ASTM A367-22
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Standard Test Methods for Chill Testing of Cast Iron
1.1”These test methods for chill testing apply to gray irons that are to be free of chill in the casting and to chilled irons that are to have a specific depth of chill in the casting. Two test methods for determining the chilling tendencies of cast iron are covered as follows. For many applications, either test method will be satisfactory if test pieces of the proper dimensions are selected.
1.1.1”Test Method A, Wedge Test”’This test is adapted for the higher-strength gray irons. The accelerated cooling rate to induce the formation of a chill is brought about through the design of the test specimen. This test method is simpler than Test Method B since maintenance of chill blocks or plates is not necessary.
1.1.2”Test Method B, Chill Test”’This test is adapted for the softer grades of gray iron and should be used if the casting is to have a specified depth of chill. The chill in this type of test is induced by casting one edge of the test specimen against a metal or graphite chilled plate or block.
1.2”The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered to be part of the standard.
1.2.1”The metric equivalency charts in Figs. 1 and 2 are provided for information only.
|
in. |
mm |
in. |
mm |
in. |
mm |
|
1/32” |
0.8 |
³/8”””” |
”’9.5 |
1””””’ |
25.4 |
|
1/16” |
1.6 |
7/16” |
12.1 |
11/4” |
31.8 |
|
³/32” |
2.4 |
1/2”””” |
12.7 |
11/2” |
38.1 |
|
1/8” |
3.2 |
9/16” |
14.3 |
1³/4” |
44.4 |
|
³/16” |
4.8 |
11/16” |
17.5 |
2””” |
50.8 |
|
1/4” |
6.4 |
³/4””’ |
19.0 |
21/2” |
63.5 |
|
5/16” |
7.9 |
13/16” |
20.6 |
” |
