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
    4 Roma tomatoes, sliced into 1/16-inch rounds
    1/2 teaspoon minced garlic
    2 teaspoons olive oil
    1/8teaspoon thyme leaves
    Kosher salt
    freshly ground black pepper

    1. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
    3. For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
    4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)
    5. To serve, heat broiler and place Byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding Byaldi into fan shape.

    Bacon Vinaigrette
    8 oz Bacon, cut into lardons
    ½ Cup White Balsamic Vinegar
    2tsp Dijon Mustard
    1tsp Whole-Grain Mustard
    1 Cup Canola Oil
    Kosher Salt and Freshly Ground Black Pepper to taste

    Put the bacon in a sauté pan in a single layer and cook over medium heat for 10 to 12 minutes.
    Transfer to a paper towel to drain; reserve the fat in the pan
    Combine all the ingredients in a blender except for the oil and the bacon fat. With the machine running, pour in the bacon fat and oil and blend until smooth. Pour into a bowl, stir in the lardons, and use immediately



    http://www.homebuildingandrepairs.com/outdoors/index.html Click on this link to learn more about home building, repairs and remodeling. I’m doing something a little different with this video, I’m offering you a chance to figure out how they could’ve put this metal handrail together. I would appreciate any suggestions, anyone has, no matter how creative they get. Don’t forget to visit our websites and watch more of our videos, especially if you’re interested in learning more about your home.

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