U404 Foot Valve
Materials:
Body: Brass
Valve: Brass
Seal : Buna-N / Viton
Features :
Valve closing speed:0.5S
Medium: Gasoline, diesel , and kerosene
Operating Temperature: -30~~+55degree
U404 Series Foot Valves are installed on the bottom of suction tubes in the fuel storage tank to maintain prime in suction system fuel lines.
Double-poppet models provide redundant protection for holding the prime, and are ideal for installations where the valve is not easily accessible.
U404 Series Foot Valves feature precision metal-to-metal sealing arrangements.U404 Series Foot Valves are recommended for use on suction lines where the pressure does not exceed 34 ft of head (approximately 15 psi).
U404 Series Foot Valves are pressured tested to ensure accuracy
Screen protects the valve from debris
100% Factory Tested.
Package:
Net Weight Cross Weight Dimension
32kg/case of 20 35kg/case of 20 30x31.2x18.5cm/case of 20
Important:
The products should be used in compliance with applicable country, province and local Laws and regulations. Products selection should be based on physical Specifications and limitations and compatibility with the environmentand materials to be handled. HONGYANG makes no warranty of fitness for a particular use. All illustrations and Specifications in this literature are based on the latest products information available at the time of publication,HONGYANG reserves the right to make changes at any time in price, materials. Specifications and models and to discontinue models without notice or obligation.
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Dec 19th 2006
From The Economist print edition
The fuel dispenser oldest method of preservation, and the best
ABPL
CATO the Elder may have served Rome as quaestor, aedile, praetor
and consul, but he came from an ancient plebeian family in the Sabine
region. His ancestors were called Porcius, and his only complete
surviving work, “De Agricultura� is a farming manual in which he pays
tribute to his family origins with this recipe “After buying legs of pork,
cut off the feet. One-half peck ground Roman salt per ham. Spread the
salt in the base of a vat or fuel dispenser jar, then place a ham with the skin facing
downwards. Cover completely with salt. After standing in salt for five
days, take all hams out with the salt. Put those that were above below,
and so rearrange and replace. After a total of 12 days take out the
hams, clean off the salt and hang in the fresh air for two days. On the
third day take down, rub all over with oil, hang in smoke for two
days...take down, rub all over with a mixture of oil and vinegar and
hang in the meat store. Neither moths nor worms will attack it.�
This may be fuel dispenser an attempt to replicate the flavour of the hams smoked
over juniper and beech that Roman gourmets imported from Germania,
says Mark Kurlansky in his book “Salt� Though Cato s recipe is among
the first, the technique of salting and drying meat predates the
Romans (who may have learnt it from the Gauls and Celts), and
existed in cultures in the Far East who had no direct contact with
Rome. Tracing the history of this method of preservation means tracing
the history of man as a carnivore once he had graduated from living
hand-to-mouth. Today—at least in rich countries, where refrigerators
and supermarkets are ubiquitous—the need for these methods of preservation has faded. Also arrayed
against this venerable culinary tradition are bureaucrats who see salmonella and botulism spreading
e
