Re: Food Grade Stainless questions -- The Welding Forum

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Subject: Re: Food Grade Stainless questions

Author:
Tom Jones

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Date Posted: 20:16:42 04/19/04 Mon
In reply to: Brainfarth 's message, "Food Grade Stainless questions" on 10:15:14 03/11/04 Thu

Use a full 100% Argon purge for inside pipe, maybe a 3/32 to 1/8 gap with beveled edges. Tack, grind tack ends to a feather so you can tie in the stringer hold up your puddle with rod, then hot pass and cap. If you can do this in a roll and can handle the speed do it in a flat position, maybe with a bit tighter gap. It will depend on the schedule of the pipe you are welding. If you can run a good smooth stringer you can smooth it out somewhat more by watching your hotpass for a swirling motion in the center of the puddle which will tell you that you are also melting your stringer. This will pull the stringer up somewhat and level out the stringer on the inside of the pipe.

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