Concrete Wall Cracks Sealant

• Customization: Available
• Mildew Proof: Mildew Proof
• Color: Black/White/Grey
• Model NO.: Surtek 3511
• Density: 1.35 ± 0.05 Kg/L
• Tack-Free Time: ~ 50 Min
• Curing Rate: ~ 3 mm/24hrs
• Movement Capability: 25 %
• Shore a Hardness: 30 ± 5
• Tensile Strength: ≥ 2 MPa
• Elongation at Break: ≥ 700 %
• Tear Strength: ≥ 6 MPa
• Application Temperature: ≥ -5 ºC
• Type: Sealant
• Material: Elastomer Materials
• Bonding Material: Glass
• Seal Tape Usage: Construction Joint Sealing
• Seal Tape Kind: Uniform Paste
• State: Paste
• Transport Package: 310ml Cartridge 600ml Sausage 200L Drum
• Specification: ISO9001/TS16949
• Trademark: Surtek
• Origin: China
• HS Code: 3506100090
• Production Capacity: 72000000PCS/Year

Product Description

DESCRIPTION:
Surtek 3511 is a low modulus one-component moisture curable polyurethane sealant. It is solvent free, no sagging, and of good bonding strength, good water, oil, low temperature, aging resistance. It is manufactured strictly under the system of ISO9001 and ISO14001.

USES:
Surtek 3511 is used as a general purpose sealant for sealing joints in building construction such as movement and construction joints in concrete, such as airfield pavements, brick, wood, metal and etc.

CHARACTERISTICS:
One component, no sagginess, easy to use
Primerless for most substrates
Excellent durability
Good water and weather resistance
Environmental friendly

TECHNICAL DATA OF SURTEK 3511:

	Items	Unit	Data
1	Color		Black, White, Grey
2	odor		No
3	Appearance		Uniform Paste
4	Density	g/cm^3	1.35±0.05
5	Tack-free time	min	~50
6	Curing rate	mm/24hr	>3
7	Movement capability	%	25
8	Shore A hardness		30±5
9	Tensile strength	Mpa	≥2
10	Elongation at Break	%	~700
11	Shear strength	MPa	~0.6
12	Application temperature	°C	>-5
13	Service temperature	°C	-40 to 90

Typical properties after seven days cure at 25°C and 50% RH.

DETAILED IMAGE:




APPLICATION:
Joint Design
Correct joint design can assure the lifetime of buildings and sealants. To keep the flexibility of the joints, the minimum width of the joints is 5mm. The depth is 1/2 of the width. The recommended width of the joint is 80-100% of the width if the width is less than 10mm.
In order to assure the designed movement capability of the sealant, we should use back lining. Recommended depth of the joint is no less than 5mm.

Surface Treatment
The surface should be clean and dry. The concrete placement should be dried for 28 days.
After rainfall, it should be aired for 2-3 days. The water content of the substrates should be lower than 9%. Dryness and cleaness can assure the bonding strength to the substrates.
The surface should be clean without dust, oil or loose layers. Metal surface should be of no oil, rusty stains. If the surface is with cladding material or protective layer, we suggest test the sample.

Applying the sealant
Use the brush to clear the surface to make the joint achieve the above requirement.
For good appearance, adhesive tape can be used to paste on two sides of the joint. The edges of the tape should be even with the joint edges.
Pierce the nozzle with an appropriate size at 45° Angle. Put the sealant into an applicator gun and squeeze the trigger uniformly into the joint. The sealant should be filled into the joint and overflow a bit in order to avoid hollow space in the sealant.

Appearance Treatment
Use the scraper and moisten a bit water to press and scrape flat the surface of the sealant. Take off the adhesive tape. Do not touch the surface of the sealant before within its tack-free time.

PACKAGING:
310ml cartridge, 20 PCS/carton
600ml sausage, 20 PCS/carton

STORAGE AND SHELF LIFE:
The shelf life of polyurethane sealant is related to the temperature and humidity of the environment. The recommended storage temperature is 5-25° C, humidity is <50% RH. It is strictly prohibited that the transportation or storage temperature is over 30° C or the humidity is over 80% RH. When stored at the recommended conditions in original, unopened containers, this product has a shelf life of 9 months for 310ml cartridge, and 6 months for sausage.