Engine camshaft chilled cast iron and manufacturing method thereof
A manufacturing method and camshaft technology are applied in the field of chilled cast iron for engine camshafts, and the above-mentioned manufacturing field of chilled cast iron for engine camshafts, which can solve the problem that the hardness of cams cannot reach wear resistance, the cost is high, and the depth of chilled layers is difficult to control, etc. question
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Embodiment 1
[0034] Example 1: The chemical composition percentage of camshaft chilled cast iron is C 3.0%-3.2%; Si 2.3%-2.4%; Mn 0.7%-0.9%; P 0.8%-0.12%; S 0.8%-0.10%; Cu 0.2 % ~ 0.3%; Cr 0.2% ~ 0.3%, the balance is Fe and unavoidable trace impurities. The depth of the chill layer in the cam peach tip area of the camshaft made of chilled cast iron is controlled at 7-10mm, and the hardness is controlled at 52-56HRC (within the range of 40 degrees of the tip angle); the depth of the chill layer in the cam transition zone is controlled at 5 -8mm, the hardness is controlled at 43-47HRC.
Embodiment 2
[0035] Embodiment 2: The chemical composition percentage of camshaft chilled cast iron is C 3.0%-3.2%; Si 2.2%-2.3%; Mn 0.6%-0.8%; P 0.6%-0.10%; S 0.9%-0.12%; Cu 0.2 % ~ 0.3%; Cr 0.3% ~ 0.4%, the balance is Fe and unavoidable trace impurities; the depth of the chilled layer in the camshaft cam peach tip area made of this chilled cast iron is controlled at 7-10mm, and the hardness is controlled at 52-56HRC (within the range of 40 degrees at the tip of the peach); the depth of the cold shock layer in the cam transition zone is controlled at 5-8mm, and the hardness is controlled at 43-47HRC.
Embodiment 3
[0036] Embodiment 3: The chemical composition percentage of camshaft chilled cast iron is C 3.2%-3.4%; Si 2.3%-2.4%; Mn 0.7%-0.9%; P 0.9%-0.12%; S 0.7%-0.9%; Cu 0.2 % ~ 0.3%; Cr 0.2% ~ 0.3%, the balance is Fe and unavoidable trace impurities; the depth of the chilled layer in the camshaft cam peach tip area made of this chilled cast iron is controlled at 7-10mm, and the hardness is controlled at 56-60HRC (within the range of 40 degrees at the tip of the peach); the depth of the cold shock layer in the cam transition zone is controlled at 5-8mm, and the hardness is controlled at 45-47HRC.
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Abstract
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