INFLUENCE OF BAKING CONDITIONS ON MECHANICAL PROPERTIES OF WELDMETAL PRODUCED BY MMAW. ELECTRODES

Abstract

Investigations have been carried out to study the influence of electrode baking temperatures and the durations of baking on the mechanical properties of the weldments with rutile and basic type of electrodes. It has been found that baking of rutile electrode improves the weldmetal characteristics provided the baking is for= short duration of 1 hr at 1500C. Higher temperature of baking leads to overall deterioration of mechanical properties. When basic type of electrode is used for investigations higher temperatures upto 350°C can b.e employed for shorter duration of one to two hours or 250°C for 2-3 hours baking durations, to achieve the optimum results i.e. good mechanical properties of the weldmetal. Higher baking temperatures deteriorate the weldmetal strength. The weldmetal hydrogen content does not appreciably reduce beyond, the baking temperature of 3500C for basic coated electrodes