Abstract
In the food processing industry, steel pipes are used in stainless steel grades AISI304L and AISI 316, when welding is difficult to repair due to the different types of the lot. For this reason, various parameters of the welding effect were studied in order to ensure the integrity of the weld line and to be able to repair damaged steel pipes to be reused.
The experimental material is ASI 309L stainless steel pipe and AISI 316 stainless steel pipe, thickness 2.8 mm, length 60 mm, outer diameter 60.3 mm. Welding of 80 – 160 amperes using different types of welding rod ER309LSi ER316L ER316L Si Mechanical test using tensile test and micro Vickers hardness test. Examination of the microstructure and macro
The results of the trial are summarized as follows. Welding current increase Resulting in an increase in the tensile strength
The welding current that gives the maximum tensile strength is the welding current of 140 amperes.
The highest tensile strength is ER309LSi wire and the highest hardness is ER316LSI wire.