Resistance spot welding is one of the most common technologies in which the welded elements made of steel, aluminum, titanium or alloys are not connected with a continuous seam, but at one or several points. It is used both when welding flat parts with an overlap (less often - butt), and for joining workpieces in the form of a rod, while the range of thicknesses of the materials to be welded is very wide - from 0.5 mm to 30 mm. It is allowed to weld parts of different thickness, made of dissimilar metals, on one or both sides, as well as three or more sheets at the same time.
According to GOST 14776-79, in arc welding, joints are made under flux, in an atmosphere of carbon dioxide or inert gas with a non-consumable or consumable electrode, as well as a consumable covered electrode with through or blind penetration.
GOST 15878-79 defines the standard dimensions of parts, the parameters of the cast core, the distance between the points or between the rows in their chain arrangement, the amount of overlap and other parameters.
Spot welding services are in demand in almost all industries, according to rough estimates, up to 50% of all contact welded joints are performed this way. In particular, this technology is used in the following industries:
Due to the relative simplicity of the process, this technology is also used in everyday life to perform a wide range of works: restoration of damaged cables, repair of electronic and household appliances, etc.
This technology is popular due to the following advantages:
The disadvantages of this method include the lack of tightness and the appearance of a point of internal stress at the junction.
Today I want to share with you one interesting recipe for making an incredibly juicy chicken breast - I learned this option quite recently.
You will need parchment paper for cooking, but you will not have to bake in the oven. Chicken breast is fried in a pan using a minimum amount of vegetable oil - and you do not need to pour it into the pan. That is, when frying, the oil will not splash in all directions and the stove will remain clean.
First of all, we wash and dry the chicken breast fillet, cut off all unnecessary and cut into slices. We put each piece in a clean food bag or simply cover it with cling film and beat it well with a kitchen hammer on both sides. You can beat it without the film, but it turns out much cleaner, and the chicken pieces retain their neat shape.
Then we take some small dishes, pour all the spices, dry garlic, salt there, pour in literally one teaspoon of vegetable oil and mix. And then grease the prepared chicken breast plates with this mixture.
Now we take a roll of parchment paper, cut off a few sheets - twice the area of the breast pieces, fold them in half and put the fillets inside.
And now, take a frying pan, put it on the stove and turn on the fire, just above average - You DO NOT need to pour oil into the pan. Put the chicken breast fillet in parchment in a pan and fry for about 5-7 minutes on each side. After such frying, the chicken turns out to be surprisingly soft, all the juice with this cooking method remains inside. Cook, taste, Bon appetit!