Pepala lodzimatira NW5609L
● Zapangidwira kuti azilemba zilembo zazifupi kapena zoyezera sikelo.

1. Thermo sensitive product lakonzedwa kuti asindikize kulemera kwake.
● Kutentha kwadzuwa kapena kupitirira 50°C kuyenera kupewedwa.
● Polimbana ndi madzi, osavomerezeka kuti agwiritse ntchito m'malo ovuta kwambiri omwe angathe kukhudzana ndi mafuta kapena mafuta, komanso m'malo amadzi kwa nthawi yaitali.
● Sikoyenera kusindikiza matenthedwe a Ladder barcode.
● Osavomerezeka pa gawo lapansi la PVC komanso osavomerezeka kuti alembe zolemba.

NW5609LDirect Therm NTC14/HP103/BG40# WH imp | ![]() |
Pamaso-katundu Pepala lojambula loyera loyera kumbali imodzi yokhala ndi zokutira zoyambira. | |
Kulemera Kwambiri | 68 g/m2 ±10% ISO536 |
Caliper | 0.070 mm ± 10% ISO534 |
Zomatira Cholinga chachikulu chokhazikika, zomatira zokhala ndi mphira. | |
Mzere Pepala loyera kwambiri lokhala ndi kalendala yoyera yokhala ndi zilembo zabwino kwambiri zosinthira zilembo. | |
Kulemera Kwambiri | 58 g/m2 ±10% ISO536 |
Caliper | 0.051mm ± 10% ISO534 |
Zambiri zamachitidwe | |
loop Tack (st, st) -FTM 9 | 10.0 kapena Misozi |
20 min 90°CPeel (st,st)-FTM 2 | 5.0 kapena Misozi |
8.0 | 5.5 kapena Kudula |
Kutentha Kwambiri Kogwiritsa Ntchito | + 10 ° C |
Pambuyo polemba 24Hours, Service Temperature Range | -15°C ~ +45°C |
Zomatira Magwiridwe Zomatira zimakhala ndi matayala apamwamba kwambiri komanso mgwirizano womaliza pamagawo osiyanasiyana. Ndikoyenera kufunsira komwe kutsatiridwa ndi FDA 175.105 kumafunika. Gawoli likukhudza mapulogalamu omwe amakhudzana ndi zakudya, zodzoladzola kapena mankhwala osokoneza bongo. | |
Kutembenuka/kusindikiza Kuyesa kusindikiza kumalimbikitsidwa nthawi zonse musanapange. Chifukwa matenthedwe nzeru, mu ndondomeko zinthu kutentha kutentha sikuyenera kupitirira 50 ° C. Zosungunulira zimatha kuwononga zokutira pamwamba; muyenera kusamala mukamagwiritsa ntchito inki zosungunulira. Kuyesa kwa inki kumalimbikitsidwa nthawi zonse musanapange. | |
Alumali moyo Chaka chimodzi pamene kusungidwa pa 23 ± 2°C pa 50 ± 5% RH. |